Pindi Chole, Amritsari Kulcha, Mooli Achar Recipe
Recipe information
Make Pindi Chole, Amritsari Kulcha, Mooli Achar in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pindi Chole
Amritsari Kulcha
Mooli Achar (Radish Pickle)
Pindi Chole
1. Quick-soak and cook chickpeas
Rinse the chickpeas under cold water. In a bowl, combine chickpeas, 500 ml hot water, baking soda and the black tea bag, and let sit for 45–60 minutes (quick-soak). Drain and rinse. Transfer to a pressure cooker, add 1000 ml fresh water and a bay leaf, bring to pressure and cook for 18–20 minutes on medium heat (or 4–5 whistles) until tender but not mushy. If using stovetop pot, simmer 60–75 minutes until tender. Reserve the cooking liquid and discard the tea bag and bay leaf.
2. Prepare pindi masala base
Heat 3 tbs oil or ghee in a heavy skillet over medium heat. Add cumin seeds and allow to sizzle for 10–15 seconds, then add asafoetida. Add finely chopped onion and sauté until golden brown, 8–10 minutes. Stir in ginger paste, garlic paste and slit green chilies; cook 1–2 minutes until raw smell disappears. Add chopped tomato and cook until oil separates, about 4–5 minutes.
3. Spice and finish chole
Lower heat and add coriander powder, cumin powder, red chili powder and salt; cook 1 minute. Add the cooked chickpeas with about 150–200 ml of their reserved cooking liquid (adjust for desired consistency). Stir well and simmer uncovered for 12–15 minutes until the gravy thickens and flavors concentrate. Mash a few chickpeas with the back of a spoon to thicken the sauce. Stir in chole masala (or garam masala), amchur (or lemon juice), crushed kasuri methi, and simmer 1–2 minutes. Taste and adjust salt, spice and tanginess. Garnish with chopped cilantro and julienned ginger before serving.
4. Notes
The tea in the quick-soak gives the characteristic darker color of Pindi Chole; omit if undesired. If mixture becomes too thick, add a splash of reserved cooking liquid.
Amritsari Kulcha
5. Activate yeast and make dough
Warm 100 ml of the water until pleasantly warm (about 38–43°C). Mix warm water, sugar and instant yeast in a small bowl and let stand 8–10 minutes until foamy. In a large bowl combine flour and salt. Add yogurt, oil and the activated yeast mixture. Gradually add remaining warm water as needed and knead into a soft, slightly tacky dough (about 8–10 minutes by hand). Cover with a damp cloth and let rise in a warm place until nearly doubled, about 45–60 minutes.
6. Prepare potato stuffing
While the dough rises, mash the boiled potatoes in a bowl until smooth. Add finely chopped onion, green chili, chopped cilantro, amchur, garam masala, ajwain, and 1 tsp salt. Mix thoroughly and taste for seasoning. If using paneer, fold in up to 50 g grated paneer for a richer filling. Divide the stuffing into 8 equal portions (for 8 small/4 large kulchas).
7. Shape and fill kulchas
Punch down the risen dough and divide into 8 equal balls. Flatten a dough ball into a 4–5 inch disc, place one portion of potato stuffing in the center, gather edges and seal, then gently flatten and roll into a 6–7 inch round with a rolling pin, dusting lightly with flour to prevent sticking. Take care not to press out the filling.
8. Cook kulchas
Heat a heavy tava or skillet over medium-high heat until hot. Place the rolled kulcha on the dry skillet; cook for 1–2 minutes until you see bubbles and the underside has golden spots. Flip and spread a little ghee on the cooked side, press gently with a spatula and cook the other side 1–2 minutes. For authentic char, finish directly on a low open flame for 10–20 seconds using tongs (optional), or place briefly under a hot broiler/oven at 220°C for 2–3 minutes. Brush with ghee/butter and keep warm in a cloth-lined basket while you cook remaining kulchas.
9. Serve
Serve hot stuffed Amritsari kulchas with a dollop of butter and alongside the Pindi Chole.
Mooli Achar (Radish Pickle)
10. Prep and draw moisture
Peel and julienne the radish into matchsticks (~300 g). Place in a bowl, sprinkle 1.5 tsp salt, toss well and let sit for 20–30 minutes so some moisture is drawn out. After resting, squeeze gently to remove excess water and transfer the radish to a dry bowl. Discard the released liquid.
11. Prepare spice mix
Dry-roast mustard seeds and fennel seeds in a small skillet over low heat until aromatic (1–2 minutes). Cool slightly and coarsely grind with roasted fenugreek seeds to a coarse powder. Combine this powder with turmeric, red chili powder and hing in a small bowl.
12. Temper and combine
Heat mustard oil in the same skillet until it just starts to smoke to remove raw pungency; allow to cool for 2 minutes (mustard oil should be hot but not smoking). Add the spice mix to the warm oil (be careful, it may sputter) and stir for 10–15 seconds. Immediately pour this tempered oil and spice mixture over the squeezed julienned radish. Add lemon juice (or vinegar) and jaggery/sugar if using, and mix thoroughly so all pieces are well coated.
13. Marinate and serve
Transfer the achar to a clean, dry jar or airtight container. Let it sit at room temperature for at least 2 hours for flavors to meld (overnight is better). Refrigerate and use within 7–10 days. Serve a small portion alongside the chikpeas and kulcha for a bright, tangy contrast.
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