Chole Kulche

Name: Chole Kulche
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cans chickpeas (15 oz cans), drained; 1 onion, diced; 1 medium tomato, diced; 1 tbsp fresh ginger, minced; 2 cloves garlic, minced; 2 tbsp oil; 1/2 tsp cumin seeds; 1/2 tsp coriander powder; 1/4 tsp turmeric powder; 1/2 tsp red chili powder; 1/4 tsp dried mango powder (amchur); to taste salt; 1.5 cups water; 2 tbsp fresh cilantro, chopped; 3 cups all-purpose flour; 1/2 tsp instant dry yeast; 1/2 cup plain yogurt; 1/2 tsp salt for dough; 2 tbsp oil for dough; 3/4 cup warm water

Fluffy Indian bread served with spiced chickpea curry. A beloved North Indian breakfast that's hearty, aromatic, and deeply satisfying.

60 minMediumServes 4410 cal/serving

IndianBreakfastStovetop and OvenVegetarian

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Ingredients

2 cans chickpeas (15 oz cans), drained
1 onion, diced
1 medium tomato, diced
1 tbsp fresh ginger, minced
2 cloves garlic, minced
2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp dried mango powder (amchur)
to taste salt
1.5 cups water
2 tbsp fresh cilantro, chopped
3 cups all-purpose flour
1/2 tsp instant dry yeast
1/2 cup plain yogurt
1/2 tsp salt for dough
2 tbsp oil for dough
3/4 cup warm water

Instructions

1

For the curry: Heat 2 tbsp oil in a pot over medium-high heat. Add 1/2 tsp cumin seeds and let crackle for 20 seconds.
2

Add 1 diced onion and sauté until golden, about 5 minutes.
3

Stir in 1 tbsp minced fresh ginger and 2 cloves minced garlic. Cook for 1 minute.
4

Add 1 medium diced tomato, 1/2 tsp coriander powder, 1/4 tsp turmeric powder, and 1/2 tsp red chili powder. Cook for 2 minutes.
5

Add 2 cans chickpeas (15 oz cans) and 1.5 cups water. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
6

Season with to taste salt and 1/4 tsp dried mango powder (amchur). Garnish with 2 tbsp chopped fresh cilantro.
7

For the kulche: Mix 3 cups all-purpose flour, 1/2 tsp instant dry yeast, and 1/2 tsp salt in a bowl.
8

Add 1/2 cup plain yogurt, 2 tbsp oil, and 3/4 cup warm warm water. Knead until smooth and soft dough forms.
9

Cover and let rise for 1-2 hours until doubled in size.
10

Divide dough into 4 portions. Roll each into a 1/4-inch thick oval.
11

Heat a cast-iron skillet or griddle over medium-high heat.
12

Place kulche on the skillet and cook for 2-3 minutes per side until puffed and lightly charred.
13

Serve the warm chickpea curry alongside the kulche bread.

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Questions

What is Chole Kulche?

Fluffy Indian bread served with spiced chickpea curry. A beloved North Indian breakfast that's hearty, aromatic, and deeply satisfying. This reference files it under Indian breakfast: made on the stovetop and in the oven, rated medium and about 60 minutes start to finish.

Do I need any special equipment for Chole Kulche?

Beyond a knife and a board, the method uses a cast-iron skillet (step 11) and a grill pan (step 11). If you do not have one, a heavy stainless skillet replaces the cast iron; preheat it a little longer.

What can I use instead of amchur in Chole Kulche?

The entry for Chole Kulche calls for 1/4 tsp dried mango powder (amchur). In its place: Lemon or lime juice added at the end, about a teaspoon per half teaspoon of powder.

Is Chole Kulche spicy?

Only mildly. The heat in Chole Kulche comes from 1/2 tsp red chili powder. For a milder plate, halve the chili; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Which part of Chole Kulche can be done ahead?

Everything up to step 9. Step 9 is a built-in pause of 2 hours: "Cover and let rise for 1-2 hours until doubled in size." Do everything up to that point ahead of time and pick up at step 10 when you are ready to finish.

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