Recipe of Perfect Amritsari Pindi Chole-Kulche (Yeast-free)

Amritsari Pindi Chole-Kulche (Yeast-free).

Amritsari Pindi Chole-Kulche (Yeast-free)

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, amritsari pindi chole-kulche (yeast-free). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Amritsari Pindi Chole-Kulche (Yeast-free) is one of the most favored of recent trending foods in the world. It is easy, it's quick, it tastes delicious. It's appreciated by millions every day. They are nice and they look wonderful. Amritsari Pindi Chole-Kulche (Yeast-free) is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have amritsari pindi chole-kulche (yeast-free) using 55 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Amritsari Pindi Chole-Kulche (Yeast-free):

{Prepare of For the Kulcha:.
{Take of Maida/All-purpose flour.
{Get of Salt or To Taste.
{Get of Baking Powder.
{Make ready of Baking Powder.
{Take of Butter: Melted.
{Make ready of Plain Curd/Yoghurt.
{Prepare of Water (RT).
{Prepare of For the Chole:.
{Prepare of Chickpeas/Kabuli/White Chana: Boiled by Pressure Cooking.
{Take of salt.
{Get of Tea Concoction/Liquor: Strained- To Boil the Chickpeas.
{Get of Baking Soda.
{Prepare of Hing/Asafoetida.
{Get of For the Dry Chole Masala Powder:.
{Take of Bay Leaves.
{Prepare of Black Peppercorns: Whole.
{Get of Dry Whole Red Chillies.
{Make ready of Coriander Seeds.
{Get of Cumin Seeds.
{Take of Ajwain/Carom Seeds.
{Make ready of Anardana Powder.
{Take of Kasuri Methi.
{Take of Cinnamon Sticks.
{Get of Cloves.
{Take of Green Cardamoms.
{Make ready of Black Cardamoms.
{Take of Whole Nutmeg.
{Make ready of Star Anise.
{Get of Stone Flower.
{Make ready of Javitri.
{Take of Shah-Jeera.
{Make ready of Fennel Seeds.
{Prepare of White Peppercorns.
{Take of Kebab-Cheeni/.
{Get of For the Wet Chole Masala:.
{Get of Onions: Finely Chopped.
{Prepare of Garlic Paste/Pounded.
{Get of Ginger Paste/Pounded.
{Take of Hing/Asafoetida.
{Take of Water (Warm/Hot).
{Make ready of Fresh Tomato Purée (Preferably Homemade): Blanched & the skinned to get the purée.
{Take of Kasuri Methi.
{Get of Dry Mango Powder/Aamchur.
{Make ready of Tamarind Paste: Optional.
{Make ready of Ghee.
{Get of Butter.
{Prepare of Fresh Lemon Juice.
{Take of Garnish: A Dollop of Butter.
{Make ready of Fresh Coriander Leaves: Finely Chopped.
{Get of Kasuri Methi: Hand-crushed.
{Get of Onion Wedges/Roundels.
{Make ready of Lemon Wedges.
{Get of Fresh Pomegranate Seeds/Anardana: Optional.
{Make ready of Fresh Cream: Optional.

Instructions to make Amritsari Pindi Chole-Kulche (Yeast-free):

Firstly, Soak, Boil & Strain the Kabuli Chanas- To boil the same: Prepare the Tea Concoction to use instead of the water (that’s to have the traditional & authentic rich dark brown colour in the same...The Amlas are also used but if that’s not readily available- anyone if these are good to go).
Prepare the Tea Concoction as shown in the pics down below 👇🏻.
Strain it once done directly in the pressure cooker/pan in which the chole need be boiled & pressure cooked with some salt, hing & a pinch of Baking Soda....
Mix everything well together until nicely combined and well blended & initially cook on the high flame for one whistle & then, reduce the flame to the medium-low & allow it to slow cook until another 5-6 whistles & then, turn off the flame & depressurise the cooker organically.
In the interim: Add into a large mixing bowl, the aforesaid dry ingredients for the Kulcha & mix everything well together until nicely combined by rubbing nicely with the hands & then, add in the curd & oil & water to it & knead it to a soft smooth & pliable dough.
It’d be sticky initially & that’s a very good sign/indication to happen- Take it out of the bowl & on a clean surface/platform, add in some more oil & knead it well for at least 8-10 mins time until it stops sticking to the hands & the platform both.
Then, cover it with a cling film, followed by the cover of the bowl or a separate plate on it for at least 45-60 mins time (1st Proofing)- this is very essential to get the Kulcha absolutely soft, supple, yet crunchy & absolutely delectable in its tastes.
I’ve used an iron wok/kadhai to prepare the chole (that’s how it’s authentically & traditionally prepared), however it can be very well prepared in the normal utensils too, as we usually use these days but yes, the colour & tastes both differs quite significantly.
Now, heat up a iron frying pan/pot/wok (preferably) & add into it the admixture of the butter & ghee both & then, a tsp of the cumin seeds & hing as well, wait until aromatic- Goes in the chopped onions, sauté until quite translucent- goes in the 2G Paste (Ginger-Garlic) & continue sautéing until it all turns out to be dark golden brown/dark brown.
Refer to the pics given carefully & work accordingly. Time to add in the prepared tomato purée to it & mix everything well together until nicely combined and keep sautéing- Add in about 1/2 Cup of water to the mixture to ensure it doesn’t burn....
Mix everything well together until nicely combined and well blended with each other- Check the seasonings, add in the crushed Kasuri Methi, Tamarind Pulp (if required), a bit more pomegranate powder or fresh ones too, amchur powder, a tbsp or two fresh lemon juice & give it all a really good mix.
Finish it off with the freshly chopped coriander leaves and a dollop of butter & fresh cream, a few more anardana- Turn off the flame and allow it to sit on the hot oven for the next 15-20 mins time until we’re done with the Kulchas.
Now, while we’re preparing the Chole- it must’ve been time for the 2nd proofing for the Kulchas- (We need to uncover it, punch out the trapped air inside it, knead it on the rolling surface/platform by NOT USING FLOUR AT ALL BUT JUST A FEW DROPS OF OIL ON IT (VVI).
Divide it into equal shaped balls: I’ve had 7 portions altogether...again, wrap it up with the same cling film (this is the 2nd Proofing of it), for another 30 mins time until we’re completely done with our Chole Masala.
Now, once that’s done unwrap the Kulcha portions- Take one to roll out & cover back the rest again with the same cling film...Apply some oil on the meat & clean Rolling Surface or Platform, on the Rolling Pin & then roll it out into either oval, round or oblong shapes (each one of them) shape isn’t that much important but it’s extra softness with the crunches & the delectable nature.
Heat up a frying pan or tawa over the medium-high flame: Reduce the flame to low-medium, once it’s hot enough- Sprinkle some Kalounji & Kasuri Methi or finely chopped coriander leaves on one side of the Kulcha & roll it finally very gently to stick them to its body.
We need to roll the kulchas a bit thicker for sure, apply water on the other side of it and place it gently & carefully on the hot tawa/frying pan- Add in a few drops of water to the sides of the pan & immediately close the pan with a lid & allow it to slow cook for at least 3-4 mins time on one side.
Then, flip it over gently to its other side- Repeat the same process of drizzling a little water to its sides & NOT ON ITS BODY (Mind You), cover it up immediately again & cook for another 3-4 mins time- uncover & gently scrape it out with a spatula off the tawa/pan & place it directly over the open flame of the oven, keeping it on the high.
Gently & quickly rotating it all over its sides (ensuring that it doesn’t get burnt completely) but in order to hold the nice bleakly charred spots on its body- here & there (like its inevitable beauty spots)- Kulchas are known by that always.
Once done transfer it to a separate plate/dish & immediately apply (very gently dab in all over its body) some butter- don’t rub onto it Because, the Kasuri Methi or Coriander Leaves & the Nigella Seeds (Kalounji) may all fall out in that case- which don’t at all want to happen.
Garnish it your own way & well, it’s now ready to be just served in the serving platters.....High-Time to grab our Traditional Amritsari Pindi Chole-Kulcha & simply ENJOY & BE NOSTALGIC.

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