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CHOLA-KULCHA



INGREDIENTS
  1. Chickpea (Chole) -200 grams
  2. Tomatoes -4
  3. Potatoes -1
  4. Onion -4-5
  5. Tamarind:- 1 or 2 pieces 
  6. Green chili -3-4
  7. Garlic -4-5
  8. Ginger 1-3
  9. Bay leaves 2
  10. Black tea 
  11. Coriander powder
  12. Red chilly powder
  13. Soda
  14. Turmeric (Haldi) powder
  15. Salt
  16. Black pepper
  17. Cardamom green and black
  18. Cinnamon sticks
  19. Cumin( jeera) seeds
  20. Dried fenugreek leaves(Kasuri methi)
  21. Asafetida
  22. Chat masala
  23. Amchur masala
  24. Chole masala
  25. Sugar or jaggery
+++FOR KULCHA+++
  1. all-purpose flour (Maida) -300 -400 grams
  2. Sugar
  3. Salt
  4. Soda
  5. Yeast(optional)
  6. Green coriander leaves
  7. Onion seeds(optional)
  8. Curd

PREPARATION

*First grind the tomatoes, ginger, and garlic in a jar and make puree out of it
* Take a small bowl and add tamarind to it
*Boil potato 1
*chickpea (chole)should be soaked in water for at least 2-3 hours 
* Putt all the chole in a pressure cooker and cook til 4-5 whistle
* Chopped the onion and green chili ( not finely chopped)


* ***FOR MAKING DOUGH ****

* In a bowl add all-purpose flour (maida)
*Add salt, 2 tablespoons of sugar, soda 1/2 tablespoon, 1/2 cup of curd, 4-5 tablespoons of oil and now kneed the dough with lukewarm water and let it rest for 10 -30 minutes.
  ** boil the black tea leaves for 5 minutes.

FOR COOKING THE CHOLE GRAVY

*In a cooking pot, in medium flame
* Add 4-5 tablespoons of refined sunflower oil or mustard oil  4-5 tablespoons
*Now add cumin seeds 2 tablespoons, bay leaves 2, black pepper -4-6 shells, green cardamom -2, black cardamom 1, cinnamon stick 1, and let it cook for 1 minute
* Now add chopped chilly and chopped onions in it, now cook it until it turns brown
*add prepared tomato puree, cook it for 5-10 minutes.
*add and mash the potato 
*now add the spices - 3 tablespoons of coriander leaves,2 tablespoons of red chili powder, 1 tablespoon of amchur masala,1 tablespoon of chat masala,1 tablespoon of turmeric(Haldi), 1 tablespoon of salt, add 2 tablespoons of garam masala.2 tablespoons of dry fenugreek leave and cook for 2 minutes.
*now add boiled chickpea,  then mix it well.
*now add boiled black tea( but remember to filter it .and only add the tea not leaves).
*add tamarind-soaked water and mash the tamarind in it, but remove the seeds.
*add 1/2 tablespoon of sugar or jaggery
*add 100 ml of water
*add 1 tablespoon of soda and mix it well.
*cook it for another 10 minutes.
** final step***
 Take another  small fry pan, in medium flame
*add 2 tablespoons of refined oil or ghee
 *add a pinch of asafoetida and dried fenugreek leaves 1 tablespoon.
*add finely chopped ginger and green chili, and cook it for 2-3 minutes
*after this add this prepared oil marination in the gravy and mix it well. 
* now garnish it with finely chopped coriander leaves.
 
FOR MAKING KULCHA

*take a small amount of  dough, 
*use a roller for making it oval-shaped.
* sprinkle with onion seeds and coriander leaves.
 * now on side of the prepared kulcha sprinkle some water, put it on the pan, and cook on both sides.
*if you want to burn the taste of kulcha you can put the kulcha on direct flame and cook on all sides.











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