Chana Kulcha
Indulge in the irresistible flavors of **Chana Kulcha**, a classic North Indian recipe that combines perfectly spiced, tender chickpeas with warm, pillowy kulchas. This street food favorite is a delightful harmony of textures and flavors, featuring chickpeas cooked in a fragrant blend of cumin, coriander, garam masala, and red chili, balanced with the tang of fresh lemon juice and topped with vibrant cilantro. Whether made for a hearty lunch or a special dinner, this vegetarian delight is both protein-packed and comforting. Ready in just under an hour (with minimal prep), it’s a crowd-pleasing dish that pairs wonderfully with raita, pickles, or even a fresh salad. Experience the authentic taste of Chana Kulcha at home, perfect for sharing with family and friends! Keywords: Chana Kulcha recipe, vegetarian Indian dish, spiced chickpeas, North Indian cuisine.
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Recipe Information
Ingredients
- 200 grams Dried chickpeas
- 2 tablespoons Cooking oil
- 1 large Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 1 tablespoon Ginger, minced
- 1 tablespoon Garlic, minced
- 2 Green chilies, chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 500 ml Water
- 6 Kulchas (store-bought or homemade)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the dried chickpeas thoroughly and soak them in water overnight or for at least 8 hours.
Drain and rinse the soaked chickpeas. Transfer them to a pressure cooker, add 500 ml of water, and salt. Cook until the chickpeas are soft and tender, approximately 20 minutes on medium heat after the first whistle. Set aside.
Heat oil in a large pan over medium heat. Add the cumin seeds and allow them to splutter.
Add chopped onions and sauté until they turn golden brown.
Stir in minced ginger, garlic, and green chilies. Cook for another 2 minutes until the raw aroma disappears.
Add chopped tomatoes and cook until they become soft and the oil starts to separate.
Stir in turmeric powder, coriander powder, and red chili powder. Mix well and cook for 2 more minutes.
Add the cooked chickpeas along with their cooking liquid to the pan. Mix thoroughly so the spices are well combined with the chickpeas.
Simmer for about 10 minutes, allowing the flavors to meld. If the mixture becomes too thick, add additional water to reach your desired consistency.
Finish the chana with garam masala, lemon juice, and fresh cilantro. Stir well and remove from heat.
Heat the kulchas on a flat pan until warm and soft.
Serve the spicy chana with the warm kulchas, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4445 mg | 193% | |
| Total Carbohydrate | 435.5 g | 158% | |
| Dietary Fiber | 62.8 g | 224% | |
| Total Sugars | 52.1 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 3668 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
