Name: Chholiya de kulche recipe by Ishika Uppal at BetterButter
Prep time: 70 min
Cook time: 30 min
Total time: 100 min
Yield: 4
Ingredients: For dough :; 1 cup all purpose flour; 2tbsp curd; Salt; 1tsp active dry yeast; 1tsp Sugar; Lukewarm water; For filling :; 1 cup fresh green chickpeas; 2tsp pounded garlic; 1tbsp Grated ginger; 1tsp chopped green chillies; Salt; 1/2 tsp amchur powder; 1tsp red chilli powder; 1tsp jeera powder; 1tsp chaat masala; Oil 1 tbsp; For sprinkling :; Kalonji seeds/onion seeds; Dried mint leaves; butter for brushing

Ingredients Serving: 4

For dough :
1 cup all purpose flour
2tbsp curd
Salt
1tsp active dry yeast
1tsp Sugar
Lukewarm water
For filling :
1 cup fresh green chickpeas
2tsp pounded garlic
1tbsp Grated ginger
1tsp chopped green chillies
Salt
1/2 tsp amchur powder
1tsp red chilli powder
1tsp jeera powder
1tsp chaat masala
Oil 1 tbsp
For sprinkling :
Kalonji seeds/onion seeds
Dried mint leaves
butter for brushing

Instructions

For dough : In a bowl put 2tbsp of lukewarm water and add in sugar and active dry yeast. Stir and keep aside to proof.
In a large bowl add in flour and salt and mix well.
Now add in the curd, proofed yeast and give it a good stir.
Add water little by little and bind the dough.
Knead it for atleast 10 minutes until you get a smooth dough
Apply some oil on the dough surface
Cover with a wet muslin cloth and keep aside to rest for 45 minutes.
For the filling :
Wash the fresh green chickpeas and then pat dry them with the help of a kitchen towel.
Churn them in a chopper until you get a nice coarse mix .
In a pan pit oil and add in the garlic and ginger
Cook it till the raw smell escapes , stirring continuously.
Now put in the green chickpeas mix and add all the dried masalas and salt
Mix well
Cook for 4- 5 minutes and switch off the flame .
Empty the filling in a plate and let it cool
Degas the dough and knead it again for a minute.
Divide the dough into 4 equal sized balls .
Take a ball and press it to form a disc shaped which is thicker in the middle and thinner on the sides.
Put a generous amount of filling in the centre.
Now hold the circumference of the disc and seal it gently , making sure the filling doesn't come out.
Keep it on a neat work station and start pressing it with the help of your palm and fingers until you get a round flat bread with 1/2 inch thickness.
Now brush some butter on the surface and sprinkle onion seeds and dry mint leaves over it. Press them with a little pressure so that they stick.
Now apply some water with your fingers on the opposite surface and put it in a tandoor/gas tandoor facing the wet side down.
Once you start seeing puffed bubbles on the surface turn it around and cook till it turns golden.
Repeat the procedure with the rest of the dough.
Brush butter generously on the garnished surface and serve hot with curd, butter, onion and pickle.

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