Bhandare Wale Kala Chana Kulcha

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1. Put the soaked kala chana in a cooker and add the water, salt, baking soda and the masalas cook for 3-4 whistles. After the whistles, leave the chana in the cooker and let cool for 10 minutes.

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1. In a big kadhai, take the oil or ghee and add in the khada masala, stir for a few minutes and add in the ginger and green chilli. Saute for a few minutes. Then add in the powdered masalas. Stir for about 30 sec.
2. Now, add in the tomato puree and roast till the masala begins to leave oil from the side.
3. As the masala is cooked add in the kala chan along with some of the cooking water from the cooker. And cook till the water dries up.
4. Cook the chana till it’s extremely dry and the raw flavours are all gone.
5. Now add in the Desi ghee and roast for another 2 minutes.
6. Now add in about ½ a cup water.

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1. Add in Amchur, followed by chopped coriander, Kasoori methi, diced potatoes and paneer and keep aside. Ready to serve.
2. Garnish with fried chillies.

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1. In a parat, put together all the dry ingredients. In a bowl mix together all the wet ingredients along with the oil.
2. Slowly add the wet mix into the dry mix to form a dough and knead till you make a smooth soft dough.
3. Keep the dough to rest for 10-30 min.
4. Make 5 pedas out of the dough and keep aside to rest for another 10 minutes.
5. Roll them into thick circles. Brush a little water by hand and top the kulcha with chopped coriander, kalonji and melon seeds. Use a belan to press it into the kulcha and help stick.
6. To cook, heat a tawa and place the kulcha on it. Then allow to cool from one side a little then turn, allow to cook for 30 sec and the place on flame using a roti jail to puff it up. Cook from both sides and keep warm covered with a cloth.
7. Serve hot along with kala chana.