Best Easy Chole Kulche Recipe

Heat vegetable oil in a large heavy-bottomed pan over medium heat. Once hot, add cumin seeds and sauté for 20 seconds until fragrant.

Add the finely chopped onion and cook for 4–5 minutes on medium-low heat, stirring frequently, until onions turn golden brown.

Mix in ginger, green chili, and tomatoes. Increase heat to medium and cook for 6–8 minutes, stirring often, until tomatoes soften and oil begins to separate.

Add chole masala powder, coriander powder, turmeric powder, red chili powder, and salt. Stir well and cook for 1 minute to bloom the spices.

Add the cooked chickpeas along with 1 cup water. Stir, bring to a simmer, and mash a portion of the chickpeas gently with the back of a ladle for a thicker consistency.

Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally and scraping the bottom to prevent sticking.

Turn off heat. Stir in lemon juice and half the fresh cilantro. Taste and adjust seasonings if needed.

Serve hot chole garnished with remaining cilantro alongside warm kulche. Heat kulche briefly on a pan if desired before serving.