Chole & Paneer Kulche (Stuffed Flat Bread with White Chickpea Curry)

 

          Enjoy these delicious homemade Paneer Kulchas along with chole, a simple chickpea curry for a sumptuous one-pot meal. It is a very popular menu in every North Indian restaurants universally. An ideal combination, you can enjoy it for breakfast, brunch or lunch.  

          I gave a slight twist to the stuffing, as I have incorporated some grated raw mango to the paneer mix to give a slight tang. I also kneaded the dough by adding soda water instead of the mandatory baking soda and baking powder.

         Serve this traditional delicacy with raita, onion rings, fresh green chilies and a dash of lime. So check out the step by step pictorial recipe to prepare these two delectable comfort food that is just perfect for a lazy weekend meal. 

          

          Kulcha can be of many varieties, either plain or stuffed. This North Indian styled flat bread is basically made of plain flour and stuffed with potato / cottage cheese or chicken / mutton mince for the non-veg. version. However, do not forget to brush them generously with some butter, ghee or olive oil for a healthier version.

          Similarly, there are many variations of preparing chole too. At times, tea bags are used to get a rich dark colored gravy in a traditional Punjabi style chole, known as Pindi chole. It is very yummy with full of flavours and a blend of various spices. So, to sum up, a chole recipe differs from one North Indian State to the other. 

           Besides Kulcha, you can also enjoy Chole, an ultimate comfort food, with naan, tandoori roti, poori, paratha, bhatura, chapatti, plain rice or jeera rice.

Chole - 

• 1 cup kabuli chana (white chickpeas), soaked overnight
• pinch of baking soda
• 2-3 tbsp. mustard oil
• 2 bay leaves
• 1" cinnamon stick
• 2 cardamom
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 2 tbsp. coriander leaves, chopped

Kulcha Dough--

• 1 cup whole wheat flour
• 1 cup plain four
• salt to taste
• 3 tbsp. yoghurt
• 2 tbsp. oil
• 1 tsp. kasoori methi, crushed
• 1/2 tsp. pepper powder
• soda water as required
• chopped coriander leaves, kalonji (Nigella seeds), chopped garlic & red chili flakes as required
• oil / butter / ghee as required

Stuffing-

• 200 gms. paneer, mashed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 small mango, grated
• 1 tsp. red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili flakes
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped

          Chole - 

          Boil the soaked chickpeas in 3 cups water and a pinch of baking soda for 4-5 whistles. Keep aside. 

          Heat oil in a pan and temper with cinnamon, cardamom, cloves, bay leaves and cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. Add the ginger-garlic paste and all the dry spices (except garam masala powder) mixed with some water. Sauté till the oil separates.

          Add the chopped tomatoes and cook further till it is nicely mashed. Now time to add the boiled chole. 

         Cover with a lid and simmer on a low flame for 8-10 minutes or till you get the desired consistency.

          When done, add the garam masala and ghee. Give it a stir and switch off the flame. Garnish with coriander leaves and keep aside.

          Paneer Stuffing - 

          Mix the paneer with rest of the mentioned ingredients. Form 6 equal sized balls out of it and keep aside. 

          Kulcha - 

          In a bowl, mix together both the flours, salt, kasuri methi and pepper powder. Now add the yoghurt and oil. Combine everything well and knead into a dough with required quantity of soda water. 

          Apply some oil and cover it with a cling film. Keep aside for 2-3 hours. Knead the dough once again and divide into 6 equal portions. 

          Roll out each portion into a small circle by dusting some flour / oil. Stuff a portion of the paneer stuffing and bring all edges together to secure firmly. 

          Sprinkle some kalonji, coriander leaves, garlic and red chili flakes over it. Gently roll again into an oblong shape.

          Heat a tawa / griddle and roast the kulchas, one at a time, on a medium flame for a minute or so. When one side is done, flip it over and cook the other side too. Brush some oil / butter / ghee over it.

          Make similar kulchas with the remaining dough and the paneer stuffing. Serve with the prepared chole, raita, onion rings, green chilies and lemon.

                      Heat oil & temper with cinnamon, cardamom, cloves, bay leaves and

                      cumin seeds. Sauté for a few seconds. 

                                  Add the onion and stir fry till light brown. 

                          Add the ginger-garlic paste and sauté till the raw smell disappears. 

                                  Add chopped tomatoes & cook till it is nicely mashed. 

                                  Now time to add the boiled chole. Simmer on a low flame for 

                                  8-10 minutes or till you get the desired consistency.

                                  When done, add the garam masala and ghee. 

                            Mix together both the flours, salt, kasuri methi & pepper powder. 

                                 Add the yoghurt & oil. Mix everything well.

                       Knead into a dough with required quantity of soda water. Apply some 

                       oil & cover it with a cling film. Keep aside for 2-3 hours. Knead the 

                       dough once again and divide into 6 equal portions. 

                     Mix paneer with rest of the ingredients. Form 6 equal sized balls out 

                     of it and keep aside. 

                   Roll out each portion into a small circle by dusting some flour / oil. Stuff a 

                   portion of the paneer stuffing.

                                  Bring all edges together to secure firmly. 

                     Sprinkle some kalonji, coriander leaves, garlic & red chili flakes over it. 

                     Gently roll again into an oblong shape. 

                    Heat a tawa & roast the kulchas, one at a time, on a medium flame for a 

                    minute or so. When one side is done, flip it over & cook the other side too. 

                    Brush some oil / butter / ghee over it.

                   Serve with the prepared chole, raita, onion rings, green chilies and lemon.