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Ingredients

• 250 g All-Purpose Flour (for kulcha dough, sifted)
• 5 g Instant Yeast (active dry yeast)
• 5 g Sugar (granulated)
• 3 g Salt (fine, for dough)
• 60 g Plain Yogurt (for dough, adds softness)
• 15 ml Vegetable Oil (for dough)
• 15 g Unsalted Butter (softened, for brushing cooked kulchas)
• 200 g Dried Chickpeas (soaked overnight, drained)
• 30 ml Vegetable Oil (for cooking chole)
• 2 g Cumin Seeds (whole, tempering)
• 10 g Ginger‑Garlic Paste (equal parts ginger and garlic)
• 80 g Onion (medium, finely chopped)
• 100 g Tomato (chopped)
• 10 g Chole Masala (store‑bought or homemade blend)
• 2 g Turmeric Powder (ground)
• 3 g Red Chili Powder (adjust heat to taste)
• 3 g Salt (for chole, to taste)
• 500 ml Water (for cooking chickpeas)
• 15 g Tamarind Paste (for sweet‑sour chutney)
• 20 g Jaggery (grated)
• 5 g Green Chili (finely chopped, optional for extra heat)
• 2 g Salt (for chutney, to taste)
• 30 g Cucumber (diced for salad)
• 10 ml Lemon Juice (freshly squeezed)
• 2 g Chaat Masala (for salad seasoning)
• 10 g Pickled Chili (Achar Wali Mirchi) (sliced, adds tangy heat)

Instructions

1. Prepare Kulcha Dough

   In a mixing bowl combine sifted all‑purpose flour, instant yeast, sugar, salt, yogurt, vegetable oil and enough warm water (about 80 ml) to form a soft, non‑sticky dough.

   Time: PT10M

2. Rest the Dough

   Cover the bowl with a damp cloth and let the dough rest in a warm place for 30 minutes to allow it to rise slightly.

   Time: PT30M

3. Cook Chickpeas

   Drain the soaked chickpeas, add fresh water (500 ml) and a pinch of salt to a pressure cooker. Cook on high pressure for 20 minutes, then natural release.

   Time: PT20M

   Temperature: High pressure

4. Prepare Chole Masala Base

   Heat 30 ml oil in a saucepan over medium heat. Add cumin seeds; when they sizzle, add ginger‑garlic paste and sauté 1 minute. Add chopped onion and cook until golden brown.

   Time: PT5M

   Temperature: Medium heat

5. Simmer Chole

   Add chopped tomato, turmeric, red chili powder, chole masala and salt. Cook 2 minutes, then add the cooked chickpeas with ½ cup reserved cooking liquid. Simmer on low heat for 15 minutes, adjusting seasoning.

   Time: PT15M

   Temperature: Low heat

6. Make Sweet‑Sour Chutney

   In a small saucepan combine tamarind paste, jaggery, green chili, and 100 ml water. Bring to a gentle boil, then simmer until the mixture thickens to a syrupy consistency, about 10‑12 minutes. Stir in salt at the end.

   Time: PT15M

   Temperature: Medium heat

7. Prepare Fresh Salad

   Dice cucumber, slice onion and tomato. Toss together with lemon juice, chaat masala, and a pinch of salt.

   Time: PT10M

8. Shape and Cook Kulchas

   Divide the rested dough into three equal balls (≈80 g each). On a lightly floured surface, roll each ball into a 6‑inch circle. Heat a tawa over medium‑high heat (≈200°C). Cook each kulcha 1‑2 minutes per side, brushing with softened butter and pressing gently with a cloth until puffed and lightly browned.

   Time: PT10M

   Temperature: Medium‑high heat

9. Assemble the Plate

   Place the three hot kulchas on a serving plate. Spoon generous chole over the kulchas, drizzle sweet‑sour chutney, add pickled chili slices, and top with the fresh salad. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

85 g

Fat

16 g

Fiber

12 g