Chole Kulche – Delicious Indian Snack
Chole Kulche is one of the famous recipes in the Delhi region. It is a very common road side snack, but better if this can be cooked at home in a healthy way. The dish is very yummy and easy to prepare. The spicy cooked peas with the Amritsari Kulche give it a unique flavor.
Recipe – Chole Kulche
8 hours standing time, 15 minutes for preparation, 20 minutes for cooking
- 150 grams dry yellow peas
- 4 large size onions
- 1 inch ginger cube
- 1 clove garlic
- 2 green chilies
- 1 big size tomato
- 2-3 red chilies
- 2 – 1 inch cinnamon sticks
- 1 teaspoon brown cumin seeds
- 1 teaspoon black cumin seeds (shahi jeera)
- 1 black cardamom
- 1 mace (javetri)
- 1 nutmeg (jaiphal)
- 2-3 green cardamom
- 2-3 cloves
- 1 tablespoon Chola Masala
- 2 tablespoon turmeric powder
- Salt as per taste
- 4-5 tablespoon oil
- Soak the dry yellow peas overnight.
- Sieve the soaked peas and boil them with one teaspoon salt and 1 tablespoon refined oil.
- Sieve the peas and let it cool. Cut one onion into small pieces.
- Make a paste of onions, ginger, garlic, green chili and tomato.
- Roast the red chilies, cinnamon, cumin seeds, black cumin seeds, black cardamom, mace, nutmeg, green cardamom and cloves slightly and let it cool. Once cooled crush them coarsely.
- Add oil to the pressure cooker. Add coarsely ground spices. Saute for a minute and then add the cut onions to the cooker. Saute for 3-4 minutes on medium flame.
- Add the onion paste and saute till brownish in color.
- Add chola masala, salt (remember you have added salt to the peas when boiling too), turmeric powder to it, and mix well. Reduce the flame of the stove, lest the spices get burnt.
- Mix well and cook till the whole mixture starts oozing oil (this resembles that the spice is cooked).
- Now add the boiled peas to it. Mix well and cook for another 5 minutes. Now add water to it as per the required consistency of the gravy and close the lid of the pressure cooker.
- Shut the flame after one whistle. Let the pressure cooker release its pressure on its own. When done garnish the chole with coriander leaves.