Sugar-Free Chana Kulcha
Dive into the wholesome flavors of Sugar-Free Chana Kulcha, a healthy twist on the beloved North Indian street food dish! This recipe pairs tender, spiced chickpeas simmered with fragrant masalas and a tea-infused cooking liquid for a distinctive earthy depth with light and fluffy whole wheat kulchas. Perfect for those seeking sugar-free delights, the soft kulchas are made with yogurt and baking powder for a healthier, guilt-free alternative. Ready in just 90 minutes, this satisfying dish is a great option for lunch or dinner, offering a harmonious balance of warmth, nutrition, and vibrant taste. Garnished with fresh coriander and a squeeze of lemon juice, it’s a homemade Indian feast that’s sure to impress!
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Recipe Information
Ingredients
- 200 grams Dried chickpeas
- 500 milliliters Water
- 2 pieces Tea bags
- 1 piece Bay leaf
- 1 teaspoon Salt
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 piece Green chili, chopped
- 2 large Tomatoes, pureed
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves, chopped
- 250 grams Whole wheat flour
- 0.5 teaspoon Baking powder
- 3 tablespoons Yogurt
- 100 milliliters Water (for dough)
Instructions
Soak the dried chickpeas overnight in water. Drain and rinse them the next day.
Add the soaked chickpeas to a pressure cooker along with 500 ml of water, tea bags, bay leaf, and 1 teaspoon of salt. Cook for about 20 minutes or until the chickpeas are soft.
Remove the tea bags and bay leaf from the cooked chickpeas. Drain the chickpeas and set aside, reserving some of the cooking liquid.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onion and sauté until golden brown.
Add garlic, ginger, and green chili. Sauté for another minute.
Stir in the tomato puree and cook until the oil separates from the masala.
Add coriander powder, cumin powder, turmeric powder, and red chili powder. Mix well.
Add the cooked chickpeas and about 1 cup of the reserved cooking liquid. Simmer for 15 minutes.
Stir in garam masala and lemon juice. Garnish with fresh coriander leaves. Chana is ready.
For the kulcha, mix whole wheat flour and baking powder in a bowl.
Add yogurt and gradually add water to form a soft dough.
Cover with a damp cloth and let it rest for 15 minutes.
Divide the dough into equal portions and roll them out into circles.
Cook each kulcha on a hot griddle until golden brown spots appear on both sides.
Serve the sugar-free chana with warm kulchas.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2741 mg | 119% | |
| Total Carbohydrate | 340.3 g | 124% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 37.5 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 562 mg | 43% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 3825 mg | 81% | |
*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.
