Chole kulcha recipe (Step by Step) – Recipes plaza

In India, chole kulcha is a common street snack. All age groups like the delicious chole curry and fluffy, soft plain kulcha combo. Everyone adores the traditional Punjabi sin meal known as chole kulcha.

The spicy, flavorful, tangy, and delicious Chhole Kulche is a highly well-liked street meal in North India. Chole kulcha is one of the best Indian breakfast and snack alternatives available. Making a dough composed of curd, white flour, salt, and a dash of baking soda and letting it sit overnight is the first step in making kulcha.

Roll out the chapatis, fill them with a spoonful of finely chopped onion, and seal them. Then, fry the thin chapatis on a hot tawa. Soak the chana overnight to prepare the Chhole.

Chole kulcha is a dish that we Indians simply cannot resist. It is a delectable combination of acidic and spicy chole and all-purpose flour bread coated in butter.

This dish’s mouthwatering flavor is provided by the white peas used in its preparation, along with salt, red chili powder, and chaat masala.


For instant plain kulcha

  • 250gm maida
  • ½ cup curd
  • Salt to taste
  • 1 tbsp sugar
  • 2 tbsp milk powder
  • 2 tbsp oil
  • 1 packet eno
  • water as required

Pressure Cooking Chickpeas:

  • 1 cup chana/chickpea (soaked overnight)
  • a pinch or two of baking soda
  • 1 tsp salt
  • 3 cup water

Whole Garam Masala

  • 1 teaspoon cumin seeds
  • 1 large tej patta (Indian bay leaf)
  • 2-inch cinnamon
  • 2 to 3 cloves
  • 2 green cardamom
  • 2 to 3 black peppercorns

Ground Paste Ingredients

  • 1 medium size onion – chopped
  • 2 medium size tomatoes – chopped
  • 1-inch ginger – chopped
  • 4 to 5 medium-sized garlic cloves – chopped
  • 1 green chili – chopped

Other Ingredients For The Gravy

  • 2 to 3 tablespoons oil or ghee
  • ½ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • 1 teaspoon Coriander Powder
  • 1 pinch asafoetida (hing) – optional
  • ½ or 1 teaspoon dry mango powder (amchur powder)
  • 1 to 1.5 cups of water to be added later
  • salt as required
  • 1 green chili (hari mirch) – slit
  • 1 teaspoon Garam Masala or chole masala
  • 1 tsp Kasuri methi


Pressure Cooking Chickpeas:

  1. Soak the chickpeas with channa dal overnight
  2. The next day drains all the water.
  3. Cook the chickpeas with water+salt+baking soda in a pressure cooker or a pot.
  4. Drain the water and keep the chickpeas aside.

how to make chole:

  1. In a grinder or blender take 1 medium-sized chopped onion, 2 medium-sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves, and 1 chopped green chili.
  2. Grind or blend to a fine paste.
  3. Heat 2 to 3 tablespoons of oil in a pan or kadhai/wok.
  4. Add the whole garam masala (spices) – 1 teaspoon cumin seeds, 1 large tej patta, 2 inches cinnamon, 2 to 3 cloves, 2 green cardamoms, and 2 to 3 black peppercorns.
  5. Saute on low flame until the spices turn aromatic.
  6. Add the ground paste and saute till the oil starts to leave the sides of the masala paste.
  7. Keep stirring often. Sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste and the paste thickens and becomes glossy.
  8. Stir while sautéing so that the paste does not stick to the pan.
  9. Next, add all the dry spice powders – ½ teaspoon turmeric powder (Haldi), ¼ teaspoon red chili powder, and 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional), and ½ or 1 teaspoon dry mango powder (amchur).
  10. Mix very well and saute for a minute or two. Now add the cooked chickpeas and stir.
  11. Add 1 to 1.5 cups of water or add as required. Also, add salt as per taste and mix well.
  12. Simmer the gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don’t cover the pan. Stir occasionally.
  13. To prepare the tempering, heat 1 tbsp ghee in a pan.
  14. Lastly, add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. Mix well and simmer for a minute or two.
  15. Garnish the curry with coriander leaves and Kasuri methi.
  16. finally, chole kulcha is ready to enjoy with some onions.

how to make the kulcha recipe

  1. Add maida, sugar, salt, milk powder, oil, and curd to a mixing dish. Mix well. Add some water and the Eno packet. Mix thoroughly and work the soft dough. For at least 30 minutes, cover and rest.
  2. Flatten a ball of dough using your fingers.
  3. Sprinkle some coriander leaves and black sesame seeds.
  4. Using a rolling pin, carefully form it into a round or oval shape.
  5. Tawa should be heated before adding the kulcha and adding water to the edges. At a medium temperature, cook the kulcha for 5 minutes under a cover.
  6. Cook the kulcha from both sides after flipping it over and adding some ghee.
  7. Lastly, dish up hot plain kulcha with chole curry.

Tips and Variations

  • Chole tastes deliciously sour thanks to amchur powder.
  • Chana is given a pleasant aromatic flavor and color by dry spices and tea leaves.
  • The mashed chana thickens the gravy.
  • knead the smooth and starchy dough for kulcha.
  • cook kulcha on medium flame.

Serving Suggestion

Some food combinations are like a match made in heaven. Such as – chana and bhatura, pav and bhaji, aloo ki sabzi, and poori. Similarly, the Chole tastes best with the kulcha.

Chole tastes best when eaten hot, with a nicely buttered kulcha. You can eat this white pea curry with paratha or pav as well.

A flavorsome green chutney, pickled vegetables, grated radish, and mirch ki tapori served alongside the plate of chole kulche gives the purest outburst of flavors in each bite.


Calories 620kcal
Carbohydrates 100gm
proteins 4g
sodium 21mg
potassium 73mg
sugar 76g
Vitamin A 50IU
Vitamin C 13mg
Fat 23g
Iron 1.5mg


Also read: Delicious Chocolate Cake Recipe – Recipes Plaza


follow us on instagram, facebook and youtube





Leave a Reply

Your email address will not be published.