Pindi Chole with Kulcha
Cooking Instructions
- 1
First of all soak the chickpeas for about 7-8 hours. Then prepare the potli by taking the all potli ingredients. Now put the chickpeas in the cooker, in that put potli, water and salt. Cook it till 5-6 whistles. When the cooker get cooled, strain the chickpea and take out the potli. Keep that water aside.
- 2
Heat oil in a pan, add cumin and when it crackles, then add bay leaf, onion saute it well. Then add ginger garlic paste, turmeric, chili powder, coriander-cumin powder and saute it properly.
- 3
Now add tomato puree and salt and allow to cook. when the oil starts to release, add cooked chickpeas. Mash 2 spoons of chickpeas and add it. Now add chickpea water and cover it for 5 minutes. Then add coriander leaves and take it off.
- 4
For kulha, Sieve flour in a bowl. Add all the ingredients and mix it. Add water as required to prepare dough. Knead the flour evenly with the palm of your hand and then roll it downwards. Apply oil on it and cover it with a wet cloth for 25 minutes.
- 5
Now take a big ball out of the kulcha dough.Apply oil on the rolling board.and pat the ball a little and add kalonji seeds and chopped coriander on it and roll it in an oval shape. Weave the kulcha a little thicker.
- 6
Apply water to the plain side of the kulcha and keep it in a nonstick pan so that the watery part comes down. Now sprinkle 1 teaspoon of water on the edge and immediately cover the lid and roast it on low flame. Roast them both sides. apply ghee or butter on hot kulchas.
- 7
Chole Kulacha is ready. Serve it hot.
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