Chole Kulche Recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the matar/white peas curry:

• 1 and ½ cups dried white peas/safed matar
• 3 to 4 cups water for pressure cooking the dried white peas.
• ½ tsp cumin seeds/jeera
• 1 tsp chaat masala
• ½ tsp roasted cumin powder/bhuna jeera powder
• ½ tsp dry mango powder/amchur powder
• ¼ tsp red chili powder/lal mirch powder
• ¼ tsp garam masala powder

jaljeera chutney:

• ¾ cup fresh mint leaves, loosely packed
• 1 tsp cumin seeds/jeera
• 1 tsp fennel seeds/saunf
• seeds removed from 1 black cardamom - discard the outer cover
• 1 dry red chili, deseeded (optional)
• a pinch of asafoetida/hing
• 1 tsp black salt/kala namak
• 5-6 black pepper
• ½ tsp dry mango powder/amchur powder
• 1 tbsp seedless tamarind
• ¼ or ⅓ cup water for grinding

for toppings & garnish:

• 1 small onion, finely chopped
• 1 medium sized tomato, finely chopped
• 1 green chili, slit or chopped
• ½ inch ginger, julienned or finely chopped
• 1 lemon, quartered
• some coriander leaves (optional)

for the kulcha

• please refer to the kulcha recipe here.
• or aloo kulcha recipe

INSTRUCTIONS

cooking the peas:

1. soak the matar or dried white peas overnight or for 7-8 hours.
2. drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.
3. if there is extra water and the mixture is thin, then simmer till the matar get a medium consistency.
4. mash the matar slightly with a wooden spoon.
5. the soaked matar can also be cooked in a pan, but they will take a lot of time.

preparing jaljeera chutney:

1. grind all the ingredients listed under jaljeera chutney with ¼ or ⅓ cup water to a smooth paste. keep aside.

preparing jaljeera chutney:

1. in a pan, heat oil.
2. on a low flame, first brown the cumin seeds.
3. remove the pan from fire.
4. then add the dry spice powders one by one - chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.
5. stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
6. switch on the fire and heat through the matar for 3-4 mins.
7. now add the prepared jaljeera chutney and stir.
8. if the matar mixture looks dry, add some water.
9. cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.
10. check the seasoning and add more black salt if required.
11. you can make this and keep it aside till you prepare the kulchas.
12. when serving reheat the matar.
13. serve matar kulcha in bowls or plates. top with onions, tomato, ginger and chilies. squeeze some lemon juice on top and mix lightly.
14. garnish with coriander leaves and serve with matar kulchas.