Baked Chhole Kulche By Pankaj Bhadouria

Baked Chhole Kulche

You may have eaten Chhole Kulche but have you tried the baked kulcha with chhole stuffing? Chef Pankaj Bhadouria gives a yummy twist to the traditional Chhole Kulche with this unique recipe. Do try it at home.
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Cooking Time

60-65 Min

Meal Type


Preparation Time

30-35 Min



Rate This Recipe7


  • 1 cup white peas
  • 2 tea bags
  • salt and baking soda
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1 cinnamon stick
  • 2 - 3 bay leaves
  • 5 green cardamom
  • 4 dried red chillies
  • 1/4 tsp carom seeds
  • 1 pinch asafoetida
  • 1 tsp dried fenugreek leaves
  • 1 tbsp pomegranate seeds powder
  • 1/2 tsp Kashmiri red chilli powder
  • pink salt as per taste
  • 1/2 tsp ginger - garlic paste
  • 1 tbsp tamarind pulp
  • 2 green chillies
  • 1/2 cup water
  • For Kulche
  • 1 - 1/2 cup refined flour
  • pink salt as per taste
  • 1 tbsp baking powder
  • 3 tbsp curd
  • 1/2 tsp brown sugar
  • dried fenugreek leaves
  • 1 tsp desi ghee


  1. 1

    In a bowl, add water, white peas and soak it overnight or for 7 - 8 hours. Boil the peas using tea bags and baking soda.
  2. 2

    For kulche, add refined flour in a bowl. Add pink salt and mix it well. Make a well in the flour and add baking powder, curd, brown sugar, dried fenugreek leaves and mix it well.
  3. 3

    Add water and prepare a smooth dough. Add desi ghee and knead it again. Leave the dough to rest for 15 - 20 minutes.
  4. 4

    In a heated pan, add coriander seeds, fennel seeds, cumin seeds, black peppercorns and dry roast it. Add cinnamon stick, bay leaves, green cardamom and roast it on low flame.
  5. 5

    Add dried red chillies. Switch off the gas and add carom seeds, asafoetida, dried fenugreek leaves, give it a quick stir and let it cool. Add the spices in a jar and blend it into a powder.
  6. 6

    To the powder, add pomegranate seeds powder, pink salt as per taste, Kashmiri red chilli powder and blend it again.
  7. 7

    In another heated pan, add boiled chickpeas, masala, ginger - garlic paste, tamarind pulp, green chillies, water, stir it and let it boil for 30 minutes.
  8. 8

    Add the cooked chhole on a plate and mash it. Knead the dough again for 3 - 4 minutes. Make small balls of the dough. Roll out the dough using flour.
  9. 9

    Apply water on one side of the dough. Stuff it with the chickpeas filling and seal it. Apply water on one side of the dough. Cook it in the cooker.
  10. 10

    Apply ghee over it and cut it into pieces. Serve with onion slices and a lemon wedge.

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