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

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.

Questions

Can I make Chole Kulche dairy-free?

Yes. The dairy in this entry is 1/2 cup plain yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Can I make Chole Kulche gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chole Kulche keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Chole Kulche?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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