छोले कुलचे प्लेट 😋👌 मात्र 30₹/- 😱

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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