Chole Kulche Bites by @chieffoodieofficer
4 servings
🫘
430 g
Chickpeas
🧅
300 g
Onions
🍅
2
Tomatoes
🧄
15 ml
Ginger garlic paste
🫙
5 ml
Turmeric
🌶️
1.5 tsp
Chilly powder
🧂
6 g
Salt
🍛
7.5 ml
Garam masala
🫙
1 tsp
Jeera powder
🫙
5 ml
Coriander powder
🫙
15 ml
Amchur powder
🌿
1 tbsp
Kasuri methi
🥙
Kulche
🥣
120 ml
Green chutney
- Soak
Soak 2 cups of chickpeas in plenty of water overnight, then drain them.
- Boil
Boil the soaked chickpeas with turmeric powder and salt until completely tender, about 35 to 45 minutes.
- Chop
Finely chop 2 onions and 2 tomatoes.
- Heat
Heat 2 tablespoons of cooking oil in a frying pan, then sauté the chopped onions for 3 to 4 minutes until softened.
- Add
Add 1 tablespoon ginger garlic paste and cook for 1 minute until fragrant.
- Stir
Stir in the chopped tomatoes and cook for 5 to 7 minutes until they soften into a thick masala.
- Add
Add red chili powder, garam masala, ground cumin, ground coriander, and salt; stir for 1 minute.
- Add
Add the boiled chickpeas to the masala and stir until they are evenly coated.
- Simmer
Simmer the chickpeas for 8 to 10 minutes, adding a small amount of cooking water if the mixture becomes too dry.
- Stir
Stir in 1 tablespoon amchur powder and 1 tablespoon crushed dried fenugreek leaves, then cook for 1 minute.
- Cut
Cut 8 kulcha breads into bite-sized pieces and arrange them on a serving platter.
- Top
Top each kulcha piece with a spoonful of prepared chole and finish with green chutney.
Chole Kulche Bites by @chieffoodieofficer
4 servings
🫘
430 g
Chickpeas
🧅
300 g
Onions
🍅
2
Tomatoes
🧄
15 ml
Ginger garlic paste
🫙
5 ml
Turmeric
🌶️
1.5 tsp
Chilly powder
🧂
6 g
Salt
🍛
7.5 ml
Garam masala
🫙
1 tsp
Jeera powder
🫙
5 ml
Coriander powder
🫙
15 ml
Amchur powder
🌿
1 tbsp
Kasuri methi
🥙
Kulche
🥣
120 ml
Green chutney
Preparation Steps
Step 1/12
Soak 2 cups of chickpeas in plenty of water overnight, then drain them.
Step 2/12
Boil the soaked chickpeas with turmeric powder and salt until completely tender, about 35 to 45 minutes.
Step 3/12
Finely chop 2 onions and 2 tomatoes.
Step 4/12
Heat 2 tablespoons of cooking oil in a frying pan, then sauté the chopped onions for 3 to 4 minutes until softened.
Step 5/12
Add 1 tablespoon ginger garlic paste and cook for 1 minute until fragrant.
Step 6/12
Stir in the chopped tomatoes and cook for 5 to 7 minutes until they soften into a thick masala.
Step 7/12
Add red chili powder, garam masala, ground cumin, ground coriander, and salt; stir for 1 minute.
Step 8/12
Add the boiled chickpeas to the masala and stir until they are evenly coated.
Step 9/12
Simmer the chickpeas for 8 to 10 minutes, adding a small amount of cooking water if the mixture becomes too dry.
Step 10/12
Stir in 1 tablespoon amchur powder and 1 tablespoon crushed dried fenugreek leaves, then cook for 1 minute.
Step 11/12
Cut 8 kulcha breads into bite-sized pieces and arrange them on a serving platter.
Step 12/12
Top each kulcha piece with a spoonful of prepared chole and finish with green chutney.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
to inform
Dietetics
Dietary regimen
Calories
285 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
25 minutes
Overall
45 minutes
Difficulty
Level
Medium (2/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@chieffoodieofficer
Origin
Cuisine
Indian, Punjabi
Geographic
India, South Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos