New Update
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| Main Ingredients | Cooked chickpeas (kabuli chana), Readymade kulche |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 7-8 hour |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1½ cups chickpea (kabuli chana), soaked overnight, cooked with tea bags
- 4 ready-made kulche
- 1 tablespoon + 2 teaspoons ghee
- 1 tablespoon ginger-garlic paste
- 1½ cups tomato puree
- 2 tablespoons chole masala
- ½ teaspoon turmeric powder
- Salt to taste
- 3-4 green chillies, slit
- ½ small cabbage, shredded
- 1 small potato, boiled, peeled and cut into ½ inch cubes
- 1 medium onion, sliced and soaked in vinegar
- 2-3 green chillies, chopped
- Carrot peels as required
- Sour cream for drizzling
- Coriander sprigs for garnish
- Lassi to serve
Method
- Heat ghee in a non-stick pan, add ginger-garlic paste and sauté for 1 minute.
- Add tomato puree and mix well. Cover and cook till fat separates. Stirring occasionally.
- Add chole masala, turmeric powder, salt, and mix well. Add cooked chole and green chillies, add 1 cup chole water and mix well.
- Mash lightly using a masher and mix well. Cover and cook for 3-4 minutes.
- Once the mixture has thickened slightly, take it off the heat.
- Heat remaining ghee in a grill pan, and spread it evenly. Place the kulcha and press it slightly and cook on both sides till grill marks appear.
- Place grilled kulchas on a taco stand. Place a portion of shredded cabbage, and place a portion of prepared chole inside each kulcha.
- Place a few potato cubes on each kulcha taco, sprinkle a little onion and green chillies.
- Arrange a few carrot strips and drizzle sour cream on top of each.
- Garnish with coriander sprigs and serve immediately.
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