Step-by-Step Instructions

1. 1.Boil Chole and Potatoes

   Add white peas (soaked overnight) and potatoes to a pressure cooker. Then add one bay leaf, a small piece of cinnamon stick, salt, turmeric powder, and water. Close the lid and cook for 5-8 whistles until soft.

2. 2.Prepare Chole Mixture

   Once cooked, release the pressure and open the cooker. Remove the bay leaf and cinnamon stick. Mash the chole and potatoes thoroughly with a masher. Transfer the mashed mixture to a separate large bowl.

3. 3.Mix Chole Ingredients

   To the mashed chole, add finely chopped onion, green chilies, tomatoes, coriander powder, amchur powder, salt, red chili powder, tamarind water, and garam masala. Mix all ingredients thoroughly without adding any oil.

4. 4.Prepare Kulcha Dough

   In a large bowl, combine all-purpose flour, curd, baking powder, baking soda, salt, sugar, refined oil (or melted butter), and lukewarm water. Mix and knead to form a sticky dough. It should be neither too tight nor excessively sticky. Apply some oil on top, cover the bowl, and let it rest for a minimum of 5-6 hours, or preferably overnight, for fermentation.

5. 5.Shape Kulchas

   After resting, gently knead the dough again with a little refined oil or butter. Divide the dough into equal portions. On a clean, oiled surface (like a kitchen slab), flatten each dough portion by hand to your desired kulcha shape. Ensure it's evenly spread, not thick or thin in spots. Sprinkle kalonji (nigella seeds) on top of each flattened kulcha.

6. 6.Cook Kulchas

   Pre-heat a tawa (griddle) for 5-7 minutes. Place a flattened kulcha on the hot tawa. Cook for 1 to 1.5 minutes on one side, then flip. Once it starts to show light brown spots and appears cooked, remove it from the tawa. You can store these partially cooked kulchas in an airtight container in the fridge for 5-6 days. When ready to serve, reheat them on the tawa with butter until golden brown and spongy.