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🌟 Introduction
Punjabi Chole Kulcha is one of North India’s most iconic and loved street food combos. Spicy, tangy chickpeas cooked with bold masalas, paired with soft, buttery kulchas—this dish delivers the perfect balance of heat, flavor, and satisfaction.
Prep Time30 minutes
Cook Time40 minutes
Course: Breakfast, Veg
Cuisine: Indian
Keyword: Punjabi Dish
Servings: 4
Cost: 150

Ingredients

For Chole (Spicy Chickpeas):

  • 1 cup kabuli chana chickpeas, soaked overnight
  • 1 large onion finely chopped
  • 2 large tomatoes pureed
  • 2 green chilies slit
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1- inch cinnamon stick
  • 2 –3 cloves
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1½ tsp chole masala or garam masala
  • 1 tsp amchur powder dry mango
  • Salt to taste
  • 2 tbsp oil or ghee
  • Fresh coriander leaves chopped

Optional Toppings:

  • Chopped onions
  • Lemon wedges
  • Green chutney

For Kulcha (Soft Indian Bread):

  • 2 cups all-purpose flour maida
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp sugar
  • Salt to taste
  • 2 tbsp curd yogurt
  • Water as needed to knead
  • Butter for cooking
  • Optional: Coriander and nigella seeds kalonji for topping

Instructions

🔸 Step 1: Cook the Chole

  • Pressure cook soaked chickpeas with salt and enough water for 4–5 whistles.
  • In a pan, heat oil and add cumin, bay leaf, cinnamon, and cloves.
  • Add chopped onion and sauté till golden.
  • Add ginger-garlic paste, sauté for a minute.
  • Add tomato puree, spices, and cook till oil separates.
  • Add boiled chole, mix well, and simmer for 10–15 minutes.
  • Adjust seasoning. Mash a few chickpeas for a thicker texture. Garnish with coriander.

🔸 Step 2: Prepare Kulchas

  • Mix flour, baking powder, soda, sugar, and salt.
  • Add curd and knead into a soft dough with water. Rest for 2 hours.
  • Divide dough into balls, roll into oval shapes. Sprinkle optional toppings.
  • Roast on hot tawa or oven till golden, apply butter on top.

🍽 Serving Suggestions

  • Serve hot chole with warm buttery kulchas.
  • Add sliced onions, lemon juice, or mint chutney on the side.
  • Ideal for lunch, dinner, or Sunday brunch.

💡 Tips & Tricks

  • Use black tea while boiling chole to get a deep color (tie in a muslin cloth).
  • Let kulcha dough rest for a couple of hours for better fluffiness.
  • Add a spoon of anardana powder for authentic street-style tang.

❤️ Why You'll Love It

    ✅ Classic Punjabi flavor

      ✅ Perfect blend of spice and softness

        ✅ Tastes like it’s straight from Amritsar's streets

          ✅ Vegetarian & crowd-pleasing