• The famous dish of Delhi is said to have the name of Chole Kul in the first place.
• This spicy dish is also a great option to serve at parties.
• Let’s learn how to make Amritsari Chutpati Chole Kul at home.

of Delhi Chole Kulche, popularized all over India from the street, is a dish that not only tastes good, but also an experience. The combination of spicy, tangy and aromatic chickpeas along with the soft, light and buttery kul is a mouth-watering combination. Today we are going to give a little different and special twist to this famous street food, that is Stuffed Chole Kulche.

Make dinner Aagri Koli style ‘Kolambi Pulao’, an aromatic-tangy taste that will please everyone.

In this recipe, spicy cholas are stuffed inside the kulchas, giving each bite a rich flavor. Lightly crispy on the outside and soft on the inside, the perfect combination of spicy chole, onion, green chillies and special spices make this dish perfect for breakfast, lunch or an evening snack. If you want to make something different and unique for guests, then definitely try this recipe. Using ingredients readily available at home, one can achieve a very dhaba-style taste. So, let’s find out how to bring the taste of Delhi’s street food into your kitchen now.

Material

For chickpeas:

• Boiled white chickpeas – 1 cup
• Onion (finely chopped) – 1
• Tomato (finely chopped) – 1
• Green Chilli – 1
• Ginger-garlic paste – 1 tsp
• Chole masala – 1 tsp
• Red Chilli – ½ tsp
• Turmeric – ¼ tsp
• Garam masala – ½ tsp
• Salt – as per taste
• Oil – 2 tbsp
• Coriander – finely chopped

For Kulcha

• Flour – 2 cups
• Curd – ½ cup
• Baking powder – ½ tsp
• Baking soda – pinch
• Sugar – 1 tsp
• Salt – as per taste
• Oil – 1 tbsp
• Water – as required
• Butter/Ghee – For frying

Make Juicy and Delicious Malpua at home on the occasion of Makar Sankranti, note down the recipe

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• First, heat oil in a pan and fry onion in it. When the onion turns light pink, add ginger-garlic paste and green chillies and saute.
• Then add tomatoes and cook the mixture until soft.
• Now add all the spices and boiled chickpeas and mix well. Saute for 5–7 minutes and finally add coriander. Your chickpeas are ready.
• Mix flour, curd, baking powder, baking soda, sugar, salt and oil together to make the kulcha. a little
• Knead a soft dough by adding little water and then cover it with a wet cloth and leave it for 2 hours.
• Make balls of the prepared dough and stick chopped coriander on it and make a nice kula by hand.
• Stick the prepared kulcha to the tawa and invert the tawa on the gas flame and roast it on low flame.
• Now butter the prepared kulcha, tear it in half and stuff the prepared chickpeas in between and enjoy.
• You can also add mint chutney to it if you want.
• You can eat it like a vegetable chapati without stuffing the vegetables between the kulchas.