Bhija Kulcha / Dipped Kulcha is one of the famous lip smacking snack food of Amritsar. It is prepared by dipping kulcha in chickpea gravy. This is the authentic Amritsari Chole recipe prepared for this recipe, which uses neither oil, no onion and garlic nor tomatoes. Here is the recipe with step by step instructions and pictures.
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!
0 servings
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