Bheeghe Kulche Chole

Kulche served with chole in gravy. The very famous Bheeghe Kulche Chole and a tall glass of lassi is a typical dhaba style breakfast. This amazing Bheeghe Kulche Chole is so easy to make and taste super yummy. This is a Sanjeev Kapoor exclusive recipe.

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Bheeghe Kulche Chole

Main Ingredients Chickpeas (kabuli chana), Refined flour (maida)
Cuisine Punjabi
Course Snacks and Starters
Prep Time 8-10 hour
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Bheeghe Kulche Chole

  • 1½ cups Chickpeas (kabuli chana) soaked
  • + for dusting Refined flour (maida) 2½ cups + 4 tablespoons
  • for greasing Butter 6 tablespoons +
  • 6-7 Cloves
  • 2 Black cardamoms
  • 5-6 Green cardamoms
  • 1 inch Cinnamon
  • to taste Salt
  • 2 Tea bags
  • ¼ cup Yogurt
  • 1½ teaspoons Yeast dry
  • Juice of 1 lemon
  • ½ teaspoon Red chilli powder
  • 1 teaspoon Baking powder
  • 3 medium Tomatoes
  • 2 Green chillies
  • 4 tablespoons Oil
  • 4--5 Dried red chillies
  • 2 inches Grated ginger
  • to sprinkle Onion seeds (kalonji)
  • Chole masala
  • 6 teaspoons Coriander seeds
  • 2 teaspoons Peppercorns
  • ¼ teaspoon Asafoetida
  • 6-7 Cloves
  • 1-2 Green cardamoms
  • 2 Black cardamoms
  • 1 teaspoon Dried mango powder
  • 3 teaspoons Pomegranate seeds (anardana)
  • 1 teaspoon Red chilli powder
  • ¼ teaspoon Black salt (kala namak)
  • 1 inch Cinnamon
  • 1 teaspoon Onion seeds (kalonji)
  • 2 Dried fenugreek leaves (kasoori methi)


  1. Grease a baking tray with little butter.
  2. Heat 2 tablespoons butter in a pressure cooker. Add cloves, black cardamoms, green cardamoms and cinnamon and sauté till fragrant.
  3. Add chickpeas, salt, tea bags and sufficient water. Mix well and bring to a boil. Cover and pressure cook till 6-8 whistles are given out. Remove from heat, let the pressure reduce completely, drain and reserve the cooking liquor. Discard the tea bags.
  4. Dissolve yeast in ¼ cup water along with 2 tablespoons refined flour by heating in a microwave for 15 seconds.
  5. Combine 2½ cups refined flour, yogurt, dissolved yeast, salt and 2 tablespoons butter in a bowl and mix well. Add sufficient water and knead into a soft dough. Rest it for 20 minutes.
  6. To make chole masala, grind together all the ingredients into a fine powder. Set aside.
  7. Put 2 tablespoons butter, lemon juice, red chilli powder and 1 teaspoon chole masala powder in another bowl and mix well.
  8. Put 2 tablespoons refined flour and baking powder in another bowl and mix well.
  9. Roll out the dough into a thin sheet and sprinkle flour-baking powder mixture all over it. Fold into a book fold and refrigerate for 20 minutes.
  10. Chop tomatoes and green chillies.
  11. Heat oil in a non-stick pan. Add green chillies and sauté well. Add dried red chillies and 4 tablespoons chole masala and mix well.
  12. Preheat oven to 250° C.
  13. Add boiled chickpeas, reserved cooking liquor to the pan and mix. Add tomatoes, grated ginger and mix well. Cover and cook till the tomatoes are pulpy. Remove from heat.
  14. Fold the dough again into a round shape and rest for 5 minutes. Roll into a thick cylinder and cut into small equal portions, shape the into balls, dust with flour. Rest for 2-3 minutes.
  15. Roll out the balls lengthwise, sprinkle some onion seeds on them and make the edges thin with your fingers. Place them on the baking tray and place the tray in the oven and bake for 10 minutes. Remove from oven and apply butter on kulchas.
  16. Transfer the chole into a serving bowl and sprinkle the remaining chole masala on top. Serve hot with kulchas.