Chole Kulcha is one of the most beloved North Indian street foods, known for its rich, spicy flavors and soft, fluffy kulchas. Traditionally, this dish is made with ghee or butter, but today, we're giving it a healthier twist by using  Extra Light Olive Oil. This heart-friendly oil enhances the taste without compromising on nutrition.

Ingredients:

For the Chole (Chickpea Curry):

• 1 cup chickpeas (soaked overnight)

• 2 tbsp Urban Mills Extra Light Olive Oil

• 1 onion (finely chopped)

• 2 tomatoes (pureed)

• 1 tsp ginger-garlic paste

• 1 green chili (chopped)

• 1 tsp cumin seeds

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1/2 tsp amchur (dry mango powder)

• Salt to taste

• Fresh coriander leaves for garnish

For the Kulcha:

• 2 cups all-purpose flour

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 2 tbsp yogurt

• 2 tbsp Extra Light Olive Oil

• 1/2 tsp salt

• Water (as needed to knead dough)

• Butter (for brushing, optional)

• Nigella seeds and chopped coriander (for garnish)

Method:

Preparing the Chole:

1. Pressure cook the soaked chickpeas with 3 cups of water and a pinch of salt until soft (about 3-4 whistles).

2. In a pan, heat Extra Light Olive Oil and add cumin seeds. Let them splutter.

3. Add chopped onions and sauté until golden brown.

4. Add ginger-garlic paste and green chili, sauté for another minute.

5. Pour in the tomato puree, and cook until the oil separates.

6. Mix in all the spices—turmeric, red chili powder, coriander powder, and garam masala.

7. Add the cooked chickpeas along with the water, mash some of them to thicken the gravy.

8. Let it simmer for 10 minutes, then add amchur powder and mix well.

9. Garnish with fresh coriander and keep warm.

Preparing the Kulcha:

1. Mix flour, baking powder, baking soda, and salt in a bowl.

2. Add yogurt and  Extra Light Olive Oil, then knead into a soft dough using water.

3. Cover and let the dough rest for 1 hour.

4. Divide them into small portions and roll them out.

5. Sprinkle nigella seeds and chopped coriander on top, and press gently.

6. Cook on a hot tawa or griddle until golden brown on both sides.

7. Optionally, brush with butter for extra flavor.

Serving:

Serve hot Chole with soft Kulchas and a side of pickled onions and green chutney. The Extra Light Olive Oil ensures your meal is not just delicious but also light and heart-healthy!

Enjoy this classic North Indian delicacy with a modern, healthier twist! 🍽️✨