Chole kulcha (matar) Delhi style

Name: Chole kulcha (matar) Delhi style
Total time: 4800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For the chole(matar); 1 cup chicpeas(matar); 1 large onion; 1 tomato; 3-4 Green chiles; 1 teaspoon amchur powder; As required Tamarind water; 1 teaspoon chaat masala; As per taste dry roasted jeera powder; As per taste Salt; 1/4 teaspoon turmeric powder; Handful Coriander leaves; Pinch deghi mirch; 1 bay leaf; For the kulcha; 1 tbsp dry yeast; 1/4 teaspoon sugar; 1&1/2 cup madia; 2 tbsp curd; As per taste Salt; As required ghee; As required Kasuri methi; As required kalonji

Soumi Banerjee @cook_19946990

Kolkata

This is the most popular street food of Delhi, have not tasted it yet but have head a lot about it from my friends and office colleagues. So tried to make it at home. The matar is really khata and spicy. It is just an awesome combination with the soft kulcha.

#flavour3
#post1

Soumi Banerjee @cook_19946990

Saved

Ingredients

1 hr 20 min

3 servings

Forthe chole(matar)
1 cupchicpeas(matar)
1 largeonion
1tomato
3-4Green chiles
1 teaspoonamchur powder
As requiredTamarind water
1 teaspoonchaat masala
As per taste dry roasted jeera powder
As per tasteSalt
1/4 teaspoonturmeric powder
HandfulCoriander leaves
Pinchdeghi mirch
1 bay leaf
Forthe kulcha
1 tbspdry yeast
1/4 teaspoonsugar
1&1/2 cupmadia
2 tbspcurd
As per tasteSalt
As requiredghee
As requiredKasuri methi
As required kalonji

Saved

Steps

1 hr 20 min

1

First pre soak the chana overnite and prepare the basic for the kulcha. Add dry yeast in warm water add sugar to it. Now keep it for 8-10 min till it gets activated. Now add 1/2 cup of madia to it. Mix it well. Let it fermint. Keep it at least for 12 hrs in a warm place.
2
3

Some more onions, tomatoes green Chilli and coriander leaves. Now for the kulcha. Take that ferminted dough. Add the remaining dough, curd and salt. And knead the dough. It will a very loose dough add some ghee to it.. Keep it for another 1 hr till it becomes double. Now take the dough punch it so that the air comes out.
4

Make small balls from the dough of equal portions. Keep it for 30 min by covering it. Now on the table top. Roll the dough into oval shape sprinkle some kalonji and kasuri methi on it. Press it with light hand. In a pan add the kulcha. Add very little water to it. Cover and let it cook by the steam on both sides.
5

Cook 80% of all the kulcha first. Then before serving just apply ghee and fry it both sides.