Spongy Bread Kulcha and Chole....popular Delhi street food!

Did you know that Chole Kulche, the popular street food from Delhi can be easily made at home? It is a family favourite. I like to make this dish in all the seasons.

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The bread kulcha and chole is perfect for a snack or a light meal. In fact, it is very light. The recipe uses very little oil and no fat at all. The bread style kulcha is very different from the flaky Amritsari style kulcha.

The use of yeast gives it the bread like texture. These kulche hardly take any time to cook. Paired with the tangy and spicy chole, the kulche taste delicious!

Click the link below for the recipe video :

Spongy Bread Kulcha and Chole           Serves 4 to 5

Ingredients:

FOR THE KULCHA

Dry active yeast – 3 tsp

Sugar – ½ tsp

Plain flour –2 cups +  ½ tsp

Luke warm water – about a cup

Vegetable oil – ¼ cup

Salt – to taste

FOR THE CHOLE

Boiled chickpeas/ Chole – 1 ½ cup

Boiled (dehydrated) green peas/Matar – ½ cup

Finely chopped onions – 1 large

Tomato paste – ½ cup

Ginger paste or grated – 1 tsp

Garlic paste or grated – 1 tsp

Chole Masala – 1 tsp

Coriander powder – ½ tsp

Kasuri methi/Dried fenugreek leaves – a large pinch

Garam masala – ¼ tsp

Boiled and mashed potato – 1 small

Vegetable oil – ¼ cup

TO SERVE

Green chutney – as required

Finely chopped onion and tomato – as required

Chaat masala – to sprinkle on top

Lime or lemon wedge – a few

Method:

1.    FOR THE KULCHA: Mix together the yeast, sugar, ½ tsp plain flour and ½ cup luke warm water. Keep aside for 15 to 20 mins to activate.

2.    In a large bowl combine the 2 cups of flour with salt and 1 tblsp of vegetable oil. Knead the flour with the activated yeast mix and water as required to get a soft dough. Use vegetable oil to help with the kneading. Knead for 3 to 5 mins. Cover and keep in a warm place to rise for at least an hour or till it doubles in size.

3.    Knead the dough lightly. Divide it into 10 balls. Roll out the balls to ¼ “ thick circles. Sprinkle nigella seeds or chopped coriander on top roll lightly to stick.

4.    Cook on a flat pan (topping side up) on medium heat till bubbles appear on the surface. Drizzle a tiny bit of oil on top. Flip over and cook till done.

5.    FOR THE CHOLE: Heat the oil and add in the onions. Cook till light brown. Add the tomato paste and cook briefly.

6.    Add in the ginger and garlic followed by the chole masala and coriander powder. Mix it up. Add in ¼ cup of water. Cook till the oil stars separating. Crush the kasuri methi in your palms and add to the gravy.

7.    Add in the chickpeas and the green peas. Season with salt. Mash up the peas slightly. Mix well and add in enough water for the gravy. Simmer for a minute and add in a small boiled mashed potato. Mix well. Simmer for another minute. Sprinkle some garam masala and mix well. Turn off the heat.

8.    Serve the Chole with some green chutney, finely chopped onion and tomato and a lime wedge. Sprinkle some chaat masala on top.

9.    Arrange the Kulcha and Chole on a platter and serve hot.

© Rinki’s Kitchen