Purani Dilli Chole Kulche Recipe

Soak chickpeas

Rinse 1 cup dried chickpeas under cold water until water runs clear. Transfer to a large bowl, add 3 cups fresh water and 1/4 tsp baking soda, stir, and soak overnight (8–12 hours) at room temperature. If short on time, soak in hot water for 2 hours.

Cook chickpeas

Drain soaking liquid and rinse chickpeas. In a pressure cooker or large pot, add soaked chickpeas, 3 cups fresh water, bay leaves, black cardamom, green cardamom, cinnamon stick, and cloves. If using a pressure cooker, cover and cook for 12–15 minutes after first whistle on medium heat (or 20–25 minutes total for older chickpeas) until tender but intact. If using a pot, simmer 60–90 minutes until tender, adding more water if needed. Remove and discard whole spices and bay leaves. Reserve 1 cup of the cooking liquid.

Prepare tomato-onion base

Heat 3 tbsp oil or ghee in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds. Add 1/4 tsp asafoetida, then add the finely chopped onion and sauté until soft and golden, about 8–10 minutes. Add 1 tbsp ginger paste and 1 tbsp garlic paste and cook 1–2 minutes until raw smell disappears. Add slit green chilies and 2 cups tomato puree. Cook the mixture, stirring occasionally, until oil begins to separate from the masala and the puree thickens, about 12–15 minutes on medium-low heat.

Spice the masala

Lower heat and add 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 1/2 tsp amchur. Stir and cook for 1–2 minutes to roast the spices slightly without burning.

Add chickpeas and simmer

Add the cooked chickpeas to the masala along with 1 cup reserved cooking liquid and 1 tea bag (or 1 tsp tea leaves) tied in a muslin cloth (optional) for color. Stir gently to combine. Add 1.75 tsp salt and 1/4 tsp sugar. Bring to a gentle simmer and cook uncovered for 15–20 minutes so chickpeas absorb flavors and gravy thickens. If gravy gets too thick, add a little hot water to reach desired consistency.

Finish and garnish

Remove and discard the tea bag or cloth-wrapped tea leaves. Sprinkle 3/4 tsp garam masala and 1/4 cup chopped cilantro into the curry, stir and cook 1–2 minutes. Taste and adjust salt, tang (add more amchur if needed), or heat. Turn off heat and keep covered until serving.

Activate yeast

In a small bowl, mix 1 tsp instant dry yeast, 1/2 tsp sugar and 1/4 cup warm milk + 1/4 cup warm water (combined warm liquid should be about 105–115°F / 40–46°C). Stir and let sit 5–8 minutes until foamy. If it does not foam, yeast may be inactive—start over with fresh yeast.

Make dough

In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp dry milk powder (optional), 1/2 tsp baking powder, 1/4 tsp baking soda, and 1 tsp salt. Make a well in the center and add foamy yeast mixture, 2 tbsp yogurt, and 2 tbsp oil/butter. Mix to form a soft dough, adding a little extra warm water (1–2 tbsp) if needed. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic.

First proof

Lightly oil a bowl, place dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm draft-free spot for 60–75 minutes or until doubled in size.

Divide and shape

Punch down the dough gently and divide into 6 equal portions (about golf-ball size). Roll each portion into a smooth ball and let rest for 10 minutes covered.

Roll kulche

On a lightly floured surface, roll each ball into a 5–6 inch round, slightly thicker than a regular roti (about 4–5 mm). For a traditional look, you can press a fork or lightly score patterns on top, or fold and press to create layers before rolling.

Cook kulche

Heat a heavy skillet or tawa over medium-high heat. Place a rolled kulcha onto the hot pan. Cook 1–2 minutes until bubbles form and underside has golden spots. Flip and cook the other side 1 minute, then press gently with a cloth or spatula to encourage puffing; cook until both sides have brown charred spots, about 30–45 seconds more. Alternatively, finish directly over a gas flame with tongs for a few seconds for extra char. Brush each hot kulcha with melted butter or ghee.

Keep warm

Stack cooked kulchas and keep wrapped in a clean kitchen towel to stay soft until serving.

To serve, spoon hot chole into a bowl, drizzle a little of the cooking oil/ghee from the surface for shine, sprinkle additional chopped cilantro, and serve with warm buttered kulche, thinly sliced onions, lemon wedges, and achar on the side. Encourage squeezing lemon over the chole and tearing kulcha pieces to scoop the curry like in classic Delhi-style service.