(Recipe for 4 to 5 people)
Ingredients
- 2 tablespoons oil
- 1 tablespoon ghee
- 1 tablespoon green chilly paste
- 1 tablespoon ginger paste
- 150 gm Chhole
- 3 onions, big pieces
- 2 medium-sized tomatoes, cut
- 100 g coriander leaves chopped
- 2 tablespoons lemon juice
- 1 bay leaf
- 1 dry red chili
- 1 Cardamom
- 1 tablespoon Chai Patti
Spices
- 1 tablespoon ajwain
- 1 tablespoon cumin seed
- Salt to test
- Red chili powder 2 tablespoons
- Turmeric powder 1 tablespoon
- Coriander & cumin powder 2 tablespoons
- Garam masala 1 tablespoon
- Chole masala 2 to 3 tablespoons
- Amchur powder 1/4 tablespoon
Process:
(Soak chole in warm water for 7 to 8 hours with green cardamom and chai Patti.)
Chole Chana should be pressure-cooked for 4 to 5 whistles. Then, remove it from the water and keep it in a dry vessel. Keep the water to use in a recipe.
Add 1 tablespoon of ghee and 2 tablespoons of oil to one saucepan and let them heat. Then add 1 tablespoon ajwain and 1 tablespoon cumin seed. Add the chili paste, ginger paste, dry red chili, and bay leaf.
Once it cooks thoroughly, add the finely chopped onion and cook it until it turns golden brown and releases oil.
Then add excellent chopped tomato to cook until all water burns, once the water has burned ,add 1 big spoonful of the chole water which we store after pressure cooking, do this process three times (after this you will see the change in your gravy)
Now add all the spices to the gravy and cook it for 2 minutes. Take care not to get a dry gravy during this. If it gets dull, you can add some more water.
Then add chole Chana and give it a good stir. Once all the ingredients are mixed and the flame is completely removed, pour some lemon juice and coriander leaves on it.
Amritsari Kulcha
(For 5 to 6 kulcha)
Ingredients for dough:
- 150 g all-purpose flour (Maida)
- 25 g sago flower
- 1 tablespoon baking soda
- 0.5 g Backing powder
- Salt to test
- 1 small cup curd
Mix all ingredients in a bowl, make a smooth dough, and let it rest for 30 to 60 minutes.
Stuffing:
- 2 boiled potatoes of a big size
- 1 finely chopped onion
- 100 g cheese
- 50 gm paneer
- Salt to test
- 1 tablespoon chat masala
- 1 tablespoon red chili
- 1 tablespoon green chili, finely chopped
- 1 big spoon coriander leaves finely chopped
- Mix all ingredients in a bowl, and make a stuffing
How to make kulcha:
Make small parts of the dough, round them, and stuff with the potato cheese stuffing. Then give it an excellent thin way. Hit a flat pan and scorch it properly, then take it away from the pan, put the butter on it, and serve with chole. (TectUs Blog)
