Khatta channa a punjabi indian speciality chickpeas dish (recipe)

From WikiMD's Wellness Encyclopedia

Khatta channa a punjabi indian speciality chickpeas dish (recipe)
NameKhatta channa ( a punjabi indian speciality chickpeas dish)
IngredientsCanola oil Asafoetida powder Ground fenugreek Coriander powder Turmeric powder Red chili powder Salt Gram flour Tamarind juice Water Mango powder
Cooktime (in hours)0.75
Totaltime (in hours)0.75
Keto friendlinessKeto friendly
Calories70.3
Fat7.2
Protein0.5
Carbohydrate1.4
Fiber0.4
Net carbohydrates1
Sugar0.2
Saturated fat0.6
Cholesterol (mg)0
Sodium11.3
Servings4
Reviewaggregate


Dr.Prab.jpg

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Khatta channa a punjabi indian speciality chickpeas dish (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

Recipe instructions

  1. Soak the black channa overnight in a large bowl with lots of water.
  2. The water level should be atleast 3 inches above the level of the black channa{chickpeas}.
  3. The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.
  4. Now, put the washed channa in a large pot.
  5. Add water{should be 2-3 inches over the level of the chickpeas}.
  6. Boil the chickpeas on high heat.
  7. Heat oil in a pot.
  8. Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.
  9. Mix well and stir-fry for a few seconds.
  10. Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.
  11. Squeeze the tamarind ball really hard to let its juices flow into the water.
  12. Pass this through a strainer and into a bowl.
  13. Your tamarind water is ready.
  14. In a bowl, dissolve the gramflour in 3 tbsps.
  15. of water.
  16. Mix this really well ensuring that no lumps remain.
  17. Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.
  18. Stir well and bring to a boil.
  19. Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.
  20. Boil for 10-15 minutes on medium flame.
  21. Remove from flame.
  22. Serve hot over a bowl of white long-grain Basmati rice.
  23. Enjoy!.

    Food tags
    Beans, Asian, Indian, Potluck, Savory, Stove Top, Stir Fry


Khatta channa a punjabi indian speciality chickpeas dish (recipe) details

Keto meter eight.png



Time:
Prep Time in Hours and Mins:24H45M

Similar recipes






Resources
YouTube videos
Reddit
The world's largest collection of keto-friendly and low-carb foods.
Ketogenic foods Ketogenic diet - W8MD's liquid diet plan - keto friendly foods - Keto foods list - High protein foods
Low-carb Low carb foods - Breads and cereals - Fruits & vegetables - Dairy - Eggs and meats - Baked foods - Low carb fast foods
A-Z keto Keto friendly recipes (over 20k)
Vegan Vegan recipes - Branded foods
By restaurant Keto friendly restaurant foods - McDonalds - Starbucks - Chick Fil A - Taco Bell - Wendys - Dunkin Donuts - Burger King
By meal Breakfast - lunch - snacks - desserts - dinners - sea food - salads - soups - exotic - bone broth - Keto soups
By ingredients Keto ingredients - Eggs - Chicken - Beef - Pork - Rice - Bacon - Bread - Dairy - Fruit - Pasta - Seafood - Mushroom - Vegetable - More...
By Category
Cuisine
keto foods

Cuisines

list

By time

"

WikiMD
Navigation: Wellness - Encyclopedia - Health topics - Disease Index‏‎ - Drugs - World Directory - Gray's Anatomy - Keto diet - Recipes

Search WikiMD

Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD

WikiMD's Wellness Encyclopedia

Let Food Be Thy Medicine
Medicine Thy Food - Hippocrates

WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.

Contributors: Prab R. Tumpati, MD