Amritsari Kulcha, Chole with Lassi

For Chole:Soak chana for 8-9 hours. Pressure cook chana with salt, tea bags, cardamom, bay leaf, cinnamon and ginger paste until tender. Once steam is off, discard tea bags, strain chole. Keep chole stock aside for gravy

In a large vessel, heat oil, saute onions until golden brown. Add green chilies and saute for few seconds

Add tomatoes and ginger, saute until tomatoes are mushy. Add spice powders and saute for a minute. Add chana and saute for 5-6 minutes

Add chole stock, it should be around 2.5 cups, if not additional water. Mix well. Add salt and bring to boil, cook until gravy thickens. Add coriander leaves and mix well. Garnish with julienne ginger and coriander leaves

For Kulcha: In a large bowl, sieve the flour. Add baking powder, baking soda, curd and refined oil in it. Add sugar and salt in the flour and mix it well with your fingers. Add warm milk in flour and knead the mixture to prepare smooth dough. Cover and keep it aside for 1 hour

Prepare the stuffing for the kulcha, take boiled potato and mash it in a bowl. Combine finely chopped onions and green chilies with mashed potato. Add chat masala, coriander leaves, red chili powder and cumin powder in the mixture. Add salt and mix well

Take the dough and divide it into two equal portions. Roll each portion into a ball and then flatten the ball using a rolling pin. Place a spoonful of aloo filling in the center of the flatten dough and close the kulcha well. Sprinkle some flour and roll it like paratha

Take a non-stick pan, add ghee/butter/oil and heat it over medium flame. When butter bubbles start to rise, gently place the kulcha in pan and cook for a minute. Flip the kulcha and cook the other side till both sides turn crispy and golden brown on both sides. Drizzle butter or ghee on top

Lassi: Whisk curd and sugar well until sugar is dissolved completely. Add milk, cardamom, rose water and whisk well until well combined. Pour in serving glass

Serve Kulchas hot topped with butter along with warm chole and cold Lassi