Bheega Kulcha

Bheega Kulcha is a street food from Amritsar , where Kulcha , the Indian flat bread is dunked into a Chola curry . The crisp onions and chutneys make it a perfect street food .

 

B for Bheega Kulcha ! And this Bheega Kulcha has been on my mind ever since I tasted it in Amritsar . I made friends with the hotel owner in Amritsar , fortunately she was a lady and a foodie and she took me all around Amritsar to explore the street food .
I don’t know how many of you have visited this holy city , but I have to tell you that a visit to this is a must for any foodie . You have to experience the food there . Be it a dhabba or a restaurant , the food there has a different story ! The hot simmering Makhani Dal , the Sarso da Saag , it’s simply a treat !

 

Back to Bheega Kulcha – Bheega is wet , kulcha is a baked Indian flatbread . So they wet this bread by dunking it into the simmering Chole which has a good runny gravy . The kulcha absorbs the gravy , making it nice and moist and these are then topped with some chole . The finale is with spicy chutney and green chillies . I bet you are drooling now ! Seriously it’s a dish that any foodie will love .

 

 Bheega Kulcha is my Day 2 post for the A to Z series which we started this month and my theme for this series is Pick One State and Make Three Dishes .
Bheega Kulcha

 

 

Bheega Kulcha

Ingredients

Chole

1 cup chickpeas, soaked overnight
5-6 dry gooseberries
1 tea bag
Salt to taste
1 tbsp ghee
1 big cardamom
Pinch carom seeds
1 tsp coriander seeds
1 tsp red chilly powder
1 tsp dry mango powder
1 tsp chole masala
2 tbsp ginger juilliene

 

Other ingredients

Kulcha ( store bought )
Onions , chopped ( optional )
Chutney
Ginger grated

 

Method

Chole

Pressure cook the chickpeas with gooseberries , tea bag and salt .
Cook till done , discard the teabag .
It’s optional to discard the gooseberries .
Heat a pan , add ghee, let it warm up .
Add big cardamom , carom seeds, sauté.
Add coriander powder , red chilly , dry mango powder , chole masala and ginger . Sauté till the spices are well mixed .
Add the boiled chole along with the water .
Cook till everything combines well and a gravy is formed .

 

Assembling the Bheega Kulcha

Break the kulcha into bite sized pieces .
Place them in a serving bowl .
Add chole on top , make sure you add enough gravy .
The kucha shall absorb the gravy , so be lavish .
Garnish with onions ,ginger, chillies and chutney .

 

Bheega Kulcha

 

Here are some other dishes from this state –

 

A – Z  Pick One State and Make Three Dishes
Punjab
Print Recipe
Bheega Kulcha
Bheega Kulcha is a street food from Amritsar , where Kulcha , the Indian flat bread is dunked into a Chola curry . The crisp onions and chutneys make it a perfect street food .
Course Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 6-8 Hours
Servings
Ingredients
Other ingredients
Course Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 6-8 Hours
Servings
Ingredients
Other ingredients
Instructions
Chole
  1. Pressure cook the chickpeas with gooseberries , tea bag and salt .
  2. Cook till done , discard the teabag .
  3. It’s optional to discard the gooseberries .
  4. Heat a pan , add ghee, let it warm up .
  5. Add big cardamom , carom seeds, sauté.
  6. Add coriander powder , red chilly , dry mango powder , chole masala and ginger . Sauté till the spices are well mixed .
  7. Add the boiled chole along with the water .
  8. Cook till everything combines well and a gravy is formed .
Assembling the Bheega Kulcha
  1. Break the kulcha into bite sized pieces .
  2. Place them in a serving bowl .
  3. Add chole on top , make sure you add enough gravy .
  4. The kucha shall absorb the gravy , so be lavish .
  5. Garnish with onions , chillies and chutney .
Recipe Notes

Bheega Kulcha

Check out what my BM buddies are doing here.

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3 thoughts on “Bheega Kulcha”

  1. OMG, you are right, I haven’t heard of this street food and I am so drooling here! What a fantastic combination of ingredients in this dish is, Vaishali. As I said even though you have picked up dishes from each state, you are again making street food, hhahaha..and made it complicated by picking from each State, Kudos on that!

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