Amritsari chole kulcha is a famous dish from Indian cuisine. It consists of spicy cooked chickpea and kulcha. It is served with tamarind sauce, onions, tomatoes, and coriander. It is a complete meal and is a great recipe to fulfill your cravings.
The kulcha bread has a long history that goes back to the era of Mughals. It was the official bread for the breakfast and lunch of the king when Shah Jahan became king. It is similar to naan bread but is made from white flour. It also doesn’t use a yogurt leavening.
To make Amritsari chole kulcha, soak chickpea in water and baking soda overnight. Add the chickpea to a pressure cooker with water, salt, bay leaf, black cardamom, green cardamoms, black pepper seeds, cloves, tea bag, and cinnamon and cook. Transfer the chickpea to a wide pan. Add spices and ginger garlic paste. Add water and cook until desired thickness. Then, serve in a bowl with kulcha.
This was just an overview of the recipe. There are other street food recipes that we’ve covered that you should also check as well.
1. Jicama Chips– Jicamas are round in shape and look like turnips turned brown. They taste exceptional and can also be consumed simply after boiling.
2. Potato Samosa– Potato samosa is a great snack. It is delicious and easy to make. It is a savory and spicy snack and is served with a spicy and sweet tamarind sauce.
3. Streets Special Vada Pav– Vada pav is an Indian-style spicy and vegetarian burger. It is famous street food in the Indian state, Maharashtra. Vada pav is a sliced bread roll filled with fried potato dumplings.
4. Air Fryer Corn Dogs– If you love corn dogs but don’t want to eat them because they’re fried, I’ll tell you how to make healthy corn dogs. You can make Air fryer corn dogs. The air fryer corn dogs are as delicious and crispy as the fried ones but without the excess oil.
Amritsari Chole Kulcha Recipe
- Pressure Cooker
- 1 ½ cups Chickpea
- ½ tsp Baking Soda
- 6 cups Water
- 1 tsp Salt
- 1 Bay Leaf
- 1 Black Cardamom
- 2 Green Cardamom
- 5 Black Pepper Seeds
- 2 Cloves
- 2 Teabag
- 1 stick Cinnamon
- ½ tsp Red Chili Powder
- 1 tsp Coriander Powder
- 3 tsp Channa Masala
- ½ tsp Cumin Powder
- ½ tsp Garam Masala
- ¼ tsp Black Pepper Powder
- 2 tsp Ginger Garlic Paste
- 2 Chopped Green Chilies
- 1 tbsp Chopped Coriander Leaves
- Tamarind Sauce
- Tomatoes, Onions, Green Chilies, and Coriander Leaves
- 2 Kulcha
- Take chickpeas in a bowl. Add baking soda and water. Keep aside for 5-6 hours.
- Now, take them out of that water and wash them.
- Add them to a pressure cooker. Add 3 cups water, 1 tsp salt, 1 bay leaf, 1 black cardamom, 2 green cardamoms, 4-5 black pepper seeds, 2 cloves, 1 tea bag, and 1 stick cinnamon. Mix them and cook them on high flame for about 15 minutes. You can wait for two whistles.
- Then, lower the flame to medium and cook for another five minutes in the same closed cooker.
- Now, take the teabag out and empty the contents of the cooker in a wide pan.
- Add ½ tsp red chilli powder, 1 tsp coriander powder, 3 tsp channa masala, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp black pepper powder, and 2 tsp ginger garlic paste.
- Mix it all thoroughly and cook for a few minutes.
- Side by side, mash some of the chickpeas for the thickness in gravy. Now, add water according to your choice of thickness of gravy. Bring it to boil. Add some chopped green chillies and coriander leaves.
- Remove the pan from heat and cover it with a lid.
- Now, serve it in a bowl with Kulcha. You can serve them with tamarind chutney, finely chopped tomatoes, onions, green chillies, and coriander leaves on the side.