Family & Kids

Chole Kulche - Recipe



 (measuring cup used, 1 cup = 250 ml)

for the matar/white peas curry:

    1 and ½ cups dried white peas/safed matar

    3 to 4 cups water for pressure cooking the dried white peas.

    ½ tsp cumin seeds/jeera,   1 tsp chaat masala

    ½ tsp roasted cumin powder/bhuna jeera powder

    ½ tsp dry mango powder/amchur powder

    ¼ tsp red chili powder/lal mirch powder

    ¼ tsp garam masala powder



    2 and ½ cups maida     4 tbsp yogurt or (3 tbsp yogurt + 1 tbsp milk) i used cashew curd

    ½ tsp baking powder,     ¼ tsp baking soda

    approx ¾ cup water for kneading - add more if required

    2 to 2 & ½ tsp sugar,     ¾ tsp salt or as required

    2 and ½ tbsp oil or ghee,  some oil or ghee or butter for frying

    extra flour for dusting  




Soak the matar or dried white peas overnight or for 7-8 hours. Drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked. If there is extra water and the mixture is thin, then simmer till the matar get a medium consistency. Mash the matar slightly with a wooden spoon. The soaked matar can also be cooked in a pan, but they will take a lot of time.


Mix the maida or all purpose flour, salt, sugar, baking powder and baking soda in a bowl. Make a well in the center. add the curd, oil and water. Begin to mix the flour with the liquids first and then start to knead. make a smooth and soft dough. In the same bowl or pan, cover the dough with a wet kitchen napkin and let the dough ferment for 2 hours. Make small balls of the dough. sprinkle some nigella seeds on the ball. With the rolling pin flatten the dough and roll each into a small sized kulcha. Heat a griddle or a tava. place the kulcha on the tava. Ccook one side partly till its ¼ cooked. flip and cook the other side till its ½ cooked. Apply ghee or oil on both sides of kulcha whilst cooking. Cook the kulcha till it get golden spots and is evenly cooked. make all kulchas this way.  Serve the kulcha hot or warm with chana or chole. The kulchas can also be stacked in a roti basket and then served warm.


When serving reheat the matar. Top with onions, tomato, ginger and chilies. squeeze some lemon juice on top and mix lightly. garnish with coriander leaves and serve with matar kulchas.

Aaliya Khan


This article appeared in The Milli Gazette print issue of 1-15 July 2015 on page no. 22

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