Amritsari Chole Kulche Recipe

Soak and par-cook chickpeas

Rinse the dried chickpeas under cold water. In a large bowl combine chickpeas and 4 cups of water and 1/2 tsp baking soda. Soak for at least 8 hours or overnight.

Cook chickpeas

Drain the soaked chickpeas and transfer to a pressure cooker or pot. Add 4 cups fresh water, 1 tsp ajwain and the tea bag (this helps give the dark Amritsari color). Pressure cook for 5–6 whistles on medium heat (or simmer in a heavy pot for 60–75 minutes) until tender but not falling apart. Reserve the cooking liquid and discard the tea bag and ajwain.

Prepare the base

Heat 3 tbs oil or ghee in a wide skillet over medium heat. Add finely chopped onion and sauté until deep golden (8–10 minutes). Add ginger paste, garlic paste and slit green chili, and cook 1 minute until fragrant.

Build flavors

Add chopped tomato and cook until it softens and oil starts to separate (4–5 minutes). Stir in 2 tbs Punjabi chole masala (or 2 tbs spice mix), 1 tsp red chili powder and 1.5 tsp salt. Cook 2 more minutes to bloom the spices.

Combine with chickpeas

Add the cooked chickpeas and 1/2 to 1 cup of reserved cooking liquid (start with 1/2 cup). Simmer on medium-low, mashing some chickpeas slightly with the back of a spoon to thicken the gravy and create a textured, dry-ish consistency typical of Amritsari pindi chole. Cook uncovered for 8–12 minutes until most liquid is absorbed and flavors concentrate.

Finish

Stir in 1 tsp dry mango powder, 1/2 tsp garam masala and chopped coriander. Adjust salt and lemon to taste. Keep warm until serving.

Activate yeast

In a small bowl combine warm water (about 105–115°F / warm to the touch) with sugar and active dry yeast. Stir and let sit 8–10 minutes until foamy.

Make dough

In a large mixing bowl whisk together 3 cups all-purpose flour, 1 tsp salt, 1/2 tsp baking powder and 1/4 tsp baking soda. Make a well and add the foamy yeast mixture, 1/2 cup yogurt, 1/4 cup milk and 2 tbs oil. Mix until a shaggy dough forms.

Knead & rest

Turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth or plastic wrap and let rise in a warm place for 1–1.5 hours until doubled in size.

Divide and roll

Punch down the dough and divide into 8 equal portions (for medium kulchas). Keep covered to prevent drying while you prepare stuffing.

Sauté onions

Heat 1 tsp oil or ghee in a small pan over medium heat. Add the finely chopped onion and sauté until translucent and just starting to brown, 4–5 minutes. Cool slightly.

Mix stuffing

In a bowl combine the mashed boiled potato, crumbled paneer, sautéed onion, chopped green chili, 1/4 cup chopped coriander, 1/2 tsp amchur, 1/2 tsp chaat masala, 1/2 tsp red chili powder and 3/4 tsp salt. Mix thoroughly to a cohesive stuffing. Taste and adjust seasoning.

Portion stuffing

Divide the stuffing into 8 equal portions (about 2 tbs each) and keep ready for stuffing the kulchas.

Stuff kulchas

Take one dough ball and flatten slightly with your fingers into a 3–4 inch disc. Place one portion of stuffing in the center, bring the edges together to seal tightly, and pinch off any excess. Gently press and roll the stuffed ball into a 5–6 inch round using a rolling pin, dusting with flour as needed. Repeat for remaining dough and stuffing.

Cook on skillet or tawa

Heat a heavy skillet or cast-iron tawa over medium-high heat until very hot. Place one rolled kulcha on the dry skillet. Cook 1–2 minutes until bubbles form and underside has brown spots. Flip and cook the other side 1–2 minutes, pressing gently with a spatula. Optionally, brush the cooked side with melted butter and place directly over a low gas flame for 10–15 seconds using tongs to char/blister edges (or use a broiler for 30–45 seconds). Brush both sides with butter/ghee.

Keep warm

Stack cooked kulchas in a clean kitchen towel to keep soft while you finish the rest.

Assemble platter

On each plate place 1–2 buttered kulchas, a generous spoonful (about 3/4 cup) of Pindi chole alongside or on top, a small bowl of mixed pickles, and sliced raw onions. Garnish chole with chopped coriander and serve lemon wedges on the side.

Serving suggestion

Serve hot. Kulchas are best eaten fresh and warm; Pindi chole should be slightly dry/masala-coated (not soupy). Offer extra pickles and lemon for brightness.