Bheege Kulcha & Chole by @chieffoodieofficer

≈ 55 min

4 servings

🫘

460 g

Chickpeas

🧅

600 g

Onions

🧄

30 ml

Ginger garlic paste

🍛

45 g

Garam masala

🧂

6 g

Salt

💧

1 l

Water

🍅

600 ml

Tomato purée

🫙

2 tbsp

Amchur

🌿

2 tbsp

Kasuri methi

🫗

7.5 ml

Oil

🌶️

1 tsp

Chilly powder

🥙

6

Kulcha

🥣

90 ml

Green chutney

🥣

90 ml

Imli chutney

🌿

15 g

Coriander

  1. Soak

    Soak 3 cups of chickpeas overnight if using dried chickpeas, then drain them.

  2. Add

    Add the chickpeas and 1 litre of water to the pressure cooker.

  3. Pressure-cook the chickpeas until tender, about 20 minutes after reaching pressure.

  4. Peel

    Peel and finely chop 4 onions, reserving a small portion for garnish if desired.

  5. Blend

    Blend 6 tomatoes into a smooth tomato puree.

  6. Heat

    Heat 1.5 teaspoons of oil in a deep pan over medium heat.

  7. Add

    Add the chopped onions and sauté until golden brown, about 8 to 10 minutes.

  8. Stir

    Stir in 2 tablespoons of ginger garlic paste and cook for 1 minute.

  9. Add

    Add the tomato puree and cook until it thickens and the oil begins to separate, about 8 minutes.

  10. Add

    Add 3 tablespoons of garam masala, 2 tablespoons of dried mango powder, and 2 tablespoons of dried fenugreek leaves.

  11. Season

    Season the masala with salt to taste and stir for 1 minute.

  12. Add

    Add the cooked chickpeas with their cooking liquid to the pan.

  13. Simmer

    Simmer the chole until thick and flavorful, about 10 minutes.

  14. Heat

    Heat a small portion of oil in the pan and add 1 teaspoon of chilly powder for the tadka.

  15. Pour

    Pour the hot chili tadka over the prepared chole.

  16. Warm

    Warm 6 kulchas on a dry pan until soft and heated through.

  17. Divide

    Divide the chole among 6 serving bowls and serve each portion with a kulcha.

  18. Top

    Top the servings with green chutney, tamarind chutney, fresh coriander, and reserved onion.

Bheege Kulcha & Chole by @chieffoodieofficer

≈ 55 min

4 servings

🫘

460 g

Chickpeas

🧅

600 g

Onions

🧄

30 ml

Ginger garlic paste

🍛

45 g

Garam masala

🧂

6 g

Salt

💧

1 l

Water

🍅

600 ml

Tomato purée

🫙

2 tbsp

Amchur

🌿

2 tbsp

Kasuri methi

🫗

7.5 ml

Oil

🌶️

1 tsp

Chilly powder

🥙

6

Kulcha

🥣

90 ml

Green chutney

🥣

90 ml

Imli chutney

🌿

15 g

Coriander

Preparation Steps

  1. Step 1/18

    Soak 3 cups of chickpeas overnight if using dried chickpeas, then drain them.

    🫘chickpeas
    🍲pressure cooker

  2. Step 2/18

    Add the chickpeas and 1 litre of water to the pressure cooker.

    🫘chickpeas
    💧water
    🍲pressure cooker

  3. Step 3/18

    Pressure-cook the chickpeas until tender, about 20 minutes after reaching pressure.

    🫘chickpeas
    🍲pressure cooker

  4. Step 4/18

    Peel and finely chop 4 onions, reserving a small portion for garnish if desired.

    🧅onion
    🔪knife
    🪵cutting board

  5. Step 5/18

    Blend 6 tomatoes into a smooth tomato puree.

    🍅tomato puree
    🥤blender

  6. Step 6/18

    Heat 1.5 teaspoons of oil in a deep pan over medium heat.

    🫗oil
    🍳deep pan
    🥄measuring spoons

  7. Step 7/18

    Add the chopped onions and sauté until golden brown, about 8 to 10 minutes.

    🧅onion
    🍳deep pan
    🥄spatula

  8. Step 8/18

    Stir in 2 tablespoons of ginger garlic paste and cook for 1 minute.

    🧄ginger garlic paste
    🍳deep pan
    🥄spatula
    🥄measuring spoons

  9. Step 9/18

    Add the tomato puree and cook until it thickens and the oil begins to separate, about 8 minutes.

    🍅tomato puree
    🍳deep pan
    🥄spatula

  10. Step 10/18

    Add 3 tablespoons of garam masala, 2 tablespoons of dried mango powder, and 2 tablespoons of dried fenugreek leaves.

    🍛garam masala
    🥭dried mango powder
    🌿dried fenugreek leaves
    🍳deep pan
    🥄spatula
    🥄measuring spoons

  11. Step 11/18

    Season the masala with salt to taste and stir for 1 minute.

    🧂salt
    🍳deep pan
    🥄spatula

  12. Step 12/18

    Add the cooked chickpeas with their cooking liquid to the pan.

    🫘chickpeas
    💧water
    🍳deep pan
    🥄ladle

  13. Step 13/18

    Simmer the chole until thick and flavorful, about 10 minutes.

    🫘chickpeas
    🍳deep pan
    🥄spatula

  14. Step 14/18

    Heat a small portion of oil in the pan and add 1 teaspoon of chilly powder for the tadka.

    🫗oil
    🌶️chilly powder
    🍳deep pan
    🥄spatula
    🥄measuring spoons

  15. Step 15/18

    Pour the hot chili tadka over the prepared chole.

    🫗oil
    🌶️chilly powder
    🫘chickpeas
    🍳deep pan
    🥄ladle

  16. Step 16/18

    Warm 6 kulchas on a dry pan until soft and heated through.

    🥙kulcha
    🍳deep pan
    🥄spatula

  17. Step 17/18

    Divide the chole among 6 serving bowls and serve each portion with a kulcha.

    🫘chickpeas
    🥙kulcha
    🥄ladle
    🥣serving bowls

  18. Step 18/18

    Top the servings with green chutney, tamarind chutney, fresh coriander, and reserved onion.

    🥣green chutney
    🥣tamarind chutney
    🌿fresh coriander
    🧅onion
    🥣serving bowls

Composition

Ingredients

Types

Legumes, Vegetables, Condiments, Spices, Seasonings, Liquids, Oils, Bread

Ingredients

Chickpeas, Onions, Ginger garlic paste, Garam masala, Salt, Water, Tomato purée, Amchur, Kasuri methi, Oil, Chilly powder, Kulcha, Green chutney, Imli chutney, Coriander

Notes

Chickpeas (chole), Onions (for assembly, amount not given), Salt (as per taste), Tomato purée (from 6 tomatoes), Oil (for the tadka), Chilly powder (for the tadka), Kulcha (for assembly, amount not given), Green chutney (for assembly, amount not given), Imli chutney (for assembly, amount not given), Coriander (for assembly, amount not given)

Allergens

Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Plant-based, High-fiber, Meat-free

Calories

510 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 87g, Fat: 9g, Fiber: 16g, Sugar: 13g, Sodium: 760mg

Nutritional Information

Minerals

Iron: 5.1mg, Potassium: 730mg, Calcium: 115mg, Magnesium: 82mg

Vitamins

Vitamin C: 19mg, Vitamin A: 70mcg, Folate: 150mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

pressure cooker, deep pan, spatula, knife, cutting board, blender, ladle, measuring spoons, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual Meal, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian, Punjabi

Geographic

India, Amritsar

Various

Aspect

Texture

Soft, Thick, Creamy, Tender, Saucy

Flavors

Savory, Spicy, Tangy, Earthy, Aromatic, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer in warm weather), fridge : 3 to 4 days (Store chole in an airtight container,Store kulcha separately,Reheat chole thoroughly before serving), freezer : 2 to 3 months (Freeze chole without fresh garnishes,Use a freezer-safe airtight container,Thaw overnight in the fridge)