Sugar-Free Chana Kulcha

Indulge in the flavorful and health-conscious delight of Sugar-Free Chana Kulcha, a vibrant North Indian meal that's both wholesome and satisfying. This recipe pairs soft, homemade whole wheat kulchas with a rich and aromatic chickpea curry, all crafted without added sugar for guilt-free indulgence. Spiced with a medley of garlic, ginger, cumin, and garam masala, the chana is pressure-cooked to perfection for a tender, hearty texture. The kulchas, leavened with yogurt and baking powder, are delightfully soft and easy to prepare on a stovetop griddle. Packed with plant-based protein and fiber, this balanced dish is perfect for a family meal or weekend indulgence. Serve it hot and garnish with fresh coriander for a restaurant-quality experience at home.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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)

Directions

Step 1

Soak the dried chickpeas overnight in water. Drain and rinse them the next day.

Step 2

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.

Step 3

Remove the tea bags and bay leaf from the cooked chickpeas. Drain the chickpeas and set aside, reserving some of the cooking liquid.

Step 4

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

Step 5

Add chopped onion and sauté until golden brown.

Step 6

Add garlic, ginger, and green chili. Sauté for another minute.

Step 7

Stir in the tomato puree and cook until the oil separates from the masala.

Step 8

Add coriander powder, cumin powder, turmeric powder, and red chili powder. Mix well.

Step 9

Add the cooked chickpeas and about 1 cup of the reserved cooking liquid. Simmer for 15 minutes.

Step 10

Stir in garam masala and lemon juice. Garnish with fresh coriander leaves. Chana is ready.

Step 11

For the kulcha, mix whole wheat flour and baking powder in a bowl.

Step 12

Add yogurt and gradually add water to form a soft dough.

Step 13

Cover with a damp cloth and let it rest for 15 minutes.

Step 14

Divide the dough into equal portions and roll them out into circles.

Step 15

Cook each kulcha on a hot griddle until golden brown spots appear on both sides.

Step 16

Serve the sugar-free chana with warm kulchas.

Nutrition Facts

Serving size	(1416.4g)

Amount per serving	% Daily Value*
Calories	2011.9

Total Fat 48.2g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 2.7mg	0%
Sodium 2741.4mg	0%
Total Carbohydrate 340.3g	0%
Dietary Fiber 71.8g	0%
Total Sugars 37.5g
Protein 79.8g	0%

Vitamin D 21.6IU	0%
Calcium 562.4mg	0%
Iron 30.7mg	0%
Potassium 3824.8mg	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: 20.5%

Protein: 15.1%

Carbs: 64.4%