Chandigarh-Style Chhole Kulche
Dark, tangy chickpea curry ladled over crisp-edged kulche, a breakfast-to-lunch staple across Chandigarh's Sector market carts.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Pressure cooker
- •Tawa
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 11 g
- carbs
- 58 g
- fibre
- 9 g
- protein
- 13 g
- calories
- 380 kcal
Instructions
- 1
Pressure cook soaked chickpeas with tea bags and salt until soft and darkened. Remove and discard the tea bags.
- 2
Knead maida (plain flour) with yogurt, baking powder and a little water into a soft dough. Rest for 2 hours.
- 3
Heat ghee (clarified butter) and fry onion until golden. Add ginger-garlic paste and cook until fragrant.
- 4
Add tomato puree and chhole masala (spice blend). Cook until the oil separates from the masala.
- 5
Add cooked chickpeas with their liquid and simmer for 15 minutes. Mash a few chickpeas to thicken the gravy.
- 6
Divide dough into balls and roll into ovals. Cook on a hot tawa (flat griddle) until charred spots appear on both sides.
- 7
Brush cooked kulchas with ghee. Keep them warm.
- 8
Serve hot chhole topped with sliced onion and green chilli. Enjoy alongside the warm kulchas.
Chef's tips
Add a pinch of baking soda while boiling chickpeas to help them soften faster. The tea bags give the classic dark street-food colour.
Ingredient substitutions
- chhole masala → homemade blend of coriander, cumin, dried mango powder and garam masala
Storage
Refrigerate chhole for up to 3 days in an airtight container; kulchas are best fresh.
Reheating
Reheat chhole on the stovetop with a splash of water; warm kulchas on a tawa.
Common mistakes to avoid
- •Undercooking the chickpeas so they turn out firm rather than creamy and soft.
Serving suggestions
Cooked Chandigarh-Style Chhole Kulche?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Chandigarh
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
