A classic North Indian curry featuring tender chickpeas simmered in a spicy, tangy tomato and onion gravy. This hearty and flavorful dish, also known as Chana Masala, is a staple in Punjabi households and pairs perfectly with bhature, puri, or rice.
Prep15 min
Cook50 min
Soak480 min
Servings4
Serving size: 1 serving
417cal
17gprotein
58gcarbs
Ingredients
1.5 cup Dried Chickpeas (Also known as Kabuli Chana)
0.25 tsp Baking Soda (Optional, for soaking to soften chickpeas)
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.
Protein-packed chole with fluffy kulcha – a fiber-rich, soul-satisfying comfort food classic!
This punjabi dish is perfect for breakfast. With 807.6700000000001 calories and 24.42g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
Ghee
(Can substitute with oil)
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 pcs Tomatoes (Medium, pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
2 tbsp Chana Masala Powder (Use a good quality brand)
1 tsp Amchur Powder (Dry mango powder for tanginess)
3 tbsp Coriander Leaves (Fresh, chopped for garnish)
1 inch Ginger (Julienned for garnish)
Instructions
1
Soak and Cook the Chickpeas
Rinse the dried chickpeas and soak them in ample water for at least 8 hours or overnight. Add 1/4 tsp of baking soda to the soaking water to help soften them.
Drain the soaking water. Transfer the chickpeas to a pressure cooker. Add 4 cups of fresh water, 2 tea bags, bay leaf, black cardamom, cinnamon stick, cloves, and 1 tsp of salt.
Secure the lid and pressure cook on high heat for 6-8 whistles (about 20-25 minutes). After the whistles, reduce the heat to low and simmer for 10 minutes.
Allow the pressure to release naturally. Open the cooker and check if the chickpeas are soft and mash easily. Discard the tea bags and whole spices. IMPORTANT: Reserve the nutrient-rich cooking water.
2
Prepare the Masala Base
Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté until they turn a deep golden brown, which should take about 8-10 minutes. This step is crucial for the authentic Punjabi flavor.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree. Cook this mixture, stirring occasionally, until it thickens and you see oil separating from the sides of the masala. This 'bhunao' process takes about 10-12 minutes and builds a deep flavor base.
3
Combine and Simmer the Curry
Reduce the heat to low. Add all the spice powders: turmeric, Kashmiri red chili powder, coriander powder, chana masala powder, amchur powder, and the remaining 0.5 tsp of salt. Stir continuously for 1 minute until fragrant.
Add the cooked chickpeas along with all their reserved cooking water to the masala. Stir everything together gently.
Using the back of a ladle, mash about 1/4 of the chickpeas against the side of the pan. This will naturally thicken the gravy.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, allowing the chickpeas to absorb the flavors of the masala. If the gravy becomes too thick, add a little hot water to adjust the consistency.
4
Garnish and Serve
Turn off the heat. Stir in the final 1 tbsp of ghee for a rich aroma and glossy finish.
Garnish generously with fresh chopped coriander leaves and ginger juliennes.
Let the curry rest for 10 minutes before serving. Serve hot with fluffy bhature, puri, naan, or steamed basmati rice.
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.
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.
