Chole Kulche is an immensely popular street food from North India. People of all ages love the combination of spicy, tangy chickpeas (chole) and soft flatbreads (kulche). It can be enjoyed for breakfast, lunch, or as an evening snack. If you want to recreate that authentic market-style taste at home, this easy recipe is for you. Do give it a try.

**Ingredients**

**For the Chole**
2 cups Kabuli chana (white chickpeas)
2 tea bags or 1 tsp tea leaves (tied in a small cloth bundle/potli)
2 large onions (finely chopped)
2 tomatoes (pureed)
1 tbsp ginger-garlic paste
2 green chilies (finely chopped)
1 tsp cumin seeds
1 tsp red chili powder
1 tsp coriander powder
½ tsp turmeric powder
1 tsp garam masala
1 tsp chole masala
Salt to taste
2 tbsp oil
Fresh coriander leaves for garnishing

**For the Kulche**
2 cups all-purpose flour (maida)
½ cup yogurt (curd)
1 tsp sugar
½ tsp baking powder
¼ tsp baking soda
1 tbsp oil
Salt to taste
Warm water as needed

**Method for Making Chole**
First, soak the chickpeas in water overnight. The next day, transfer them to a pressure cooker along with the tea bag or the bundle of tea leaves. Add a little salt and pressure cook for 5-6 whistles. Adding tea leaves gives the chickpeas a rich, dark, and appealing color.

Now, heat oil in a pan. Add cumin seeds and let them splutter. Then, add the onions and sauté until golden brown. Next, add the ginger-garlic paste and green chilies, and cook for 2 minutes.

Add the tomato puree and sauté until the oil begins to separate. Stir in the turmeric, red chili powder, coriander powder, chole masala, and salt, mixing everything well.

Add the boiled chickpeas to this masala mixture, pour in a little water, and cook on a low flame for 10 to 15 minutes. Finally, add garam masala and garnish with fresh coriander leaves.

**Method for making Kulchas**
In a large bowl, combine all-purpose flour (maida), salt, sugar, baking powder, and baking soda. Add yogurt and oil, then knead well. Add a little warm water if needed.

Cover the dough and let it rest for 2 to 3 hours to allow it to rise. Now, divide the dough into balls and roll them out. You can sprinkle some fresh coriander or nigella seeds (kalonji) on top if desired.

Heat a tawa (griddle) and cook the kulcha on both sides until golden brown. Lightly brush with butter.

**Serving Suggestion**
Serve the hot kulchas with spicy chole (chickpea curry). Enhance the flavor by adding finely chopped onions, green chilies, lemon juice, and chaat masala.

**Special Tips**
To make the chole more flavorful, add a bay leaf and a piece of cinnamon while boiling them.

Add a little milk to the dough to make the kulchas even softer.

If you do not have time to make kulchas from scratch, you can use ready-made ones available in the market.

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