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Chole kulcha recipe | how to make chole kulcha recipe | no yeast tawa kulcha recipe

Author Nehas Cook Book
5 from 3 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
 

For pressure cooking chana

  • 1 cup dried white chickpeas kabuli chana
  • 2 tsp tea leaves
  • 1 black cardamom
  • 2 green cardamoms
  • 1 inch cinnamon
  • 3 cloves
  • ¼ tsp black salt
  • 3 cup water

For masala mix

  • 1 tbsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp amchur powder
  • 1 tsp chole masala
  • ½ tsp garam masala

For chole curry

  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • ½ tsp kasuri methi
  • ½ cup chopped onion
  • 1 tbsp ginger-garlic paste
  • 2 green chilli slits
  • Masala mix
  • ¾ cup or 2 medium size tomato puree
  • Salt to taste
  • Boiled chana
  • 1 cup chana water
  • some coriander leaves
  • for chana curry tadka
  • 2 tbsp ghee
  • 1 inch ginger slits
  • 2 green chilli slits
  • ¼ tsp red chilli powder

For instant plain kulcha

  • 1.5 cup maida
  • 1 tbsp sugar
  • Salt to taste
  • 2 tbsp milk powder
  • 2 tbsp oil
  • ½ cup curd
  • 1 packet eno
  • Water as required

Instructions

Soaking and pressure cook chana

  • Wash the dried chana and Soak them in enough water for at least 8 hours or overnight.
  • After soaking time, they will get doubled in size. Discard the soaking water.
  • Now in a cotton cloth, add tea leaves, cinnamon, black cardamom, green cardamom, and cloves. Combine the edges of the cloth and make a potli of it.
  • Then in a pressure cooker, add soaked chana, black salt, dry spices potli, and water.
  • Cover the cooker with a lid and pressure cook it for 6-7 whistle on medium flame.
  • Let the pressure go down by itself then open the lid.
  • Discard the tea bags and whole spices. now separate boiled chana and water. Keep it aside.

Making chole curry recipe

  • Firstly, in a mixing bowl, add red chilli powder, turmeric powder, coriander powder, cumin powder, amchur powder, chole masala, and garama masala. mix well. Masala mix is ready.
  • Now heat the oil in a pan, add cumin seeds, bay leaf, and kasuri methi. Sauté for a minute.
  • Now add chopped onions and sauté till it gets light brown in color. Also, add ginger-garlic paste and green chilli slits. Sauté for a minute.
  • Then add masala mix and sauté till oil separate from its sides.
  • Add tomato puree and salt. Cover and cook gravy till oil release from its sides.
  • Then add boiled chana and mix well. Mash some chana with a bowl and mix well.
  • Now add boiled chana water and mix well.
  • Bring it to a simmer and let simmer on low-medium heat for 10-15 minutes.
  • After simmering, the water gravy will get thicker, and also chana has absorbed lots of flavors.
  • Heat ghee in a pan, add ginger slits, green chilli slits, and sauté. Switch off the gas, add red chilli powder and add tadka on chole curry. Mix well.
  • Lastly, sprinkle chopped coriander leaves. chole curry is ready.

Making instant plain kulcha

  • In a mixing bowl, add maida, sugar, salt, milk powder, oil, and curd. Mix well.
  • Add eno packet and some water. mix well and knead soft dough.
  • cover and rest for 30 minutes or more.
  • Pinch a ball-sized dough and flatten it.
  • sprinkle some black sesame seeds and coriander leaves.
  • gently roll to a round or oval shape using a rolling pin.
  • Heat tawa, add kulcha on it, sprinkle some water on its sides. Cover and cook kulcha for 5 minutes on medium flame.
  • Flip the side, apply some ghee and cook kulcha from both sides.
  • finally, serve plain kulcha hot with chole curry.

Notes

For chole curry
  • dry spices and tea leaves gives a nice aromatic flavor and color to chana.
  • amchur powder gives a nice tangy taste to chole.
  • mashed chana gives thickness to the gravy.
For instant plain kulcha
  • knead the smooth and starchy dough for kulcha.
  • cook kulcha on medium flame.