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

Ingredient Substitutions

• Instead of Dried Chickpeas: 1 (15‑oz) can chickpeas, drained
• Instead of Amul Butter: Unsalted butter, Ghee
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Onion: Shallots
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Ginger‑Garlic Paste: Minced ginger and garlic (½ tsp each)
• Instead of Ground Cumin: Cumin seeds (½ tsp, toasted and ground)
• Instead of Ground Coriander: Coriander seeds, toasted and ground
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Fresh Methi Leaves: Dried fenugreek leaves (kasuri methi, 1 tsp)
• Instead of All‑Purpose Flour: Bread flour
• Instead of Active Dry Yeast: Instant yeast (¾ tsp)
• Instead of Sugar: Honey (½ tsp)
• Instead of Plain Yogurt: Buttermilk (¼ cup)
• Instead of Amul Butter (for brushing kulcha): Ghee
• Instead of Green Chutney: Tamarind chutney
• Instead of Paneer Cubes: Tofu cubes

Equipment Needed

• Large Pot
• Heavy‑Bottomed Skillet
• Mixing Bowl
• Rolling Pin
• Baking Sheet or Tawa
• Spatula
• Ladle
• Kitchen Towel

Critical Steps — Do Not Skip

• Soaking and cooking chickpeas until tender
• Properly sautéing onions to a deep golden color
• Allowing the kulcha dough to rise fully
• Cooking kulchas on high heat to achieve puffiness

Chef Tips from the Video

• Using Amul butter adds a distinct creamy richness that mimics the street‑style flavor showcased by Flavourful Feeds.
• Fresh methi leaves give a subtle bitterness that balances the tangy tomato base.
• For extra smoky flavor, finish the kulchas on a charcoal tawa for 30 seconds per side.

Troubleshooting

Storage

Refrigerator: Store chole in an airtight container for up to 3 days; reheat gently on the stove.

Freezer: Freeze cooked chole in freezer‑safe bags for up to 1 month. Thaw overnight in fridge before reheating.

Room temperature: Kulchas are best eaten fresh; if needed, keep wrapped in a clean cloth for up to 2 hours.

Make-Ahead Tips

• Cook the chickpeas a day ahead; the flavors improve after refrigeration.
• Kulcha dough can be prepared 12 hours in advance and kept refrigerated; shape and bake when needed.

Frequently Asked Questions