Mathi Kulcha Chole

Mathi Kulcha Chole

 

Serving - 4

 

INGREDIENTS

Chickpea - 250 grams

Water - 1 litre

Yeast - 1 teaspoon

Sugar - 1 tablespoon

Warm water - 40 milliliters

All purpose flour - 250 grams

Salt - 1/2 teaspoon

Warm water - 150 grams

All purpose flour - 200 grams

Salt - 1/2 teaspoon

Oil - 40 milliliters

Water - 100 milliliters

Oil - for deep frying

Garlic clove - 8

Cloves - 4 pods

Cinnamon stick - 1

Black cardamom - 1 pod

Black peppercorn - 10

Carom seeds - 1/4 teaspoon

Green cardamom - 2 pods

Bay leaf - 1

Tea bag - 1

Water - 1 litre

Oil - 30 milliliters

Onion puree - 180 grams

Ginger - 1 tablespoon

Green chili - 1 tablespoon

Tomato puree - 300 grams

Salt - 1 teaspoon

Red chili - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Garam masala - 1 teaspoon

Dry pomegranate powder - 1 teaspoon

Dry fenugreek leaves - 1 teaspoon

Coriander - 2 tablespoons

Dry fenugreek leaves - 1 teaspoon

 

(For assembling )

Baked kulcha

Prepared chole

Prepared papdi

Green chutney

Khatti mithi chutney

Onion

Tomato

Green chili

Coriander

 

PREPARATION

  1. In a bowl, add 250 grams chickpeas and 1 litre water.
  2. Let it soak overnight.
  3. In a mixing bowl, add 1 teaspoon yeast, 1 tablespoon sugar and 40 milliliters warm water. Mix it well.
  4. Keep aside and rest for 5 minutes.
  5. Now, add 250 grams all purpose flour, 1/2 teaspoon salt and 150 milliliters water.
  6. Mix well and knead it to make a smooth dough.
  7. Cover the bowl with a cling sheet.
  8. Keep aside and rest for 2 hours.
  9. In a bowl, add 200 grams all purpose flour, 1/2 teaspoon salt, 40 milliliters oil and 100 milliliters water.
  10. Mix well and knead it to make a semi - hard dough.
  11. Keep aside and rest for 20 minutes.
  12. Now, take a small portion from the dough and flatten it with the help of rolling pin.
  13. Now, prick it with the help of fork.
  14. Heat sufficient oil in the wok and deep fry these until golden brown and crispy.
  15. Remove it from heat and drain it on an absorbent paper.
  16. Heat pressure cooker, add soaked chickpeas, 8 garlic cloves, 4 pods cloves, 1 cinnamon stick, 1 pod black cardamom, 10 black pepper corn, 1/4 teaspoon carom seeds, 2 pods green cardamom, 1 bay leaf, 1 tea bag and 1 litre water.
  17. Cover it with lid and pressure cook for 2-3 whistles.
  18. Remove it from heat.
  19. Now, In a pan, add 30 milliliters oil,  add 180 grams onion puree and sauté for 2-4 minutes.
  20. Add 1 tablespoon ginger, 1 tablespoon green chili, and cook for 2 minutes.
  21. Now, add 300 grams tomato puree and mix well.
  22. Cook for 2 minutes on low heat.
  23. Now, add 1 teaspoon salt,  1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon dry pomegranate powder. Stir well.
  24. Cook for 2-3 minutes on moderate heat.
  25. Now, add boiled chickpeas and mix well.
  26. Then, add 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix well.
  27. Remove the pan from heat.
  28. Now, take a small ball from rised dough and flatten it with hand.
  29. Sprinkle 1 teaspoon dry fenugreek leaves on it.
  30. Now, flatten it with the help of rolling pin.
  31. Place it on heated tawa and cook for 1 minute.
  32. Transfer it in a baking tray.
  33. Bake at 360º F / 180º C for 5-7 minutes.
  34. For assembling, take a plate , place baked kulcha, add prepared chole and crushed papdi over it.
  35. Top it with green chutney and khatti mithi chutney.
  36. Garnish it with some chopped onions, tomatoes, green chili and coriander.
  37. Serve immediately.