special छोले कुलचे 😋👌🏻 ₹45/-

Ingredients

• 1.5 cup Dried Chickpeas (soaked overnight, drained and rinsed)
• 3 tablespoon Amul Butter (unsalted, cut into cubes)
• 2 tablespoon Vegetable Oil (for sautéing)
• 2 medium Onion (finely chopped)
• 2 large Tomato (pureed or finely chopped)
• 1 tablespoon Ginger‑Garlic Paste (freshly made or store‑bought)
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• ½ teaspoon Garam Masala
• ¼ cup Fresh Methi Leaves (washed and roughly chopped)
• to taste Salt
• 3 cup Water (for simmering chickpeas)
• 2 cup All‑Purpose Flour (sifted)
• 1 teaspoon Active Dry Yeast (dissolved in warm water)
• 1 teaspoon Sugar (helps activate yeast)
• ¾ cup Warm Water (for dough) (around 40°C)
• ¼ cup Plain Yogurt (room temperature)
• 2 tablespoon Amul Butter (for brushing kulcha) (softened)
• 1 teaspoon Nigella Seeds (Kalonji) (optional topping)
• 1 whole Lemon Wedges (cut into wedges for serving)
• ½ cup Green Chutney (coriander‑mint chutney, store‑bought or homemade)
• ¼ cup Mixed Pickle (Achar) (Indian mixed vegetable pickle)
• 100 gram Paneer Cubes (optional garnish, lightly fried)

Instructions

1. Prepare the Chickpeas

   If using dried chickpeas, soak them overnight, then drain. Transfer to a large pot, add 3 cups water, a pinch of salt, and bring to a boil. Reduce heat and simmer until tender, about 45 minutes, or use a pressure cooker for 15 minutes.

   Time: PT45M

2. Make the Chole Masala

   Heat 2 Tbsp oil and 2 Tbsp Amul butter in a skillet over medium heat. Add chopped onions and sauté until golden brown, about 8 minutes. Stir in ginger‑garlic paste and cook 2 minutes. Add ground cumin, coriander, turmeric, red chili powder, and garam masala; toast for 30 seconds. Add tomato puree, cook until oil separates, 5 minutes.

   Time: PT15M

3. Combine Chickpeas and Masala

   Add the cooked chickpeas (with reserved liquid) to the masala. Stir in chopped fresh methi leaves. Simmer gently for 10 minutes, adjusting salt and adding more water if needed to reach a thick‑but‑saucy consistency.

   Time: PT10M

4. Prepare Kulcha Dough

   In a mixing bowl, combine 2 cups sifted flour, 1 tsp sugar, ½ tsp salt, and 1 tsp active dry yeast. Dissolve yeast in ¾ cup warm water (40°C) with a pinch of sugar; let sit 5 minutes until frothy. Add the yeast mixture, ¼ cup yogurt, and 2 Tbsp softened Amul butter. Knead until smooth and elastic, about 8 minutes. Cover with a kitchen towel and let rise in a warm place for 60 minutes, or until doubled.

   Time: PT15M

5. Shape and Cook Kulchas

   Punch down the risen dough and divide into 4 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle. Brush the top with softened Amul butter, sprinkle nigella seeds and a pinch of methi leaves. Heat a tawa or baking sheet over high heat (≈230°C if using oven). Cook each kulcha 2‑3 minutes per side until puffed and golden brown, or bake in a pre‑heated 230°C oven for 8‑10 minutes.

   Time: PT20M

   Temperature: 230°C

6. Finish and Serve

   Transfer the hot chole to a serving bowl, garnish with a few fried paneer cubes and a drizzle of butter if desired. Serve alongside the freshly baked kulchas, lemon wedges, green chutney, and mixed pickle.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

10 g