Amritsari chole kulche is the ultimate Indian style punjabi snack that is sure to make you drool in no time. Imagine a crispy stuffed bread oozing with butter and a spicy simmering Pindi chole to go along with it. This dish is truly one of Punjab’s best culinary presents to the world and is at the top of every Indian’s food craving list.

Punjab is renowned for its culinary history that dates back more than a thousand years. The state which is also called the wheat bowl of India is heavily influenced by its agriculture and farming lifestyle. The cuisine of Punjab is a marriage of flavours and its roots in such a way that it is delicious and soul satisfying at the same time.

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What is Amritsari Chole Kulche All About?

If one is even distantly familiar with the Punjabi cuisine, they would have heard about the Amritsari chole kulche. The Amritsari kulcha is basically a crispy spiced mashed potato stuffed bread that is layered with butter and is cooked in a tandoor until perfectly crisp on the outside and gooey on the inside. The Amritsari kulcha is paired with Pindi chole that makes a classic Punjabi breakfast dish.

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How To DIY Amritsari Kulcha At Home:

  • First make a soft dough using maida, water and salt and let it rest for at least one hour.
  • In the meantime, prepare the spicy potato stuffing using boiled potatoes, onion, green chilli and other Indian spices.
  • Next, make small balls of dough, flatten it with your fingers and then add the potato stuffing to it and tuck the edges.
  • Now use a rolling pin and roll out the bread into a circular, even and flat shape.
  • Next, place a pan on a gas stove and brush it with some oil and roast the kulcha well on it.
  • There you have it, your delish Amritsari kulcha ready to be relished with Pindi chole.
  • We now take you through how can you make the Pindi Chole recipe at home in a jiffy to go with the Amritsari Kulcha.

How To Make Pindi Chole To Go With Amritsari Kulche:

  • Start by soaking some chickpeas overnight.
  • Next, add some salt and spices to the chole/chickpeas and cook it in a pressure cooker.
  • Then add the Pindi chole masala to the dish and slow cook it in a tomato-onion gravy.
  • Next, add the finishing touches to the dish with a tempering or tadka using desi ghee and spices.
  • Finally, garnish the Pindi chole with lemon juice and coriander leaves.

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