Chole & Paneer Kulche

Name: Chole & Paneer Kulche
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup kabuli chana (white chickpeas), soaked overnight; pinch baking soda; 2-3 tbsp. mustard oil; 2 bay leaves; 1 inch cinnamon stick; 2 cardamom; 4 cloves; 1 tsp. cumin seeds; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tomato, chopped; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1 tsp. garam masala powder; 1 tsp. ghee; 2 tbsp. coriander leaves, chopped; 1 cup whole wheat flour; 1 cup plain four; to taste salt; 3 tbsp. yoghurt; 2 tbsp. oil; 1 tsp. kasoori methi, crushed; 1/2 tsp. pepper powder; as required soda water; As required chopped coriander leaves, kalonji (Nigella seeds), chopped garlic & red chili flakes as required; As required oil / butter / ghee as required; 200gms. paneer, mashed; as per taste salt

Bethica Das @kitchen_flavours

Sharjah (UAE)

#boxweek9 - Enjoy these delicious homemade Paneer Kulchas along with chole, a simple chickpea curry for a sumptuous one-pot meal. It is a very popular menu in every North Indian restaurants universally. An ideal combination, you can enjoy it for breakfast, brunch or lunch.

I gave a slight twist to the stuffing, as I have incorporated some grated raw mango to the paneer mix to give a slight tang. I also kneaded the dough by adding soda water instead of the mandatory baking soda and baking powder.

Serve this traditional delicacy with raita, onion rings, fresh green chilies and a dash of lime. So dish out these two delectable comfort food that is just perfect for a lazy weekend meal. #cholekulche

Bethica Das @kitchen_flavours

Saved

Ingredients

25-30 min..

3-4 servings

Chole -
1 cupkabuli chana (white chickpeas), soaked overnight
pinchbaking soda
2-3 tbsp.mustard oil
2bay leaves
1 inch cinnamon stick
2cardamom
4cloves
1 tsp.cumin seeds
1onion, chopped
1 tsp.ginger-garlic paste
1tomato, chopped
1/2 tsp.turmeric powder
1 tsp.red chili powder
1 tbsp.coriander powder
1 tsp.cumin powder
1 tsp.garam masala powder
1 tsp.ghee
2 tbsp.coriander leaves, chopped
Kulcha Dough--
1 cupwhole wheat flour
1 cupplain four
to tastesalt
3 tbsp.yoghurt
2 tbsp.oil
1 tsp.kasoori methi, crushed
1/2 tsp.pepper powder
as required soda water
As required chopped coriander leaves, kalonji (Nigella seeds), chopped garlic & red chili flakes as required
As required oil / butter / ghee as required
Stuffing-
200gms. paneer, mashed
as per tastesalt
1/2 tsp.turmeric powder
1small mango, grated
1 tsp.red chili powder
1 tsp.coriander powder
1/2 tsp.cumin powder
1/2 tsp.garam masala powder
1/2 tsp.red chili flakes
1 tsp.ginger, grated
1-2green chilies, chopped
2-3 tbsp.coriander leaves, chopped

Saved

Steps

25-30 min..

1

Chole - Boil the soaked chickpeas in 3 cups water and a pinch of baking soda for 4-5 whistles. Keep aside.
2

Heat oil & temper with cinnamon, cardamom, cloves, bay leaves and
cumin seeds. Sauté for a few seconds.
3

Add the onion and stir fry till light brown.
4

Add the ginger-garlic paste and sauté till the raw smell disappears.
5

Add chopped tomatoes & cook till it is nicely mashed.
6

Now time to add the boiled chole. Simmer on a low flame for
8-10 minutes or till you get the desired consistency.
7

When done, add the garam masala and ghee.
8

Paneer Stuffing - Mix the paneer with rest of the mentioned ingredients. Form 6 equal sized balls out of it and keep aside.
9

Kulcha - In a bowl, mix together both the flours, salt, kasuri methi and pepper powder. Now add the yoghurt and oil. Combine everything well.
10

Knead into a dough with required quantity of soda water. Apply some
oil & cover it with a cling film. Keep aside for 2-3 hours. Knead the
dough once again and divide into 6 equal portions.
11

Roll out each portion into a small circle by dusting some flour / oil. Stuff a portion of the paneer stuffing and bring all edges together to secure firmly.
12

Sprinkle some kalonji, coriander leaves, garlic & red chili flakes over it.
Gently roll again into an oblong shape.
13

Heat a tawa & roast the kulchas, one at a time, on a medium flame for a minute or so. When one side is done, flip it over & cook the other side too. Brush some oil / butter / ghee over it.
14

Serve with the prepared chole, raita, onion rings, green chilies and lemon.