Seen on the artistic cart making Chole Kulcha.

Mobile Photograhy

My dear friends how are you sometimes there are some things which we see in the afternoon in the scorching sun but I always do such work at night In which I reach a cart where people are eating hot chole kulche. Recently, there is a cart of Bole on the side of the road.He shares his experience and presents you with a delicious recipe.I am looking scared and look at the cart, for example the taste is different but I asked him to make Kol Kulcha without spices.In which he took some peas from his pot and then some tomatoes, some green chillies and some chopped onions and ginger lemon and after adding many things he kept them ready.Feedback: Homemade Tikki of Bengal in iron vessel and started getting his work done well. He was also doing a lot of process in making Chole.

In which I took it in my plate and he cleaned it and also started showing the magic, he took a big spoon, put it in the bowl and then started the magic of the first spice in which roasted red chilli was present in hot water.Only after that, I put some light chutney on top for the Kafan Katas and then chopped onion, green coriander, squeezed lemon and mixed them all and the taste started coming in my mouth.But on the pan he rolled the kulchas and heated them well with butter to which he also added a little coriander and the Fagra Makar was ready. When he packed them, some sound started coming.The taste can be more delicious but at the end pack it in many stomachs and add a little my chorchar as well. Adding vinegar and onion changes the taste even more.

When I asked Sir how much money do I have to pay, he said that you have to pay ₹30 because there is always no discrimination because here the plate is equal for everyone, rich or poor.He packs it nicely and gives it to me, so I immediately take out ₹30 from my GF and give it to the cart vendor and he keeps it nicely in his pocket with a smiling face.Then I take my scooter and go home and put my chole kulchas on my plate and start eating.