Chhole Kulcha

Name: Chhole Kulcha
Total time: 3600 s
Yield: 3 serves
Cuisine: Indian
Ingredients: 125 white chickpeas or chana; 2 tsp tea powder; 3 big tomatoes; 2 big onions; 8-10 garlic cloves; 1 tsp Cumin seeds; 1+1 tsp oil and ghee; 1 bay leaf; 1 red dry chilli; 1 tsp red chilli powder; 1 tsp coriander powder; 1 tsp garam masala; 1 tsp Green chilli paste; to taste Salt; 1/2 tsp Kasuri methi; 200 gm Refined wheat flour; 1 tsp baking powder; 2 tbsp butter; 1/2 tsp Lemon juice

Anoli Vinchhi @cook_25690120

Basically From India,Recently in UK😊

#boxweek9 This is one of my favourite recipe belongs to North India.,which includes Chickpeas, gravy and the tandoori flatbread which is awesome combination

Anoli Vinchhi @cook_25690120

Basically From India,Recently in UK😊

#boxweek9 This is one of my favourite recipe belongs to North India.,which includes Chickpeas, gravy and the tandoori flatbread which is awesome combination

Saved

Ingredients

1hour

3 serves

125white chickpeas or chana
2 tsptea powder
3big tomatoes
2big onions
8-10garlic cloves
1 tspCumin seeds
1+1 tsp oil and ghee
1bay leaf
1 red dry chilli
1 tspred chilli powder
1 tspcoriander powder
1 tspgaram masala
1 tspGreen chilli paste
to tasteSalt
1/2 tspKasuri methi
200 gmRefined wheat flour
1 tspbaking powder
2 tbspbutter
1/2 tspLemon juice

Saved

Steps

1hour

1

For Kulcha Dough-Take flour add 1tbsp butter, salt, baking powder and mix them well and bind soft dough by adding very less quantity of water. Rest them for 15-20mins minimum
2

Now take a small portion of dough and start rolling in the rolling pan or dust some dry dough and tapp the dough and make a medium size kulcha, apply some water on the top of the kulcha and place on the same side of the pan where the kulcha is properly sticky now after 1 minute turn the tawa and roast the tandoori kulcha to crisp and apply butter over them.
3

Soak the chickpeas overnight or 5-7 hours minimum add Tea powder bag, salt and boil in pressure cooker around 7 whistles
4

Now roughly chopped tomatoes, onions, garlic cloves and grind into thick gravy
5

Take a pan add oil and ghee next add Cumin seeds and bay leaf and red dry chilli now pour the gravy and give a nice boil and cook for 2-3 minutes, next add all the spices,chilli paste and cover the lid and cook them well till it releases oil and thickens nicely, lastly crush Kasuri methi and sprinkle over the chhole.
6

Serve Hot Chhole with Kulcha, salad, pickle, chutney and Masala Lassi as your meal