Chole Kulche
Jalandhar-famous chole with soft tandoori kulche. Smaller, crispier kulchas than Amritsari, served with green chutney and onion.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- onion — 100 g (chopped)
- salt (optional) (whole)
- Chickpeas — 250 g (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Soak the chickpeas overnight, then pressure cook them with water and salt until soft, about 4 to 5 whistles.
- Heat the oil in a kadai over medium heat.
- Add the finely chopped onion and saute until golden brown.
- Add the cooked chickpeas along with some of their cooking liquid and salt, and mix well.
- Mash a few chickpeas lightly with the back of the spoon to thicken the gravy.
- Simmer on medium-low heat for 10 to 12 minutes, stirring occasionally, until the chole reaches a semi-dry consistency that coats the chickpeas well.
- Garnish with chopped coriander leaves.
- Serve hot with warm kulche.
Common questions
- How many calories in one plate of Chole Kulche?
- 405 kcal per plate.
- How much cooking time?
- 505 min — 480 min prep, 25 min cooking.