How to make Baked Chole Kulche -
Baked kulche topped with chole and mozzarella cheese and baked again till cheese melts
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : , Chickpeas
Cuisine : Indian
Course : Breads
For more recipes related to Baked Chole Kulche checkout Roomali Roti, Palak Aur Paneer Parantha, Naan, Matar Ka Parantha . You can also find more Breads recipes like Brown Bread Khamang Chapati Tofu Parantha Meetho Lolo
Baked Chole Kulche Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 5-6 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Baked Chole Kulche Recipe
Chickpeas soaked overnight, drained and boiled with fresh wa 1 cup
Oil 1 tablespoon
Black peppercorns 7-8
Cumin seeds 1 teaspoon
Bay leaf 1
Garlic chopped 1 tablespoon
Ginger chopped 1 tablespoon
Onions chopped 2 medium
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Chole masala 3 teaspoons
Large tomato chopped 1
Salt to taste
For Kulcha
Refined flour 1 cup + for dusting
Salt to taste
Soda bicarbonate a pinch
Yogurt 1 tablespoon
Oil 1 teaspoon
Milk for kneading and brushing
Onion seeds to sprinkle
Method
Step 1
Preheat oven to 220º C.
Step 2
To make the kulcha dough, mix refined flour, salt, soda bicarbonate in a bowl. Add yogurt and mix well. Add oil and knead. Add milk and knead into a semi-soft dough. Rest the dough for ten minutes.
Step 3
To make the chole, heat oil in a kadai, add peppercorns and cumin seeds and let the seeds change colour. Add bay leaf and sauté half a minute.
Step 4
Add garlic and ginger and sauté till the garlic turns brown.
Step 5
Add onions and sauté till the onions turn golden. Add red chilli powder, turmeric powder and chole masala and mix well.
Step 6
Add tomato and half cup of water, mix and cook till the tomato turns soft and pulpy. Add chickpeas and mix well. Add salt, mix well and cook for a minute. Switch off heat.
Step 7
Divide the dough into four equal portions and dust each portion with a little dry flour and roll into a medium sized kulcha.
Step 8
Place the kulchas on a baking tray, sprinkle onion seeds on top and press lightly, brush with some milk, keep the tray in the preheated oven and bake for three to four minutes. Remove from oven and cool down to room temperature.
Step 9
Top the kulchas with the prepared chole and grate mozzarella cheese on top. Keep the tray in the preheated oven once again at 220º C and bake till the cheese melts.
Step 10
Cut into wedges and serve hot.
Nutrition Info
Calories : 931 Kcal
Carbohydrates : 122.7 gm
Protein : 36.7 gm
Fat : 32.5 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
