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The combination of those delicious kulchas with chole, garnished with heaps of onion, tomatoes and pickle and that thirst quenching.

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If you are a true street food lover, you surely can’t miss this one. Delhi has some amazing street-side carts that serve this tantalizing kulche chole treat.

kulcha chole
kulcha chole

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A glass of raita served with it. It is so popular that youare sure to find at least one cart in every nook and corner.

One of the best Indian snacks cum breakfast options out there is Chole kulche! Originated from the Punjab region, this dish is loved all over the country and is now making its way in the west too. A delicious combination of an all-purpose flour bread tossed in butter along with tangy and spicy chole, chole kulche is one such dish that we Indians just cannot resist.

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It is made with white peas and mixed with simple spices like red chilli powder, salt and chaat masala and topped with some chaat masala gives it all that scrumptious flavour. It tastes even better when topped with a little bit of butter and accompanied with fresh pickled salad. You can make this easy recipe in less than half n hour and can enjoy with your friends and family on occasions like family dinners, game nights, potlucks etc. To begin, follow our step-by-step recipe below!

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Ingredients for Kulche chole:-

For The Matar (White Peas Curry)

  • 1.25 cups dried white peas (safed matar)
  • 3 to 4 cups water for pressure cooking the dried white peas.
  • 1 tablespoon oil
  • ½ teaspoon cumin seeds
  • 1 teaspoon chaat masala
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon dry mango powder (amchur powder)
  • ¼ teaspoon red chili powder
  • ¼ teaspoon garam masala powder

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Jaljeera Chutney

  • ¾ cup fresh mint leaves – loosely packed
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • seeds removed from 1 black cardamom – discard the outer cover
  • 1 dry red chili – deseeded (optional)
  • a pinch of asafoetida (hing)
  • 1 teaspoon black salt
  • 5 to 6 whole black pepper
  • ½ teaspoon dry mango powder (amchur powder)
  • 1 tablespoon seedless tamarind
  • ¼ or ⅓ cup water for grinding or add as required

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Toppings For Matar Kulcha

  • 1 small onion – finely chopped
  • one medium sized tomato – finely chopped
  • 1 green chili – slit or chopped
  • ½ inch ginger – julienned or finely chopped
  • 1 lemon – quartered
  • some coriander leaves (optional)

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kulcha chole
kulcha chole

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Instructions for kulche chole:-

Cooking Safed Matar (Dried White Peas)

  • Soak the matar or dried white peas overnight or for 7-8 hours.
  • Drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.
  • If there is extra water and the mixture is thin, then simmer till the matar get a medium consistency.
  • Mash the matar slightly with a wooden spoon.
  • The soaked matar can also be cooked in a pan, but they will take a lot of time.

Preparing Jaljeera Chutney

  • Grind all the ingredients listed under jaljeera chutney with 1/4 or 1/3 cup water to a smooth paste. Keep aside.

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Making Matar Curry

  • In a pan, heat oil. on a low flame, first brown the cumin seeds.
  • Remove the pan from fire.
  • Then add the dry spice powders one by one – chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.
  • Stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
  • Switch on the fire and heat through the matar for 3-4 mins.
  • Now add the prepared jaljeera chutney and stir.
  • If the matar mixture looks dry, add some water.
  • Cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.

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kulcha chole
kulcha chole

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