Chole Kulcha Recipe

Soak and Cook Chickpeas (if using dried)

Rinse 2 cups dried chickpeas. Soak in 6 cups water overnight (8–12 hours). Drain, then place chickpeas in a large pot with fresh water to cover by 2 inches and 1/2 tsp salt and a bay leaf. Bring to a boil, skim foam, then simmer 60–90 minutes until tender. Alternatively, cook in a pressure cooker/Instant Pot for 25–30 minutes on high pressure. If using canned chickpeas, drain and rinse two 15-oz cans and skip to Step 2.

Reserve 1 cup of the chickpea cooking liquid (or canned liquid) for the curry. Drain chickpeas and set aside.

Prepare the Base

Heat 3 tbs oil or ghee in a deep skillet over medium heat. Add 1 tsp cumin seeds and 1 bay leaf and let them sizzle for 20–30 seconds until fragrant.

Add 1 cup finely chopped onion and sauté 6–8 minutes until golden. Add 3 minced garlic cloves, 1 tbs grated ginger and 1 chopped green chili; cook 1–2 minutes until raw smell disappears.

Stir in 2 cups finely chopped tomatoes and 1 tbs tomato paste. Cook 6–8 minutes until tomatoes break down and oil begins to separate from the masala.

Spice It

Add 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp red chili powder, 1 tsp salt, and 1/2 tsp black pepper. Cook and stir 1–2 minutes to bloom the spices.

Add the cooked chickpeas and 1 cup reserved chickpea liquid (or water). Stir to combine. Bring to a gentle simmer and cook uncovered 15–20 minutes so flavors meld and sauce thickens. Mash 1/3 of the chickpeas with the back of a spoon for a creamier texture if desired.

Stir in 1 tsp garam masala and 1 tsp amchur or lemon juice. Adjust salt to taste. Simmer 2 more minutes.

Turn off heat and garnish with 1/4 cup chopped fresh cilantro. Keep warm until serving.

Activate Yeast

In a small bowl, combine 1/2 cup warm water (about 100–110°F / 38–43°C), 1 tsp sugar and 1 tsp active dry yeast. Stir and let stand 8–10 minutes until frothy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Mix 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 in the center and add the frothy yeast mixture, 1/2 cup plain yogurt, 1/4 cup warm milk and 1 tbs oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. You may add up to 2 tbs additional flour if too sticky. Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap and let rise in a warm place 1–1.5 hours until doubled.

Prepare Stuffing (optional)

If stuffing kulchas, mix 1 cup mashed boiled potato with 1/2 cup crumbled paneer (optional), 1 tsp roasted cumin powder, 1/2 tsp salt and 2 tbs chopped cilantro and 1 finely chopped green chili. Taste and adjust seasoning.

Divide and Shape

Punch down the risen dough and divide into 6 equal portions (about 85–90 g each). Roll each portion into a ball and cover to prevent drying.

On a lightly floured surface, flatten a dough ball into a 4–5 inch disc. For plain kulcha: brush with a little water, sprinkle with chopped cilantro and gently press. For stuffed kulcha: place about 2–3 tbs stuffing in center, bring edges together to seal, then gently flatten and roll into a 5–6 inch round, taking care not to tear the dough.

Cook Kulcha

Heat a heavy skillet or cast-iron tawa over medium-high heat. When hot, place the 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 minute. Brush the cooked side with melted butter/ghee, then flip again and press gently so it puffs and acquires char/brown spots. Total cooking time per kulcha 2–3 minutes. If you have a grill or broiler, you can finish briefly under high heat for charred spots.

Keep cooked kulchas covered in a clean towel or insulated container to stay warm and soft while you cook the rest. Brush each with melted butter/ghee just before serving.

Place a warm kulcha on a plate, spoon 3/4 to 1 cup of hot chole alongside or on top. Top with sliced red onion, a sprinkle of julienned ginger, chopped cilantro and a squeeze of lemon wedge to taste.

Serve immediately with extra chole, lemon wedges and pickles or yogurt if desired.