Chole Kulche

Ingredients

• •2 cups all-purpose flour
• •1 cup yogurt
• •1 teaspoon baking soda
• •1/2 teaspoon salt
• •2 cans (15 oz each) chickpeas, drained and rinsed
• •2 tablespoons vegetable oil
• •1 large onion, finely chopped
• •2 tablespoons ginger-garlic paste
• •2 tomatoes, chopped
• •2 teaspoons chole masala powder
• •1/2 teaspoon turmeric powder
• •1 cup water

Directions

1. 1Mix flour, yogurt, baking soda, and salt; knead into a soft dough and let rest for 2 hours.
2. 2Heat oil in a large pot; sauté onions until golden, then add ginger-garlic paste.
3. 3Add tomatoes, turmeric, and chole masala; cook until tomatoes are soft.
4. 4Add chickpeas and water; simmer for 15-20 minutes until gravy thickens.
5. 5Divide dough into 4 portions and roll each into a thick disc.
6. 6Heat a cast-iron skillet or tawa over high heat and cook kulches until puffed and lightly charred, about 2-3 minutes per side.
7. 7Serve hot kulches alongside the steaming chole curry with pickles and onions on the side.

💡 For chole kulche, keep the chickpea curry fairly thick; a watery chole softens the kulche immediately and makes the plate messy. Slow cooker: cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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