Indian Street Food Recipes: Chhole Kulche

By Nandini Bhushan

Street food in India is a vibrant and integral part of culinary culture, offering diverse flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west and north to south, every corner offers its own unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.

Also try: Indian Street Food Recipes: Bedmi Puri

Chhole Kulche

Popular in the by-lanes of Delhi, one can find the cycle with Chhole Kulche or Matar Kulcha in almost every nook and corner of the city.

Ingredients

(Serving for 4)

White dried peas: 1 cup

Turmeric powder: ¼ tsp

Coriander powder: ½ tsp

Kashmiri red chilli powder: ½ tsp

Chat masala : 1/2 tsp

Tamarind water : 3 tsp

Hing: a pinch

Salt to taste

For garnishing

Tomato: 2 tsp finely chopped

Onion: 2 tsp chopped

Coriander leaves: 1 tsp

Green chilli: 1 finely chopped

Lemon slice: 1

Chaat masala: ¼ tsp

Step 1

Soak the white peas (matar) in enough water for at least six hours. Once done, drain the excess water.

Step 2

In a pressure cooker, add peas, about two cups of water and salt. Cook for about two to three whistles or until soft but not mushy.

Step 3

If there is extra water in the matar or is too runny, simmer for some time until the matar gets medium consistency.

Step 4

For the masala, add boiled matar and liquid in a heavy bottom pan. To this add hing, turmeric and chilli powder, cumin and coriander powder, chat masala, tamarind water and salt.

Step 5

Mix them gently and let the peas simmer over low heat for about ten minutes, so that it absorbs the flavour of the spices.

Step 6

Transfer the mixture to a serving bowl. Garnish with sliced onion, tomato, green chilli, coriander leaves, chaat masala and a dash of lemon juice. Serve the chole along with kulcha topped with sweet tamarind chutney.