Chana Kulcha

Savor the quintessential flavors of North India with this delightful Chana Kulcha recipe, a perfect combo of spicy chickpea curry and fluffy flatbreads. Made with tender, pressure-cooked dried chickpeas simmered in a fragrant blend of cumin, garam masala, and tangy tomatoes, this dish is a true celebration of bold, aromatic spices. The kulchas, whether store-bought or homemade, make the perfect vehicle to soak up the rich, flavorful gravy. Ready in just an hour, this hearty vegetarian meal is ideal for busy weeknights or special weekend feasts. Garnished with fresh cilantro and a burst of zesty lemon, Chana Kulcha is not just a meal—it's a comforting culinary experience that'll leave you wanting more!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Rinse the dried chickpeas thoroughly and soak them in water overnight or for at least 8 hours.

Step 2

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.

Step 3

Heat oil in a large pan over medium heat. Add the cumin seeds and allow them to splutter.

Step 4

Add chopped onions and sauté until they turn golden brown.

Step 5

Stir in minced ginger, garlic, and green chilies. Cook for another 2 minutes until the raw aroma disappears.

Step 6

Add chopped tomatoes and cook until they become soft and the oil starts to separate.

Step 7

Stir in turmeric powder, coriander powder, and red chili powder. Mix well and cook for 2 more minutes.

Step 8

Add the cooked chickpeas along with their cooking liquid to the pan. Mix thoroughly so the spices are well combined with the chickpeas.

Step 9

Simmer for about 10 minutes, allowing the flavors to meld. If the mixture becomes too thick, add additional water to reach your desired consistency.

Step 10

Finish the chana with garam masala, lemon juice, and fresh cilantro. Stir well and remove from heat.

Step 11

Heat the kulchas on a flat pan until warm and soft.

Step 12

Serve the spicy chana with the warm kulchas, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(1844.1g)

Amount per serving	% Daily Value*
Calories	2672.8

Total Fat 73.2g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 4863.6mg	0%
Total Carbohydrate 433.8g	0%
Dietary Fiber 62.8g	0%
Total Sugars 50.7g
Protein 87.7g	0%

Vitamin D 0IU	0%
Calcium 527.1mg	0%
Iron 32.9mg	0%
Potassium 3664.7mg	0%

*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.

Source of Calories

Fat: 24.0%

Protein: 12.8%

Carbs: 63.2%