Amritsari Kulcha, Chole with Lassi | How to make Amritsari Kulcha, Chole with Lassi

By Rekha Unni  |  22nd Apr 2018  |  
5 from 1 review Rate It!
  • Amritsari Kulcha, Chole with Lassi, How to make Amritsari Kulcha, Chole with Lassi
Amritsari Kulcha, Chole with Lassiby Rekha Unni
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About Amritsari Kulcha, Chole with Lassi Recipe

Delicious Kulcha with Amritsari Chole and delightful Punjabi Lassi makes for complete satisfactory meal any time

Amritsari Kulcha, Chole with Lassi

Ingredients to make Amritsari Kulcha, Chole with Lassi

  • For Chole
  • 2 cups kabuli chana
  • 2 inch cinnamon
  • 4-5 black cardamom
  • 3 tea bags
  • 1 bay leaf
  • 1 tsp ginger paste
  • Black salt to taste
  • For Chole gravy
  • 1 large onion chopped
  • 3 tomatoes chopped
  • 4-5 slit green chilies
  • 1 tsp grated ginger
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 2 tsp fennel seeds powder
  • 2 tsp Chole masla/garam masala
  • 2 tsp anardana powder
  • 1 tsp red chili powder
  • 4 tbsp oil
  • 1 tsp Black salt
  • 2 tbsp julienne ginger and coriander leaves for garnish
  • For Kulcha
  • 1.5 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp sugar
  • 1/4 tsp baking soda
  • 4 tbsp warm milk or as required
  • 2 tbsp curd
  • oil for kneading
  • 1 boiled potato
  • 1/2 onion finely chopped
  • 1 green chili slit
  • 1/2 tsp cumin powder
  • 1/4 tbsp coriander leaves chopped
  • 1 green chili finely chopped
  • 1/4 teaspoon red chilli powder
  • 1/8 tsp chat masala
  • salt to taste
  • Ghee/butter for drizzling
  • For Lassi
  • 2 cups cold curd
  • 1/2 cup chilled full fat milk
  • 1/2 tsp rose water
  • 1/4 tsp cardamom
  • 3-4 tbsp sugar
  • Sliced pista/saffron for garnish

How to make Amritsari Kulcha, Chole with Lassi

  1. For Chole:Soak chana for 8-9 hours. Pressure cook chana with salt, tea bags, cardamom, bay leaf, cinnamon and ginger paste until tender. Once steam is off, discard tea bags, strain chole. Keep chole stock aside for gravy
  2. In a large vessel, heat oil, saute onions until golden brown. Add green chilies and saute for few seconds
  3. Add tomatoes and ginger, saute until tomatoes are mushy. Add spice powders and saute for a minute. Add chana and saute for 5-6 minutes
  4. Add chole stock, it should be around 2.5 cups, if not additional water. Mix well. Add salt and bring to boil, cook until gravy thickens. Add coriander leaves and mix well. Garnish with julienne ginger and coriander leaves
  5. For Kulcha: In a large bowl, sieve the flour. Add baking powder, baking soda, curd and refined oil in it. Add sugar and salt in the flour and mix it well with your fingers. Add warm milk in flour and knead the mixture to prepare smooth dough. Cover and keep it aside for 1 hour
  6. Prepare the stuffing for the kulcha, take boiled potato and mash it in a bowl. Combine finely chopped onions and green chilies with mashed potato. Add chat masala, coriander leaves, red chili powder and cumin powder in the mixture. Add salt and mix well
  7. Take the dough and divide it into two equal portions. Roll each portion into a ball and then flatten the ball using a rolling pin. Place a spoonful of aloo filling in the center of the flatten dough and close the kulcha well. Sprinkle some flour and roll it like paratha
  8. Take a non-stick pan, add ghee/butter/oil and heat it over medium flame. When butter bubbles start to rise, gently place the kulcha in pan and cook for a minute. Flip the kulcha and cook the other side till both sides turn crispy and golden brown on both sides. Drizzle butter or ghee on top
  9. Lassi: Whisk curd and sugar well until sugar is dissolved completely. Add milk, cardamom, rose water and whisk well until well combined. Pour in serving glass
  10. Serve Kulchas hot topped with butter along with warm chole and cold Lassi

Reviews for Amritsari Kulcha, Chole with Lassi (1)

Milli Garg10 months ago