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Jaisalmer Chana

I met someone from Rajasthan a few months ago at a party and he told me about this Jaisalmer Chana. I immediately went home that night and googled to find a recipe for it.
Servings: 6
Calories: 290kcal

Ingredients

  • 1 1/2 cups black chickpeas kala chana soaked overnight
  • 1 1/2 cups yogurt
  • 4 teaspoons chickpea flour besan
  • 1 teaspoon ground turmeric
  • salt to taste
  • 1/2 teaspoon red chile powder cayenne pepper
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 3 chiles chopped
  • 3 tablespoons ghee
  • a pinch asoefetida
  • 1 teaspoon cumin seed
  • 2 tablespoons cilantro leaves finely chopped

Instructions

  • Cook chickpeas in 4 cups water until peas are tender.
  • Drain, but reserve the cooking liquid.
  • Coarsely mash the cooked peas.
  • In a bowl, combine yogurt, besan, turmeric, red chile, coriander, salt and garam masala. Mix well.
  • Add chiles and 1 cup of the reserved liquid. Stir to combine.
  • In a pot, heat ghee.
  • Add asoefetida, chiles and cumin seed. When they start to crackle, add yogurt mixture. Stir to combine.
  • Add mashed chana and stir to combine. Bring to a boil.
  • Reduce to a simmer and cook for 5 minutes.
  • Add cilantro and adjust salt, if necessary.
  • Serve with puri or paratha.

Nutrition

Calories: 290kcal | Carbohydrates: 34g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 50mg | Potassium: 578mg | Fiber: 3g | Sugar: 4g | Vitamin A: 497IU | Vitamin C: 34mg | Calcium: 176mg | Iron: 3mg
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