A hearty and flavorful North Indian chickpea curry, simmered in a spicy onion-tomato gravy. This beloved dish is perfect with fluffy bhature, roti, or steamed rice for a satisfying meal.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
356cal
13gprotein
49gcarbs
15g
Ingredients
480 g Canned Chickpeas (drained and rinsed (from two 15-ounce cans))
A soft, fluffy leavened flatbread from Punjab, traditionally cooked in a tandoor but easily made on a stovetop tawa. Perfect for scooping up rich curries like chole or dal makhani.
A delightful sweet, sour, and tangy chutney from the heart of Punjab. Made with dried plums, tamarind, and fresh mint, it's the perfect companion for Amritsari kulchas, parathas, or samosas. A burst of authentic Punjabi flavor in every spoonful!
Aromatic Chana Masala with soft Kulchas and tangy Amritsari Chutney - pure soul-satisfying bliss!
This north_indian dish is perfect for lunch. With 790.75 calories and 21.5g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Chana Masala Powder
1 tsp Amchur Powder (dried mango powder)
0.5 tsp Garam Masala
1.25 tsp Salt (or to taste)
1.5 cup Water (or as needed for desired consistency)
1 tbsp Kasuri Methi (crushed between palms)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat oil in a heavy-bottomed pan or pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the bay leaf, cinnamon stick, and cloves. Sauté for another 30 seconds until fragrant.
Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
2
Build the Masala Base
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Add turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder.
Mix well and cook the masala for 8-10 minutes, stirring frequently. Continue cooking until the mixture thickens and you see oil separating at the edges.
3
Simmer the Curry
Add the drained and rinsed chickpeas to the masala. Stir gently for 2 minutes to coat them well.
Pour in the water and add salt. Bring the curry to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, allowing the flavors to meld.
Using the back of a spoon, gently mash about a quarter of the chickpeas against the side of the pan. This will naturally thicken the gravy.
4
Finishing Touches
Stir in the chana masala powder, amchur powder, and garam masala.
Add the crushed kasuri methi. Mix well and simmer for another 2 minutes.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to deepen.
390cal
8gprotein
51gcarbs
17gfat
Ingredients
2 cup Maida (approx 250g)
0.5 cup Curd (whisked until smooth)
1 tsp Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
2 tbsp Oil (plus extra for greasing)
0.5 cup Warm Water (adjust as needed)
1 tsp Kalonji Seeds (for topping)
2 tbsp Coriander Leaves (finely chopped, for topping)
3 tbsp Butter (melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, sift or whisk together the maida, sugar, baking powder, baking soda, and salt to combine them evenly.
Create a well in the center of the dry ingredients. Pour in the whisked curd and 2 tbsp of oil.
Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky but manageable.
Grease the dough with a little oil, cover the bowl with a damp cloth or a lid.
2
Rest the Dough
Place the covered bowl in a warm, draft-free spot for at least 2 hours.
The dough will rise and become light and airy due to the leavening agents.
3
Shape the Kulchas
After 2 hours, gently punch down the risen dough and knead it for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
0.5 cup Dried Plums (pitted, also known as Aloo Bukhara)
2 tablespoon Tamarind (seedless block)
1 cup Hot Water (for soaking)
1 small Onion (roughly chopped)
0.25 cup Mint Leaves (packed)
2 piece Green Chili (adjust to your spice preference)
0.25 cup Sugar (can be substituted with jaggery)
0.5 teaspoon Red Chili Powder
0.5 teaspoon Roasted Cumin Powder
0.5 teaspoon Kala Namak (black salt)
0.25 teaspoon Salt (adjust to taste)
0.25 cup Water (as needed for blending)
Instructions
1
Soak the dried plums and tamarind in 1 cup of hot water for at least 30-60 minutes, or until they are very soft and pulpy.
2
Once softened, use your hands or a spoon to mash the mixture thoroughly. Press the mixture through a fine-mesh sieve into a bowl to extract a smooth pulp. Discard any remaining seeds, skin, or fibers.
3
In a blender jar, combine the extracted plum-tamarind pulp, chopped onion, mint leaves, green chilies, sugar, red chili powder, roasted cumin powder, kala namak, and salt.
4
Blend the mixture into a smooth, thick paste. Add a few tablespoons of water as needed, one at a time, to help the ingredients blend evenly and achieve a pourable consistency.
5
Transfer the blended chutney to a small saucepan. Cook on low-medium heat for 10-15 minutes, stirring occasionally to prevent it from sticking. The chutney is ready when it thickens, darkens slightly in color, and the raw smell of the onion has disappeared.
6
Remove from heat and let the chutney cool completely. It will thicken further as it cools. Transfer to a clean, airtight glass jar and store in the refrigerator.
Take one dough ball, dust it lightly with dry flour, and roll it into a round or oval shape about 5-6 inches in diameter. Keep it slightly thicker than a chapati.
Sprinkle some kalonji seeds and chopped coriander leaves over the rolled kulcha. Gently press them into the dough with your palm or a rolling pin so they adhere well.
4
Cook the Kulchas
Heat a cast-iron tawa or a heavy-bottomed skillet over medium heat.
Take the shaped kulcha and flip it over (topping-side down). Apply a thin layer of water to the plain surface.
Carefully place the kulcha, water-side down, onto the hot tawa. The water helps it stick to the surface.
Cook for about 1-2 minutes, or until you see bubbles forming on the top surface.
Using tongs, flip the kulcha and cook the other side for another 1-2 minutes until golden-brown spots appear. Press gently with a spatula for even cooking.
For a charred, tandoori-like effect, you can carefully lift the kulcha with tongs and cook it directly over an open flame for 10-15 seconds, turning continuously until you see light char marks. Use caution during this step.
5
Serve
Remove the cooked kulcha from the tawa and immediately brush it generously with melted butter.
Serve hot with your favorite curry, such as Chole Masala or Dal Makhani.
