Aloo Kulcha With Imli Chole

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.