INGREDIENTS
Aloo Kulcha With Imli Chole
Servings - 2 - 3
INGREDIENTS
(For Tamarind Chutney)
Tamarind pulp - 500 milliliters
Jaggery - 170 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Ginger powder - 1/2 teaspoon
(For Imli Chole)
Chickpeas - 250 grams
Water - 700 milliliters
Salt - 1 teaspoon
Black cardamom - 1 pod
Cinnamon stick - 1
Cloves - 4 pods
Water - 900 milliliters
Oil - 2 tablespoons
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onions - 140 grams
Tomato - 200 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Paprika - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Chana masala - 1 teaspoon
(For Dough)
All purpose flour - 350 grams
Salt - 1 teaspoon
Baking powder - 1/4 teaspoon
Baking soda - 1/8 teaspoon
Curd - 160 grams
Oil - 2 tablespoons
Water - 160 milliliters
(For Stuffing)
Boiled potatoes - 530 grams
Salt - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1/2 teaspoon
Carom seeds - 1/4 teaspoon
Green chili - 1/2 tablespoon
Coriander - 1 tablespoon
PREPARATION
(For Tamarind Chutney)
1. Take a pan, add 500 milliliters tamarind pulp, 170 grams jaggery and stir continuously until the jaggery is fully dissolved.
2. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon ginger powder and mix it well.
3. Bring it to a boil.
4. Remove it from heat and allow it to cool.
(For Imli Chole)
1. In a bowl, add 250 grams chickpeas, 700 milliliters water and soak for overnight.
2. Take a pressure cooker, add soaked chickpeas, 1 teaspoon salt, 1 pod black cardamom, 1 cinnamon stick, 4 pods cloves, 900 milliliters water and cover it with lid.
3. Cook until you hear 3 - 4 whistles.
4. Open the lid and remove it from heat.
5. Heat 2 tablespoons oil in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir well.
6. Then, add 140 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 200 grams tomato and mix it well.
8. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
9. Add 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon chana masala and mix it well.
10. Cook for 3 - 5 minutes on medium heat.
11. Now, add the boiled chickpeas in it and mix it well.
12. Cook for 8 - 10 minutes on medium heat.
13. Remove it from heat and keep aside.
(For Dough)
1. In a mixing bowl, add all the ingredients and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
(For Stuffing)
1. In a bowl, add 530 grams boiled potatoes and mash them with the help of a food masher.
2. Add 1/2 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon red chili, 1/2 teaspoon garam masala, 1/4 teaspoon carom seeds, 1/2 tablespoon green chili, 1 tablespoon coriander and mix it well.
(For Kulcha)
1. Take a ball from dough and dust it with flour.
2. Flatten it with the help of a rolling pin.
3. Add the prepared stuffing on it.
4. Seal the edges completely and roll it into a ball.
5. Dust it with flour.
6. Flatten it with the help of your fingers.
7. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
8. Remove it from heat and place it on a baking tray.
9. Preheat the oven to 350°F/180°C. Bake for 5 - 7 minutes.
10. Remove it from oven.
11. Add the prepared chole in a serving dish.
12. Then, add the prepared chutney on it.
13. Garnish with onions and green chili.
14. Serve with prepared aloo kulcha.
Stuffed Chole Kulche
Servings - 2 - 3
INGREDIENTS
Chickpeas - 300 grams
Water - 600 milliliters
Warm water - 50 milliliters
Yeast - 1 tablespoon
Sugar - 1 tablespoon
All purpose flour - 400 grams
Yogurt - 70 grams
Salt - 1 teaspoon
Butter - 50 milliliters
Water - 100 milliliters
Water - 700 milliliters
Salt - 1 teaspoon
Boiled potatoes - 100 grams
Onions - 100 grams
Tomato - 100 grams
Green chili - 1 tablespoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Chaat masala -1 teaspoon
Lemon juice - 1 1/2 tablespoons
Salt - 1 teaspoon
Tamarind chutney - 35 milliliters
Coriander - for garnishing