North-India classic: Amritsari Chhole-Kulche!

I just loved this week’s theme for our #FoodieMonday #Bloghop group, suggested by our Marathi Mulgi Poonam (who blogs at Annapoorna) – INDIAN-FLATBREADS!

If you google the list of Indian-flatbreads made across our country, you will be amazed to see the sheer number and variety of the way one can make bread. I am an Indian, still I was taken aback to see the same when I started researching for the theme. I love that my incredible India has a new culture, language, food and life-style at every other nook and corner!

For the theme, I stuck to a Punjabi classic- Amritsari Kulche, accompanied by Pindi Chhole! 

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Amritsar is a famous city in North-India, best known for the dazzling monument- Golden temple and the unfortunate historical event of The Jalianwala Bagh Massacre. Amritsar is known as the holiest city of the Sikhs.

Amritsari Chhole-Kulche is a traditional Punjabi dish, well-known now throughout the world. Kulchhe is a flat-bread made with Plain flour, stuffed with Potatoes or Paneer mix, and cooked to perfection in a Tandoor. Topped with a generous amount of butter, it is served with spicy, tangy chickpea curry called Chhole, and a variety of salads.

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As we obviously do not have tandoors at home, I have used my tawa/frying pan and open flame to make these Kulchas. Even if they arent as good as the ones made in Tandoors, rest assured, they do come quite close!!

Chhole-Kulche is an extremely popular street-food of North-India. Amritsar is high on my bucket-list and whenever I get a chance to visit this beautiful city, I will be equally excited to explore the sights as well as the food scene of Punjab.

Give this recipe a go my friends, and enjoy!! xx

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Ingredients:

For Amritsari Kulcha-

For the dough-

  • 2 cups Plain flour (maida)
  • 1 cup whole-wheat flour
  • 1 tbsn quick action yeast
  • 1 tsp sugar
  • 1 tsp baking powder
  • 2 tbsn yogurt
  • 1 tsbn Oil
  • Salt as per taste

 

For the stuffing-

  • 4-5 large potatoes, boiled and peeled
  • 1 onion, chopped
  • 1 green chilly, chopped
  • 2 tbsn coriander, chopped
  • 1 tsp Red chilly powder
  • 1 tsp dry mango powder
  • 1 tsp cumin powder
  • 1 tsp rock salt
  • Salt as per taste

 

For the Pindi Chhole-

  • 3 cups Chickpeas, soaked in water for 7-8 hours
  • 2 tea-bags
  • 2 tbsn oil
  • 1 Bay-leaf
  • 1 large cardamom
  • 1 small piece of cinnamon
  • A pinch of asafetida
  • 1 large onion, chopped
  • 2 large tomatoes, grated
  • 1 tbsn tomato puree
  • 1 tbsn ginger-garlic paste
  • 3-4 green chillies, slit
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1 tsp Red chilly powder
  • 2 tsp Coriander powder
  • 1 tsp Kitchen king masala
  • 1 tsp Cumin powder
  • 1/2 tsp Crushed Kasoori methi (dried fenugreek leaves)
  • 1 tsp rock salt
  • Salt as per taste

Method:

  • To make the chhole, drain the soaked chick-peas and wash in clean water. Combine with 2 cups fresh water, salt, turmeric and tea-bags in a pressure cooker. Cook for 20 mins in steam, or till the chick-peas get completely soft. Discard the tea-bags and set aside.
  • For tempering, heat the oil in a large pan. Once hot, add the asafoetida and cumin seeds. Fry for a few seconds.
  • Add the whole spices and saute for around half a minute.
  • Add the chopped onions and mix well. Cover and cook for 2-3 mins, till they turn translucent.
  • Add the ginger-garlic paste and cook for around a minute.
  • Add the grated tomatoes and sprinkle some salt on them. It will make the tomatoes cook faster. Cover and cook till the tomatoes turn mushy.
  • Add the tomato puree along with all the dry spices and seasonings. Mix well.
  • Add the boiled chickpeas along with the water and with a potato masher, mash the chick-peas so that they dissolve well in the gravy. You can increase or decrease the quantity of water as per preference.
  • Cover and let the chhole simmer for around 20 minutes on low flame, till the gravy gets nicely thick and everything gets well-combined with each other. Switch off the gas. Your tasty Amritsari chhole are ready!
  • To make your kulchas, combine the yeast and sugar with 1/4th cup of luke-warm water and let it stand for ten minutes.
  • Once you see a foamy layer on top on the liquid, add the rest of the ingredients stated and make a soft dough. Cover with a cling film and store in a warm place for the dough to rise.
  • In the meanwhile, prepare your potato stuffing. In a bowl, mash your boiled potatoes. Add all the ingredients listed for the stuffing and mix well. Keep aside.
  • To make your kulchas, heat the tawa/griddle/frying-pan.
  • Take a dough-ball and flatten it in a tiny circle. Place 1 tbsn potato stuffing in the center and bring all the edges together on top of the stuffing. Seal the stuffed dough-ball well by rolling it in the middle of your palms.
  • Sprinkle some flour on the dough-ball and with a rolling-pin, roll it in a thick circle.
  • With a pastry brush, apply some water on op of the circle and sprinkle some chopped coriander leaves on it so that they stick.
  • Place the flat-bread on top of hot tawa and wait for the surface to bubble. Flip and repeat on the next side.
  • With tonks, place the flat-bread on direct heat and keep flipping so that one side doesn’t get burnt.
  • Once cooked-well on both sides, place the kulcha on a plate and apply butter generously on the top side.
  • Crush the crispy kulcha a bit with your hands and serve hot with tangy Amritsari chhole, sliced onions and lemon wedges. Enjoy!

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25 Comments Add yours

  1. poonampagar says:

    Amritsari aloo kulcha paired with pindi chole is a deadly combo . I have also made the same dish for this theme. Love your food styling and photography Mallika! Awesome share !

    Liked by 1 person

  2. The kulcha looks lovely! I’ve got to try this out, considering how much I love potatoes in everything. 🙂

    Liked by 1 person

  3. even pictured are superb

    Liked by 1 person

    1. Thank you so much! 🙂

      Like

  4. Chhole kulcha is a awesome combo and everyone’s favorite. Loved your click. Lovely share Mallika.

    Liked by 1 person

    1. Thanks Sujata dear! ❤

      Like

  5. YUMMMM! I just had some garlic Naan bread the other day, along with the rest of our North Indian dinner. It was so delicious!

    Liked by 1 person

    1. Ahhh love garlic naan with hot curries! yum!

      Liked by 1 person

      1. I know. It’s the best! 😁

        Like

  6. mistimaan says:

    Loved it

    Liked by 1 person

  7. Mick Canning says:

    Now this is one I’ve not come across before. It sounds marvellous!

    Liked by 1 person

    1. Thank you so much! 🙂

      Liked by 1 person

  8. Chole Kulcha is such an amazing combo Mallika.Fantastic share for the theme Mallika.Your clicks are making it more tempting.

    Liked by 1 person

  9. Mallika you are so right, there are so many different varieties of flatbreads in India and that’s really amazing. Love how the kulchas have turned out. No one would guess that they are not straight out of the tandoor.

    Liked by 1 person

    1. Thanks so much MAyuri!! ❤

      Liked by 1 person

  10. Megala says:

    Your photos are making feel hungry !! 🙂

    Liked by 1 person

  11. This is incredibly delicious…loved it! 🙂

    Liked by 1 person

  12. Neetha says:

    Looks so scrumptious

    Like

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