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I recently visited Nebraska and learned about Runzas, the state dish! It’s a pocket of bread filled with beef, cabbage, and sometimes cheese! Almost like a Hot Pocket! I ended up coming up with a desi variation of it, and enter, Chole Runza! I feel like it’s a natural idea to encase a curry inside a soft, fluffy bread! I brushed the runzas with garlic cilantro butter for a garlic naan vibe and it was so good! Essentially, a garlic naan wrap or hot pocket.
What Is Chole?
Chole, also called chana masala, is a hearty North Indian chickpea curry. It’s made by simmering garbanzo beans with onions, tomatoes, ginger, garlic, and a blend of warming spices like cumin, coriander, turmeric, and garam masala. Some families add a little amchur (dried mango powder) like I do!
In this Chole Runza recipe, I add a dollop of apple butter to the chole filling for a tangy-sweet twist that pairs beautifully with the soft bread. Normally, tamarind paste would be added, but I opt for apple butter since it’s easier to find. Also, I added a bag of black tea to the mix, which is traditional!
What Are Runzas?
Runzas are a beloved regional dish from Nebraska. Think of them as pillowy yeast dough pockets traditionally stuffed with seasoned ground beef, saurkraut, cabbage, cheese, and/or onions. They’re warm, filling, and perfect for handheld meals! They were brought over to Nebraska by Germans, and it’s said to have Russian origins.
This Chole Runza swaps out the classic beef filling for spiced chickpeas, creating a vegetarian version with tons of flavor.
When making the dough for Chole Runza, you have two main options:
- Instant Yeast: This yeast can be mixed directly into the flour without proofing. It works quickly and is very reliable.
- Active Dry Yeast: This yeast should be dissolved in warm water or milk (around 105–110°F) with a little sugar to activate it before mixing into the flour.
Both types will give you fluffy, soft dough, so use whichever you prefer or have on hand. Just make sure to check that your yeast is fresh and active for the best rise! In this recipe, I use instant yeast. If you use active dry yeast, make sure you add it to warm water/milk first and let it sit for 10 minutes before adding it to the dry ingredients.
How to Freeze and Reheat Chole Runzas
One of the best things about Chole Runza is that they freeze beautifully, making it a great option for meal prep! Here’s how to store them for later:
- Freeze: After baking, let the runzas cool completely. Wrap each one tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months.
- Reheat: When you’re ready to eat, unwrap the runza and place it on a baking sheet. Bake in a 350°F (175°C) oven for about 20 minutes, or until heated through. You can also microwave them in a pinch—just cover with a damp paper towel and heat for 1–2 minutes.
Why You’ll Love Chole Runza
- Portable: Perfect for meal prep, lunchboxes, or road trips.
- Vegetarian: A hearty plant-based option everyone will love.
- Unique: A fun way to explore regional American and Indian flavors in one bite.
Feel free to change it up!
If you try it, leave a comment below and let me know how it turned out. And don’t forget to save this recipe for later!
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Chole Runza
- Total Time: 3 hours
- Yield: 6 runzas 1x
Description
Discover Chole Runza! A delicious fusion of Punjabi spiced chickpeas and Nebraska’s classic runza bread. Makes 6.
Ingredients
Dough
- 2 1/2 cups (300 g) all-purpose flour
- 1 tbsp granulated sugar
- 1 1/4 tsp kosher salt
- 1 1/4 tsp instant yeast OR 1 pkg of active dry yeast
- 1/3 cup (75 g) whole milk
- 1/4 cup (56 g) water
- 1/4 cup (56 g) unsalted butter, melted
- 1 egg (or 1/4 cup heavy cream
Chole
- 3 tbsp ghee or vegetable oil
- 3/4 tsp cumin seeds
- 2 cups onion, finely diced
- 3 garlic cloves, minched
- 2 tsp ginger paste
- 1/2 serrano chili, finely diced (or to taste)
- 1 1/4 cup tomato puree (about 2 tomatoes)
- 1 1/2 tsp cumin powder
- 1 1/2 tsp coriander powder
- 1 tsp amchur (dried mango powder)
- 3/4 tsp garam masala
- 1/2 tsp red chili powder (or to taste)
- 1/4 tsp turmeric powder
- 2 tbsp apple butter (optional)
- 1 bay leaf
- two 15 oz can garbanzo beans, drained and washed
- 1 black tea bag
Garlic Butter
- 2 tbsp salted butter
- 1 garlic clove
- 1 tbsp cilantro, finely chopped
Instructions
Into a bowl of a stand mixer, add flour, sugar, salt, and yeast and mix until well combined. Add milk, water, melted butter and egg and mix until shaggy with a spatula. If using active dry yeast – add water and milk into a measuring cup and microwave for 10-15 seconds or until warm. Add yeast and mix well and let it sit for 10 minutes before adding to the dough with melted butter.
Using the dough hook, mix the dough for 8 minutes, scraping the bowl and dough hook down once or twice. Grease a bowl with olive oil and proof the dough for one hour while covered.
While the dough proofs, make the chole. Add oil to a large skillet of medium-high heat. Add cumin seeds and one they start to sputter add onions along with a pinch of kosher salt. Saute for 10-13 minutes, or until the onion start to brown. Add garlic, ginger, and chili and saute for 1 minute. Add tomato puree, cumin powder, coriander powder, amchur, garam masala, red chili powder, turmeric, apple butter, and bay leaf and stir well. Simmer for 10 minutes, stirring often. Stir in the garbanzo beans, tea bag, and 1 cup of water. Simmer for 10 minutes uncovered, string often. Season with salt and remove from the heat, and let this cool completely.
Once the dough has doubled in size, gently punch it down and let it proof again for 30 minutes.
Preheat the oven to 350°F and line a baking tray with parchment paper or a silicone mat.
Split the dough into 6 equal portions (~91 g each). Roll each ball out into a 6×7-inch rectangle on a clean surface. Spoon 1/2 cup of the chole into the center of the dough. Fold the top and bottom halves of the dough over the chole, and then fold the left and right sides into the center. Pinch the center to seal, and place the runza seam-side down onto the baking tray. Repeat until all the runzas are filled. Place the runzas 1 inch apart, it’s ok if they touch!
Bake the runza for 20-25 minutes or until golden brown. Add butter and garlic to a small bowl and microwave until melted. Brush the warm runza with the melted butter and spinkle cilantro on top.
If freezing, separate the runza and chill completely. Wrap in foil or plastic wrap and place on a tray. Freeze the tray and once hard, place the runza into a freezer bag. To reheat, pop them in the microwave or toast/bake them at 350°F for 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour (plus proofing time)
