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Tandoori Chole with Garlic Butter kulche

Tandoori Chole with Garlic Butter Kulche

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.