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Preparation Time : 40
Cook Time : 40
Total Time : 80
Chickpeas (kabuli chana) soaked 1½ cups
Refined flour (maida) 2½ cups
Cardamoms 2 Green
Cinnamon 1 inch
Salt to taste 1/2 teaspoon
Tea bags 2 or make a potli urself
Yogurt 1/4 cup
Yeast dry 1½ teaspoons
Red chilli powder 1/2 teaspoon
Baking soda 1 teaspoon
Tomatoes 3 medium
Green chillies 2
Oil 4 tablespoons
Ginger 2 inches pureed/paste
Chole masala 1/2teaspoon
Peppercorns 2 teaspoon
Red chilli powder 1 teaspoon
Tez patta 1
For chole :- Soak chickpeas overnight
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.
To make chole masala, grind together khade masale into a fine powder along with tomatoes & green chillies, set aside.
Take kadai put oil add spices,along with the tomato pureed mixture,mix it nicely,till oil comes out now add boiled chole to it cook for sometime on slow heat.
Now add the cooking liquor, cook for 10-12 minutes more till the water gets mixed.
Take out in a bowl & keep aside.
For kulche:- Dissolve yeast in ¼ cup water along with 2 tablespoons refined flour by heating in a microwave for 15 seconds
Combine 2½ cups refined flour, yogurt, dissolved yeast, salt and 2 tablespoons oil in a bowl and mix well. Add sufficient water and knead into a soft dough. Rest it for 20 minutes
Grease a baking tray with little butter
When dough is puffed up, make balls, flatten with hands and keep in preheated convection mode for 12 min at 180 degree
Note nearly both the items will be ready in 1 hour 20 minutes along with preparation and cooking
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