Tandoori Chole with Garlic Butter Kulche: A North Indian Classic Reimagined

Tandoori Chole with Garlic Butter Kulche is the kind of soul-satisfying meal that bridges the gap between street food indulgence and homestyle comfort. Imagine smoky, spicy chickpeas—slow-cooked in a rich blend of roasted spices, yogurt, and tandoori flavors—served alongside fluffy kulche slathered with sizzling garlic butter. It’s a flavor bomb and a texture party all on one plate. Whether you’re into Punjabi food or just discovering Indian cuisine, this dish has everything: heat, tang, crunch, and melt-in-the-mouth goodness. Perfect for weekends, festivals, or anytime you're craving the kind of North Indian vegetarian platter that fills both your stomach and your soul.

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Tandoori Chole with Garlic Butter Kulche

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Equipment

• Pressure cooker or Instant Pot (for boiling chickpeas; canned chickpeas can skip this)
• Heavy-bottomed pan or kadai (for sautéing and simmering the chole)
• Tava, griddle, or cast iron skillet (for making kulche)
• Rolling pin and board
• Mixing bowls
• Tongs (for handling the kulche)
• Small steel bowl and lid for charcoal smoking (optional)

Ingredients

  

For the Tandoori Chole

• 2 cups dried chickpeas or 3 cups canned chickpeas, drained and rinsed
• 1 large onion finely chopped
• 2 tomatoes pureed
• 1/2 cup plain yogurt full-fat preferred
• 2 tbsp oil or ghee
• 1 tbsp ginger-garlic paste
• 1 green chili chopped (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 tbsp coriander powder
• 1/2 tsp garam masala
• 1 tsp chole masala or pindi chole masala
• 1 tsp dried fenugreek leaves kasuri methi
• Salt to taste
• Juice of half a lemon
• Fresh coriander leaves for garnish
• Charcoal piece for smoking optional but recommended for authentic tandoori flavor

For Garlic Butter Kulche

• 2 cups all-purpose flour
• 1/4 cup plain yogurt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp oil or melted butter
• 1/2 cup lukewarm milk or water
• 4 cloves garlic finely chopped
• 3 tbsp butter for brushing
• Fresh chopped coriander for garnish

Instructions

 

Preparing the Chole

Cook the Chickpeas

1. Soak dried chickpeas overnight. Drain and add them to a pressure cooker with 5 cups of water and 1/2 tsp salt. Pressure cook for 5-6 whistles or until soft. If using canned chickpeas, rinse and set aside.

Make the Masala Base

1. Heat oil or ghee in a kadai. Add cumin seeds and let them sizzle.
2. Add ginger-garlic paste and sauté until fragrant.
3. Toss in the chopped onions and cook until golden brown.

Add Spices and Tomatoes

1. Mix in turmeric, red chili powder, coriander powder, and salt.
2. Pour in the tomato puree and cook until oil separates from the masala.
3. Lower the heat and stir in the yogurt gradually to prevent curdling. Let it simmer for 5 minutes.

Combine and Simmer

1. Add the boiled chickpeas along with 1 cup of their cooking water. If canned, use water or vegetable broth.
2. Stir in chole masala, garam masala, and crushed kasuri methi.
3. Cover and let the mixture simmer for at least 20–25 minutes to soak up the flavors.

Smoky Tandoori Touch (Optional)

1. Heat a small piece of charcoal until red hot. Place it in a steel bowl inside the chole pan. Add a few drops of ghee over the coal and immediately cover the pan. Let the smoke infuse for 5–10 minutes.

Finish and Garnish

1. Squeeze lemon juice and sprinkle chopped coriander before serving.

Making the Garlic Butter Kulche

Prepare Dough

1. Mix flour, baking soda, baking powder, salt, and sugar in a large bowl.
2. Add yogurt, oil, and milk slowly while kneading into a soft, pliable dough.
3. Cover and rest for at least 1 hour.

Shape the Kulche

1. Divide dough into balls. Roll each one into an oval or circle about 1/4 inch thick.
2. Sprinkle chopped garlic and coriander, and press them lightly into the dough.

Cook the Kulche

1. Heat a tava or skillet. Place the kulcha garlic-side up. Once bubbles appear, flip and cook both sides until golden brown. Use tongs to slightly char the surface over open flame, if desired.

Brush with Butter

1. Brush immediately with melted butter and serve hot with tandoori chole.

Perfect Pairings

This dish pairs exceptionally well with a cool glass of masala chaas (spiced buttermilk) or sweet lassi to balance the heat. If you're going all out on a vegetarian platter, consider adding pickled onions, green chutney, or even a small serving of poha as a light starter. It’s also a great idea to serve some crispy papad or masala fries on the side for a modern street food twist.

If you’re building a meal for a family gathering or festive spread, you can complement this with other Punjabi food classics like paneer butter masala, dal makhani, or a simple jeera rice for extra variety.

FAQs

1. What type of chickpeas should I use?

For the most authentic tandoori chole, use dried white chickpeas (kabuli chana) soaked overnight. While canned chickpeas save time, soaked and pressure-cooked ones have a deeper, nuttier flavor and better texture.

2. Can I make this recipe vegan?

Absolutely. Swap out yogurt with plant-based yogurt (like coconut or soy), and use oil instead of ghee or butter in both chole and kulche. Even garlic oil can work beautifully in the kulcha.

3. Can I use store-bought kulcha?

Yes, store-bought kulchas are fine for convenience, but making garlic butter kulche at home makes a big difference. It gives you that bakery-fresh softness and allows you to control the flavor and toppings. If you love kulcha recipe variations, try adding grated cheese or chili flakes on top.

4. How is this different from chola bhatura recipe?

The chola bhatura recipe typically features a tangy and spicy chole served with deep-fried, fluffy bhaturas. In contrast, this tandoori chole has a smoky, roasted depth and pairs with soft, garlic-scented kulche rather than fried bread. It's less oily but just as indulgent.

5. What are some similar dishes I might enjoy?

If you love tandoori chole, you might enjoy exploring the world of Punjabi chole recipe or pindi chole recipe which have their own spice profiles. For other regional delights, consider trying a litti chokha recipe or even the slow-cooked Jewish cholent recipe for a hearty, comforting experience. For lighter fare, dive into khichadi recipes Indian kitchens swear by, or make chole chawal, a simple dish of chickpeas over rice.