Low Sodium Chana Kulcha

Discover a heart-friendly twist on a beloved classic with our Low Sodium Chana Kulcha recipe! This wholesome Indian dish features tender chickpeas simmered in a fragrant blend of turmeric, cumin, and garam masala, paired with soft whole wheat kulchas cooked to perfection on a stovetop. By using low-sodium baking powder and omitting excessive salt, this recipe caters to those seeking a flavorful yet low-sodium meal without compromising on authenticity. Perfect for a cozy family dinner or a meal prep staple, this nutritious and satisfying dish is a great way to enjoy traditional Chana Kulcha guilt-free. Serve it warm, garnished with fresh coriander, and watch it become a mealtime favorite!

Nutriscore Rating: 85/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

Soak the dried chickpeas in water overnight. Drain and rinse well.

Step 2

In a pressure cooker, add the soaked chickpeas and cover with water. Cook for about 20 minutes or until tender. Set aside.

Step 3

In a large pan, heat the vegetable oil. Add the chopped onions and sauté until golden brown.

Step 4

Stir in the ginger, garlic, and green chili. Cook for a minute until fragrant.

Step 5

Add the pureed tomatoes to the pan. Cook for 5-7 minutes until the oil separates from the tomatoes.

Step 6

Mix in the turmeric, coriander, cumin, and garam masala powders. Cook for another minute.

Step 7

Add the cooked chickpeas to the tomato mixture. Stir well to coat the chickpeas with the spice mixture.

Step 8

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.

Step 9

For the kulcha bread, in a mixing bowl, combine whole wheat flour, low-sodium baking powder, and yogurt. Mix to form a soft dough.

Step 10

Divide the dough into small balls. Roll each ball into a flat circle using a rolling pin.

Step 11

Heat a non-stick pan over medium heat. Cook each kulcha for 2-3 minutes on each side or until golden brown and puffed.

Step 12

Garnish the chickpea curry with fresh coriander leaves.

Step 13

Serve the Chana with hot kulchas and enjoy a heart-healthy meal.

Nutrition Facts

Serving size	(1021.2g)

Amount per serving	% Daily Value*
Calories	1955.1

Total Fat 44.8g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 2.7mg	0%
Sodium 146.2mg	0%
Total Carbohydrate 334.6g	0%
Dietary Fiber 70.2g	0%
Total Sugars 38.5g
Protein 78.5g	0%

Vitamin D 21.6IU	0%
Calcium 490.0mg	0%
Iron 26.8mg	0%
Potassium 3746.9mg	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: 19.6%

Protein: 15.3%

Carbs: 65.1%