Today I am going to share my all-time favorite snack, which I can even have as a one-time meal. I can easily enjoy 2 or sometimes even 3! ๐
My Chole Stuffed Kulcha Recipe is very easy to make, and you donโt need too many ingredients. Just boil the chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ), mix them with chopped onion (เคชเฅเคฏเคพเค), tomato (เคเคฎเคพเคเคฐ), coriander leaves (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ), and green chilies (เคนเคฐเฅ เคฎเคฟเคฐเฅเค), stuff the mixture into kulcha, and enjoy!
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Chole Stuffed Kulcha
Course: Snacks, Veg FoodCuisine: Indian4
servings30
minutes40
minutes300
kcal8
hours8
hours40
minutesThis all time favorite Chole Stuffed Kulcha snack time meal; can have when you feel hungry and its also healthy as contains no or very little butter.
Ingredients
Chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) – 1/2 cup
Kulcha – 2
Onion (เคชเฅเคฏเคพเค) – 1 medium
Tomato (เคเคฎเคพเคเคฐ) – 1 medium
Potato (เคเคฒเฅ) – 1 medium
Lemon (เคจเฅเคเคฌเฅ) – 1
Coriander leaves (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) – 2 tbsp.
Green chilies (เคนเคฐเฅ เคฎเคฟเคฐเฅเค) – 1
Red chilli flakes – 1/2 tsp.
Cumin (เคเฅเคฐเคพ) powder – 1/2 tsp.
Butter (เคฎเคเฅเคเคจ) – 1 tbsp.
Water (เคชเคพเคจเฅ) to boil chickpeas.
Salt (เคจเคฎเค) as per taste.
Directions
- Wash and soak chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) over night.
- On next morning boil these overnight soaked chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) in a pressure cooker upto 3 whistle with salt as per taste or until not cooked, but don’t overcook; over cooked chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) spoil your dish.
- Remove from water (dry completely) and keep side to cool down in room temperature.
- Wash, boil, peel and finely dice potato (เคเคฒเฅ). Keep aside.
- In the mean while, finely chop onion (เคชเฅเคฏเคพเค), tomato (เคเคฎเคพเคเคฐ), coriander leaves (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) and green chilies (เคนเคฐเฅ เคฎเคฟเคฐเฅเค). Keep aside.
- Now take a 1 big mixing blow and add boiled chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ), diced potato (เคเคฒเฅ), chopped onion (เคชเฅเคฏเคพเค), tomato (เคเคฎเคพเคเคฐ), coriander leaves (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) and green chilies with lemon (เคจเฅเคเคฌเฅ) juice, red chilli flakes, garam masala powder, cumin (เคเฅเคฐเคพ) powder – if require add more salt. Mix well gently. Keep aside.
- Now take kulcha and half cut it – make a pocket on each kulcha for stuffing.
- On a hot tawa put butter and little heat up these pocket made kulcha on both side.
- Take one kulcha and fill the pocket with the help of spoon – heap fills the kulcha.
- Eat it as it is or you if you like add some green pudina chutney.
Notes
- You can bulk or advance boils chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) and store in a refrigerator for later use. But don’t boil too much. Boiled chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) stay for a week not ore then that.
- You can also heat the kulcha without butter.
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