#stuffedcholekulche #cholekulche #streetfood Official website: https://www.yumrecipe.in/ Like us on Facebook https://www.facebook.com/punjabkesariyum/ Follow us on Instagram https://www.instagram.com/yum.recipe/ Stuffed Chole Kulche Servings - 2 - 3 INGREDIENTS Chickpeas - 300 grams Water - 600 milliliters Warm water - 50 milliliters Yeast - 1 tablespoon Sugar - 1 tablespoon All purpose flour - 400 grams Yogurt - 70 grams Salt - 1 teaspoon Butter - 50 milliliters Water - 100 milliliters Water - 700 milliliters Salt - 1 teaspoon Boiled potatoes - 100 grams Onions - 100 grams Tomato - 100 grams Green chili - 1 tablespoon Red chili - 1 teaspoon Garam masala - 1 teaspoon Dry mango powder - 1 teaspoon Chaat masala -1 teaspoon Lemon juice - 1 1/2 tablespoons Salt - 1 teaspoon Tamarind chutney - 35 milliliters Coriander - for garnishing PREPARATION 1. In a bowl, add 300 grams chickpeas, 600 milliliters water and soak for 6 - 8 hours. 2. In a mixing bowl, add 50 milliliters warm water, 1 tablespoon yeast, 1 tablespoon sugar and mix it well. 3. Rest the mixture for 10 minutes. 4. Add 400 grams all purpose flour, 70 grams yogurt, 1 teaspoon salt, 50 milliliters butter and mix it well. 5. Then, add 100 milliliters water and knead it into a smooth soft dough. 6. Rest the dough for 2 hours. 7. Take a pressure cooker, add soaked chickpeas, 700 milliliters water, 1 teaspoon salt and cover it with lid. 8. Cook until you hear 4 whistles. 9. Open the lid and remove it from heat. 10. Drain the chickpeas and transfer this into a bowl. 11. In a mixing bowl, add soaked chickpeas, 100 grams boiled potatoes, 100 grams onions, 100 grams tomato, 1 tablespoon green chili, 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoon dry mango powder, 1 teaspoon chaat masala, 1 1/2 tablespoons lemon juice, 1 teaspoon salt, 35 milliliters tamarind chutney and mix all the ingredients well. Keep aside. 12. Take a ball from dough and flatten it with the help of your fingers. 13. Place it on a baking tray. 14. Preheat the oven to 350°F/180°C. Bake for 20 - 25 minutes or until golden. 15. Remove it from oven. 16. Place it on a board and cut it into half to make a pocket for stuffing. (See Video) 17. Add the prepared chole in it. 18. Garnish with coriander. 19. Serve.