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Kulche-Chole is a popular Indian Main
Author :
Category :
Course :
Cuisine :
Technique :
Deep Fry / Saute
Difficulty :
Servings :
Serves 2


For Kulcha:

White flour - 100 g

Curd - 100 ml

Cooking soda - A pinch

For Chole:

Onion - 50 g

Oil - 2 g

Channa - 100 g

Onions - 40 g

Tomatoes - 20 g

Ginger - A small piece

Garlic - A few flakes

Tamarind - 5 g

Cinnamon - A small piece

Cloves - 2

Cardamom - 2

Bay Leaf - A small piece

Black pepper - 1 tsp

Cumin seeds - 1 tsp

Red Chilli powder - 1/2 tsp

Oil - 2 tsp

Salt - To taste


  1. Make dough out of white flour and curd, adding a pinch of soda and salt.
  2. Keep it overnight.
  3. Roll out chapattis.
  4. Place a spoonful of chopped onions and close it.
  5. Roll out thin chapattis and cook on a hot tawa (This can be made without onion stuffing as plain kulcha).
  6. Soak channa overnight.
  7. Grind all the ingredients except tamarind.
  8. Heat oil and fry the paste well.
  9. Add channa and cook for 10 minutes.
  10. Pressure cook with a little water till done.
  11. Add tamarind extract, salt and chilli powder.
  12. Garnish with onion rings and chopped coriander leaves.
  13. Serve hot with kulchas.
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Apart from special recipes from Tamil Nadu, Shylaja Praveen also specializes in egg-less baking and cake decorations. She has been passionate about cooking right from her childhood and has inherited the traditional recipes from her mother and mother-in-law.

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