Chole Kulche Recipe – Delhi Style Chole – Video

Chole Kulche delhi style recipe easily at home. Dry peas are used (neither green peas nor Kabuli chana) to go with maida based Kulcha.

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Chhole From Chhole Kulche
Chhole From Chhole Kulche
Chole Kulche is one of the main north Indian dish that is loved as a street food. How many times have you eaten them in your college canteen or in a "nagar keertan" of Guru Nanak ji? I can recall the chole's taste that are distributed as a prasad in "Nagar keertan" and always wanted to re-create the same taste at home too.

To clarify things before we jump on to the recipe, we are only making the Chole today. The recipe to make the Kulcha is still not available with us and we are in the process of trying to make it at home. We have not achieved any success yet with the Kulcha at home. You can certainly make Kulcha the way other people on other sites have mentioned but we are in search of a recipe which replicates the same look, feel and taste as you would have seen on street side food. So, until we are able to actually re-create the same taste, we would keep trying.

  Ingredient
Servings
Cup Chhole


  • 3/2 Cup Dry Peas Called sookhi Matar
  • 1/4 Cup Lemon Juice
  • 1 Tsp Salt
  • 1/4 Tsp Turmeric Powder
  • 1 Cup Tomato Chopped
  • 1/2 Cup Coriander Leaves Cilatro, Chopped
  • 1 Cup Onion Chopped
  • 2 Tsp Green Chili Chopped
  • 1/2 Tsp Mango Powder Amchoor
  • 2 Tsp Chat Masala You can make it at home. Check Chat Masala recipe
  • 2 Pinch Sweet Soda powder Meetha soda – Also called soda bicarbonate
  • 750 Ml Water For boiling

  •   Instructions


    Preparations

    1. The first and foremost point to note here is about the main ingredient i.e. dry peas. They are not the normal peas that you get in fresh vegetable market. They are sold in dry form and you would find them on grocery store packed in a packet just like any other lentil.
    2. Soak the Dry Peas in water for about 6 hrs or Overnight. They will fluff and get double their size by morning. If you are not soaking them overnight, then keep a buffer of about 6 hours for preparation.

    Boiling the dry peas next morning or after 6 hours

    1. Add dry Peas, 750 ml water, 1/2 Tsp Salt, 3 Pinch Meetha Soda and Turmeric Powder in a cooker. Mix well and close the lid of the pressure cooker.
    2. Switch ON the stove on high flame. We need to bring it to a boil. In other words – wait until you get 1 whistle.
    3. After a whistle, turn the stove on low flame and let it cook for about 10 min.
    4. After 10 minutes, switch off the stove.
    5. Note: Do not open the cooker lid till it has steam in it.
    6. Once all the steam has vanished on its own, open the cooker lid.

    Making Chole for serving – The way you have seen on street side stall

    1. Mash boiled chole a bit with the help of a spatula. This helps in getting the curry a bit of thickness. If you want you can skip this step, but it would leave the water and chole divorced.
    2. Now, take Chole out in a big bowl.
    3. Add chopped Onion, Tomato, Green Chili and Mango Powder, Chat Masala and chopped fresh Coriander Leaves. Mix well.
    4. Add the left over Salt and Lemon juice. Mix well once again.
    5. You can more add Salt and chat masala if you feel the need as per your taste anytime before serving.
    6. Well, we are done. Chole are absolutely ready to serve with Kulche or paratha. Eat and re-live the street side hunger with with better ingredients and hygienic preparations. Enjoy.
    7. Isn’t it easy to make them fresh at home? You can also make awesome Punjabi Chole to go with Bhature also at home with the same ease.

     Storage and Serving Suggestions


    Isn't it easy to make them fresh at home? You can also make awesome Punjabi Chole to go with Bhature also at home with the same ease.
    These Chole are made with dry Matar
    These Chole are made with dry Matar
    The market style Chole matar at home
    The market style Chole matar at home


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