How to Make Kulcha with Amritsari Chole: A Delightful North Indian Treat

Kulcha with Amritsari Chole is a beloved North Indian dish, especially popular in Punjab. This combination features soft, fluffy kulchas (Indian leavened bread) paired with spicy and tangy chickpea curry. Here’s a step-by-step guide to creating this delectable meal at home.

Ingredients

For Kulcha:

• 2 cups all-purpose flour (maida)
• 1/2 cup yogurt
• 1/2 cup warm milk
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons ghee or melted butter
• Fresh coriander leaves, chopped (optional)
• Nigella seeds (kalonji), optional

For Amritsari Chole:

• 1 cup chickpeas (chole), soaked overnight
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 green chili, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon chole masala
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish

Spices for Boiling Chickpeas:

• 1 black tea bag
• 2-3 black cardamoms
• 1-2 bay leaves
• 1-inch cinnamon stick
• 3-4 cloves

Method

Preparing the Kulcha Dough

1. Mix Dry Ingredients:
   In a large mixing bowl, combine all-purpose flour, salt, sugar, baking powder, and baking soda.
2. Add Wet Ingredients:
   Add yogurt and warm milk to the dry ingredients. Knead the mixture into a soft dough. Add ghee or melted butter and knead again until the dough is smooth and elastic.
3. Rest the Dough:
   Cover the dough with a damp cloth and let it rest for 2-3 hours. This resting period helps in fermentation, making the kulchas soft and fluffy.

Preparing Amritsari Chole

1. Boil the Chickpeas:
   Drain the soaked chickpeas and transfer them to a pressure cooker. Add the tea bag, black cardamoms, bay leaves, cinnamon stick, and cloves. Cover with water and pressure cook for 5-6 whistles or until the chickpeas are soft. Remove the tea bag and whole spices after cooking.
2. Make the Gravy:
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and green chili, and sauté for another minute.
3. Add Tomatoes and Spices:
   Add chopped tomatoes and cook until they turn soft and oil begins to separate from the masala. Add turmeric powder, red chili powder, chole masala, and salt. Cook for another 2-3 minutes.
4. Combine Chickpeas and Gravy:
   Add the boiled chickpeas to the tomato-onion mixture. Mix well and add a little water if necessary to adjust the consistency. Let it simmer for 10-15 minutes, allowing the flavors to blend. Sprinkle garam masala and garnish with fresh coriander leaves.

Cooking the Kulcha

1. Shape the Dough:
   Divide the rested dough into small balls. Roll each ball into a flat disc, about 6-8 inches in diameter. Sprinkle some chopped coriander leaves and nigella seeds on top, pressing them gently into the dough.
2. Cook the Kulchas:
   Heat a griddle or tawa over medium heat. Place the rolled-out dough on the hot griddle. Cook until bubbles start to appear, then flip and cook the other side until golden brown spots appear. Brush with ghee or butter and keep warm in a cloth-lined basket.

Serving

Serve the hot, fluffy kulchas with a generous helping of Amritsari chole. Accompany with sliced onions, lemon wedges, and a side of yogurt or pickles for a complete meal.

Enjoy the authentic flavors of Punjab with this delicious combination of kulcha and Amritsari chole, perfect for a hearty breakfast, lunch, or dinner!