Amritsari Chole Kulche is an iconic Punjabi dish known for its rich, spicy, and tangy flavors. A favorite in Amritsar, this dish consists of soft, flaky kulchas served with a spicy and flavorful chole (chickpea curry). The combination of aromatic spices and fresh herbs makes this dish an irresistible delight for food lovers. Let’s dive into the detailed recipe to recreate the magic of Amritsar in your kitchen.
Ingredients
For Chole (Chickpea Curry):
1 cup dried chickpeas (soaked overnight)
2 medium onions (finely chopped)
2 tomatoes (pureed)
1-inch ginger (grated)
4-5 garlic cloves (minced)
2 green chilies (slit)
1 tsp cumin seeds
1 bay leaf
1-inch cinnamon stick
2 cloves
2 black cardamoms
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
1 tsp chole masala
1 tbsp dried mango powder (amchur)
1 tbsp tea leaves (tied in a muslin cloth for dark color)
Salt to taste
2 tbsp oil or ghee
Fresh coriander leaves for garnishing
1 tbsp butter (optional)
½ lemon (for garnish)
For Kulcha Dough:
2 cups all-purpose flour (maida)
¼ cup yogurt
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp sugar
2 tbsp oil
½ cup lukewarm milk
Water as required
1 tbsp chopped coriander leaves
1 tbsp nigella seeds (kalonji)
Butter for brushing
For Potato Filling (Optional):
2 medium potatoes (boiled and mashed)
1 tsp chaat masala
½ tsp black salt
½ tsp red chili powder
½ tsp cumin powder
1 tbsp coriander leaves (chopped)
Step-by-Step Cooking Instructions
Step 1: Preparing the Chole
Soaking and Boiling Chickpeas:
Soak the chickpeas overnight in water. Drain and rinse them.
In a pressure cooker, add the soaked chickpeas, 3 cups of water, salt, and the muslin cloth with tea leaves. Cook for 6-7 whistles or until chickpeas turn soft.
Drain and reserve the cooking water.
Making the Gravy:
Heat oil in a pan, add cumin seeds, bay leaf, cinnamon, cloves, and black cardamoms. Sauté until aromatic.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and cook for a minute.
Add pureed tomatoes and cook until the oil separates.
Mix in turmeric, red chili, coriander powder, and chole masala.
Add the boiled chickpeas along with some reserved water. Let it simmer for 10-15 minutes.
Stir in garam masala, amchur powder, and butter for added richness.
Garnish with fresh coriander leaves and lemon juice.
Step 2: Preparing the Kulcha Dough
In a large mixing bowl, combine flour, baking powder, baking soda, salt, sugar, and oil.
Add yogurt and mix well.
Slowly add lukewarm milk and knead into a soft dough.
Cover and let it rest for 2-3 hours.
Step 3: Preparing the Potato Filling (Optional)
Mix mashed potatoes with chaat masala, black salt, red chili powder, cumin powder, and coriander leaves.
Set aside for filling.
Step 4: Making Kulchas
Divide the dough into equal portions.
Roll each portion into a small disc.
If using the potato filling, place a spoonful in the center and seal the edges.
Roll out again gently.
Sprinkle nigella seeds and chopped coriander.
Cook on a hot tawa, applying butter until golden brown.
Step 5: Serving
Serve hot kulchas with chole, topped with onions, green chilies, and butter.
Pair with a glass of chilled lassi for an authentic Punjabi experience!
Enjoy your homemade Amritsari Chole Kulche—a treat straight from the streets of Punjab!