Recipe by
Total Time:
2 Hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Chhole Kulche are the quintessential Punjabi sin food and loved by everyone. A very popular street food in North India, Chhole Kulche is spicy, flavourful, tangy and simply amazing.

To make Kulche, firstly make a dough out of curd, white flour, salt and a pinch of soda, and keep it overnight. Roll out the chapatis and, placing a spoonful of chopped onions in it, close it, and roll out thin chapattis and cook them on a hot tawa.To make the Chhole, soak the chana overnight. Next, grind all the ingredients – onions, tomatoes, ginger, garlic, tamarind, cinnamon, cloves, cardamom, bay leaf, black pepper, cumin seeds, red chilli powder – and fry this paste in heated oil well. After they are fried, add the chana and allow it to simmer and cook for at least 10 minutes.

Pressure cook the Chhole and add chilli powder, salt, and tamarind extract. Take the Chhole off the gas and garnish with chopped coriander leaves and onion rings and serve hot with the delectable kulchas!

Take a look at more One Pot Meal Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 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

How to Make Kulche-Chole

  • Make dough out of white flour and curd, adding a pinch of soda and salt.
  • Keep it overnight.
  • Roll out chapattis.
  • Place a spoonful of chopped onions and close it.
  • Roll out thin chapattis and cook on a hot tawa (This can be made without onion stuffing as plain kulcha).
  • Soak channa overnight.
  • Grind all the ingredients except tamarind.
  • Heat oil and fry the paste well.
  • Add channa and cook for 10 minutes.
  • Pressure cook with a little water till done.
  • Add tamarind extract, salt and chilli powder.
  • Garnish with onion rings and chopped coriander leaves.
  • Serve hot with kulchas.