Street style chole kulche

Chole Kulche is one of the popular street food of Delhi. How many times we eat chole kulche in our school canteen or college campus or office campus. Chole is served as in the form of chole kulche, chole rice.

STREET STYLE CHOLE KULCHE

Recipe card for street style chole kulche recipe:

STREET STYLE CHOLE KULCHE

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 40 MINUTES

CUSINE: PUNJABI

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

For cooking chole

2 cups dried chickpeas, soaked overnight or 6–8 hours

1 bay leaf

2 inch cinnamon stick

4 to 5 black cardamom (badi elaichi)

3 cups water

Salt, to taste

For street style chole gravy

3–4 tablespoon ghee or butter

1 teaspoon cumin seeds

2 green chillies -slit

1 inch ginger, chopped

3–4 garlic, chopped

4 medium sized onions, roughly chopped

2 tomatoes, pureed or roughly finely chopped

1 teaspoon turmeric powder

2 teaspoon red chilli powder

1 teaspoon cumin powder

1 teaspoon coriander powder

2 teaspoon chole masala

1 teaspoon garam masala powder

For Kulcha masala stuffing preparation

4–5 tablespoon butter

½ teaspoon cumin powder

1 teaspoon red chilli powder

2 medium sized onions, roughly chopped

2 tomatoes, pureed or roughly finely chopped

For garnish

few fresh coriander leaves

½ inch ginger ,julienned

INSTRUCTIONS:

For cooking chole

1. Firstly soak the dried chickpeas overnight in water or for 8–9 hours.
2. In a pressure cooker, add the drained chickpeas, 6 cups of water, cinnamon stick, bayleaf, green cardamon and salt. Pressure cook the chickpeas for 4–5 whistles.
3. Pressure cook until chana are softened.
4. While the chickpeas are cooking, Grind and make a smooth paste of green chili, and tomatoes and keep it aside. Similarly, grind onion, ginger and garlic into smooth paste and keep it aside.
5. Remove from heat and open the pressure cooker only when all the steam has escaped on its own. Strain the chickpeas and Discard the bayleaf, cinnamon stick and green cardamon.

For chole gravy

1. In a deep sauce pan or a kadai, heat oil or butter.
2. As soon as the butter melts, add cumin seeds.
3. When the seeds start to sputter, add onion ginger-garlic paste. Fry till golden brown.
4. Add turmeric powder and red chilli powder and fry for a minute.
5. Mix all the spices
6. Now, add coriander powder, cumin powder and chole masala. Mix well and cook covered for 5 minutes.
7. Add the tomato paste and salt and saute the tomatoes till they become soft and mushy.
8. See butter releasing from the sides. This takes about 6 to 7 minutes on a low to medium flame. If the tomatoes start sticking to the pan, then sprinkle some water and mix well.
9. Add the cooked chickpeas along with the water they are cooked in to the gravy and simmer on low for 15 minutesread more…