Wednesday, 7 May 2014

Chana Chor Garam / A popular street food

Chana chor is a popular dry snack / chaat made out of black chickpeas / Kala chana. Traditionally, boiled chana are pressed flat, sun dried and then deep fried until they are crispy and crunchy. Then they are tossed with chopped onion, tomatoes, green chillies and chat masala.

I asked my husband to soak chana for chole masala. Instead of soaking white chickpeas , he soaked tons of brown chickpeas / black chana. I was not sure if Punjabi chole masala will taste good with brown chana. So I cooked chole masala with 1 cup of boiled chana and I had about 1 and 1/2 cups leftover chana. I have seen this chana chor garam recipe on FoodFood Tv channel , but I don't remember the recipe. I quickly searched internet for the recipe and found one on ''

Serving : 2


  • 1 Cup Boiled Brown Chickpeas / Kala Chana
  • 1 Small sized Onion Chopped finely
  • 1 Small tomato - deseed and chop finely
  • 1 Green Chilli Chopped finely
  • 1 Tablespoon chopped cilantro leaves
  • 1/2 Teaspoon Chat masala
  • a pinch of Garam Masala
  • 1/4 Teaspoon Black Salt / Kala Namak
  • red chilli powder if you like it spicy
  • salt to taste




1. Soak brown chickpeas over night. Pressure cook it along with 1/4 teaspoon salt and a pinch of turmeric powder for 4 whistles on medium flame


2. Drain the water from boiled chana

3. In a chopping board, add 10 or 15 chana and using a rolling pin press them gently to flat. Roll all the chana in the batches of 10 and set it aside


4. Preheat the oven to 180 C

5. Add the rolled flat chana to the cookie sheet and roast at 180 C for 20 minutes. Toss them once in 5 minutes to make sure they get roasted evenly on all sides


6. Add the roasted chickpeas in a mixing bowl and add chopped onions , tomatoes, green chilli, cilantro leaves, chat masala, garam masala, black salt and toss gently and mix evenly


7. Drizzle juice of 1/2 lemon over the chat if you like. Serve it in newspaper cone just like how they serve street food


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