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
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 .

Here are some other dishes from this state –
A – Z Pick One State and Make Three Dishes
Punjab
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 .
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
Instructions
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 , chillies and chutney .
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!
Wow! What a tongue tickler you presented here. Mouth watering without a doubt.
Never heard of this yummy dish, love the blend of flavours. It must have tasted delicious.