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Kulchey Chole Pockets Recipe
How To Make Kulchey Chole Pockets
Kulchey Chole Pockets: This is a unique version of kulcha chole. You can make it easily at home, try this delicious kulchay chole pocket recipe.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings2
- Easy
Ingredients of Kulchey Chole Pockets
- For the Chole (Chickpeas):
- Chickpeas (soaked overnight or canned for convenience)
- Onion (finely chopped)
- Tomatoes (pureed)
- Green chilies (optional, for extra heat)
- Ginger-garlic paste
- Chole masala (a spice blend of coriander, cumin, dry mango powder, and other spices)
- Garam masala (for depth of flavor)
- Turmeric powder
- Cumin seeds
- Bay leaves
- Salt (to taste)
- Fresh cilantro (for garnish)
- Lemon juice (to add tang)
- For the Kulche (Bread/Pocket):
- All-purpose flour (maida)
- Yeast (or baking powder for quicker versions)
- Sugar
- Salt
- Oil or butter (for a soft texture)
- Baking soda (optional, for fluffiness)
- Water (to knead the dough)
- Ajwain (carom seeds, optional, for flavor)
- Sesame seeds (optional, for garnish)
- Garnish:
- Chopped onions
- Fresh coriander
- Green chutney (optional, for a tangy flavor)
How to Make Kulchey Chole Pockets
HideShow MediaSoak and Cook Chickpeas:
1.
If using dried chickpeas, soak them overnight and pressure cook them until soft. If using canned chickpeas, drain and rinse them before cooking.
Sauté the Base:
1.
Heat oil in a pan. Add cumin seeds and bay leaves, and sauté them for a few seconds until they splutter.
Add Onions, Garlic, and Ginger:
1.
Add finely chopped onions, ginger-garlic paste, and green chilies (optional) to the pan. Cook until the onions turn golden brown.
Tomatoes and Spices:
1.
Add the tomato puree along with turmeric, chole masala, garam masala, and salt. Stir and cook until the oil starts separating from the masala.
Simmer:
1.
Add the cooked chickpeas to the masala mixture and simmer for 15-20 minutes, allowing the spices to meld into the chickpeas. Adjust salt and spice levels to taste. Garnish with chopped cilantro and a squeeze of lemon juice.
Making the Kulche (Bread/Pocket)
1.
Prepare the Dough: In a large bowl, mix all-purpose flour, sugar, salt, and yeast (if using). Add warm water little by little and knead the dough until it’s smooth and elastic. You can also use baking powder if you want a quicker version without fermentation.
2.
Rest the Dough: Cover the dough with a damp cloth and let it rest for about 1-2 hours, allowing it to rise.
3.
Shape the Kulche: Once the dough has risen, divide it into small portions and roll them into balls. Flatten each ball with a rolling pin to form thick circles or discs.
4.
Cook the Kulche: Heat a griddle or tawa on medium-high heat. Cook each kulcha on the tawa until it starts to puff up, turning occasionally until both sides are golden brown. Optionally, brush them with butter or ghee for extra flavor.
5.
Stuff the Pockets: Once the kulche are done, slice them horizontally but not all the way through, leaving one side intact to form a pocket.
Assembling the Kulchey Chole Pockets
1.
Once your kulche is ready, gently open the pocket and stuff it with the spiced chole (chickpeas). You can also add extra fillings like onion rings, cucumbers, or even a dollop of yogurt or chutney for extra flavor.
2.
Sprinkle some chopped cilantro, onions, and a squeeze of lemon juice. If you like tanginess, drizzle a bit of green chutney or sweet tamarind chutney inside the pocket.