Chole Kulche
An authentic vegetarian recipe from Chandigarh, India
Cook Time
50 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
300g White chickpeas (kabuli chana)
300g All-purpose flour (maida)
80g Yogurt
5g Baking powder
200g Onions, finely chopped
150g Tomatoes, chopped
25g Ginger-garlic paste
3piece Green chillies
50ml Oil
30g Butter
15g Chole masala powder
3g Turmeric powder
6g Red chilli powder
5g Cumin seeds
5g Anardana (pomegranate seed powder)
20g Fresh coriander leaves
10g Salt
50ml Milk (for kulche)
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak chickpeas overnight. Pressure cook with salt and water for 5–6 whistles until very soft. Reserve the cooking liquid.
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Make kulcha dough: combine maida, yogurt, baking powder, a pinch of salt, and 1 tablespoon of oil. Add milk and knead into a soft, smooth dough. Cover and rest for 1 hour — the leavening agents need time to work.
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Heat oil in a kadai. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown, about 10 minutes.
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Add ginger-garlic paste and cook for 2–3 minutes. Add chopped tomatoes and cook until the oil separates.
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Add turmeric, red chilli powder, and chole masala. Cook for 2 minutes. Add the boiled chickpeas with 150 ml cooking liquid.
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Add anardana powder and slit green chillies. Simmer for 12–15 minutes until the gravy is thick and flavourful. Mash a few chickpeas to thicken. Adjust salt.
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Divide the kulcha dough into 8 balls. Roll each into a thick oval about 12 cm long. Optionally, press a few coriander leaves and nigella seeds onto the surface.
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Heat a tawa over high heat. Place a kulcha on the dry tawa and cook for 2 minutes until bubbles form. Flip and cook the other side for 1–2 minutes.
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Apply butter generously on both sides and cook for another 30 seconds until golden spots appear and the kulcha is soft and slightly charred.
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Serve the hot buttered kulche with the chole, sliced raw onions, green chutney, and pickled chillies.
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Chef's Tips
Kulche are softer and thicker than bhature — the dough should be well-rested and the bread cooked on a dry tawa, not deep-fried.
Generous butter on the kulcha is non-negotiable for the authentic Chandigarh street-food experience.
Anardana (dried pomegranate seeds) gives the chole its characteristic tangy depth — don't skip it.
The chole for kulche is slightly drier than for bhature; reduce the gravy until it is thick and clinging.
About This Dish
Chole Kulche is a traditional vegetarian dish from Chandigarh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kulche are softer and thicker than bhature — the dough should be well-rested and the bread cooked on a dry tawa, not deep-fried. - Generous butter on the kulcha is non-negotiable for the authentic Chandigarh street-food experience. - Anardana (dried pomegranate seeds) gives the chole its characteristic tangy depth — don't skip it. - The chole for kulche is slightly drier than for bhature; reduce the gravy until it is thick and clinging.
Category
Vegetarian
Cook Time
50 mins
Servings
4 servings
Difficulty
Medium