Kulche & Chole is a very popular breakfast, brunch or street food in the North of India. Be it Delhi, Punjab or now even UP, whole of north India loves this one plate food. I have never been to Punjab, but I'm always fascinated to go there and visit famous cities and their monuments, specially Golden temple. Punjabi food, as we all know is THE most delicious food in the world, spicy, tangy, full of ghee!! Yummy!!!! This is a very famous street food around North India.
Amritsari Kulcha is the stuffed variety of regular Kulchas. Authentically these kulchas are rolled and stretched between your palms and fingers not with rolling pins. These are cooked in Clay ovens not in electronic ovens or griddles. They are accompanied by Spicy thick Chole, Yogurt Dip, runny onion chutney, Salad and Pickle.
I've had Chole Kulche, so so so many times in my life. I've tried them in many places, in my native, It's surrounding cities, Delhi, UK and so on....But everywhere the taste is different. But I love this combo a lot. I often make this combo and we go for seaside picnic. Warm sunny day, cold breeze from sea, lots of seaside water play and when you are hungry, you eat Chole Kulche. Thats is called day well spend. My hubby is also a big big fan of Punjabi food, He is a foodie basically, he loves tasty food, be it North Indian, South Indian or from anywhere else. The food should be awesomely tasty.
As it is Father's Day today, I thought to treat my hubby, who is an AMAZING father, with Chole Kulche in breakfast. He just loved when me and kids present this combo on breakfast. We all enjoyed the Kulchas together and now we are off to have some outside fun.........You also try making this combo and I'm sure everyone in your family will love it. Let me know your feedback on this recipe by dropping a comment............. Until next time, Happy Cooking Friends, Saumya
Ingredients:
For Kulcha:
Whole Wheat Flour - 1 cup
Plain Flour - 2 cups
Sugar - 1/2 tblspoon
Baking Soda - 1/4 tspoon
Oil - 2 tspoon
Yogurt/Curd - 3/4 cup
Salt - 1 tspoon / to taste
Water - 1/4 to 1/3 cup for kneading of the dough
For Stuffing:
Potatoes - 4 medium size boiled and Mashed
Onion - 1 medium chopped finely (will give you around 4 tblspoon )
Paneer - 1/2 cup crumbled
Grated Cheese - 1/2 cup grated Mozzarella
Green Chillies - 3 finely chopped (gives you 1 full tspoon)
Red Chili Powder - 1/4 tspoon + 1/4 tspoon
Amchoor - 1/4 tspoon + 1/4 tspoon
Coriander Powder - 1/4 tspoon + 1/4 tspoon + 1/4 tspoon
Garam Masala - 1/4 tspoon + 1/4 tspoon + 1/4 tspoon
Salt - to taste for all 3 stuffings
Coriander - 3 tblspoon freshly chopped ( 1 for each stuffing)
Method:
Making Kulcha Dough:
Take a deep mixing bowl, add whole wheat flour, plain flour, baking soda, sugar, and salt. Whisk well.
Now add yogurt and oil into it.
Start mixing your hands lightly.
With the help of little water at a time start to knead the dough. Adding water depends on the quality of flour as well, so add little at a time.
Take it out on lightly floured surface and knead with hands for few minutes.
Knead it to a smooth soft dough. cover the dough and keep aside for atleast 2 hours.
I used my stand mixer so threw everything together and mixed for 2 minute in low and 5 minutes in high speed with the dough hook on.
Making the Stuffing:
While the dough is resting we will make the stuffings. I made 3 types of stuffing for everyone's taste.
Potato Stuffing:
Mix Mashed Potato, 3/4 tspoon chopped green chillies, 2 tblspoon chopped onion, 1/4 tspoon Red chili powder, 1/4 Amchoor, 1/4 Coriander powder, 1/4 Garam masala, Salt and 1 tblspoon chopped coriander.
Mix everything well to make stuffing like a dough.
Paneer Stuffing:
Mix Crumbled Paneer, 1/4 tspoon chopped green chillies, 2 tblspoon chopped onion, 1/4 tspoon Red chili powder, 1/4 Amchoor, 1/4 Coriander powder, 1/4 Garam masala, Salt and 1 tblspoon chopped coriander.
Mix well with hands to incorporate everything together.
Cheese stuffing:
Mix Grated Cheese, 2 tblspoon chopped onion, 1/4 Amchoor, 1/4 Coriander powder, 1/4 Garam masala, Salt and 1 tblspoon chopped coriander.
Mix very well to combine everything.
Preparing Kulchas:
After 2 hours, or when you are ready to make, knead the dough again to smooth it out.
Make medium size balls out of it, like a cricket ball. I made 11 kulchas out of this quantity.
Lightly flour the work surface/rolling board.
Place the dough ball of it and roll a 4 inch circle.
Place 2 tblspoon of stuffing on it.
Pinch the end edges together to make it a ball again.
Roll it gently between your palms.
Sprinkle some more flour on work surface/rolling board.
Now roll the stuffed ball, slowly / gently with a rolling pin, into a 7-8 inch circle / or your choice of size.
Heat a heavy bottomed Tawa/Griddle.
Place the rolled Kulcha on the tawa. Sprinkle few drops of water on it.
Cover it and let it cook for 1 minute.
It will start to form some puffs on the Kulcha.
Now flip it over and cover again for it to puff fully.
Once cook from both side, which is turned golden brown evenly from both side, take it out of the griddle and put it on cooling rack.
Spread generous amount of ghee/butter/clarified butter on it.
After cooking each Kulcha, wipe clean the Tawa/Griddle.
Use the same process with Paneer and Cheese stuffing as well.
For Cheese and Paneer Kulchas, I made them by baking in the oven. Preheated the oven on max temperature. Place the rolled Cheese and Paneer kulcha on non-stick baking mat/greased baking tray.
Bake until both sides are golden brown.
Once baked take them out on a cooling rack and Spread generous amount of ghee/butter/clarified butter on them.
Serve the Kulchas with Chole, Raita, Salad and Chutney.
Amritsari Kulcha is the stuffed variety of regular Kulchas. Authentically these kulchas are rolled and stretched between your palms and fingers not with rolling pins. These are cooked in Clay ovens not in electronic ovens or griddles. They are accompanied by Spicy thick Chole, Yogurt Dip, runny onion chutney, Salad and Pickle.
I've had Chole Kulche, so so so many times in my life. I've tried them in many places, in my native, It's surrounding cities, Delhi, UK and so on....But everywhere the taste is different. But I love this combo a lot. I often make this combo and we go for seaside picnic. Warm sunny day, cold breeze from sea, lots of seaside water play and when you are hungry, you eat Chole Kulche. Thats is called day well spend. My hubby is also a big big fan of Punjabi food, He is a foodie basically, he loves tasty food, be it North Indian, South Indian or from anywhere else. The food should be awesomely tasty.
As it is Father's Day today, I thought to treat my hubby, who is an AMAZING father, with Chole Kulche in breakfast. He just loved when me and kids present this combo on breakfast. We all enjoyed the Kulchas together and now we are off to have some outside fun.........You also try making this combo and I'm sure everyone in your family will love it. Let me know your feedback on this recipe by dropping a comment............. Until next time, Happy Cooking Friends, Saumya
Ingredients:
For Kulcha:
Whole Wheat Flour - 1 cup
Plain Flour - 2 cups
Sugar - 1/2 tblspoon
Baking Soda - 1/4 tspoon
Oil - 2 tspoon
Yogurt/Curd - 3/4 cup
Salt - 1 tspoon / to taste
Water - 1/4 to 1/3 cup for kneading of the dough
For Stuffing:
Potatoes - 4 medium size boiled and Mashed
Onion - 1 medium chopped finely (will give you around 4 tblspoon )
Paneer - 1/2 cup crumbled
Grated Cheese - 1/2 cup grated Mozzarella
Green Chillies - 3 finely chopped (gives you 1 full tspoon)
Red Chili Powder - 1/4 tspoon + 1/4 tspoon
Amchoor - 1/4 tspoon + 1/4 tspoon
Coriander Powder - 1/4 tspoon + 1/4 tspoon + 1/4 tspoon
Garam Masala - 1/4 tspoon + 1/4 tspoon + 1/4 tspoon
Salt - to taste for all 3 stuffings
Coriander - 3 tblspoon freshly chopped ( 1 for each stuffing)
Method:
Making Kulcha Dough:
Take a deep mixing bowl, add whole wheat flour, plain flour, baking soda, sugar, and salt. Whisk well.
Now add yogurt and oil into it.
Start mixing your hands lightly.
With the help of little water at a time start to knead the dough. Adding water depends on the quality of flour as well, so add little at a time.
Take it out on lightly floured surface and knead with hands for few minutes.
Knead it to a smooth soft dough. cover the dough and keep aside for atleast 2 hours.
I used my stand mixer so threw everything together and mixed for 2 minute in low and 5 minutes in high speed with the dough hook on.
Making the Stuffing:
While the dough is resting we will make the stuffings. I made 3 types of stuffing for everyone's taste.
Potato Stuffing:
Mix Mashed Potato, 3/4 tspoon chopped green chillies, 2 tblspoon chopped onion, 1/4 tspoon Red chili powder, 1/4 Amchoor, 1/4 Coriander powder, 1/4 Garam masala, Salt and 1 tblspoon chopped coriander.
Mix everything well to make stuffing like a dough.
Paneer Stuffing:
Mix Crumbled Paneer, 1/4 tspoon chopped green chillies, 2 tblspoon chopped onion, 1/4 tspoon Red chili powder, 1/4 Amchoor, 1/4 Coriander powder, 1/4 Garam masala, Salt and 1 tblspoon chopped coriander.
Mix well with hands to incorporate everything together.
Cheese stuffing:
Mix Grated Cheese, 2 tblspoon chopped onion, 1/4 Amchoor, 1/4 Coriander powder, 1/4 Garam masala, Salt and 1 tblspoon chopped coriander.
Mix very well to combine everything.
Preparing Kulchas:
After 2 hours, or when you are ready to make, knead the dough again to smooth it out.
Make medium size balls out of it, like a cricket ball. I made 11 kulchas out of this quantity.
Lightly flour the work surface/rolling board.
Place the dough ball of it and roll a 4 inch circle.
Place 2 tblspoon of stuffing on it.
Pinch the end edges together to make it a ball again.
Roll it gently between your palms.
Sprinkle some more flour on work surface/rolling board.
Now roll the stuffed ball, slowly / gently with a rolling pin, into a 7-8 inch circle / or your choice of size.
Heat a heavy bottomed Tawa/Griddle.
Place the rolled Kulcha on the tawa. Sprinkle few drops of water on it.
Cover it and let it cook for 1 minute.
It will start to form some puffs on the Kulcha.
Now flip it over and cover again for it to puff fully.
Once cook from both side, which is turned golden brown evenly from both side, take it out of the griddle and put it on cooling rack.
Spread generous amount of ghee/butter/clarified butter on it.
After cooking each Kulcha, wipe clean the Tawa/Griddle.
Use the same process with Paneer and Cheese stuffing as well.
For Cheese and Paneer Kulchas, I made them by baking in the oven. Preheated the oven on max temperature. Place the rolled Cheese and Paneer kulcha on non-stick baking mat/greased baking tray.
Bake until both sides are golden brown.
Once baked take them out on a cooling rack and Spread generous amount of ghee/butter/clarified butter on them.
Serve the Kulchas with Chole, Raita, Salad and Chutney.
