Baishakhi 2023 - Chana Dal Kulcha And Bathua Raita Recipe

Welcome to the land of vibrant festivals and delicious food, where every celebration is incomplete without a traditional feast. And when it comes to the festival of Baisakhi, the fervor of the occasion doubles up with mouth-watering delicacies that tickle our taste buds.

One such delicacy that steals the show is the scrumptious Chana Dal Kulcha, a popular dish from the North Indian cuisine that is sure to leave you craving for more. The soft and fluffy kulchas, made with refined flour and stuffed with the wholesome goodness of chana dal, are a perfect blend of flavors and textures that will make your taste buds dance with joy.

But wait, there's more! No meal in Punjab is complete without a side of refreshing raita, and the Bathua Raita is the perfect accompaniment to the Chana Dal Kulcha. Made with the goodness of Bathua or Chenopodium leaves, this raita is a perfect blend of tanginess and creaminess that perfectly complements the spiciness of the Kulcha.

So, this Baisakhi, let's delve into the world of delectable Punjabi cuisine and indulge in the heavenly combination of Chana Dal Kulcha and Bathua Raita that will make your taste buds tingle with delight! Here is the recipe for chana dal kulcha and bathua raita.

Recipe credit - Maa, yeh kaise karun?

Chana Dal Kulcha

Ingredients

For the Chana Dal filling

• 1 cup Chana Dal (Bengal Gram)
• 1 Onion, finely chopped
• 1 Green Chilli, finely chopped
• 1 tsp Ginger, grated
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala Powder
• 1 tbsp Oil
• Salt to taste

For the Kulcha dough

• 2 cups All-Purpose Flour (Maida)
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Yogurt (Dahi)
• 1/4 cup Oil
• Water, as required

For the Kulcha stuffing

• Chana Dal filling (prepared as above)
• 1/4 cup Coriander Leaves, finely chopped
• 1/4 cup Mint Leaves, finely chopped
• 2 Green Chillies, finely chopped
• Salt to taste

Method

For the Chana Dal filling

• Soak 1 cup of Chana Dal in water for at least 4 hours or overnight.
• Drain the water and grind the Chana Dal into a coarse paste.
• Heat 1 tbsp oil in a pan and add the chopped onions.
• Fry until the onions turn translucent.
• Add grated ginger and chopped green chilli to the pan and fry for a minute.
• Add the Chana Dal paste to the pan and fry for 5-7 minutes on low heat.
• Add salt, red chilli powder, coriander powder, cumin powder, and garam masala powder to the pan.
• Mix well and fry for another 2-3 minutes.
• Remove from heat and let it cool.

For the Kulcha dough

• In a mixing bowl, add 2 cups of all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix well.
• Add 1/2 cup of yogurt and 1/4 cup of oil to the mixing bowl.
• Mix well and knead into a soft dough.
• Add water as required to make the dough soft and pliable.
• Cover the dough with a damp cloth and let it rest for 2 hours.

For the Kulcha stuffing

• In a mixing bowl, add the prepared Chana Dal filling.
• Add finely chopped coriander leaves, mint leaves, chopped green chillies, and salt.
• Mix well.
• To make the Kulcha
• Divide the dough into equal-sized balls.
• Flatten the balls and add a spoonful of Chana Dal stuffing to the center.
• Seal the edges and roll the ball into a disc.
• Dust with some flour and roll the disc into a flatbread of 1/4 inch thickness.
• Heat a tawa or a griddle and place the Kulcha on it.
• Cook on low heat until golden brown on both sides.
• Apply some butter on the Kulcha and serve hot with Bathua Raita.
• Enjoy the delicious Chana Dal Kulcha with your family and friends!

Bathua Raita

• 2 cups fresh Bathua (Chenopodium) leaves, washed and finely chopped
• 1 cup Yogurt (Dahi)
• 1 tsp Cumin Powder (Jeera Powder)
• 1 tsp Chaat Masala Powder
• 1/2 tsp Red Chilli Powder
• 1/2 tsp Black Salt (Kala Namak)
• Salt to taste

Method

• Wash and finely chop 2 cups of fresh Bathua leaves.
• In a mixing bowl, add 1 cup of yogurt and whisk it until smooth.
• Add the chopped Bathua leaves to the bowl and mix well.
• Add cumin powder, chaat masala powder, red chilli powder, black salt, and salt to taste.
• Mix well and refrigerate for 1-2 hours before serving.
• Garnish with some chopped coriander leaves and serve chilled.
• Enjoy the refreshing Bathua Raita with the spicy Chana Dal Kulcha for a perfect Baisakhi meal!