Chana Jor Garam

Name: Chana Jor Garam
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup kala chana (soaked overnight); 3 cup water (for pressure cooking); 0.25 tsp salt; 1 pinch red chili powder; 0.5 tsp cumin powder; 0.5 tsp chaat masala; 2 cup oil for frying (for deep frying drained flattened chickpeas); 1 pcs onion (small, finely chopped); 1 pcs tomato (small, deseeded and finely chopped); 1 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice (fresh)

RATING

4.4/5(98)

TASTE SCORE

8/10

A crunchy North Indian street-style snack made from black chickpeas that are soaked, cooked, flattened, and crisped up with bright spices, onion, tomato, and lemon juice just before serving.

PREP

25m

COOK

35m

SERVES

1 KATORI

284 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Drain and dry the soaked chickpeas.
Drain the soaked kala chana well and set it aside while you measure the remaining ingredients.
TIPWell-drained chickpeas flatten better and fry more crisp.
pressure cook · ~20 min
Cook the chickpeas until just tender.
Add kala chana and water to a pressure cooker. Cook for 4-5 whistles, until the chickpeas are tender enough to press but not mushy. Drain completely and let them cool.
TIPDo not overcook them or they will break apart when flattened.
prep · ~15 min
Flatten the chickpeas.
1.Spread the cooked chickpeas on a clean cloth or tray to remove surface moisture.
2.Place a few chickpeas at a time on a board.
3.Press each one gently with the base of a bowl or a rolling pin to flatten it without tearing too much.
4.Keep the flattened chickpeas on a plate in a single layer.
TIPA gentle press gives thin, crisp pieces instead of paste.
fry · ~15 min
Fry the flattened chickpeas until crisp.
1.Heat oil for frying in a deep pan over medium heat.
2.Slide in a small batch of flattened chickpeas.
3.Fry until crisp and lightly deepened in color, about 2-3 minutes per batch.
4.Remove with a slotted spoon and drain well.
TIPFry in small batches so the chickpeas stay separate and crunchy.
mix · ~2 min
Season the crisp chickpeas.
Place the fried chickpeas in a wide bowl. Add salt, red chili powder, cumin powder, and chaat masala, then toss well while still warm.
assemble · ~2 min
Add the fresh street-style toppings.
1.Add onion, tomato, green chili, and coriander leaves to the seasoned chickpeas.
2.Drizzle in lemon juice.
3.Toss quickly so everything is lightly coated but still crunchy.
TIPMix the fresh toppings only just before serving to keep the snack crisp.
serve
Serve the chana jor garam right away.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the kala chana only until pressable; overcooked chickpeas turn pasty and will not flatten cleanly.
2
After pressure cooking, spread the chickpeas on a cloth to dry well so they splutter less and crisp faster in oil.
3
Flatten each chickpea gently rather than smashing hard; thin intact pieces fry up crunchier than broken bits.
4
Fry in small batches over medium heat so the flattened chana stays separate and colors evenly without burning.
5
Toss the fried chickpeas with salt and spices while still warm so the seasoning clings better.
6
Add onion, tomato, lemon juice, and coriander only at the last minute or the snack will lose its signature crunch.
7
If making ahead, keep the fried seasoned chana airtight and mix in the fresh toppings just before serving.