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Chole Kulcha Delhi Street Food
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Chole Kulcha 

Chole Kulcha is a popular street food from Delhi. The soft kulcha tastes delicious dipped in the flavorsome chole cooked in different Indian Spices.
Course Breakfast, Dinner
Cuisine Delhi
Keyword Breakfast Bread, Popular Breakfast dish
By Cook Method Pressure Cooker, Stovetop
By Diet Kid Friendly
Dish Type Combo Dishes, Gravy Side Dishes, Indian Flatbread, Street Food
Prep Time 30 minutes
Cook Time 40 minutes
8 hours
Total Time 9 hours 10 minutes
Servings 4 people
Author Srivalli

Ingredients

For the Chole

  • 1 & 1/2 cups Kabuli Channa / Chickpeas
  • 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 Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 4 Tomatoes
  • 2 tsp Ginger fresh
  • 2 Green Chillies
  • 2 tbsp Coriander Leaves

For the Seasoning

  • 2 tsp Cooking Oil
  • 2 tsp Ghee
  • 3/4 tsp Shah Jeera / 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 - 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

Instructions

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 cooking oil and ghee. 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 green 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.

For Baking

  • 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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