Bhija Kulcha, translated literally, would mean wet bread or dipped bread. Kulcha is made up of maida, or all-purpose flour. I have already shared the Kulcha Recipe i.e. how to make Kulcha on tawa at home . I have used homemade Kulcha's, but you can get readymade kulchas from the bakery to make your job easier.
I have also shared Pindi Chole Recipe served with Amritsari Kulcha or Naan. But this recipe of chole prepared without using any oil, onion, garlic and tomatoes, which tastes sumptuous. All the flavors come in this recipe from the freshly grounded whole spices. Onion used only for toppings, otherwise the whole recipe is 'no onion no garlic' recipe.
Bhija Kulcha is dipped in chole and topped with chutney, sliced onion and pickle. I have shared short-cut way to prepare chutney served in this recipe as almost every Indian household has Tamarind Chutney and Green Chutney. This is a super delicious and must try recipe.
With this recipe, you can also checkout my Snacks Recipe Collection, which includes recipes like Amritsari Khatte Wale Ladoo, Aloo Samosa Recipe, Mix-veg Pakora Recipe, Punjabi Masala Methi Mathi, Dal Pakwan Recipe and more.
Instructions for how to prepare Bhija Kulcha at home:
- Firstly, prepare Chole and Chutney with the below mentioned recipe.
- Then take one Kulcha at a time and dip it into the prepared chole and leave it like this for 1.5-2 minutes.
- Transfer the Soaked Kulcha onto the serving plate.
- Pour some more chole and then top it with 2 tsp chutney, few sliced onion and pickle of your choice.
- Super delicious Bheega hua Kulcha or Bhija Kulcha is ready to serve. Enjoy it immediately!
1. Firstly, take 2 cups small-sized white chickpeas also called Pindi Chole. Rinse 2-3 times and soak them in enough water for at least 8 hours or overnight.
2. Transfer the soaked Chane to the pressure cooker and add 3 cups of water to it. Turn on the flame and bring a boil.
3. Next take 1.5 cups of water in a small pan and add 3 tsp tea leaves to it.
4. Boil it on medium-high flame until it reduces to half. Then sieve it and tea-water is ready. Keep it aside.
5. After a boil add 1 tsp salt, prepared tea-water and 1/2 tsp baking soda to it.
6. Then close the lid and pressure cook them for 6-7 whistles.
7. Meanwhile, let's prepare its masala. Take 1 tbsp coriander seeds, 5 cloves, 2 green cardamom, 1 bay leaf, 1 black cardamom, little bit star anise, 1/2 tsp carom seeds/ Ajwain, 1/2 tsp fennel seeds/ saunf, 1/2 tsp fenugreek seeds/ methidana, 1 dried red chili and 1 tsp cumin seeds. Dry roast them on a low flame.
8. Then add 1 tbsp Kasuri Methi to it and dry roast them until it starts aroma of spices.
9. Allow them to cool.
10. Then transfer the spices to the grinder jar and add few more spices like 1 tsp Amchur Powder, 1/2 tsp Anaardana Powder, 1/2 tsp red chili powder, 1/2 tsp turmeric powder/haldi and 1/3 tsp black salt to it.
11. Grind all the spices to a fine powder.
12. Once the pressure settles down, open the lid and make sure the chana has cooked completely. Beautiful black color has come.
13. Transfer the cooked Chole to the wide Kadai or pan and add 1-2 cups of water more.
14. Add the prepared spices powder to it and mix well.
15. Bring a boil and then cook on low flame for 10-15 minutes, so that chickpeas got all flavours of spices. You may cover the pan and stir occasionally.
16. The gravy of these chana is kept a little thin/ runny because we have to soak the kulcha in it and Kulcha will absorb all the flavors from the gravy.
17. Take 1 tbsp tamarind chutney in a small bowl and add 1 tbsp green chutney to it. Then add 1/4 tsp chaat masala, 1/2 tsp lime juice and 1-2 tsp water to it.
18. Mix all the ingredients and chutney is ready.
19. Take one Kulcha at a time and dip it into the prepared chole and leave it like this for 1.5-2 minutes.
20. Transfer the Soaked Kulcha onto the serving plate.
21. Pour some more chole and then top it with 2 tsp chutney, few sliced onion and pickle of your choice.
22. Super delicious Bheega Kulcha or Bhija Kulcha is ready to serve. Enjoy it immediately!
Tips:
- The spices can be adjusted as per your preferences.
- This recipe can be doubled or tripled.
- To make Dipped Kulcha, keep these Chole gravy a little running so that Kulcha will absorbs all the flavours.
- Bhija Kulcha tastes great when served hot immidiaeitly with sliced onion.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 2 cups small-sized white chickpeas also called Pindi Chole. Rinse 2-3 times and soak them in enough water for at least 8 hours or overnight.
2. Transfer the soaked Chane to the pressure cooker and add 3 cups of water to it. Turn on the flame and bring a boil.
3. Next take 1.5 cups of water in a small pan and add 3 tsp tea leaves to it.
4. Boil it on medium-high flame until it reduces to half. Then sieve it and tea-water is ready. Keep it aside.
5. After a boil add 1 tsp salt, prepared tea-water and 1/2 tsp baking soda to it.
6. Then close the lid and pressure cook them for 6-7 whistles.
7. Meanwhile, let's prepare its masala. Take 1 tbsp coriander seeds, 5 cloves, 2 green cardamom, 1 bay leaf, 1 black cardamom, little bit star anise, 1/2 tsp carom seeds/ Ajwain, 1/2 tsp fennel seeds/ saunf, 1/2 tsp fenugreek seeds/ methidana, 1 dried red chili and 1 tsp cumin seeds. Dry roast them on a low flame.
8. Then add 1 tbsp Kasuri Methi to it and dry roast them until it starts aroma of spices.
9. Allow them to cool.
10. Then transfer the spices to the grinder jar and add few more spices like 1 tsp Amchur Powder, 1/2 tsp Anaardana Powder, 1/2 tsp red chili powder, 1/2 tsp turmeric powder/haldi and 1/3 tsp black salt to it.
11. Grind all the spices to a fine powder.
12. Once the pressure settles down, open the lid and make sure the chana has cooked completely. Beautiful black color has come.
13. Transfer the cooked Chole to the wide Kadai or pan and add 1-2 cups of water more.
14. Add the prepared spices powder to it and mix well.
15. Bring a boil and then cook on low flame for 10-15 minutes, so that chickpeas got all flavours of spices. You may cover the pan and stir occasionally.
16. The gravy of these chana is kept a little thin/ runny because we have to soak the kulcha in it and Kulcha will absorb all the flavors from the gravy.
17. Take 1 tbsp tamarind chutney in a small bowl and add 1 tbsp green chutney to it. Then add 1/4 tsp chaat masala, 1/2 tsp lime juice and 1-2 tsp water to it.
18. Mix all the ingredients and chutney is ready.
19. Take one Kulcha at a time and dip it into the prepared chole and leave it like this for 1.5-2 minutes.
20. Transfer the Soaked Kulcha onto the serving plate.
21. Pour some more chole and then top it with 2 tsp chutney, few sliced onion and pickle of your choice.
22. Super delicious Bheega Kulcha or Bhija Kulcha is ready to serve. Enjoy it immediately!
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