How to make Baked Chole Kulche -

Baked kulche topped with chole and mozzarella cheese and baked again till cheese melts

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : , Chickpeas

Cuisine : Indian

Course : Breads

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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 Tofu Parantha Carrot Tomato Puris Bikaneri Parantha Mixed Vegetable Parantha

Baked Chole Kulche

Baked Chole Kulche Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.