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Combine chickpeas and enough cold water to cover generously in a saucepan (do not salt water), bring to the boil over medium heat, reduce heat to low and simmer until just tender (20-30 minutes). Drain and set aside.
For masala powder, dry-roast whole spices and chilli until fragrant (40-50 seconds; see cook’s notes p210). Transfer to a mortar and pestle, add bay leaf and grind to a fine powder. Add ground spices and set aside.
Heat ghee in a casserole over medium heat, add onion and stir occasionally until tender (10 minutes). Add ginger and garlic and stir until just tender (1 minute). Add garam masala, ground chilli and masala powder and stir until fragrant (1 minute). Add tomato and stir occasionally until tomato breaks down (3-4 minutes). Add amchur powder and chickpeas and stir well. Add stock, increase heat to medium-high and cook, stirring occasionally, until chickpeas are tender (2 hours). Transfer 1 cup chickpea mixture to a food processor, pulse to a coarse purée, then return to pan, stir to combine and season to taste.
Meanwhile, for kulcha, combine flour, baking powder and bicarbonate of soda in a bowl and make a well in the centre. Add 230ml water and a large pinch of salt and mix to combine. Turn onto a work surface and knead until a smooth soft dough forms. Place in a bowl, cover with a tea towel and set aside to rest (20 minutes). Divide into 10 balls, then working with one at a time, rub with ½ tsp ghee and stretch into a 12cm-diameter round. Heat a frying pan over medium heat, add ½ tsp ghee and kulcha, fry until golden and puffed (2-3 minutes), then turn and fry until cooked through (1-2 minutes). Transfer to a plate and keep warm. Repeat with remaining ghee and kulcha.
Top chole masala with coriander and shallot and serve with kulcha.