Kabuli Chana (Bombay Style)

Absolutely mouth-watering. Goes great with roti, puri, or paratha and even rice!

Kabuli Chana (Bombay Style)
Preparation time
Cooking time


For 4 Person(s)


  • 3 cup(s) boiled kabuli chana (garbanzo beans)
  • 2 tablespoon(s) cooking oil
  • 2 teaspoon(s) coriander powder (dhania)
  • 0.5 teaspoon(s) turmeric (haldi) powder
  • 0.5 teaspoon(s) sugar
  • 2 tablespoon(s) besan (Gram flour) mixed with a little water to make a paste
  • 2 Whole green chilies, finely chopped
  • 2 inch crushed ginger
  • 2 Whole firm tomatoes, finely chopped
  • 2 tablespoon(s) finely chopped fresh cilantro leaves
  • 1 tablespoon(s) lemon juice
  • 1 teaspoon(s) salt, or as desired

Kabuli Chana (Bombay Style) Directions

  1. Heat oil in a pan; mix all the spices with the gram flour paste.
  2. Fry in oil until water evaporates and the oil leaves the pan.
  3. Add chana to the the spice mixture, add ginger and chopped tomatoes.
  4. Toss the ingredients well. Simmer gently for about 5 to 7 mins.
  5. Add 1/2 cup of water to it.
  6. Add cilantro leaves and chopped chilies.
  7. Add a touch of lemon juice before serving.