Radhikas Passion : BHEEGA KULCHE CHOLE

An Amritsar , punjab delicacy ...... Its a street food of amritsar where we get kulche dipped in chole topped with onions and chutney's .... My first try on it with freshly baked kulcha.......

For Chole

Chole 1+1/2 cup
Black cardamom 1
Green cardamom 1
Cloves 4
Butter 1 tbsp
Tea bag 1
Salt As per taste

Soak chole overnight.
In a pressure cooker melt butter . Add add whole spices and tea bag.
Pressure cook till 6 whiste or till chole are done.
Keep aside.

For Chole Masala

Coriander seeds 3 tsp
Black Peppercorns 1/2 tsp
Clove 1/2 tsp
Black Cardamom 1
Green Cardamom 1
Dry mango Powder 1tsp
Dry Pomegranate seeds 1+1/2 tsp
Black Salt 1/2 tsp
Kalonji 1/2 tsp
Methi Dry 2 tsp
Cinamon 1" piece

Roast all the dry ingredients and take all powder ingredients in a dry grinder and grind it coarsly.

For Wet masala

Toamto 2 pureed/sliced
Ginger 1"pureed with tomato / grated
Green Chilies 2 slit
Dry red chilies 3
Ghee 2 tbsp

Take ghee in a pan add green and red chilies.
Add 4 tsp chole masala .
Add tomatoes and ginger.
Cook for 2 minutes and transfer this to the cooked chole and simmer for 30-40 minutes.

Serve with kulche.

For Kulche ( 6 kulcha)

Maida 1cup
Sugar 1/2 tbsp
Salt 1+1/4 tsp
Active DryYeast 1+1/4 tsp
Refined oil 1 tbsp
Kasoori methi / fresh dhaniya acc to taste
Water 1/3 cup

Dissolve yeast in warm water and sugar.let it rise for 10 min.

Sieve the dry ingredients other than Kasoori methi. Add yeast to the flour mix. Add the oil and knead into a soft dough.

U will know that ur dough is kneaded well when u see it's satiny and shiny to look at.

Now take a small ball and flatten it with the help of ur hands. Place in a greased baking tray. The above ingredients make abt 6 pcs.

Now cover with a thin muslin cloth or cling foil and let it ferment for abt 15 min. U will notice that the kulchas have almost doubled in size and are soft and cottony to touch.