Baked Chole Parcels, Chole Stuffed in Bun

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 10 cookbooks This recipe has been viewed 20340 times

Bored of having chole with bhature? Here is a yummy variation, in a handy, easy-to-serve snack-style format.

A spicy and tangy chole preparation is placed inside a plain flour dough leavened with yeast, and baked in an oven. Somewhat like a chole stuffed bun, these Baked Chole Parcels have a fluffy texture with a scrumptious centre filling.

You must prepare the chole 1-3 hours in advance and allow it to cool before stuffing it into the dough, in order to get the right texture.

The Baked Chole Parcels are wonderful to serve as a snack with tea or as a starter at a party. Try other chole recipes like Chole Tikki Chaat and Pindi Chole Roll .

Add your private note

Baked Chole Parcels, Chole Stuffed in Bun recipe - How to make Baked Chole Parcels, Chole Stuffed in Bun

Tags

Preparation Time: 20 mins Cooking Time: 19 mins Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time: 59 mins 8Makes 8 parcels
Show me for parcels

Ingredients

For The Dough
1 tbsp instant dry yeast
1/2 tsp sugar
2 cups plain flour (maida)
salt to taste
1/4 cup melted butter

For The Chole
2 cups kabuli chana (white chick peas)
2 tbsp oil
4 cloves (laung / lavang)
2 small sticks cinnamon (dalchini)
2 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1/2 cup finely chopped tomatoes
1 tsp turmeric powder (haldi)
2 tsp chole masala
a pinch of asafoetida (hing)
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
2 tsp dried fenugreek leaves (kasuri methi)
salt to taste

Other Ingredients
plain flour (maida) for rolling
butter for brushing

Method

For the dough

Combine the yeast, sugar and ¼ cup of warm water in a small bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
Combine the plain flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water.
Add the butter and knead well till smooth. Cover the dough with a wet muslin cloth and keep aside for 45 minutes.
Knead the dough again to remove the excess air and keep aside.

For the chole

Heat the oil in a deep non-stick pan, add the cloves, cinnamon, bay leaves, cumin seeds and onions and sauté on a medium flame for 6 minutes.
Add the ginger-garlic paste, green chillies, tomatoes, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the turmeric powder, chole masala, asafoetida, cumin seeds powder, coriander powder, dried fenugreek leaves and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the kabuli chana, mix well and cook on a medium flame for 5 minutes, mashing it lightly with the back of a spoon, while stirring occasionally.
Divide the mixture into 8 equal portions and keep aside.

How to proceed

Divide the dough into 16 equal portions and roll 2 portions of the dough into a 75mm. (3”) diameter circle using a little plain flour for rolling.
Place a portion of the prepared chole in the centre, apply little water on the sides and place another rolled portion over it.
Press it very well on the sides to seal it tightly.
Repeat steps 2 and 3 to make remaining 7 parcels and keep aside for 5 minutes.
Arrange the parcels on a greased baking tray at equal intervals between each parcels for expansion and bake them in a pre-heated oven at 200°c (400°f) for 15 minutes.
Brush the parcels with butter and serve immediately with mango pickle.