हर कोई रेसिपी पूछेगा जब घर में बनाओगे ठेले वाले से भी ज्यादा स्वाद छोले कुलचे

Ingredients

• 1 cup Dried White Peas (soaked overnight (≈12 hours) and rinsed)
• 1 teaspoon Kashmiri Red Chili Powder (for bright red colour)
• 1 teaspoon Salt (regular table salt)
• 0.25 teaspoon Baking Soda (added to peas for softness)
• 2 pieces Bay Leaf (adds subtle aroma to peas)
• 1 cup Fresh Mint Leaves (packed, washed)
• 1 cup Fresh Coriander Leaves (packed, washed)
• 45 gram Ginger (peeled and roughly chopped)
• 3 pieces Green Chilies (medium, seeds removed for less heat if desired)
• 1 tablespoon Dry Mango Powder (Amchur) (adds tanginess to chutney)
• 2 tablespoon Roasted Gram Flour (Besan) Powder (adds body to chutney)
• 1 piece Lemon Juice (freshly squeezed)
• 2 pieces White Bread Slices (soft, crust removed if desired)
• 1 tablespoon Sugar (for bread paste)
• 0.25 cup Milk (to blend bread into a smooth paste)
• 3 cup All‑Purpose Flour (sifted)
• 0.25 teaspoon Baking Powder (for dough lift)
• 0.5 cup Plain Yogurt (full‑fat, at room temperature)
• 2 tablespoon Oil (vegetable oil for cooking peas and kulchas)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 25 gram Tamarind Paste (or 1 tablespoon tamarind concentrate diluted in water)
• 1 teaspoon Chaat Masala (for the pea topping)
• 0.25 teaspoon Roasted Cumin Powder (adds smoky flavor)
• 0.25 teaspoon Black Pepper Powder (freshly ground)
• 2 tablespoon Butter (for serving, optional)
• 2 tablespoon Fresh Coriander (Garnish) (chopped)
• 1 piece Fresh Green Chili (Garnish) (thinly sliced)
• 5 gram Fresh Ginger (Garnish) (julienned)

Instructions

1. Soak the Dried Peas

   Place 1 cup dried white peas in a large bowl, cover with plenty of water and let soak for at least 12 hours (overnight).

   Time: PT12H

2. Rinse and Drain

   After soaking, pour out the water, rinse the peas under running water and set aside.

   Time: PT5M

3. Pressure‑Cook the Peas

   Transfer the rinsed peas to a pressure cooker. Add 2.5 cups water, 1 tsp Kashmiri red chili powder, 1 tsp salt, ¼ tsp baking soda and 2 bay leaves. Cook on high flame for 5 minutes, then close the lid and pressure‑cook for about 10 minutes until peas are soft but retain their shape.

   Time: PT15M

4. Prepare Green Mint‑Coriander Chutney

   In a blender, combine 1 cup mint leaves, 1 cup coriander leaves, 45 g ginger, 3 green chilies, 1 tsp salt, 1 tbsp amchur powder, 2 tbsp roasted besan, juice of 1 lemon and enough water (≈1 cup) to blend into a smooth, pourable chutney.

   Time: PT10M

5. Prepare Tamarind Chutney

   Soak 25 g tamarind in ¼ cup warm water for 5 minutes, mash and strain to obtain tamarind water. Set aside (optional: add a pinch of jaggery and salt for balance).

   Time: PT5M

6. Make Bread Paste

   Blend 2 slices white bread, 1 tbsp sugar, a pinch of salt and ¼ cup milk until a smooth paste forms.

   Time: PT5M

7. Prepare Kulcha Dough

   In a mixing bowl, sift 3 cups all‑purpose flour, add ¼ tsp baking soda and ¼ tsp baking powder. Stir in ½ cup plain yogurt and the bread paste. Knead until the dough is soft, smooth and slightly tacky but not sticky.

   Time: PT10M

8. Rest the Dough

   Cover the dough with a damp kitchen towel and let rest for 20 minutes.

   Time: PT20M

9. Shape Kulchas

   Divide the rested dough into 30‑40 g balls (about 12‑14 balls). Lightly dust each ball with flour, roll into thin, long ovals (≈15 cm long, 2 mm thick).

   Time: PT15M

10. Second Rest for Shaped Kulchas

    Place the rolled kulchas on a tray, cover with a clean cloth and let rest for 1 hour. This helps them stay soft when cooked.

    Time: PT1H

11. Cook Kulchas on Tawa

    Heat a flat tawa or non‑stick skillet over high heat. Cook each kulcha for about 10‑12 seconds on one side until bubbles appear, flip, press gently with a spatula and cook another 10‑12 seconds. Remove and immediately wrap in a clean kitchen towel to retain softness.

    Time: PT5M

    Temperature: High heat

12. Prepare the Spiced Pea Topping (Bowl)

    Heat 2 tbsp oil in a pan. Add 1 medium finely chopped onion and sauté until translucent. Add 1 medium chopped tomato, 2 tbsp finely chopped ginger, 3 green chilies (slit), and sauté 1 minute. Stir in the cooked peas, 1 tsp chaat masala, ¼ tsp roasted cumin powder, ¼ tsp black pepper, 1 tsp Kashmiri red chili powder, ¼ tsp salt, ¼ cup green chutney and ¼ cup tamarind chutney. Cook for 5 minutes, stirring occasionally, until everything is well combined and the mixture is slightly thick.

    Time: PT5M

13. Assemble and Serve

    Place a hot kulcha on a plate, spoon generous amount of the spiced pea topping over it, drizzle with a little melted butter, and garnish with chopped coriander, sliced green chili, and julienned ginger. Serve with extra green and tamarind chutney on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

8 g

Fiber

6 g

Ingredient Substitutions

• Instead of Dried White Peas: Frozen peas (will change texture)
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
• Instead of Salt: Sea salt
• Instead of Baking Soda: Potassium bicarbonate
• Instead of Bay Leaf: Curry leaf (different flavor)
• Instead of Fresh Mint Leaves: Fresh basil
• Instead of Fresh Coriander Leaves: Parsley
• Instead of Ginger: Ginger paste (1 tbsp)
• Instead of Green Chilies: Jalapeño (less authentic)
• Instead of Dry Mango Powder (Amchur): Lemon zest
• Instead of Roasted Gram Flour (Besan) Powder: Plain besan (roast before use)
• Instead of Lemon Juice: Lime juice
• Instead of White Bread Slices: Whole‑wheat bread
• Instead of Sugar: Honey (½ tbsp)
• Instead of Milk: Plant‑based milk
• Instead of All‑Purpose Flour: Whole‑wheat flour (will be denser)
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Plain Yogurt: Greek yogurt (same amount)
• Instead of Oil: Ghee (for richer flavor)
• Instead of Onion: Shallot
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Tamarind Paste: Lime juice + brown sugar
• Instead of Chaat Masala: A pinch of cumin + black salt
• Instead of Roasted Cumin Powder: Ground cumin
• Instead of Black Pepper Powder: White pepper
• Instead of Butter: Ghee
• Instead of Fresh Coriander (Garnish): Parsley
• Instead of Fresh Green Chili (Garnish): Red chili flakes
• Instead of Fresh Ginger (Garnish): Ginger paste

Equipment Needed

• Large Bowl
• Pressure Cooker
• Blender or Food Processor
• Mixing Bowl
• Rolling Pin
• Flat Tawa or Non‑stick Skillet
• Spatula
• Kitchen Towel or Clean Cloth
• Measuring Cups and Spoons
• Knife
• Serving Plate

Critical Steps — Do Not Skip

• Soak the dried peas overnight
• Pressure‑cook the peas with spices
• Knead the kulcha dough to the right consistency
• Roll kulchas thin and let them rest
• Cook kulchas quickly on high heat
• Prepare the spiced pea topping (bowl) with chutneys

Chef Tips from the Video

• Use Kashmiri red chili powder for a vibrant colour without excessive heat.
• Yogurt in the dough adds tenderness and a slight tang that mimics restaurant‑style kulchas.
• Press the kulcha gently with a spatula while cooking to encourage puffing.
• For extra crisp edges, brush the kulchas lightly with melted butter just before serving.

Troubleshooting

Storage

Refrigerator: Cooked kulchas keep 2‑3 days in an airtight container; re‑heat on tawa. Pea topping stores 2 days, covered.

Freezer: Kulchas freeze well for up to 1 month; thaw and re‑heat on skillet. Pea topping can be frozen for 1 month, thaw before reheating.

Room temperature: Do not leave cooked kulchas or pea topping at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak peas a day before; they can stay soaked in the refrigerator.
• Prepare both green and tamarind chutneys up to 2 days ahead and store in sealed jars.
• Dough can be kneaded and rested, then covered and refrigerated for up to 12 hours; bring to room temperature before shaping.
• Cooked kulchas can be stored wrapped in a clean cloth and reheated quickly on a hot tawa.

Frequently Asked Questions