Khatta channa a punjabi indian speciality chickpeas dish (recipe)
| Khatta channa a punjabi indian speciality chickpeas dish (recipe) | |
|---|---|
| Name | Khatta channa ( a punjabi indian speciality chickpeas dish) |
| Ingredients | Canola 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 friendliness | Keto friendly |
| Calories | 70.3 |
| Fat | 7.2 |
| Protein | 0.5 |
| Carbohydrate | 1.4 |
| Fiber | 0.4 |
| Net carbohydrates | 1 |
| Sugar | 0.2 |
| Saturated fat | 0.6 |
| Cholesterol (mg) | 0 |
| Sodium | 11.3 |
| Servings | 4 |
| Reviewaggregate | |
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
- Soak the black channa overnight in a large bowl with lots of water.
- The water level should be atleast 3 inches above the level of the black channa{chickpeas}.
- The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.
- Now, put the washed channa in a large pot.
- Add water{should be 2-3 inches over the level of the chickpeas}.
- Boil the chickpeas on high heat.
- Heat oil in a pot.
- Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.
- Mix well and stir-fry for a few seconds.
- Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.
- Squeeze the tamarind ball really hard to let its juices flow into the water.
- Pass this through a strainer and into a bowl.
- Your tamarind water is ready.
- In a bowl, dissolve the gramflour in 3 tbsps.
- of water.
- Mix this really well ensuring that no lumps remain.
- Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.
- Stir well and bring to a boil.
- Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.
- Boil for 10-15 minutes on medium flame.
- Remove from flame.
- Serve hot over a bowl of white long-grain Basmati rice.
- Enjoy!.
Food tags
Beans, Asian, Indian, Potluck, Savory, Stove Top, Stir Fry
Khatta channa a punjabi indian speciality chickpeas dish (recipe) details
Time:
Prep Time in Hours and Mins:24H45M
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Contributors: Prab R. Tumpati, MD
