Chhole Amritsari and Kulcha , a slightly dry chickpeas curry from the region of Punjab in India and an unleavened flat bread from the same region. A match made in heaven.
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Recently, Namrata of My food tapestry had posted Amritsari Chane. the moment I saw that post, I had fallen in love with it. Amritsar is a beautiful city in the state of Punjab, India. It is famous for The Golden Temple and Food! The Amritsari food is matchless. And today I bring the most famous combination from the region.
Chhole Amritsari and Kulcha. Chhole is Chickpeas. Amritsari is regional name. Kulcha is an unleavened flat bread made with all purpose flour. I made it with whole wheat :). I was not looking to replicate the taste of this combination since it is impossible. But I could atleast recreate the ambience and joy by makjng this together. Fellas, to your good luck, I cooked the curry in very less oil, 1&1/2 tsp only !
Did I say that this combination makes a fantastic deal for weekend breakfast and brunch or a great meal to offer your guests. Kids would love it too!
I will not talk much today since I have to write down 2 recipes. Taking this to fiesta friday, co hosted by Jhuls , Selma and Alex. I hope you guys have fun with this dish. I have made it in good quantities ;).
Chhole Amritsari
Kulcha , Whole Wheat and flavored with Mint and Nigella seeds
Linking it to simply.food at Cooking with pulses event!.
I had a great time making this in my Indian American kitchen! I hope you will too!
Sonal
Very tasty recipe but write in Hindi also
I don’t have the tool to put it in Hindi.
I can suggest you to translate in Google Translate
Kulcha looks mouth watering!!
Thank you
oh my god these chole look awesome!! i was thinking of making chole this weekend and i needed a recipe for the typically dark punjabi ones! thank you 🙂
Hi.
I made these today for my anniversary. Came out awesomely awesome. Thats the compliment from hubby. Thank you.
All my pleasure Khevna. Thanks for sharing with me :). Have a great day.
Do the kulchas stay soft even if they aren’t hot? I am so bad at making rotis ( can never get them to be soft unless I add avocado) that I am even scared to experiment any Indian flatbread with whole wheat flour..
They did for me. When I refrigerated them they hardened but reheating them on low over griddle or microwave them in wet towel.
As far as chapati, I have never had problem but then I do have problems with my dosa. Just kidding. What I do is knead my dough very soft with water. I don’t add anything else. The dough is sticky but then I knead it a bit with dry flour and leave it uncovered for 5 minutes and then knead again for few minutes.
Plan to make a video on chapati and basic non leavened flat breads too.
What a fantastic spread, Sonal. Now how am I going to get to your side of the country?? I’ll be in DC in August…is that close enough?? SIGH. 😉