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Delhi Style-Chole Kulchey

A complete meal made with dried white peas and Indian Bread, Choley Kulchey is a famous street food of Delhi.

Course Appetizer
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Swati Goyal

Ingredients

To Make Chole (Matar)

  • 1 Cup White Dried Peas
  • 1 small Chopped Onion
  • 1 small Chopped toamtoes
  • 2 Chopped green chillis
  • 1 tbsp Chopped ginger
  • 2 tbsp Chopped coriander
  • 1 tsp Cumin powder
  • 1 tsp Chaat Masala
  • 1 tsp Garam masala
  • salt to taste
  • 1 tsp Red Chili Powder
  • 1 tsp Pink Salt
  • tsp Lemon juice

To Make Kulche

  • 2 Cups Maida All purpose Flour)
  • 1 tbsp Dry Yeast
  • Salt to taste
  • 2 tbsp oil
  • 1 tbsp sugar
  • 2 tbsp Yogurt
  • warm water

Instructions

  1. Soak the Matara overnight or in warm water for 4 hours.




  2. Put them in the pressure cooker and add 3 cups of water. Boil them for 2 whistles or until they become soft. Make sure they are not overcooked.

  3. Once they are boiled, take them and let them cool. If you think that it has too much water, take little water out and use it as soup or broth.

  4. Add all the spices, onions, tomatoes, ginger, chili, and coriander leaves in them.

  5. Mix some lemon juice and serve them with Paratha or Kulchas.

To Make Kulcha

  1. In a small bowl mix together yeast, sugar and warm water and keep it aside for 10 minutes to rise.

  2. In a big bowl Add flour,  Salt, oil, yeast , yogurt and mix well. 

  3. Now gradually add warm water and knead a sticky and soft dough.

  4. Cover the dough and Keep it at a warm place for 1 hour

  5. After 1 hour dough will be double in size

  6. Knead the dough again for few minutes.

  7. Make equal sized balls 

  8. Preheat the oven to 475 F or 220 C

    Line a baking tray with Parchment paper.

  9. Roll the balls in oval shape by dusting some flour. using your hands apply some water on the top of the Kulcha. Spread some chopped coriander leaves on top

  10. Keep the kulchas in the oven for about 10 minutes.

  11. Take them out and serve hot with Chole and enjoy