Low Sodium Chana Kulcha
Savor the flavors of India with this heart-healthy Low Sodium Chana Kulcha recipe, a delicious twist on the classic street food favorite. Featuring tender chickpeas simmered in a fragrant tomato-based curry infused with ginger, garlic, and warming spices like garam masala and cumin, this dish packs bold flavor without excessive salt. Paired with homemade whole wheat kulcha bread made with low-sodium baking powder and yogurt, this wholesome meal is perfect for those seeking a lower sodium option without compromising on taste. Ready in just 90 minutes, this vibrant and nutritious recipe is ideal for family dinners or casual gatherings. Serve it hot and garnish with fresh coriander for an authentic and satisfying culinary experience. Keywords: Low Sodium Chana Kulcha, chickpea curry, healthy Indian food, homemade kulcha bread, heart-healthy recipes.
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Recipe Information
Ingredients
- 200 grams Dried chickpeas
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, pureed
- 1 teaspoon Ginger, grated
- 1 teaspoon Garlic, minced
- 1 Green chili, sliced
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Low-sodium baking powder
- 250 grams Whole wheat flour
- 3 tablespoons Yogurt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 cup Water
Instructions
Soak the dried chickpeas in water overnight. Drain and rinse well.
In a pressure cooker, add the soaked chickpeas and cover with water. Cook for about 20 minutes or until tender. Set aside.
In a large pan, heat the vegetable oil. Add the chopped onions and sauté until golden brown.
Stir in the ginger, garlic, and green chili. Cook for a minute until fragrant.
Add the pureed tomatoes to the pan. Cook for 5-7 minutes until the oil separates from the tomatoes.
Mix in the turmeric, coriander, cumin, and garam masala powders. Cook for another minute.
Add the cooked chickpeas to the tomato mixture. Stir well to coat the chickpeas with the spice mixture.
Pour in a cup of water and let it simmer for 10-15 minutes, allowing the flavors to meld. Mash some of the chickpeas to thicken the sauce.
For the kulcha bread, in a mixing bowl, combine whole wheat flour, low-sodium baking powder, and yogurt. Mix to form a soft dough.
Divide the dough into small balls. Roll each ball into a flat circle using a rolling pin.
Heat a non-stick pan over medium heat. Cook each kulcha for 2-3 minutes on each side or until golden brown and puffed.
Garnish the chickpea curry with fresh coriander leaves.
Serve the Chana with hot kulchas and enjoy a heart-healthy meal.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 334.6 g | 122% | |
| Dietary Fiber | 70.2 g | 251% | |
| Total Sugars | 38.5 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 490 mg | 38% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3747 mg | 80% | |
*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.
