Chole Kulche is a very tasty and popular dish in northern India. In fact, it is so popular, that many road side Dhabas(eateries) and small restaurants use this item for attracting people. In spite of being a very tasty and popular dish, it is yet very affordable and freely available, throughout the country. However, the wide popularity has also ensured that the dish has evolved and adapted to the local taste of the population, presenting in some minor difference in the way food is prepared across the country. The most common way of preparing the dish has been discussed below.
The salt and sugar are mixed with the flour in a container, followed by addition of baking powder and a uniform mixture is produced. The next thing to be added to this mixture is curd or sweet soda for the vegetarians and an egg (after mixing thoroughly the yolk and white) for the non-vegetarians. The whole compound is mixed to make a homogenous mixture.
Later this flour mixture is kneaded with the milk to make a dough, which is covered & left like that for at least 1 hour. Later a small portion of it is taken and rolled into an elliptical form. Afterwards, it is baked in an electric tandoor (machine) or an electric roti maker. Once it is ready, it is served hot for eating.
The chole is boiled adequately in a pressure cooker or in any other container. Next, the Pudina(Mint) leaves and coriander leaves are washed properly and put in a mixer. 1 green chilli, 3 to 4 cloves of garlic are next added to it, to make a smooth paste. Later 1 teaspoon lime juice and salt are added to it and the mixture is blended properly. This paste is called as green chutney.
The cumin seeds are roasted in a hot container. Once the colour of cumin seeds starts changing into brown, it is taken out of the container and allowed to cool down. Then it is crushed in a mixer or any other grinder. This powdered form of roasted cumin is kept aside.
Now a container is kept on a medium flame and the above-mentioned oil is put into it. Once it gets warm, asafoetida followed by garlic pieces are added to it and stirred a little. Gradually ginger pieces and then a ½ portion of onion pieces are added to it, while stirring is continued. Once onion gets a bit softer, boiled chole is added to it. Stirring is continued for ½ minutes when garam masala powder is added to it and then boiled for 5 minutes. If it gets dry and water is needed, then it is added in adequate amount for boiling the whole mixture.
Once it gets boiled, it is taken off from the oven and allowed to cool down. Once cooled, green chilly pieces are added to it, followed by – tomato pieces, green chutney, black salt, lime juice, and the remaining amount of raw onion pieces. After these are added one by one, the complete mixture is homogenised nicely. As per taste, tamarind water can also be added. As the last step, roasted cumin powder is sprinkled on the chole mixture. Finally, Chole Kulche is ready for consumption.