Low Fat Chana Kulcha
Enjoy a guilt-free twist on a classic North Indian favorite with our **Low Fat Chana Kulcha** recipe, a deliciously healthy blend of comforting flavors and nourishing ingredients. Featuring tender chickpeas simmered in a fragrant medley of cumin, turmeric, and chaat masala, this dish packs bold, spicy notes that are beautifully balanced with a touch of tangy lemon juice and fresh coriander. Paired with warm whole wheat kulchas toasted to perfection and served with creamy low-fat yogurt, this recipe makes for a wholesome meal that's light yet satisfying. Ready in under an hour, it's perfect for busy weeknights or a crowd-pleasing weekend treat, making it an excellent choice for those seeking a flavorful yet low-fat alternative to traditional chana kulcha. Keywords: healthy chana kulcha, low-fat Indian recipe, quick chickpea curry, vegetarian dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Chickpeas (canned or soaked overnight)
- 1 medium Onion
- 1 large Tomato
- 2 cloves Garlic
- 1 inch piece Ginger
- 1 small Green Chili
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Chaat Masala
- 0.5 teaspoon Salt
- 2 tablespoons Fresh Coriander Leaves
- 1 tablespoon Lemon Juice
- 4 pieces Whole Wheat Kulchas
- 0.5 cup Low-fat Yogurt
- Cooking Spray (low-fat)
Instructions
1. Begin by draining and rinsing the chickpeas if using canned. If using soaked chickpeas, ensure they are well-cooked to tenderness.
2. Finely chop the onion, tomato, garlic, ginger, and green chili.
3. Heat a non-stick pan and lightly spray with cooking spray. Add cumin seeds and let them sizzle.
4. Add the chopped onions and sauté on medium heat until golden brown.
5. Add the garlic, ginger, and green chili, and sauté for another minute.
6. Add the tomato and cook until it becomes soft and oil starts to separate from the mixture.
7. Next, add turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine.
8. Add the chickpeas and about 1/4 cup of water. Mix thoroughly to coat the chickpeas with the spice mixture.
9. Cover the pan and let it simmer on low heat for about 10 minutes, allowing the flavors to meld. Stir occasionally.
10. Once the chickpeas are done, sprinkle chaat masala and lemon juice. Mix gently.
11. Garnish with freshly chopped coriander leaves.
12. To serve, lightly toast the whole wheat kulchas on a heated pan using minimal cooking spray.
13. Serve the spicy chickpeas alongside the warm kulchas and offer low-fat yogurt on the side for dipping.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4931 mg | 214% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 49.6 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 616 mg | 47% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2206 mg | 47% | |
*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.
