छोले कुलचे प्लेट मात्र 30₹/
छोले कुलचे प्लेट 😋👌 मात्र 30₹/- 😱 is a medium North Indian recipe that serves 2. 450 calories per serving. Recipe by Foodies Lab on YouTube.
Prep: 10 min | Cook: 38 min | Total: 1 hr 3 min
Cost: $18.44 total, $9.22 per serving
Ingredients
- 400 g Canned Chickpeas (drained and rinsed)
- 30 g Unsalted Butter (softened, cut into cubes)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (diced)
- 1 tbsp Ginger‑Garlic Paste (store‑bought)
- 1 tsp Ground Cumin (roasted)
- 1 tsp Ground Coriander
- 1 tsp Garam Masala
- 0.5 tsp Turmeric Powder
- 0.5 tsp Red Chili Powder (adjust to heat preference)
- 1 tsp Salt (or to taste)
- 240 ml Water (for simmering)
- 2 tbsp Fresh Cilantro (chopped for garnish)
- 1 tbsp Indian Mixed Pickle (optional garnish)
- 2 pieces Kulcha (store‑bought Indian flatbread)
- 2 pieces Lemon Wedges (for serving)
Instructions
Gather and Prep Ingredients
Finely chop the onion, dice the tomato, measure all spices, open the canned chickpeas and rinse them, and have the butter, pickle, cilantro and lemon ready.
Time: PT10M
Sauté Onions
Heat 15 g of butter in the skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Add Ginger‑Garlic and Tomatoes
Stir in the ginger‑garlic paste and diced tomato. Cook, stirring occasionally, until the tomato softens and the raw aroma disappears, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Toast the Spices
Add cumin, coriander, turmeric, red chili powder, garam masala, and salt. Stir continuously for 3 minutes until fragrant, being careful not to let the spices burn.
Time: PT3M
Temperature: Medium heat
Simmer the Chickpeas
Add the rinsed chickpeas and 240 ml water. Bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 20 minutes, allowing the flavors to meld and the gravy to thicken.
Time: PT20M
Temperature: Low simmer
Warm and Butter the Kulcha
While the chole simmers, heat another skillet over medium‑high heat. Brush each side of the kulcha with a little butter and toast for about 2 minutes per side until lightly crisp and golden.
Time: PT5M
Temperature: Medium‑high heat
Garnish and Serve
Transfer the chole to serving bowls, garnish with chopped cilantro, a dollop of pickle, and a lemon wedge. Serve hot alongside the buttered kulcha.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 15 g
- Carbohydrates
- 60 g
- Fat
- 12 g
- Fiber
- 10 g
Dietary info: Vegetarian, Contains Gluten, Contains Dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Canned Chickpeas: Dried chickpeas (soaked overnight)
- Instead of Unsalted Butter: Ghee, Vegetable oil
- Instead of Onion: Shallots
- Instead of Tomato: Canned diced tomatoes
- Instead of Ginger‑Garlic Paste: Fresh minced ginger and garlic (½ tsp each)
- Instead of Red Chili Powder: Paprika for milder flavor
- Instead of Fresh Cilantro: Fresh parsley
- Instead of Indian Mixed Pickle: Lime pickle
- Instead of Kulcha: Naan, store‑bought pita
Equipment Needed
- Large Skillet or Frying Pan
- Cutting Board
- Chef's Knife
- Wooden Spoon or Spatula
- Small Mixing Bowl
- Serving Plate
Critical Steps — Do Not Skip
- Sauté onions until golden brown for a sweet base.
- Toast spices without burning to release aroma.
- Simmer chickpeas long enough for flavors to meld and gravy to thicken.
Chef Tips from the Video
- Add a pinch of asafoetida (hing) with the spices for extra depth.
- For a richer gravy, stir in a tablespoon of plain yogurt at the end of cooking.
- If you like extra heat, finish with a drizzle of fresh green chili paste.
Troubleshooting
Chole is too watery.
Uncover the pan and simmer for an additional 5‑10 minutes to reduce the liquid.
Onions burn before turning golden.
Lower the heat and add a splash of water; cook longer to achieve caramelization.
Kulcha becomes soggy.
Toast the kulcha on a hot, dry skillet and brush with butter only after it’s crisp.
Storage
Refrigerator: Store chole in an airtight container for up to 3 days. Reheat on the stove.
Freezer: Freeze chole in a freezer‑safe bag for up to 2 months. Thaw overnight and reheat.
Room temperature: Kulcha is best eaten fresh; it can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Chole tastes even better the next day; make it a day ahead and refrigerate.
- Reheat chole gently over low heat, adding a splash of water if it thickens too much.
- Kulcha can be reheated on a dry skillet or in a toaster for a few minutes.
Frequently Asked Questions
What is the cultural significance and history of Chole Kulcha in North Indian cuisine?
Chole Kulcha is a beloved street‑food staple of Punjab and Delhi, traditionally served in dhabas and weekend markets. The hearty chickpea curry paired with fluffy, butter‑brushed kulcha reflects the region’s love for robust, comforting meals that fuel labor‑intensive lifestyles.
What are the traditional regional variations of Chole Kulcha in North Indian cuisine?
In Amritsar, the kulcha is often stuffed with spiced potatoes or paneer, while in Delhi the chole may be cooked with a tangy tamarind base. Some versions add boiled eggs or a dollop of raita on the side for extra richness.
How is Chole Kulcha authentically served in Punjab?
Authentic Punjabi chole is served piping hot in a shallow bowl, garnished with fresh cilantro, sliced onions, and a wedge of lemon. The kulcha is buttered and toasted on a tawa, sometimes brushed with ghee, and placed beside the curry for scooping.
On what occasions is Chole Kulcha traditionally enjoyed in North Indian culture?
Chole Kulcha is a popular weekend lunch, a festive snack during fairs (melas), and a go‑to comfort food during monsoon evenings. It’s also commonly ordered for late‑night meals after a day of work or study.
What makes Chole Kulcha special in North Indian cuisine?
The dish balances the spicy, tangy chickpea gravy with the soft, buttery texture of kulcha, creating a satisfying contrast of flavors and mouthfeel. Its simplicity, affordability, and bold spices have made it a timeless favorite across generations.
What are the most common mistakes to avoid when making Chole Kulcha at home?
Common errors include over‑cooking the onions until they burn, under‑toasting the spices which leaves a raw flavor, and not simmering the chickpeas long enough for the gravy to thicken. Also, butter the kulcha after it’s toasted, not before, to keep it crisp.
Why does this Chole Kulcha recipe use butter instead of ghee for sautéing the onions?
Butter provides a rich, slightly sweet flavor that complements the tangy chole, while ghee can be too intense for a home‑cooked version. The recipe still allows swapping to ghee if a deeper, nutty note is desired.
Can I make Chole ahead of time and how should I store it?
Yes, chole improves after a few hours as the spices meld. Store it in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove, adding a splash of water if needed.
What texture and appearance should I look for when the Chole is done cooking?
The gravy should be thick but glossy, coating each chickpea. The chickpeas should be tender yet hold their shape, and the oil should separate slightly on the surface, indicating the spices are fully cooked.
What does the YouTube channel Foodies Lab specialize in?
The YouTube channel Foodies Lab specializes in approachable Indian home‑cooking tutorials, focusing on classic comfort dishes, quick weeknight meals, and detailed technique breakdowns for both beginners and seasoned cooks.
How does the YouTube channel Foodies Lab's approach to North Indian cooking differ from other Indian cooking channels?
Foodies Lab emphasizes step‑by‑step visual clarity, uses readily available ingredients, and often includes budget‑friendly tips, whereas many other channels focus on restaurant‑style plating or advanced techniques that require specialty equipment.
Last updated: September 6, 2026
