How to Make Delhi Style Chole Kulche At Home: You must have heard about Delhi chole kulche at some point or another. This dish is very famous for its spicy chole and soft, buttery kulchas.

If you have not tasted this delicious breakfast while roaming the streets of Delhi, then something is left incomplete. But now you do not need to come to Delhi to eat it, because we have brought you an easy recipe to make this famous dish at home.

Whether you are making breakfast in the morning or want to taste something different on a special occasion, these Delhi-style chole-kulche will make your dining experience special. In this article, we will tell you step-by-step how you can easily make Delhi-style chole kulche at home.

Ingredients for making Chole

White peas – 1 cup (soaked overnight)

Onion – 1 large (chopped)

Tomato – 2 medium (ground)

Green chilli – 2 (finely chopped)

Ginger

Red chilli powder – 1 tsp

Garam masala – 1/2 tsp

Dry mango powder – 1 tsp

Salt to taste

Green coriander (for garnish)

Method

To make Delhi-style Chole-Kulcha, first of all, you have to soak white peas in water overnight. Now, the next day, add salt to the water and boil it. Keep in mind that it should melt completely, so that it looks thick.

After boiling the peas, cool them and then add finely chopped onion, tomato, green chilli, grated ginger, and all the spices and mix. Finally, garnish it by adding lemon and green coriander leaves.

To make Kulchas

Maida – 2 cups

Curd – 1/4 cup

Sugar – 1 tsp

Dry yeast – 1 tsp

Salt – 1/2 tsp

Oil – 2 tbsp

Water

Method

Although readymade kulchas are available in the market, if you make them fresh at home, they will taste better. This, First of all, put maida, sugar, salt, and dry yeast in a bowl. Now add curd and oil to it and knead it. Cover this kneaded dough with a wet cloth and keep it for 1-2 hours so that it swells.

After the dough swells, make small balls and roll them into round kulchas with a rolling pin. Finally, cook it in a pan or tandoor till it turns golden. After it is completely cooked, it is ready. Now serve it with chole, pickle, and salad

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