Chole Kulche

Serves 1 · Prep 30 min · Cook 40 min · 630 calories per serving

A classic North Indian dish featuring spicy chickpea curry served with soft, leavened flatbread.

Why it's healthy

Chole Kulche offers a balanced nutritional profile, primarily driven by its main ingredient, chickpeas. Chickpeas are an excellent source of plant-based protein and dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels. They also provide essential minerals like iron, crucial for oxygen transport in the blood, and manganese, which supports bone health and metabolism. The spices used, such as turmeric, contain curcumin, known for its anti-inflammatory properties, while ginger aids digestion. When prepared with minimal oil, this dish provides complex carbohydrates for sustained energy, making it a wholesome meal.

Ingredients

• For the Chole (Chickpea Curry):
• 1/2 cup dried chickpeas, soaked overnight
• 1 tbsp oil or ghee
• 1/4 tsp cumin seeds
• 1 small bay leaf
• 1/4 medium onion, finely chopped
• 1/2 tsp ginger-garlic paste
• 1/2 medium tomato, pureed
• 1/8 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/2 tsp coriander powder
• 1 tsp chole masala powder
• 1/4 tsp garam masala
• Salt to taste
• 1.5 cups water
• Fresh coriander leaves for garnish
• For the Kulche (2 pieces):
• 1/2 cup all-purpose flour (maida)
• 1 tbsp plain yogurt
• 1/8 tsp baking powder
• A pinch of baking soda
• 1/4 tsp sugar
• A pinch of salt
• 1/2 tbsp oil
• 3-4 tbsp warm water, as needed
• Nigella seeds (kalonji) and chopped coriander for topping
• 1 tsp butter, for brushing

Instructions

1. To Prepare the Chole:
2. Drain the soaked chickpeas. In a pressure cooker, add the chickpeas, 1.5 cups of water, and a pinch of salt. Cook for 4-5 whistles or until soft.
3. Heat oil in a pan. Add cumin seeds and the bay leaf. Once they splutter, add the chopped onion and sauté until golden brown.
4. Add the ginger-garlic paste and cook for a minute.
5. Add the tomato puree and cook until the oil starts to separate from the masala.
6. Add all the dry spice powders: turmeric, red chili, coriander, and chole masala. Sauté for a minute.
7. Add the boiled chickpeas along with their cooking water. Mash a few chickpeas to thicken the gravy.
8. Simmer for 10-15 minutes, add garam masala, and adjust salt. Garnish with fresh coriander.
9. To Prepare the Kulche:
10. In a bowl, mix all-purpose flour, baking powder, baking soda, sugar, and salt.
11. Add yogurt and oil. Mix well.
12. Gradually add warm water and knead into a soft, pliable dough. Cover and let it rest for 1-2 hours.
13. Divide the dough into two equal portions.
14. Roll each portion into an oval or round shape. Sprinkle some nigella seeds and coriander on top and press gently.
15. Heat a tawa (griddle) on medium heat. Place the kulcha on it.
16. When bubbles appear, flip it. Cook the other side until golden spots appear.
17. For a tandoori effect, you can hold the kulcha with tongs and cook it directly on a low flame for a few seconds until it puffs up and gets charred spots.
18. Brush with butter and serve hot with the prepared chole.