Preparation Time: 6-8 hours
Boil the chickpeas: Drain the soaked chickpeas and pressure cook them with water and salt until they become soft (about 5-6 whistles). Prepare the masala: In a large pan, heat oil. Add cumin seeds, bay leaf, black cardamom, and cloves. When they begin to crackle, add chopped onions and sauté until golden brown. Add tomatoes and spices: Add the ginger-garlic paste and green chilies. Sauté for a minute. Then, add tomatoes, coriander powder, cumin powder, red chili powder, turmeric, and salt. Cook until the oil starts to separate. Add the chickpeas: Once the masala is ready, add the boiled chickpeas along with a little water (the water used for boiling the chickpeas can be added). Let it simmer for 10-15 minutes. Final touches: Add garam masala and amchur powder. Mix well and let it simmer for a few more minutes. Garnish with fresh coriander leaves and a dash of lemon juice.
Prepare the dough: In a large bowl, mix all-purpose flour, salt, sugar, baking powder, and baking soda. Add yogurt and oil, and knead into a soft dough using water as required. Cover and let the dough rest for 1-2 hours. Roll the kulchas: After the dough has rested, divide it into equal-sized balls. Roll each ball into a flat, round or oval shape. Sprinkle nigella seeds or sesame seeds and press them lightly onto the dough.
Cook the kulchas: Heat a tawa or griddle. Place the rolled kulcha on the hot tawa and cook until bubbles start forming. Flip it and cook until golden brown spots appear. You can cook it over an open flame or in the oven for a more tandoori-like finish.
Serve the hot and spicy chole with freshly made kulchas. You can also accompany it with sliced onions, green chutney, and a lemon wedge on the side.
