North Indian · Lunch, Dinner

Chole kulcha

Spiced chickpeas served the Delhi way with soft leavened kulcha bread.

Calories

733 kcal

Protein

26 g

Carbs

117 g

Fat

18 g

Prep

15 min

Cook

30 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian

Contains: dairy, gluten.

Ingredients

• 220 g Chickpeas (tinned, drained)
• ½ onion Onion
• ¾ tomato Tomatoes
• 2 cloves Garlic
• 5 g Ginger
• ¾ tsp Chilli powder
• 1 tsp Ground coriander
• 1 tsp Garam masala
• ¾ tsp Tamarind paste
• ¾ tbsp Sunflower oil
• ½ tsp Salt
• 6 g Coriander
• 70 g Plain flour
• 25 g Plain yogurt (curd)
• ½ tsp Baking powder

Method

1. Make a soft dough with the flour, curd, baking powder, a pinch of salt and water; rest 30 minutes.
2. Heat oil, fry garlic and ginger for a minute, then add onion and cook 6 minutes until golden.
3. Add the puréed tomato, chilli powder and coriander powder, and cook 6 minutes until thick.
4. Add the chickpeas, tamarind and a splash of water, simmer 12 minutes, mashing a few, and season with salt and garam masala.
5. Roll the dough into 2 rounds, cook on a hot tawa until bubbled and browned both sides, and serve with the chole.

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