Kulche Chole

Kulche Chole Recipe
  • Breakfast
  • Servings
  • 3Spicy
  • 1 HourCook Time
  • Cuisine : Punjabi
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Kulcha Chole is an authentic Punjabi dish that is relished as a popular street food. These soft flavoursome chickpeas melt away in your mouth and are relished with hot kulchas.


Ingredients for the Chole

500 grams of Chickpeas are soaked overnight

½ teaspoon of Baking Soda

1 Tea Bag

½ teaspoon of Turmeric Powder

1 teaspoon of Red Chilli Powder

1 teaspoon of Pepper Powder

1 teaspoon of Cinnamon Powder

½ teaspoon of Cloves Powder

1 teaspoon of Amchur Powder

1 teaspoon of roasted Cumin Powder

½ teaspoon of Cardamom Powder

¾ teaspoon of roasted Pomegranate Powder

1 teaspoon of dry Ginger Powder

½ teaspoon of Carom Powder

Salt to taste

¼ teaspoon of Rock salt

2 tablespoons of Ghee

½ teaspoon of Cumin Seeds


Ingredients for Kulcha

2 ½ cups of All Purpose Flour

Salt to taste

4 tablespoons of Yoghurt

½ teaspoon of Baking Powder

¼ teaspoon of Baking Soda

Water as required to knead the dough

2 ½ tablespoons of Oil

2 teaspoons of Sugar

A few Nigella seeds

Some flour for dusting

3-4 tablespoons of ghee to roast the Kulchas



Pressure Cooker, Kadai, Tawa, Bowl

Step By Step Method

  • Procedure to prepare the Chole


    1. Wash the soaked Chickpeas well, add fresh water such that it is just ½ an inch level above the chickpeas.

    2. Pressure cook the chickpeas with baking soda and tea bag for 7 whistles.

    3. Let the steam die down and open the pressure cooker, remove the tea bag and discard it.

    4. Add in all the spice powders,salt and rock salt into the pressure cooked chickpeas.

    5. Heat Ghee in a tadka pan, add a pinch of asafoetida, crackle ½ a teaspoon of cumin seeds and pour this into the chickpeas to give aroma to the preparation.

    6. Boil the chickpeas, adding some more water if necessary, for further 15-20 minutes till the spice powders lend its flavours to the chole.


    Procedure for Kulcha


    1. Take a large mixing bowl, add the flour, baking soda, baking powder, salt and sugar. Mix them up well as such.

    2. Make a well in the centre of the mixed flour, add in curd, oil and water.

    3. Gently mix in the liquids into the flour and knead it into a soft and pliable dough, adding water as necessary.

    4. Cover the dough with a wet kitchen napkin, keep aside for 2 hours to let it ferment.

    5. After 2 hours, divide the dough into medium sized uniform balls.

    6. Dust some flour on the rolling board, sprinkle a few nigella seeds over the ball and roll it out evenly into a circle that is with a little thick consistency.

    7. Heat the griddle, place the rolled out kulcha on it, cook for a while and flip it over.

    8. Now add ghee over each side and roast it equally on both the sides till golden brown.

    9. The delicious Kulchas are ready now.

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