PREPARATION

(For Kulcha)

1. In a mixing bowl, add 1 1/2 teaspoons yeast, 1 teaspoon sugar, 80 milliliters warm water and mix it well.

2. Rest the mixture for 10 minutes.

3. Add 380 grams all purpose flour, 65 grams yogurt, 1 teaspoon salt, 45 milliliters butter, 80 milliliters warm water and knead it into a smooth soft dough.

4. Rest the dough for 30 minutes.

(For Chane)

1. In a bowl, add 250 grams white chickpeas, 500 milliliters water and soak for overnight.

2. In a pressure cooker, add soaked chickpeas, 1200 milliliters water, 1 pod black cardamom, 1 bay leaf, 1 teaspoon salt, 1 tea bag and cover it with lid.

3. Cook till you hear 5 - 6 whistles.

4. Open the lid and remove the tea bag.

5. Remove it from heat and keep aside.

6. Heat 45 milliliters oil in a heavy skillet, add 1 inch cinnamon stick, 4 pods cloves, 1 teaspoon cumin, 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon green chilli and saute for 2 - 3 minutes.

7. Then, add 190 grams onions and fry till translucent.

8. Now, add 180 grams tomato puree and saute for 5 - 7 minutes on medium heat.

9. Add 1 teaspoon chana masala, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon pomegranate powder, 1 teaspoon dry mango powder, 1 teaspoon cumin powder

and mix it well.

10. Add 250 milliliters water and stir well.

11. Bring it to a boil.

12. Now, add the boiled chickpeas and mix it again.

13. Bring it to a boil again.

14. Boil for 10 - 15 minutes.

15. Add 1 teaspoon garam masala and mix it well.

16. Remove it from heat and keep aside.

17. Take a ball from dough and flatten it with your hand.

18. Sprinkle some dry fenugreek on top of it and flatten it with your hands to make a kulcha.

19. Place it on a baking tray.

20. Preheat the oven to 400°F/200°C. Bake for 10 - 15 minutes.

21. Remove it from oven and dip it in prepared chole.

22. Soak for 3 - 5 minutes.

23. Place it on a serving plate.

24. Top with prepared chana, sweet chutney, onions and coriander.

25. Serve hot.