How to make 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.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Refined flour (maida) (मैदा)

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Bheeghe Kulche Chole checkout Falafel, Chane Ke Chops, Falafel With Tahina Sauce, Baked Chana Tikki . You can also find more Snacks and Starters recipes like Bajra Wada Chicken and Potato Cutlets Potato Pasta Hash Browns Poha Croquettes-SK Khazana

Bheeghe Kulche Chole

Bheeghe Kulche Chole Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bheeghe Kulche Chole Recipe

  • Chickpeas (kabuli chana) soaked 1½ cups

  • Refined flour (maida) 2½ cups + 4 tablespoons + for dusting

  • Butter 6 tablespoons + for greasing

  • Cloves 6-7

  • Black cardamoms 2

  • Green cardamoms 5-6

  • Cinnamon 1 inch

  • Salt to taste

  • Tea bags 2

  • Yogurt ¼ cup

  • Yeast dry 1½ teaspoons

  • Juice of 1 lemon

  • Red chilli powder ½ teaspoon

  • Baking powder 1 teaspoon

  • Tomatoes 3 medium

  • Green chillies 2

  • Oil 4 tablespoons

  • Dried red chillies 4--5

  • Grated ginger 2 inches

  • Onion seeds (kalonji) to sprinkle

  • Chole masala

  • Coriander seeds 6 teaspoons

  • Peppercorns 2 teaspoons

  • Asafoetida ¼ teaspoon

  • Cloves 6-7

  • Green cardamoms 1-2

  • Black cardamoms 2

  • Dried mango powder 1 teaspoon

  • Pomegranate seeds (anardana) 3 teaspoons

  • Red chilli powder 1 teaspoon

  • Black salt (kala namak) ¼ teaspoon

  • Cinnamon 1 inch

  • Onion seeds (kalonji) 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) 2


Step 1

Grease a baking tray with little butter.

Step 2

Heat 2 tablespoons butter in a pressure cooker. Add cloves, black cardamoms, green cardamoms and cinnamon and sauté till fragrant.

Step 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.

Step 4

Dissolve yeast in ¼ cup water along with 2 tablespoons refined flour by heating in a microwave for 15 seconds.

Step 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.

Step 6

To make chole masala, grind together all the ingredients into a fine powder. Set aside.

Step 7

Put 2 tablespoons butter, lemon juice, red chilli powder and 1 teaspoon chole masala powder in another bowl and mix well.

Step 8

Put 2 tablespoons refined flour and baking powder in another bowl and mix well.

Step 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.

Step 10

Chop tomatoes and green chillies.

Step 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.

Step 12

Preheat oven to 250° C.

Step 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.

Step 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.

Step 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.

Step 16

Transfer the chole into a serving bowl and sprinkle the remaining chole masala on top. Serve hot with kulchas.

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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 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.