Wednesday 26 February 2014


For Chhole
2 cup chick peas
3-4 cups water for boiling chick peas
1 tsp salt or to taste
1 tea bag
4-5 dry amla slices
2 tbsp oil
1 tsp jeera
1/4 tsp asafoetida (hing)
2 tsp chana masala
1/2 tsp dry mango powder (amchoor) or 1/2 tsp chaat masala
1/2 tsp red chili powder (degi mirch)
1/2 tsp black salt kala namak
1 onion finely chopped
1 tomato finely chopped
1 green chili finely chopped
1 lemon
1/2 cup coriander leaves cleaned and chopped 

For Kulche
4 cups refined flour (maida)
1/2 cup yogurt
1/2 tsp baking powder
1 pinch baking soda
1 tsp salt
2 tsp powdered sugar
2 tbsp oil
oil for frying

  1. Soak chick peas for at least 2-3 hours or overnight, drain out excess water and boil chick peas along with water,tea bag,dry amla and salt in a pressure cooker.
  2. Simmer the gas after two whistles and cook for half an hour.
  3. Now switch off the gas and  when the pressure releases remove tea bag and the amlas and check whether the chick peas are done, if required,cook for some more time under pressure.
  4. If there is more water than required then cook the chickpeas without lid till you reach the desired consistency mean while mash the chick peas with light hand so that some of the chick peas are mashed but not all to make a thick gravy.
  5. Now switch off the gas and spread onions,tomatoes,green chilies and all the spices except cumin seeds and asafoetida over the chick peas and make a layer over them in the cooker itself.
  6. Now heat oil in a pan and add cumin seeds and asafoetida , when they change color pour the hot  tempering over the chick peas and close the lid without switching on the flame for ten minutes. 
  7. This way all the smoke of the tempering will release its aroma in the chick peas.
  8. Now mix the tempering with chick peas and at the time of serving mix the lemon juice and coriander leaves.
  9. Serve hot with kulchas readily available in market but cook them from both the sides on a tava or hot griddle while applying some oil or butter on both the sides.If the kulchas are too thick then slit them into halves and then cook. You can also make kulchas at home through the recipe that follows.
  1. Take flour and add baking powder, soda bi-carbonate and salt. Mix well and pass it through a sieve. 
  2. Mix yogurt and powdered sugar. Add this to the flour and add water as per need and mix gradually to make a soft dough by light kneading. 
  3. Incorporate 2 tbsp oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. 
  4. Roll the dough into balls of same size and keep them a side for 5-10 minutes for fermentation. 
  5. Now grease the balls with a little oil and roll them to make round not very thin kulchas. 
  6. Heat a tava or griddle and cook the kuchas applying oil on both the sides and cook till light brown spots are visible on both the sides.

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1 comment:

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