Besan wale kale chana ( Black Chickpea)

This is Rajasthan’s dish. Traditionally this recipe is prepared with curd but in few cities of Rajasthan they prepare it only with besan (gram flour). Being a traditional dish this is usually prepared during Dussehra in Rajasthan. I have prepared the same but made small changes according to my taste bud 😀I like tinch of sourness in this recipe. ya, you read it right 😉 So I have added sour curd in this recipe. I sometimes replace curd with amachoor powder (mango powder) also for that sour taste. You can choose either one if you too like sour taste and if you are not sure whether you would like it or not then first prepare without curd then taste it, if you feel you need sour taste then add mango powder or lemon juice ya instant one because if you add curd after cooking it will form lump so above two will work in that case. So kalae chana with besan has only besan, strong flavour of garam masala and hing that’s it and few more ingredients to just spice up. This is most often taken with rice.


Small bowl of Kale chana (soaked overnight and boiled) ( Black Chickpea)

3 Tbsp Besan ( Gram Flour )

1 Tsp Garam masala (must)

1/4 Tsp Hing (must)

5 Tbsp Oil

1/4 tsp Turmeric powder

2 Tbsp Chili powder

1 1/2 Tbsp Dhaniya powder ( Coriander Powder )

Water( or black chickpea boiled water)

3-4 Tbsp Curd (optional)

Salt as per taste


Mix left over boiled chickpea water( you can use normal one also), besan, garam masala, salt and form batter ( just like how lassi’s consistency.) In a pan heat oil, add hing once it gets heated.

Then add boiled kale chana to oil followed by red chili, turmeric powder, dhaniya powder and stir it add few table spoons of water. Let it boil until you see oil separated . Take out oil floating in a separate bowl ( only floating oil this will be used for garnishing). Now add besan batter and keep stiring till thick paste is formed .You could see White spots in besan that mean its cooked you can add water according to your consistency . It will take at least 10-15 minutes to get cooked. Garnish with separated oil, serve with hot rice, papad or kichiya.


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