I love spicy, rich Indian food. Chole is one of my favourite and, I always keep on making them at least once/twice in a month.
Recently we went on holidays to Switzerland for a week. It was a really great place and a memorable holiday but I surely missed my rich, spicy Indian food. We did had some Indian food in Switzerland but then, no offence, it was of a slightly different league. The problem with me and my hubby is that we start to miss our Indian spicy food usually after 3-4 days of dining on any other cuisine.
As I was desperately wanted to get that spicy taste back, Chole came to my mind instantly. Then I thought why not try something new with Chole besides bhatura. Me and my hubby are health conscious (well, try to be) so we generally avoid eating maida / all-purpose flour; and then it struck me – to make wholewheat Kulcha instead of the regular (maida) Kulcha. I made it on a skillet (tawa), n it was very soft n tasty !
It was my first attempt at making whole wheat Kulcha and, it got great response from my friends (online food group) n family. Hope you guys also like this recipe.
Here is the receipe for Wholewheat Kulcha with Chole :
The ingredients for Whole Wheat Kulcha are:
1. Whole wheat flour : 2 cups
2. Baking powder : 1/2 tsp
3. Baking soda : 1/4 tsp
4. Salt : 1/2 tsp
5. Sugar : 1/2 tsp
6. Oil : 1 tbsp
7. Yogurt : 1/2 cup
8. Milk : 1/2 cup
9. Coriander/Mint leaves : 1 tbsp chopped
10. Nigella seeds or Kalonji : 1 tsp
11. Butter/Ghee for greasing the Kulcha
In a big bowl take whole wheat flour, baking soda, baking powder, salt, sugar, oil n mix it then add yogurt and mix it well. Now add milk and knead it…if require, add some water to knead a soft dough. Cover the dough with a wet muslin cloth and keep it aside for 1 1/2- 2 hours.
Make 10 balls from the dough and keep it covered so that they do not get dry. Take one dough ball, slightly flatten the dough ball with your hand and press some coriander/mint leaves and nigella seeds on the top; then sprinkle some dry flour.
Roll it out into a round or an oval shape on a well-floured surface. It should be thicker than a chapati.
Heat a skillet/tawa on medium heat. Once the tawa is hot, put the Kulcha on to that. When Kulcha’s surface starts puffing up and the bottom has got some golden spots, flip it to roast it on the other side too. Press it gently with the flat spatula for even cooking.
When both sides have got golden spots then take it off from heat and grease it with butter/ghee!!
The ingredients for Chole (Chickpea curry) are:
1. Chickpea (Chole) : 1 1/4cup
2. Tomato : 2-3
3. Onion: 2
4. Ginger-Garlic : 1Tbsp
5. Green chilli : 3
6. Bay leaves : 2
7. Cloves : 1
8. Salt : Normal white salt to taste + 1/2 tsp Rock salt (sendha namak) + 1/2 tsp Black salt
9. Red chilli powder : 1 1/2tsp
10. Black Pepper powder : 1/4 tsp
11. Turmeric powder : 1/2 tsp
12. Coriander powder : 2 tsp
13. Dry mango powder (Amchur) : 3/4 tsp
14. Garam masala : 1/4 tsp
15. Tamarind Chutney : 1/2 tsp
16. Cumin seed : 1/2 tsp
17. Carom seed : 1/2 tsp
18. Asafoetida (hing) : a pinch
19. Oil : 1-2 Tbsp
Wash and soak the chickpeas in water overnight.Cook in the pressure cooker with little bit of salt for 5-6 whistles till the chickpeas soften.
Heat oil in a pan and temper it with cumin seed, carom seed, bay leaves, cloves – sauté for a min. Then add onion and sauté till they become translucent.Add ginger-garlic and continue sauté for 2 min.
Now add tomato purée ( blend the tomato and green chillies in the blender to make purée ) and, sauté for 5 min till the oil separates.
Add salt (all three salts), black pepper powder, red chilli powder, turmeric powder and coriander powder and cook for 3 min.
Then add the boiled chickpeas with stock and cook covered for 5 min.
Now add dry mango powder, tamarind chutney and garam masala and cook for final 5 min – your yummy Chole is ready. Enjoy the yummy rich delicacy with whole wheat Kulcha!
Note : You can change the measurement of spices as per your spice/taste buds OR change the quantity of spices if your spices are very strong.
Insider Tips / Finer Points :
If you want black colour Chole, then add a tea bag or put the tea in a clean cloth and tie up while boiling the chickpeas.
Keep the stock (water) of boiled chickpeas and use it in the gravy.
Be careful while adding salt as we have already added some salt in the chickpeas while boiling.