(Recipe for 4 to 5 Person)
Ingredients
- 2 tablespoon oil
- 1 tablespoon ghee
- 1 tablespoon green chilly paste
- 1 tablespoon ginger paste
- 150 gm Chhole
- 3 onion big size chopped
- 2 tomato medium size cut
- 100gm coriander leaves chopped
- 2 tablespoon lemon juice
- 1 leave of bay leaf
- 1 dry red chilly
- 1 Cardamom
- 1 tablespoon Chai Patti
Spices
- 1 tablespoon ajwain
- 1 tablespoon cumin seed
- Salt to test
- Red chili powder 2 tablespoon
- Turmeric powder 1 tablespoon
- Coriander & cumin powder 2 tablespoon
- Garam masala 1 tablespoon
- Chole masala 2 to 3 tablespoon
- Amchur powder 1/4 tablespoon
Process:
(Soak chole in warm water for 7 to 8hrs with green cardamom and chai Patti.)
Pressure cook chole chana for 4 to 5 whistle then take away from water and keep chole in the dry vessel, keep the water to use in a recipe.
Take one saucepan to add 1 tablespoon ghee and 2 tablespoon oil and let it heat then add 1 tablespoon ajwain, 1 tablespoon cumin seed in it. Add the chili paste and ginger paste with dry red chili and bay leaf.
Once it cooks thoroughly add finely chopped onion and cook it until it gets a golden brown color and leaves oil from it.
Then add excellent chopped tomato to cook until all water burn, once the water has been burn add 1 big spoon the chole water which we store after pressure cook, do this proses trice (after this you will see the change in your gravy)
Now add all spices in the gravy and cook it for 2minutes take care to not get a dry gravy during this if it gets dull you can add some more water.
Then add chole chana and give a good stirs. Once all ingredient mix it completely removes the flam pour some lemon juice and coriander leaves on it.
Amritsari Kulcha
(For 5 to 6 kulcha)
Ingredient for dow:
- 150grm all-purpose flows (maida)
- 25grm sago flower
- 1 tablespoon baking soda
- 0.5grm Backing powder
- Salt to test
- 1 small cup curd
Mix, all ingredients in a bowl, make a smooth dow and let it rest for 30 to 60 min.
Stuffing:
- 2 boil potato big size
- 1 fine chopped onion
- 100 gm cheese
- 50 gm paneer
- Salt to test
- 1 tablespoon chat masala
- 1 tablespoon red chili
- 1 tablespoon green chili fine chopped
- 1 big spoon coriander leaves finely chopped
- Mix all ingredient in a bowl make a stuffing
How to make kulcha:
Make small parts of the do give it a round shape and stuff with the potato cheese stuffing. Then give it an excellent thin way. Hit a flat pan and scorch it properly then take it away from the pan put the butter on it and serve with chole. (TectUs Blog)