Street style chole kulche

Each city in Punjab has varied perference like people in Amritsar are particularly fond of Amritsari chole kulche, stuffed parathas along with Lassi. Chole Kulche is one of the popular food of Amritsar. In the preparation of Punjabi food, onion, ginger and garlic are used extensively to enhance the taste of the food. 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.

The spice content ranges from minimal to pleasant to high. Punjabi food is world famous and enjoyed by people of all communities.

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 Firstly soak the dried chickpeas overnight in water or for 8-9 hours. 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. Pressure cook until chana are softened. 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. 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 In a deep sauce pan or a kadai, heat oil or butter. As soon as the butter melts, add cumin seeds. When the seeds start to sputter, add onion ginger-garlic paste. Fry till golden brown. Add turmeric powder and red chilli powder and fry for a minute. Mix all the spices Now, add coriander powder, cumin powder and chole masala. Mix well and cook covered for 5 minutes. Add the tomato paste and salt and saute the tomatoes till they become soft and mushy. 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. Add the cooked chickpeas along with the water they are cooked in to the gravy and simmer on low for 15 minutes till the gravy is thick.If the stock is less you can add some water. Cook for 10-12 minutes on medium heat. When the chole gravy thickens, add garam masala powder to the gravy. Finally, add chopped coriander leaves and mix well. At last, add 2 teaspoon imli chutney to the chole gravy. it will give good taste or you can also soaked imli in ½ cup water for 15 minutes and after 15 minutes, discard imli and mix the remaining water to the chole gravy. Kulcha masala preparation Now, add 2 tsp butter, while butter starts melting, add cumin seeds. When the seeds start to sputter, add red chilli powder and fry for a minute.  Now, add roughly chopped onion and mix well. Cover it for a minute. Now, add roughly chopped tomatoes and salt and mix well. Cover for 2 minutes. Now, add butter on non-stick tawa. While butter starts melting, add kulcha. Apply butter on half side of the kulcha and flip again. Now again apply butter, on the other side as well. On the other side of tawa, add kulcha masala. Mix the kulcha masala very well with a spoon or spatula. Cook on medium flame so that kulcha absorbs the butter and masala nicely. Place 2 tablespoon of stuffing in the center. Press with a spatula and cook the kulcha till both sides have golden brown spots and crispy. Finally, serve chopped onion, coriander leaves, lemon with chole kulche.

How to make street style chole kulche with step by step photo

  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 and covered for 2 minutes.

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 minutes till the gravy is thick.If the stock is less you can add some water.

10. Cook covered for 10-12 minutes on medium heat.

11. When the chole gravy thickens, add garam masala powder to the gravy.

12. Finally, add chopped coriander leaves and mix well.

13. At last, add 2 teaspoon imli chutney to the chole gravy. it will give good taste or you can also soaked imli in ½ cup water for 15 minutes and after 15 minutes, discard imli and mix the remaining water to the chole gravy.

Kulcha masala preparation

1. Now, add 2 tsp butter, while butter starts melting, add cumin seeds.

2. When the seeds start to sputter, add red chilli powder and fry for a minute.

3. Now, add roughly chopped onion and mix well.

4. Now, add roughly chopped tomatoes and salt and mix well.

5. Now, add butter on non-stick tawa. While butter starts melting, add kulcha.

6. Apply butter on half side of the kulcha and flip again. Now again apply butter, on the other side as well.On the other side of tawa, add kulcha masala. Mix the kulcha masala very well with a spoon or spatula.

7. Cook on medium flame so that kulcha absorbs the butter and masala nicely.

8. Place 2 tablespoon of stuffing in the center.

9. Press with a spatula and cook the kulcha till both sides have golden brown spots and crispy.

10. Finally, serve chopped onion, coriander leaves, lemon with chole kulche.