Amritsari Chole and Stuffed Kulche
There’s nothing quite like a good old wholesome desi meal! Picture this! It’s a Sunday evening and your entire family is home, watching a cricket match on the TV together, and the kids have school the next day, and you have to go to work! All of you are hungry for something tasty, and filling! What comes to your mind? If the answer is chole kulche, then you’ve got the right idea! And we’ve got the perfect Amritsari chole recipe for you, by the one and only Chef Harpal Singh Sokhi!
And that’s not all! Nutralite makes Amritsari chole kulche even better with its delicious butter spread! So here’s how you can go about making Punjabi chole kulche with a new secret ingredient; Nutralite Doodhshakti Probiotic butter spread!
Ingredients In Chole and Kulche
Start with gathering all the ingredients and having them in one place, ready for this delectable chole kulcha recipe.
For the Kulchas
Maida (Refined Flour) 2 Cups
Baking Powder ¼ tsp
Baking Soda ¼ tsp
Suger 1 tsp
Salt 60g
Curd ¼ cup
Jar of lukewarm water
Nutralite Doodhshakti Probiotic Butter Spread
For the Filling
Dhaniya (Coriander Seeds) 2 tsps
Jeera (Cumin Seeds) 1 tsp
Mashed Boiled Potatoes 3
Large Chopped Onion 1
Chopped Green Chillies 2-3
Red chilli powder ½ tsp (Optional)
Chaat Masala ½ tsp (Optional)
Green chillies 60g
Salt 60g
Sugar 60g
Fresh cream 1/2 cup
Nutralite Doodhshakti Probiotic Butter Spread
How To Make Chole Kulche
Step 1: Wash the Chickpeas
Soak some chickpeas in a bowl full of water and leave it to wash overnight, for approximately 11 hours. Before starting with the recipe, boil the chickpeas with the same water until they turn blackish. Once you’ve boiled them, filter the water out of the chickpeas and empty it into a different bowl. Don’t throw this water.
Step 2: Start Preparing the Kulchas
Take a clean and large empty plate, hold a sieve over it. Pour ¼ tsp baking powder, ¼ tsp baking soda and some salt through the sieve. Filter the contents of the sieve into the plate. Add a 1sp of sugar and ¼ cup of curd to the ingredients on the plate. Start kneading the mix together and pour some lukewarm water over it as you knead the mixture into a semi-soft dough. Add one tsp of oil to the dough and keep kneading it. Cover the dough with a soft cloth and leave it for an hour.
Step 3: Prepare the Filling for the Kulchas
The only thing better than chole kulche stuffed chole kulche! So let’s prepare the filling for the stuffed kulchas! Place a kadhai over a stove and heat it. Pour 1 tsp of jeera and 1 tsp of dhaniya into this kadhai until you can smell the dhania. Once they’re heated in the kadhai, pour the seeds into a mixie jar and mince them. Once this is done, add three boiled potatoes into a utensil and mash them. The better you mash these potatoes, the tastier the filling and the more intact your kulchas will be. Add a large chopped onion to this mix, along with 2-3 chopped green chillis and 1 tbsp of chopped coriander. Add the minced powder you made before to this mix along with some salt, ½ tbsp of red chili powder and some chaat masala for added taste, and mix it all with a spoon. Your Kulcha filling is ready.
Step 4: Prepare the Amritsari Chole
Pour 3 cups of Kabuli Chana,in one bowl add 1tbsp coriander powder, 2 tbsp chole masala, 1 ½ tsp red chilli powder, mint powder ½ tsp, ¼ tsp turmeric powder, 1 tsp cumin seeds, chaat maasal 1 tsp, salt as per your taste. Slit 4-5 green chillies vertically and add it to other spices along with ginger juliennes 1 inch. Then add 2 Bay leaves. To all this mixture add 2 cups of boiled chickpeas. Avoid adding water to this mixture as much as possible. Mix everything well. Our chickpeas is ready.
Step 5: Prepare the Dough for the Kulche
We’ll need to make the Kulchas now. To get the perfect Punjabi Amritsari Kulcha, follow these steps. Take some maida or wheat flour and sprinkle it on the table top. Flatten the dough on the sprinkled flour. The next step is to spread the Nutralite Doodhshakti Probiotic Butter Spread on the dough, which will make the kulche softer. Then, sprinkle some flour over the butter spread and envelope fold the dough. Flatten and press the dough and then spread it out a little. Repeat this process again until you have as many kulches you need. Cut them into 4-5 pieces. Fold each of the pieces on the inside and then turn them into round shapes. Keep all the round shaped dough pieces in the plate. Cover them with a cloth and keep it aside for 15-20 minutes
Step 6: Prepare the Kulche
Now to prepare the Kulche! Take the dough and the filling and roll the filling into small balls. Take a dough ball and sprinkle some flour on it. Spread the dough out using your hands in such a way that it should be a little thicker in between and thinner on the edges. Now add the filling in the between the dough and seal it properly by pinching it. Follow the same process with the rest of the dough balls. Now take one of these balls and with the use of rolling pin turn them into a round chapati shape. You can turn these into Kulche using either an oven or a gas stove. Sprinkle a little water on the kulche and with the help of your finger tips, leave imprints all over the kulche. Add some chopped coriander leaves on the kulche. Then, add water to kulcha so that it becomes crispy.
Step 7: Your Chole Kulcha Recipe is Ready to Serve!
Moment of truth! Take the kulcha out of the tava. Spread some Nutralite Doodhshakti Probiotic Butter Spread on the Kulcha. Crinkle it a little and serve it on a plate. Add more butter spread on these kulchas. Serve the Chole in a bowl along with some onions and green chutney. Congratulations! You’ve successfully made Chef Harpal Singh’s chole recipe! Dig in an Enjoy
Ingredients In Chole and Kulche
Start with gathering all the ingredients and having them in one place, ready for this delectable chole kulcha recipe.
For the Kulchas
Maida (Refined Flour) 2 Cups
Baking Powder ¼ tsp
Baking Soda ¼ tsp
Suger 1 tsp
Salt 60g
Curd ¼ cup
Jar of lukewarm water
Nutralite Doodhshakti Probiotic Butter Spread
For the Filling
Dhaniya (Coriander Seeds) 2 tsps
Jeera (Cumin Seeds) 1 tsp
Mashed Boiled Potatoes 3
Large Chopped Onion 1
Chopped Green Chillies 2-3
Red chilli powder ½ tsp (Optional)
Chaat Masala ½ tsp (Optional)
Green chillies 60g
Salt 60g
Sugar 60g
Fresh cream 1/2 cup
Nutralite Doodhshakti Probiotic Butter Spread
How To Make Chole Kulche
Step 1: Wash the Chickpeas
Soak some chickpeas in a bowl full of water and leave it to wash overnight, for approximately 11 hours. Before starting with the recipe, boil the chickpeas with the same water until they turn blackish. Once you’ve boiled them, filter the water out of the chickpeas and empty it into a different bowl. Don’t throw this water.
Step 2: Start Preparing the Kulchas
Take a clean and large empty plate, hold a sieve over it. Pour ¼ tsp baking powder, ¼ tsp baking soda and some salt through the sieve. Filter the contents of the sieve into the plate. Add a 1sp of sugar and ¼ cup of curd to the ingredients on the plate. Start kneading the mix together and pour some lukewarm water over it as you knead the mixture into a semi-soft dough. Add one tsp of oil to the dough and keep kneading it. Cover the dough with a soft cloth and leave it for an hour.
Step 3: Prepare the Filling for the Kulchas
The only thing better than chole kulche stuffed chole kulche! So let’s prepare the filling for the stuffed kulchas! Place a kadhai over a stove and heat it. Pour 1 tsp of jeera and 1 tsp of dhaniya into this kadhai until you can smell the dhania. Once they’re heated in the kadhai, pour the seeds into a mixie jar and mince them. Once this is done, add three boiled potatoes into a utensil and mash them. The better you mash these potatoes, the tastier the filling and the more intact your kulchas will be. Add a large chopped onion to this mix, along with 2-3 chopped green chillis and 1 tbsp of chopped coriander. Add the minced powder you made before to this mix along with some salt, ½ tbsp of red chili powder and some chaat masala for added taste, and mix it all with a spoon. Your Kulcha filling is ready.
Step 4: Prepare the Amritsari Chole
Pour 3 cups of Kabuli Chana,in one bowl add 1tbsp coriander powder, 2 tbsp chole masala, 1 ½ tsp red chilli powder, mint powder ½ tsp, ¼ tsp turmeric powder, 1 tsp cumin seeds, chaat maasal 1 tsp, salt as per your taste. Slit 4-5 green chillies vertically and add it to other spices along with ginger juliennes 1 inch. Then add 2 Bay leaves. To all this mixture add 2 cups of boiled chickpeas. Avoid adding water to this mixture as much as possible. Mix everything well. Our chickpeas is ready.
The next step is to fry the chickpeas in Nutralite Doodhshakti Probiotic Butter Spread, which will make the chickpeas creamy and yummy. To do this, add 50gms of Nutralite Doodhshakti Probiotic Butter Spread in a pan along with 1 tsp of oil. Let the butter spread melt properly. Everyone in the family from kids to adults will love Nutralite Doodhshakti Probiotic Butter Spread. Not only does it have great taste, it’s also great for immunity and its probiotic properties improve gut health. Once the butter spread has melted completely, add the chickpeas mixture to it. Let the chickpeas absorb the masalas well. While mixing chickpeas, mash them a little. This will make the gravy tastier. Cut 2 tomatoes into wedges and add them to the mixture.
Now to roast the chickpeas properly. Add a cup of extracted water from the chickpeas to the pan and stir it well. Let it roast for 10-15 minutes. If you feel the need, add hot water, so that you can get exactly the amount of gravy right as per your preference. Close the pan with a lid and let it roast. After few minutes open the lid and your Chole is ready
Step 5: Prepare the Dough for the Kulche
We’ll need to make the Kulchas now. To get the perfect Punjabi Amritsari Kulcha, follow these steps. Take some maida or wheat flour and sprinkle it on the table top. Flatten the dough on the sprinkled flour. The next step is to spread the Nutralite Doodhshakti Probiotic Butter Spread on the dough, which will make the kulche softer. Then, sprinkle some flour over the butter spread and envelope fold the dough. Flatten and press the dough and then spread it out a little. Repeat this process again until you have as many kulches you need. Cut them into 4-5 pieces. Fold each of the pieces on the inside and then turn them into round shapes. Keep all the round shaped dough pieces in the plate. Cover them with a cloth and keep it aside for 15-20 minutes
Step 6: Prepare the Kulche
Now to prepare the Kulche! Take the dough and the filling and roll the filling into small balls. Take a dough ball and sprinkle some flour on it. Spread the dough out using your hands in such a way that it should be a little thicker in between and thinner on the edges. Now add the filling in the between the dough and seal it properly by pinching it. Follow the same process with the rest of the dough balls. Now take one of these balls and with the use of rolling pin turn them into a round chapati shape. You can turn these into Kulche using either an oven or a gas stove. Sprinkle a little water on the kulche and with the help of your finger tips, leave imprints all over the kulche. Add some chopped coriander leaves on the kulche. Then, add water to kulcha so that it becomes crispy.
If you’re using an oven, preheat it for 15 minutes. Then, grease the oven tray with oil so that the kulcha doesn’t stick. Put the kulche in the oven tray and bake it for 10-12 mins at 180 degrees.
If you’re using a gas stove, start with setting a non-stick tawa on the stove. Roll out a kulcha on the tawa with the gas on high flame and let it bake on one side. Once its baked a little on one side, remove it from the tava, and apply a little water over the kulche with your fingertips. Stick a little chopped coriander on the other baked side using water. Flip the kulcha and set it back on the tawa with the unbaked side facing the stove. Bake this side completely at low flame
Step 7: Your Chole Kulcha Recipe is Ready to Serve!
Moment of truth! Take the kulcha out of the tava. Spread some Nutralite Doodhshakti Probiotic Butter Spread on the Kulcha. Crinkle it a little and serve it on a plate. Add more butter spread on these kulchas. Serve the Chole in a bowl along with some onions and green chutney. Congratulations! You’ve successfully made Chef Harpal Singh’s chole recipe! Dig in an Enjoy
This recipe to make chole kulche is a simple one to follow, and can be emulated in every desi household with ease! Enjoy the perfect Punjabi meal with your family!
Additional Tips
Butter chicken, also known as “murgh makhani” in Hindi, is believed to have originated by chance in Delhi, India.
Legend has it that it was created in the 1950s at the Moti Mahal restaurant when leftover tandoori chicken was mixed with a rich, tomato-based gravy, and the result was the now-beloved dish, butter chicken. This is a testament to how some of the most iconic and delicious recipes are often born out of culinary experimentation.
There’s no fixed answer to the question “How to Make Chole Kulche”. Sure, there’s a method for everything, but you can always get creative and try something different with the finishing touches!
- Add some Nutralite Classic Table Spread to the filling before rolling it in the Kulcha Dough.
- Every Amritsari chole kulche recipe is best served with a glass of Punjabi Lassi!
Here’s an idea!
Bored of pairing butter chicken with bread? Transform your butter chicken into a nacho topping by spooning it over a bed of tortilla chips. Sprinkle with shredded cheese, jalapeños, and diced tomatoes, then bake until the cheese is melted and bubbly. Finish with a drizzle of curd or sour cream for a fusion of Indian and Tex-Mex flavours.
FAQs
What are the main ingredients used in Stuffed Kulche?
The main ingredients used in Stuffed Kulche include maida (refined flour), baking powder, baking soda, sugar, salt, curd, lukewarm water, and Nutralite Doodhshakti Probiotic Butter Spread for the dough. The filling consists of mashed boiled potatoes, chopped onions, green chilies, coriander seeds, cumin seeds, red chili powder, chaat masala, fresh cream, and Nutralite Doodhshakti Probiotic Butter Spread for added richness.
Is it necessary to soak the chickpeas overnight for Amritsari Chhole?
Yes, it is necessary to soak the chickpeas overnight for Amritsari Chhole. Soaking helps soften the chickpeas, ensuring they cook evenly and become tender. This step also reduces the cooking time and enhances the flavor of the dish.
What is the best flour to use for making Stuffed Kulche?
The best flour to use for making Stuffed Kulche is a combination of maida (refined flour) and a small amount of whole wheat flour. Maida gives the kulche a soft and fluffy texture, while whole wheat flour can be added for a slightly denser and more flavorful result.
Can I serve Amritsari Chhole with rice instead of kulche?
Yes, you can serve Amritsari Chhole with rice instead of kulche. The rich, spicy chhole pairs wonderfully with steamed rice, making it a satisfying and delicious meal.
What are some side dishes that pair well with Amritsari Chhole and Stuffed Kulche?
Side dishes like raita, pickles, and a fresh salad with onions and cucumbers go well with Amritsari Chhole and Stuffed Kulche. You can also add onion and lemon slices, crispy papad, or a refreshing lassi to complete the meal.
How do I prevent the Amritsari Chhole from being too sour or tangy?
To prevent Amritsari Chhole from being too sour, avoid using too much tamarind, lemon, or tomatoes. If it’s too tangy, balance it with a pinch of sugar or jaggery. Adjust spices and simmer for well-balanced flavors
Feel free to add your own special twists and variations to make this amritsari chhole and stuffed kulche recipe truly yours. If you come up with any unique recipes or creative tidbits on how to make amritsari chhole and stuffed kulche even healthier, do share this with us @nutralite
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