Amritsari Pindi Chole-Kulche (Yeast-free)

Hey everyone, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Amritsari Pindi Chole-Kulche (Yeast-free). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Amritsari Pindi Chole-Kulche (Yeast-free) is one of the most well liked of recent trending foods on earth. It is simple, it's fast, it tastes delicious. It is appreciated by millions every day. Amritsari Pindi Chole-Kulche (Yeast-free) is something which I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Amritsari Pindi Chole-Kulche (Yeast-free), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Amritsari Pindi Chole-Kulche (Yeast-free) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Amritsari Pindi Chole-Kulche (Yeast-free) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Amritsari Pindi Chole-Kulche (Yeast-free) estimated approx 1 hour. Prep Time: 8 hrs.

To get started with this recipe, we have to prepare a few ingredients. You can have Amritsari Pindi Chole-Kulche (Yeast-free) using 55 ingredients and 21 steps. Here is how you cook it.

One of the most popular, traditional, amazingly delicious & kind of a Time Machine dish from the land that requires, no additional intro to it

#boxweek9
#cholekulche
#indianrecipes
#cooksnapchallenge

Ingredients and spices that need to be Prepare to make Amritsari Pindi Chole-Kulche (Yeast-free):

1. For the Kulcha:
2. 2 Cups Maida/All-purpose flour
3. 1 tsp Salt or To Taste
4. 1 tsp Baking Powder
5. 1/4-1/2 tsp Baking Soda
6. 4 tbsps Butter: Melted
7. 4 tbsps Plain Curd/Yoghurt
8. as required Water (RT)
9. For the Chole:
10. 1 Cup Chickpeas/Kabuli/White Chana: Boiled by Pressure Cooking
11. To Taste salt
12. 2 Cups Tea Concoction/Liquor: Strained- To Boil the Chickpeas
13. 1/4 tsp Baking Soda
14. 1/4 tsp Hing/Asafoetida
15. For the Dry Chole Masala Powder:
16. 2 Bay Leaves
17. 12-15 Black Peppercorns: Whole
18. 7-8 Dry Whole Red Chillies
19. 6 tbsps Coriander Seeds
20. 3 tbsps Cumin Seeds
21. 1 tbsp Ajwain/Carom Seeds
22. 2 tbsps Anardana Powder
23. 1 tbsp Kasuri Methi
24. 3 inch Cinnamon Sticks
25. 10-12 Cloves
26. 10-12 Green Cardamoms
27. 4-5 Black Cardamoms
28. 1/4 Whole Nutmeg
29. 3-4 Star Anise
30. 3-4 Stone Flower
31. 3-4 Javitri
32. 2 tbsps Shah-Jeera
33. 1-2 tbsps Fennel Seeds
34. 10-12 White Peppercorns
35. 8-10 Kebab-Cheeni/
36. For the Wet Chole Masala:
37. 1 Cup Onions: Finely Chopped
38. 1 tbsp Garlic Paste/Pounded
39. 2 tbsps Ginger Paste/Pounded
40. 1/2 tsp Hing/Asafoetida
41. As Required Water (Warm/Hot)
42. 1-1.5 Cups Fresh Tomato Purée (Preferably Homemade): Blanched & the skinned to get the purée
43. 1 tbsp Kasuri Methi
44. 1 tbsp Dry Mango Powder/Aamchur
45. 1 tbsp Tamarind Paste: Optional
46. 2-3 tbsps Ghee
47. 2-3 tbsps Butter
48. 1-2 tbsps Fresh Lemon Juice
49. as required Garnish: A Dollop of Butter
50. 1/2 Cup Fresh Coriander Leaves: Finely Chopped
51. 1 tbsp Kasuri Methi: Hand-crushed
52. as required Onion Wedges/Roundels
53. as required Lemon Wedges
54. 2-3 tbsps Fresh Pomegranate Seeds/Anardana: Optional
55. 1-2 tbsp Fresh Cream: Optional

Steps to make to make Amritsari Pindi Chole-Kulche (Yeast-free)

1. Firstly, Soak, Boil & Strain the Kabuli Chanas- To boil the same: Prepare the Tea Concoction to use instead of the water (that’s to have the traditional & authentic rich dark brown colour in the same...The Amlas are also used but if that’s not readily available- anyone if these are good to go)
2. Prepare the Tea Concoction as shown in the pics down below 👇🏻
3. Strain it once done directly in the pressure cooker/pan in which the chole need be boiled & pressure cooked with some salt, hing & a pinch of Baking Soda...
4. Mix everything well together until nicely combined and well blended & initially cook on the high flame for one whistle & then, reduce the flame to the medium-low & allow it to slow cook until another 5-6 whistles & then, turn off the flame & depressurise the cooker organically
5. In the interim: Add into a large mixing bowl, the aforesaid dry ingredients for the Kulcha & mix everything well together until nicely combined by rubbing nicely with the hands & then, add in the curd & oil & water to it & knead it to a soft smooth & pliable dough
6. It’d be sticky initially & that’s a very good sign/indication to happen- Take it out of the bowl & on a clean surface/platform, add in some more oil & knead it well for at least 8-10 mins time until it stops sticking to the hands & the platform both
7. Then, cover it with a cling film, followed by the cover of the bowl or a separate plate on it for at least 45-60 mins time (1st Proofing)- this is very essential to get the Kulcha absolutely soft, supple, yet crunchy & absolutely delectable in its tastes
8. I’ve used an iron wok/kadhai to prepare the chole (that’s how it’s authentically & traditionally prepared), however it can be very well prepared in the normal utensils too, as we usually use these days but yes, the colour & tastes both differs quite significantly
9. Now, heat up a iron frying pan/pot/wok (preferably) & add into it the admixture of the butter & ghee both & then, a tsp of the cumin seeds & hing as well, wait until aromatic- Goes in the chopped onions, sauté until quite translucent- goes in the 2G Paste (Ginger-Garlic) & continue sautéing until it all turns out to be dark golden brown/dark brown
10. Refer to the pics given carefully & work accordingly. Time to add in the prepared tomato purée to it & mix everything well together until nicely combined and keep sautéing- Add in about 1/2 Cup of water to the mixture to ensure it doesn’t burn...
11. Mix everything well together until nicely combined and well blended with each other- Check the seasonings, add in the crushed Kasuri Methi, Tamarind Pulp (if required), a bit more pomegranate powder or fresh ones too, amchur powder, a tbsp or two fresh lemon juice & give it all a really good mix
12. Finish it off with the freshly chopped coriander leaves and a dollop of butter & fresh cream, a few more anardana- Turn off the flame and allow it to sit on the hot oven for the next 15-20 mins time until we’re done with the Kulchas
13. Now, while we’re preparing the Chole- it must’ve been time for the 2nd proofing for the Kulchas- (We need to uncover it, punch out the trapped air inside it, knead it on the rolling surface/platform by NOT USING FLOUR AT ALL BUT JUST A FEW DROPS OF OIL ON IT (VVI)
14. Divide it into equal shaped balls: I’ve had 7 portions altogether...again, wrap it up with the same cling film (this is the 2nd Proofing of it), for another 30 mins time until we’re completely done with our Chole Masala
15. Now, once that’s done unwrap the Kulcha portions- Take one to roll out & cover back the rest again with the same cling film...Apply some oil on the meat & clean Rolling Surface or Platform, on the Rolling Pin & then roll it out into either oval, round or oblong shapes (each one of them) shape isn’t that much important but it’s extra softness with the crunches & the delectable nature
16. Heat up a frying pan or tawa over the medium-high flame: Reduce the flame to low-medium, once it’s hot enough- Sprinkle some Kalounji & Kasuri Methi or finely chopped coriander leaves on one side of the Kulcha & roll it finally very gently to stick them to its body
17. We need to roll the kulchas a bit thicker for sure, apply water on the other side of it and place it gently & carefully on the hot tawa/frying pan- Add in a few drops of water to the sides of the pan & immediately close the pan with a lid & allow it to slow cook for at least 3-4 mins time on one side
18. Then, flip it over gently to its other side- Repeat the same process of drizzling a little water to its sides & NOT ON ITS BODY (Mind You), cover it up immediately again & cook for another 3-4 mins time- uncover & gently scrape it out with a spatula off the tawa/pan & place it directly over the open flame of the oven, keeping it on the high
19. Gently & quickly rotating it all over its sides (ensuring that it doesn’t get burnt completely) but in order to hold the nice bleakly charred spots on its body- here & there (like its inevitable beauty spots)- Kulchas are known by that always
20. Once done transfer it to a separate plate/dish & immediately apply (very gently dab in all over its body) some butter- don’t rub onto it Because, the Kasuri Methi or Coriander Leaves & the Nigella Seeds (Kalounji) may all fall out in that case- which don’t at all want to happen
21. Garnish it your own way & well, it’s now ready to be just served in the serving platters.....High-Time to grab our Traditional Amritsari Pindi Chole-Kulcha & simply ENJOY & BE NOSTALGIC

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