Chole khulche

Name: Chole khulche
Cuisine: Indian
Ingredients: 2 tsp active dry yeast; 2 tsp sugar; 1/2 cup warm water +; As required warm water to knead dough; 1,1/2 Cup all-purpose flour; 1 Cup wheat flour; as per taste Salt; 2 tbsp milk powder; 1 Cup white peas (overnight soaked); 2-3 green chillies; As per taste Salt; 1/4 tsp turmeric powder; 2 tbsp oil; 1 tsp cumin seeds; Pinch asafoetida; 1 tomato puree; 1/2 tsp chat masala; 1/2 tsp dry mango powder; 1/2 tsp red chilli powder; 1/2 tsp coriander powder; 1/4 tsp garam masala powder; 1 tsp kasuri methi; 1 Finely chopped onion; 1 inch ginger Julienne; As required Few coriander leaves finely chopped; As required Lemon Wedges; as required Green chillies slit; as required Tamarind chutney; As required Green chutney

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

#toc3
Week3
Post2
Breakfast

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

#toc3
Week3
Post2
Breakfast

Saved

Ingredients

For kulcha --
2 tspactive dry yeast
2 tspsugar
1/2 cupwarm water +
As required warm water to knead dough
1,1/2 Cup all-purpose flour
1 Cupwheat flour
as per tasteSalt
2 tbspmilk powder
For Chole --
1 Cupwhite peas (overnight soaked)
2-3green chillies
As per taste Salt
1/4 tspturmeric powder
Other ingredients --
2 tbspoil
1 tspcumin seeds
Pinchasafoetida
1tomato puree
1/2 tspchat masala
1/2 tspdry mango powder
1/2 tspred chilli powder
1/2 tspcoriander powder
1/4 tspgaram masala powder
1 tspkasuri methi
For serving as required --
1Finely chopped onion
1 inchginger Julienne
As required Few coriander leaves finely chopped
As required Lemon Wedges
as requiredGreen chillies slit
as requiredTamarind chutney
As required Green chutney

Saved

Steps

1

First in a mixing bowl combine warm water and sugar, stir until the sugar is slightly dissolved. Now sprinkle the active dry yeast into the water and stir vigorously. Cover the bowl with plastic wrap and set aside for 10 mins to proof. After 10mins the yeast should be bubbly and foamy. (Means it's ready to use).
2

Now in the same mixing bowl sieve both flour, add milk powder,salt and mix nicely.
3

Now add as required warm water (little at a time) and knead a soft dough. Add butter and knead the dough again for 2 mins.
4

Grease the bowl with little oil and Keep the kneaded dough in a bowl, cover it with plastic wrap and keep it in warm place for about 2 hours or until the dough double in size. After that punch down the dough with your hands and knead for a min to make it smooth.
5

Divide the dough into 6-8 equal portions, dust with little flour and roll them into oval or round shape. Sprinkle some kalaungi and fresh coriander leaves chopped and press lightly.
Keep all rolled kulcha in a tray, cover it and keep the tray aside for 15-20 mins to proof again.Now keep the baking tray in preheated oven and bake for 5-6 mins.
6

For chole -- add soaked white matar in a pressure cooker along with as required water, salt, turmeric powder and green chillies. Cover with lid and Cook for 5-6 Whistles or until done. Let the pressure release by itself.
7

Now in a pan heat oil, add cumin seeds and let them splutter, add pinch of asafoetida and all other dry spices, stir then quickly add tomato puree and cook until oil releases.
8

Now add boiled peas and mix well, add as required water to adjust the consistency and cook for 4-5 minutes. Switch off the flame add fresh coriander, lemon juice and mix well.
9

While serving -- roast baked kulcha on a hot tawa with butter from both sides. add cooked chole in a serving bowl, garnish with some chopped onion, tomato and ginger and all ingredients mentioned above. Serve hot.