Chole Kulche
छोले कुलचे
Chole Kulche is the quintessential North Indian street food of Amritsar, Punjab, and Delhi — a deeply satisfying combination of robust white chickpea curry (chole) served with leavened flatbread (kulcha). Unlike the more indulgent stuffed kulcha from Amritsar (which is filled with potato or paneer), the street version uses simple plain kulcha — crispy and golden on the outside, chewy and yielding inside — to scoop up the thick, dark, intensely spiced chole. The chole is made with a signature blend of dried pomegranate seeds, dried mango powder, black cardamom, and tea-steeped water which gives it that characteristic dark colour. Topped with raw onion, lime, and green chilli, it is a truly iconic pairing.
- Total
- 8 hr 50 min
- Serves
- 4
- Level
- Medium
Prep 8 hr · Cook 50 min
Ingredients
Method
Prepare the chickpeas: Soak chickpeas overnight in plenty of cold water. Drain. Add to a pressure cooker or pot with fresh water, the tea bag, and a pinch of salt. Cook under pressure for 25 minutes (or boil for 90 minutes) until very tender. The tea bag will give them a darker colour. Remove tea bag. Drain, reserving the cooking liquid.
About 8 hr
Tip: The tea bag is the secret to the dark colour of authentic chole. Do not skip it.
Make the chole masala: Heat oil in a pot. Add onions and fry until dark golden brown, 12–15 minutes. Add garlic-ginger paste and fry 2 minutes. Add tomatoes and cook until oil separates. Add chole masala, anardana, amchur, and salt. Cook for 3 minutes. Add the cooked chickpeas and 300ml of the reserved cooking liquid. Mash a few chickpeas with the back of a spoon to thicken the gravy. Simmer for 15 minutes until the gravy is thick and coats the chickpeas.
About 25 min
Tip: The deeper you colour the onions, the richer and more complex the chole will taste.
Heat kulchas: Heat a flat pan or tawa over medium-high heat. Brush kulchas with a little butter or oil. Toast for 1–2 minutes per side until warm and lightly golden. Alternatively cook directly on a gas flame. Serve the chole in bowls topped with fresh coriander, sliced ginger julienne, and a squeeze of lime. Accompany with the warm kulcha, raw sliced onion, and lime wedges.
About 10 min
Tip: Kulcha should be slightly charred in spots for the best flavour. A tandoor gives the most authentic result.
Nutrition per serving (estimate)
- Calories
- 550
- Protein
- 22 g
- Carbs
- 84 g
- Fat
- 14 g
- Fibre
- 16 g
- Sugar
- 8 g
- Sodium
- 760 mg
Contains: gluten
You might also cook
All Indian recipes
Recipe by Boon Tools.