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
You:
Rate this recipe!
Course Main Dish
Cuisine Indian, Punjabi
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 7 hours
Servings
people
Course Main Dish
Cuisine Indian, Punjabi
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 7 hours
Servings
people
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.
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