🍽️ Chhole Kulche

with Welza Chhole Masala

🕒 Prep Time: 20 mins + Overnight soaking
🔥 Cook Time: 40 mins
🍴 Serves: 4
🧂 Ingredients
For Chhole:
Kabuli chana (white chickpeas) – 1 cup (soaked overnight)

Onions – 1 large (finely chopped)

Tomatoes – 2 medium (pureed or finely chopped)

Ginger-garlic paste – 1 tbsp

Green chilli – 1 (slit)

Welza Chhole Masala – 2 tbsp

Cumin seeds – 1 tsp

Bay leaf – 1

Salt – to taste

Oil or ghee – 2 tbsp

Coriander leaves – chopped

Water – as needed

Amla (dry) or tea bag – optional, for deep color

For Kulche (Quick Version – Using Ready-Made Kulcha):
Ready-made Kulchas – 4 (store-bought or homemade)

Butter or ghee – for roasting

🍳 Instructions
Step 1: Boil the Chickpeas
Pressure cook soaked chana with a pinch of salt, bay leaf, and amla/tea bag (if using) for 5–6 whistles or until soft.

Discard bay leaf and tea bag/amla. Set aside and reserve cooking water.

Step 2: Prepare the Chhole Masala Base
Heat oil or ghee in a kadhai.

Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Stir in ginger-garlic paste and cook until raw smell disappears.

Add tomato puree and cook until oil separates.

Add 2 tbsp Welza Chhole Masala and mix well. Cook for 2–3 minutes.

Step 3: Combine & Simmer
Add boiled chickpeas along with some reserved water (about 1 to 1.5 cups).

Simmer for 15–20 minutes, letting the masala infuse fully.

Slightly mash a few chana to thicken the gravy naturally.

Adjust salt if needed.

Step 4: Prepare Kulchas
Heat a tawa or skillet.

Roast ready-made kulchas with butter or ghee until lightly crisped and golden.

You can also heat them directly on flame for charred spots like tandoori kulcha.

Step 5: Serve Hot
Plate hot chhole in a bowl, top with chopped coriander and a squeeze of lemon.

Serve with buttered kulchas, onion rings, and green chutney.

🌟 Pro Tips
For extra flavor, add a spoon of tamarind pulp or dry mango powder if you prefer more tang.

Add julienned ginger or slit green chillies as garnish for extra street-style feel.

For stuffed kulchas, use mashed aloo, paneer, or onion filling before roasting.