Chole Kulche (Spiced Chickpeas With Leavened Bread) Recipe

• 2 cups dried chickpeas (soaked overnight)
• 1 large yellow onion, finely chopped
• 2 medium ripe tomatoes, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 green chilies, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons ghee (clarified butter)
• 1 tablespoon vegetable oil
• 2 teaspoons cumin seeds
• 1 teaspoon black mustard seeds
• 2 teaspoons ground coriander
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon amchur (dried mango powder)
• 1 teaspoon black salt
• Salt to taste
• Juice of 1 lemon
• For Kulche: 2 cups all-purpose flour
• 1/2 cup plain yogurt
• 1/2 teaspoon baking powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons melted butter (for brushing)

Chole Kulche Instructions

1. Drain the soaked chickpeas and rinse them thoroughly under cold water.
2. Transfer the chickpeas to a large pot, cover with fresh water, and add a pinch of salt. Bring to a boil, then simmer for 45-60 minutes until the chickpeas are soft and easily mashed between your fingers. Drain and set aside, reserving 1 cup of the cooking liquid.
3. In a large pan, heat 2 tablespoons of ghee and 1 tablespoon of vegetable oil over medium heat. Add cumin seeds and black mustard seeds, letting them sizzle for 30 seconds until fragrant.
4. Add the finely chopped onions and sauté for 5-7 minutes until golden brown.
5. Stir in the ginger-garlic paste and green chilies, cooking for 2 minutes until the raw aroma disappears.
6. Add the chopped tomatoes and cook for 5-6 minutes until they soften and the oil begins to separate from the masala.
7. Sprinkle in ground coriander, garam masala, turmeric, Kashmiri red chili powder, amchur, black salt, and regular salt to taste. Mix well and cook for 2 minutes.
8. Add the boiled chickpeas and 1 cup of reserved cooking liquid. Stir to combine, then simmer uncovered for 15-20 minutes, mashing a few chickpeas with the back of a spoon to thicken the gravy.
9. Finish the chole by stirring in lemon juice and half of the chopped cilantro. Simmer for 2 more minutes, then turn off the heat and cover to keep warm.
10. In a large mixing bowl, combine all-purpose flour, baking powder, sugar, and salt. Mix well.
11. Add plain yogurt to the flour mixture and knead into a soft, smooth dough, adding a little water if needed. Cover the dough with a damp cloth and let it rest for 1 hour.
12. After resting, divide the dough into 8 equal portions and roll each into a ball.
13. On a lightly floured surface, roll each ball into an oval or round shape about 1/4 inch thick.
14. Heat a skillet or tawa over medium-high heat. Place a rolled kulcha on the hot skillet and cook for 1-2 minutes until bubbles appear on the surface.
15. Flip the kulcha and cook the other side for another 1-2 minutes, pressing gently with a cloth or spatula for even cooking. Brush with melted butter and remove from the skillet. Repeat with remaining dough balls.
16. To serve, ladle hot chole into bowls, garnish with remaining chopped cilantro, and serve with warm, buttered kulche on the side.