Kulcha with chole is a famous street food in Delhi and North India. This is a different take on the original iconic recipe. Chawli dal is a nutritious protein with a flavour and aroma of its own. So chawli dal prepared with minimal amount of spices gives the actual taste of the dish. When served with poori, it can serve as a snack as well as a satisfying dinner. It is a no onion no garlic recipe.
Yield / Serves
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Chawli dal (Black eyed beans or lobia)- 1 large cup
Cumin seeds - 1 tsp
Tomato - 1 small
Tamarind paste - 2 tsp
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tbsp
Green chillies - 2
Gram flour (Besan) - 2 tbsp
Salt to taste
Oil - 4 tsp
Jaggery - size of a small lemon
Wheat flour - 2 cups to make the dough for poori
Salt to taste
Water as required
Oil to fry the pooris
Soak the chawli dal in water for 2 hours. Then pressure cook it for 6-8 whistles. Keep aside.
Now take the wheat flour and add 1/2 tsp of salt. Now add water and prepare a firm dough for the pooris. Keep aside.
Heat oil in a pan and add the cumin seeds. Once they splutter and release an aroma, add green chillies.
Add the besan and let it cook for about 2-3 minutes till it turns slightly brown and releases a roasted aroma.
Now add turmeric powder, red chilli powder and coriander powder. Let it cook for 2-3 minutes.
Now add the tomato and cook for 2 minutes.
Add the cooked chawli dal and mix well. Add salt to taste.
Add 1/2 cup of water and let it cook for 5 minutes.
Add the jaggery and let cook for another 5 minutes. Add water as required.
Garnish with green coriander.
Roll the wheat dough into small circles and fry in hot oil. Your poori chawli dal is ready.
The addition of besan to the recipe thickens the gravy. So add water as required for consistency.
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