Chana Kulcha:

Chana Kulcha

Chana Kulcha


For Chana (Chickpeas):
1 cup dried chickpeas (soaked overnight)
1 large onion (finely chopped)
2 medium tomatoes (finely chopped)
2-3 green chilies (finely chopped)
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon vegetable oil
Salt to taste
Water for cooking

For Kulcha (Bread):
2 cups all-purpose flour (maida)
1/2 cup yogurt (whisked)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 tablespoon vegetable oil
Salt to taste
Water for kneading
Butter or ghee for brushing


Step 1: Prepare the Chana (Chickpeas) Rinse the soaked chickpeas and transfer them to a pressure cooker. Add enough water to cover the chickpeas and a pinch of salt. Pressure cook for about 4-5 whistles or until the chickpeas are tender.
In a separate pan, heat vegetable oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and green chilies to the pan and sauté until the onions turn golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
Now, add all the spice powders - garam masala, turmeric powder, red chili powder, ground coriander, ground cumin, and salt. Mix well and cook the spices for a couple of minutes.
Pour in the cooked chickpeas along with the water from the pressure cooker. Adjust the consistency by adding more water if needed.
Simmer the chana on low heat for about 10-15 minutes, allowing the flavors to meld together. Mash some of the chickpeas to thicken the gravy.
Step 2: Prepare the Kulcha (Bread) In a mixing bowl, combine all-purpose flour, baking powder, baking soda, sugar, salt, and vegetable oil. Mix well.
Gradually add the whisked yogurt and knead the mixture into a soft and smooth dough. Add water as needed to achieve the right consistency.
Cover the dough with a damp cloth and let it rest for about 2 hours.
After resting, divide the dough into small equal-sized balls. Roll out each ball into an oval or round shape, approximately 1/4 inch thick.
Heat a tawa or a flat pan over medium heat. Place the rolled kulcha on the hot tawa and cook on both sides until it puffs up and gets brown spots.
Brush the cooked kulcha with butter or ghee for added flavor.

Step 3: Serve and Enjoy Serve the hot and spicy Chana along with the freshly prepared kulcha.
Garnish the Chana with chopped onions, coriander leaves, and a squeeze of lemon juice for an extra burst of freshness.
Enjoy the delightful combination of Chana Kulcha for a wholesome and satisfying meal.

Tips: You can add amchur (dry mango powder) for a tangy twist to the chana gravy. For a richer taste, you can add a dollop of fresh cream to the chana while serving. If you prefer a spicier version, you can increase the amount of green chilies or red chili powder.


Scroll to Top

foodie zaika


A little sweetness goes a long way.

Seraphinite AcceleratorBannerText_Seraphinite Accelerator
Turns on site high speed to be attractive for people and search engines.