Chole kulcha (matar) Delhi style
Chole kulcha (matar) Delhi style
Cooking Instructions
- 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.
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