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Amritsari Kulcha, Chole with Lassi

Rekha Unni
600 minutes
Prep Time
70 minutes
Cook Time
4 People
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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

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Punjabi
  • Simmering
  • Pressure Cook
  • Whisking
  • Blending
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. For Chole
  2. 2 cups kabuli chana
  3. 2 inch cinnamon
  4. 4-5 black cardamom
  5. 3 tea bags
  6. 1 bay leaf
  7. 1 tsp ginger paste
  8. Black salt to taste
  9. For Chole gravy
  10. 1 large onion chopped
  11. 3 tomatoes chopped
  12. 4-5 slit green chilies
  13. 1 tsp grated ginger
  14. 2 tsp coriander powder
  15. 2 tsp cumin powder
  16. 2 tsp fennel seeds powder
  17. 2 tsp Chole masla/garam masala
  18. 2 tsp anardana powder
  19. 1 tsp red chili powder
  20. 4 tbsp oil
  21. 1 tsp Black salt
  22. 2 tbsp julienne ginger and coriander leaves for garnish
  23. For Kulcha
  24. 1.5 cup all purpose flour
  25. 1/2 tsp baking powder
  26. 1/2 tsp sugar
  27. 1/4 tsp baking soda
  28. 4 tbsp warm milk or as required
  29. 2 tbsp curd
  30. oil for kneading
  31. 1 boiled potato
  32. 1/2 onion finely chopped
  33. 1 green chili slit
  34. 1/2 tsp cumin powder
  35. 1/4 tbsp coriander leaves chopped
  36. 1 green chili finely chopped
  37. 1/4 teaspoon red chilli powder
  38. 1/8 tsp chat masala
  39. salt to taste
  40. Ghee/Butter for drizzling
  41. For Lassi
  42. 2 cups cold curd
  43. 1/2 cup chilled full fat milk
  44. 1/2 tsp rose water
  45. 1/4 tsp cardamom
  46. 3-4 tbsp sugar
  47. Sliced pista/saffron for garnish


  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

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Milli Garg
Milli Garg   Apr-25-2018


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