Chana Kulcha Recipe

North Indian cuisine includes a number of lentils of pulses, one of which is the chickpea. Chickpeas are not only a delicious food but can also be cooked in a number of ways – it can be ground into a dip, pressure cooked as dal, or cooked with some tangy and zesty spices to whip up a fiery Punjabi chhole, a.k.a., chana. The dish is a lightly gravy-ed dish that is best had with bhature, puri, or a soft and fluffy kulcha.

The kind of chana that is consumed with kulchas has a little less gravy and is somewhat tangier than the regular chhole. The Punjabi staple can be easily spotted on North Indian streets being served out of large metallic pots. Follow the quick and easy recipe below to whip up a typical street–style chana kulcha at home!

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Chana Kulcha Recipe

Votes: 3
Rating: 4.67
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Course

Main Dish

Cuisine

Indian, Punjabi

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

7 hours

Servings

people MetricUS Imperial

Ingredients

• 1 kg chickpeas
• 2 tsp baking soda
• 3 tsp Salt
• 2 tsp mango powder
• 1 tsp red chilli powder
• 2 tsp black pepper powder
• 2 tsp Cumin powder
• 2 tsp powdered clove
• 2 tsp dry ginger
• 2 tsp coriander powder
• 2 tsp carom powder
• 2 tsp powdered cinnamon

Course Main Dish Cuisine Indian, Punjabi Prep Time 10 minutes Cook Time 30 minutes Passive Time 7 hours Servings people MetricUS Imperial Ingredients 1 kg chickpeas 2 tsp baking soda 3 tsp Salt 2 tsp mango powder 1 tsp red chilli powder 2 tsp black pepper powder 2 tsp Cumin powder 2 tsp powdered clove 2 tsp dry ginger 2 tsp coriander powder 2 tsp carom powder 2 tsp powdered cinnamon

Votes: 3 Rating: 4.67 You: Rate this recipe!

Instructions

1. Soak chickpea in water with baking soda and keep them overnight or boil in water on low flame for 6-7 hours.
2. Now add salt, mango powder, red chilli powder, black pepper powder, cumin powder, powdered clove, dry ginger, coriander powder, carrom powder and powdered cinnamon.
3. Give a good stir and serve hot with kulchas.