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

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

Time:
Prep Time in Hours and Mins:24H45M

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