Let’s Recreate The Street Style Bheega Kulcha At Home

Bheega Kulcha is a street-style Punjabi dish from the roads of Amritsar. This kulcha is dunked into the simmering spicy chole gravy until it absorbs the sauce completely. You can garnish this moist kulcha with chopped onions, tomatoes, and green chillies. Believe us, this unique combo of dipped kulcha in chole gravy will drool you in flavours. So, be ready to fall in love with the spicy and moist appetizing palate.

Chole Preparation

Ingredients:

  • 1 cup chickpeas (boiled)
  • 1 tea bag (for colour)
  • 2 onion (sliced)
  • 2 tbsp ginger-garlic paste 
  • 1 tsp ginger (julienned)
  • 1 cup tomato puree 
  • 2-3 green chillies 
  • 2 bay leaves 
  • 1-inch cinnamon 
  • 1 tsp chana masala
  • ½ tsp turmeric 
  • ½ tsp dry mango powder 
  • 1 tsp coriander powder 
  • ¼ tsp garam masala
  • 1 pinch of hing 
  • Salt, as per taste 
  • Oil

Method:

  1. Pressure cook the chickpeas and a cinnamon stick, bay leaves, salt, and tea bag with water as per your requirements. 
  2. Put it on a medium flame for 7-8 whistles. Meanwhile, heat a pan with some amount of oil. 
  3. Add hing, ginger, garlic paste, onions, saute them for a couple of minutes, add tomato puree, and mix well. 
  4. Add dry ingredients, turmeric, red chilli, chana masala, dry mango, coriander powder, and salt. Again mix and saute all the ingredients for 7-10 minutes, till the oil starts separate. 
  5. Now add cooked chickpeas to the masala along with some water. (keep the consistency according to you)
  6. Now cook the chole on a medium flame for 19015 minutes. 
  7. Once they are ready, garnish it with julienned ginger and garam masala. Keep them aside, and let move on to prepare kulcha. 

Kulcha Preparation

Ingredients: 

  • 1 cup refined flour 
  • ½ cup curd 
  • 2 tbsp butter 
  • 1 tsp yeast 
  • 1 tsp sugar 
  • 2 tbsp kasoori methi 
  • Water & salt as per need 

Method:

  1. To begin with, first need to activate the yeast, which takes a small bowl, add sugar, yeast with ¼ cup of warm water.
  2. Take a deep bowl, add flour, curd, butter, and activated yeast. Mix it well and knead a dough with your hands to form a soft dough. 
  3. Cover and set it aside for 20-30 minutes. Once it is done, cut down into small portions and roll them out like a kulcha. Sprinkle some kasoori methi and pat down it with your hand. 
  4. Place them into a greased baking tray and bake them in the oven at 200 degrees celsius for 7-8 minutes. Once it is done, move further to make the final combined touch. 

 Final Dish:

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  1. Time to assemble the bheega kulcha, follow these simple steps-
  2. Take a wide bowl, first set the prepared kulchas, and pour chickpea curry into it. 
  3. Let them soak for at least 4-5 minutes. Once soaked (the kulchas turn softer), take them out onto a serving plate. Add a ladleful of chickpea curry on the top of it.
  4. Garnish the dish with chopped coriander, onions, tomatoes, and squeeze some lemon juice on it for a more tangy flavour. 

Your lip-smacking bheega kulcha is ready. Serve warm, and enjoy this at home. 

  1. Time to assemble the bheega kulcha, follow these simple steps-
  2. Take a wide bowl, first set the prepared kulchas, and pour chickpea curry into it. 
  3. Let them soak for at least 4-5 minutes. Once soaked (the kulchas turn softer), take them out onto a serving plate. Add a ladleful of chickpea curry on the top of it.
  4. Garnish the dish with chopped coriander, onions, tomatoes, and squeeze some lemon juice on it for a more tangy flavour. 

Your lip-smacking bheega kulcha is ready. Serve warm, and enjoy this at home.