Masala Chole Kulcha
Masala Chole Kulcha is a popular North Indian dish made with chickpeas and served with flatbread. This recipe is a low-calorie option, making it an excellent Best Diet Recipe for Weight Loss. It's high in protein and fiber, which helps keep you full for a more extended period, making it an ideal dish for weight loss. The recipe uses less oil, making it a healthy option for those looking to reduce their oil intake. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
328 kcal
Protein
14 g
Carbs
58 g
Fat
6 g
Fiber
12 g
Ingredients
Chickpeas(dried)
0.5 small cup (50g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
0.5 small cup (50g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Cumin seeds
0.25 tsp (1.25g)
Cumin Powder
0.5 tsp (1g)
Coriander Powder
0.25 tsp (1g)
Red chilli Powder
0.5 tsp (2.5g)
Common Salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Whole Wheat Flour
1 small cup (100g)
Baking Soda
0.25 tsp (1.25g)
Ghee
1 tsp (5g)
Low fat Yogurt
0.5 small cup (50g)
Plain Water
1 small glass (200g)
Instructions
Preparation
Rinse the dried chickpeas thoroughly in a strainer or colander under running water.
Transfer the chickpeas to a large bowl and add enough water. Soak overnight for about 8-12 hours.
Drain the soaked chickpeas and rinse them again under running water.
Transfer the chickpeas to a pressure cooker and add enough water to cover them.
Close the lid of the pressure cooker and cook on high heat until you hear 2-3 whistles. Then reduce the heat to low and cook for another 10-15 minutes
Cooking Steps
For the Chole:
Heat a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, cumin powder, garam masala, red chili powder, and salt. Stir well.
Add boiled chickpeas and water mix well, ensuring the chickpeas are coated in the masala.
Cover the pan with a lid and let it cook for 5-7 minutes over medium heat until the chickpeas are cooked and the gravy thickens.
Garnish with fresh coriander leaves and serve hot with kulcha.
For the Kulcha:
In a mixing bowl, combine the whole wheat flour, salt, and baking powder.
Add plain yogurt and mix well.
Slowly add warm water and knead the dough until it becomes smooth and pliable.
Divide the dough into equal portions and roll each portion
Cook the kulcha on pan or in tandoori until both side turns golden