Ingredients:

For Chole (Chickpea Curry):

1 cup dried chickpeas (garbanzo beans), soaked overnight or for at least 8 hours
1 large onion, finely chopped
2 large tomatoes, finely chopped
2-3 green chilies, finely chopped (adjust to your spice preference)
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon amchur (dry mango powder) or 1 tablespoon tamarind paste
2 tablespoons vegetable oil
Salt to taste
Fresh cilantro (coriander leaves) for garnish
For Kulcha (Indian bread):

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup plain yogurt
1/4 cup water (adjust as needed)
2 tablespoons vegetable oil or melted butter

Instructions:

For Chole (Chickpea Curry):

Drain the soaked chickpeas and rinse them thoroughly. In a pressure cooker or large pot, add the chickpeas with enough water to cover them. Cook until they are soft and fully cooked. If using a pressure cooker, cook for about 4-5 whistles. If using a pot, it may take 1 to 1.5 hours.

In a separate pan, heat vegetable oil over medium heat. Add cumin seeds and let them splutter.

Add the finely chopped onions and sauté until they turn golden brown.

Stir in the ginger-garlic paste and chopped green chilies. Cook for another minute until the raw smell disappears.

Add the chopped tomatoes and cook until they become soft and mushy.

Lower the heat and add ground coriander, ground cumin, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a few minutes to let the spices blend.

Add the cooked chickpeas to the pan along with some of the cooking water. Mash some of the chickpeas with the back of a spoon to thicken the gravy.

Add amchur or tamarind paste to give the curry its tangy flavor. Adjust salt and spices as needed.

Simmer the Chole on low heat for 10-15 minutes, allowing the flavors to meld. If the gravy is too thick, add more water to achieve the desired consistency.

Garnish the Chole with chopped cilantro.

For Kulcha (Indian bread):

In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and sugar.

Add plain yogurt and start mixing the flour. Gradually add water and knead until a soft and smooth dough forms. Add vegetable oil or melted butter and continue kneading for a few more minutes.

Cover the dough with a damp cloth and let it rest for about 2 hours. This resting time helps the dough to rise and become soft and fluffy.

Assembling and serving Chole Kulcha:

Divide the rested Kulcha dough into equal-sized balls and roll them out into small flatbreads.

Cook the Kulchas on a hot tava or griddle over medium heat until both sides get golden brown spots. Apply a little oil or ghee on each side while cooking.

Serve the hot and fluffy Kulcha with the delicious Chole. Optionally, garnish the Chole with additional chopped cilantro.

Chole Kulcha makes for a delightful and satisfying meal, and it’s perfect for breakfast, lunch, or dinner. Enjoy this flavorful combination of spicy chickpea curry and soft Indian bread!