Embark on a culinary journey to Punjab with our Vegan Amritsari Chole Kulche recipe, a beloved dish that embodies the essence of traditional Punjabi cuisine. This hearty meal, suitable for those with food allergies, features spiced chickpea curry paired with fluffy kulchas, a staple of Punjabi food culture, sure to satisfy your cravings for Indian curry.

This Amritsari Chole Kulche Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients Vegan Amritsari Chole Kulche Recipe -

Ingredients For Kulche -

1. Rava / Suji - Fine - 1.5 cups
2. Water - warm - 1 cup
3. Sugar - 1 Tsp
4. Yeast - 1 Tsp
5. Salt - 1/2 Tsp
6. Olive oil - 3 TSP

For Kulche Stuffing Ingredients -

1. Potato - boiled - 2
2. Onion - finely chopped - 1
3. Green chilies - finely chopped - 3-4
4. Coriander - cumin - coarsely grinded - 1 Tsp
5. Salt to taste

For Chole Ingredients -

1. Chole (chickpeas) soaked overnight - 1 cup
2. Onion finely chopped - 1 Big
3. Tomatoes finely chopped - 2 Big
4. ginger, garlic paste - 1 tbsp
5. Bay leaf - 1 piece
6. Cinnamon sticks - 1 one-inch piece
7. Black pepper cons - 1 Tsp
8. Cloves - 3-4 pieces
9. Turmeric powder - 1tsp
10. Hing powder - 1/4 tsp
11. red chilli powder - 1 tsp
12. Coriander powder - 2 Tsp
13. Cumin powder - 1 Tsp
14. Nutmeg powder - 1/2 Tsp
15. amchur powder - 1/2 tsp
16. Black cardamom - 1
17. salt to taste
18. Vegetable Oil - 1 Tbsp
19. Tea powder - 1 Tsp
20. Garnishing - Cilantro

Method Allergy-free Amritsari Chole Kulche -

Kulche Stuffing:

In a bowl add boiled potato, onion, coarsely ground coriander, and cumin, salt to taste, green chilies, and mish well. Smash the potatoes well, so that they get a nice creamy texture.

Method For Kulche -

1. In a bowl add 1 cup of warm water, sugar, and yeast. Mix well. Keep aside for 10 minutes.
2. Get the fine rava or suji in a blender jar and pulse 3-4 times to get a fine texture. If you do not get fine rava, then you can get any rava and just pulse it in fine powder.
3. Add all rava to the yeast mixture. Knead for at least 10 minutes. Till you get a nice soft dough.
4. Add 3 Tsp olive oil and again knead for 5 minutes. Cover and rest the dough for at least an hour.
5. Dough raises almost double its size. Knead again. Divide the dough into lemon-shaped balls of equal size.
6. Take a dough ball, and roll it into an oblong shape. Add the stuffing collect all the sides together and roll into a ball. Roll it into an oblong shape. Pat it with coarsely ground coriander-cumin powder and finely chopped cilantro.
7. Heat a tava on medium heat. Put the kulcha on the tawa, and add 1 TBSP water on the side of the tava. Cover and cook on medium-low flame for 4-5 minutes.
8. Remove the lid, apply oil on the kulcha, flip, and apply oil. Cook for another 2-3 minutes.
9. Serve hot kulcha and warm or cold matar as per your choice.

For Chole Method -

1. Take a muslin cloth or cheesecloth, add tea powder, cinnamon stick, bay leaf, pepper cons, and cloves. Tie it together. Pressure cooker add chole, tied masala bag, salt to taste, and cook for 3-4 whistles.
2. In a pan heat oil. Add black cardamom and hing.
3. Add onions and saute till they turn translucent.
4. Add ginger-garlic paste and saute for a minute.
5. Add tomatoes and salt and saute till tomatoes turn nice mushy.
6. Add turmeric powder, red chili powder, and chole masala . Saute for a minute.
7. Add boiled chole and mix well.
8. Add water to the desired consistency.
9. Boil on low flame for 15-20 minutes.
10. Add amchur powder and mix well.
11. Garnish with finely chopped cilantro.

Enjoy the Authentic Flavors of Punjab:

Immerse yourself in the rich flavors of Punjab with our Vegan Amritsari Chole Kulche recipe. This dish perfectly captures the essence of traditional Punjabi cuisine and is a delightful addition to any Indian dinner spread. Experience the warmth and comfort of homemade chole kulche, and savor the authentic taste of Punjab in every bite.

Explore a variety of allergy-friendly curry dishes, designed to cater to different dietary needs and preferences.