Chole Kulcha is a popular Delhi Street Food. The soft kulchas taste delicious with the soft spicy chole made with chickpea cooked in a spicy tomato base.
We are starting the last week of BM#62, with Street food as the theme. I love Street food and especially the chaats. Even though I love street food, I haven’t actually indulged in those much. My exposure has confined to the tours we have taken and not in my own city.
Street food literally refers to the local food you get to taste off the market streets or the street hawkers. Right from snacks to biryanis, you can get anything and everything off your street. As I was keen on Chats, while reading about it, I realized I have completely ignored the other street food one might get.
Moreover, I was particular in finding out the street food available in the famous Delhi Streets. I had a gala time when I had visited some years ago. I particularly remember Hubby dear recollecting fond remembers of Chole Kulchas that get sold by the cycle. The Kulchawala will come in his cycle with a bag and a Dabba filled with chole and as you buy, he will scoop out the chole and give on the kulcha. It used to get sold within minutes and if you are late you will not get anything.
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Step By Step Pictures for making Chole Kulcha
For the Chole
- 1.5 cups Kabuli Channa Chickpeas or
- 4 cups Water or just enough to cover
To be ground to a smooth paste
- 1 medium Bay Leaf
- 1 Black Cardamom with the outer covering removed
- 2 Cardamom with the covering removed
- 1 inch Cinnamon
- 1/2 tsp Black Pepper
- 1 Star Anise
- 4 Cloves
- 4 tsp Coriander Powder I added whole coriander 2 tsp
- 1 tsp Cumin Powder
- 1 tsp Red Chili Powder
- 1/2 tsp Turmeric Powder
- 4 Tomatoes
- 2 tsp Ginger Fresh
- 2 Green Chilies
- 2 tbsp Coriander Leaves
For the seasoning
- 2 tsp Cooking Oil
- 2 tsp Ghee
- 3/4 tsp Shah Jeera or Black Cumin Seeds
- A pinch Asafoetida /Hing
- Salt to taste
- 2 tsp Chat Masala
- 1 tsp Tamarind soaked in 1 cup water
For the Kulcha
- 4 to 5 cups All Purpose Flour
- 1 cup Water Lukewarm as required
- 1 tsp Instant Yeast
- 1/2 tsp Sugar
- 1 tsp Salt
- 3/4 cup Curds / Yogurt
- 2 tbsp Cooking Oil
How to make the Chole
- Wash and soak the chickpeas in plenty of water overnight. Change the water a couple of times and pressure cook with enough water for 3 to 4 whistles. Let the pressure fall down before removing the lid.
- In a blender take all the ingredients listed for paste and blend well. Put in the chopped tomatoes ginger, ginger, green chili and coriander and blend to a smooth puree without using any water.
- In a nonstick pan, heat the oil, ghee and once the oil is hot, stir in the shahi jeera and after a few seconds, put in the Asafoetida. After few minutes, add the ground paste and cook till the oil separates from the tomatoes on medium to low heat, stirring in between about 5 to 8 minutes.
- Put in the cooked chickpeas and the cooking water and cook till the water is reduced and you get a gravy of the required consistency.
- Stir in the chat masala and salt and turn off the heat. Garnish with fresh coriander and chilies and serve with kulcha
How to make the Kulcha
- In a wide bowl, take the flour, instant yeast, sugar, salt and slowly add in the lukewarm water. Mix well. Knead to a soft dough.
- Cover and let it rest for atleast an hour or till the dough doubles.
- Once the dough doubles, punch down slowly and divide into equal parts. On a flat surface, roll the dough into a 4” or 5” circle and place it on an oiled baking tray.
- Pre-heat the oven to 200C.
- Place the tray in the centre of the oven and bake for 5 to 7 minutes.
On the tawa
- Heat a tawa and cook the kulcha on both sides till down. Douse with butter after removing.
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