Sure! Here's a recipe for Chole Kulche, a popular North Indian dish:
Ingredients for Chole (Spicy Chickpeas):
- 1 cup dried chickpeas (or 2 cups canned chickpeas)
- 2 medium-sized onions, finely chopped
- 2 medium-sized tomatoes, finely chopped
- 2-3 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon dry mango powder (amchur)
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnishing
Ingredients for Kulche (Leavened Flatbread):
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup yogurt
- 2 tablespoons oil
- Water as needed
Instructions:
1. Chole Preparation:
- If using dried chickpeas, soak them overnight in water. Drain and rinse the soaked chickpeas.
- In a pressure cooker, add the soaked chickpeas along with fresh water and some salt. Cook for about 4-5 whistles or until the chickpeas are tender. If using canned chickpeas, skip this step.
- Heat oil in a pan over medium heat. Add cumin seeds and let them crackle.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute.
- Add chopped tomatoes and cook until they become soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
- Add the cooked chickpeas (or canned chickpeas) along with the water they were cooked in. Stir everything together.
- Add salt to taste and simmer the chole for about 15-20 minutes, allowing the flavors to blend.
- Add dry mango powder (amchur) and mix well. Cook for another couple of minutes.
- Garnish with freshly chopped coriander leaves and remove from heat.
2. Kulche Preparation:
- In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, and salt.
- Add yogurt and oil to the bowl. Mix well.
- Gradually add water and knead the mixture into a soft and smooth dough. Add water as needed to achieve the right consistency.
- Cover the dough with a damp cloth and let it rest for about 30 minutes.
- After the resting period, divide the dough into equal-sized portions and shape them into balls.
- Roll out each ball into a slightly thick oval or round shape.
- Heat a tawa or griddle over medium heat. Place the rolled kulcha on the hot tawa and cook until bubbles start to appear on the surface.
- Flip the kulcha and cook the other side until it turns golden brown.
- Remove from heat and apply a little butter or ghee on top of each kulcha.
To Serve:
- Serve the hot and spicy chole with the freshly cooked kulche.
- You can also garnish the chole with finely chopped onions, green chilies, and a squeeze of lemon juice.
- Enjoy the delicious Chole Kulche as a main course or a satisfying snack!
Note: This recipe serves approximately 4-6 people
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