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Bhandare Wale Kala Chana Kulcha

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Bhandare Wale Kala Chana Kulcha

Chole Kulche bazaar wale

  • Suitable for vegetarian

Spicy Kala Chana with tawa Kulcha.

  • 1hr 10mins
  • Serves 2
  • Medium




For Boiling Chana

Kala Chana (Black Gram) (Soaked) – 1 cup

Water – 3 cups

Namak (salt) – ½ tsp

Meetha soda (baking soda) – ¼ tsp

Badi Elaichi (black cardamom) – 1no

Laung (cloves) – 3nos


For Tadka

Badi Elaichi (black cardamom) – 2 nos

Laung (cloves) – 5 nos

Tej patta (bayleaf) – 1 nos

Black Pepper – 10 nos

Hing (asafetida) – a pinch

Lal Mirch (red chilli) Powder – 2 tsp

Haldi (turmeric) Powder – ½ tsp

Dhaniya (Coriander) Powder – 3 tsp

Tamatar (tomato) Puree, Fresh – 1½ cup

Tel (Oil) – 3 tbsp

Adrak (ginger) – 1 tbsp

Hari Mirch (Green Chilli), Chopped – 1 tsp

Namak (salt) – 1 tsp

Kala Namak (Black Salt) – 1 tsp

Roasted Jeera, Crushed – 1 tsp

Desi Ghee – 3 tsp


To finish

Aloo (Potatoes), boiled and diced – ½ cup

Green Chillies, Fried – 1 nos

Amchoor (raw mango) Powder – 1 tsp

Dhaniya (Coriander) Chopped – a bunch

Paneer cubes – handful

Kasoori methi (Fenugreek leaves) – ½ tsp


For Kulcha

Pani (water) – 2 tbsp

Doodh (milk) – ¼ cup

Dahi (Curd) – ¼ cup

Olive oil – 1 tbsp

Cheeni (Sugar)            – 1 tsp

Maida (Refined flour) – 1 cup

Atta (Wheat flour) – ½ cup

Baking powder – ¼ tsp

Meeta Soda (Baking soda) – ¼ tsp

Namak (Salt) – ½ tsp

Tel (Oil) – for brushing

Kalonji – ¼ cup

Tarbooz ke beej (Melon Seeds) – ¼ cup

Dhaniya (coriander), chopped – ¼ cup


Kala Chana Chaat

Punjabi Chole Bhature



For chana

1. Put the soaked kala chana in a cooker and add the water, salt, baking soda and the masalas cook for 3-4 whistles. After the whistles, leave the chana in the cooker and let cool for 10 minutes.


For Tadka

1. In a big kadhai, take the oil or ghee and add in the khada masala, stir for a few minutes and add in the ginger and green chilli. Saute for a few minutes. Then add in the powdered masalas. Stir for about 30 sec.
2. Now, add in the tomato puree and roast till the masala begins to leave oil from the side.
3. As the masala is cooked add in the kala chan along with some of the cooking water from the cooker. And cook till the water dries up.
4. Cook the chana till it’s extremely dry and the raw flavours are all gone.
5. Now add in the Desi ghee and roast for another 2 minutes.
6. Now add in about ½ a cup water.


For Finishing

1. Add in Amchur, followed by chopped coriander, Kasoori methi, diced potatoes and paneer and keep aside. Ready to serve.
2. Garnish with fried chillies.


For Kulcha

1. In a parat, put together all the dry ingredients. In a bowl mix together all the wet ingredients along with the oil.
2. Slowly add the wet mix into the dry mix to form a dough and knead till you make a smooth soft dough.
3. Keep the dough to rest for 10-30 min.
4. Make 5 pedas out of the dough and keep aside to rest for another 10 minutes.
5. Roll them into thick circles. Brush a little water by hand and top the kulcha with chopped coriander, kalonji and melon seeds. Use a belan to press it into the kulcha and help stick.
6. To cook, heat a tawa and place the kulcha on it. Then allow to cool from one side a little then turn, allow to cook for 30 sec and the place on flame using a roti jail to puff it up. Cook from both sides and keep warm covered with a cloth.
7. Serve hot along with kala chana.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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