Bhandare Wale Kala Chana Kulcha
Bhandare Wale Kala Chana Kulcha is a traditional North Indian street-style dish often served during religious gatherings or community feasts (bhandaras). It features spicy black chickpeas (kala chana) cooked with aromatic spices, served with soft, fluffy kulchas. The dish is simple, Satvik (no onion or garlic), and packed with bold flavors, making it both soulful and satisfying.
Ingredients
For Boiling Chana
- Kala Chana (Black Gram) (Soaked) – 1 cup
- Water – 3 cups
- Namak (salt) – ½ tsp
- Meetha soda (baking soda) – ¼ tsp
- Badi Elaichi (black cardamom) – 1no
- Laung (cloves) – 3nos
For Tadka
- Badi Elaichi (black cardamom) – 2 nos
- Laung (cloves) – 5 nos
- Tej Patta (bay leaf) – 1 nos Tej Patta (bay leaf) – 1 nos
- Black Pepper – 10 nos
- Hing (asafetida) – a pinch
- Lal Mirch (red chilli) Powder – 2 tsp
- Haldi (turmeric) Powder – ½ tsp
- Dhaniya (Coriander) Powder – 3 tsp
- Tamatar (tomato) Puree, Fresh – 1½ cup
- Tel (Oil) – 3 tbsp
- Adrak (ginger) – 1 tbsp
- Hari Mirch (Green Chilli), Chopped – 1 tsp
- Namak (salt) – 1 tsp
- Kala Namak (Black Salt) – 1 tsp
- Roasted Jeera, Crushed – 1 tsp
- Desi Ghee – 3 tsp
To finish
- Aloo (Potatoes), boiled and diced – ½ cup
- Green Chillies, Fried – 1 nos
- Amchoor (raw mango) Powder – 1 tsp
- Dhaniya (Coriander) Chopped – a bunch
- Paneer cubes – handful
- Kasoori Methi (Fenugreek leaves) – ½ tsp
For Kulcha
- Pani (water) – 2 tbsp
- Doodh (milk) – ¼ cup
- Dahi (Curd) – ¼ cup
- Olive oil – 1 tbsp
- Cheeni (Sugar) – 1 tsp
- Maida (Refined flour) – 1 cup
- Atta (Wheat flour) – ½ cup
- Baking powder – ¼ tsp
- Meeta Soda (Baking soda) – ¼ tsp
- Namak (Salt) – ½ tsp
- Tel (Oil) – for brushing
- Kalonji – ¼ cup
- Tarbooz Ke Beej (Melon Seeds) – ¼ cup
- Dhaniya (coriander), chopped – ¼ cup
Instructions
For chana
- 1. Put the soaked kala chana in a cooker and add the water, salt, baking soda and the masalas cook for 3-4 whistles. After the whistles, leave the chana in the cooker and let cool for 10 minutes.
For Tadka
- 1. In a big kadhai, take the oil or ghee and add in the khada masala, stir for a few minutes and add in the ginger and green chilli. Saute for a few minutes. Then add in the powdered masalas. Stir for about 30 sec.
- 2. Now, add in the tomato puree and roast till the masala begins to leave oil from the side.
- 3. As the masala is cooked add in the kala Chan along with some of the cooking water from the cooker. And cook till the water dries up.
- 4. Cook the chana till it’s extremely dry and the raw flavours are all gone.
- 5. Now add in the Desi ghee and roast for another 2 minutes.
- 6. Now add in about ½ a cup water.
For Finishing
- 1. Add in Amchur, followed by chopped coriander, Kasoori Methi, diced potatoes and paneer and keep aside. Ready to serve.
- 2. Garnish with fried chillies.
For Kulcha
- 1. In a Parat, put together all the dry ingredients. In a bowl mix together all the wet ingredients along with the oil.
- 2. Slowly add the wet mix into the dry mix to form a dough and knead till you make a smooth soft dough.
- 3. Keep the dough to rest for 10-30 min.
- 4. Make 5 Pedas out of the dough and keep aside to rest for another 10 minutes.
- 5. Roll them into thick circles. Brush a little water by hand and top the kulcha with chopped coriander, kalonji and melon seeds. Use a Belan to press it into the kulcha and help stick.
- 6. To cook, heat a tawa and place the kulcha on it. Then allow to cool from one side a little then turn, allow to cook for 30 sec and the place on flame using a roti jail to puff it up. Cook from both sides and keep warm covered with a cloth.
- 7. Serve hot along with kala chana.
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