Chana Pher Badal Recipe

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Chana Pher Badal
  • Chef: Nimish Bhatia
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Chickpeas done in various ways - morels stuffed with smoked yoghurt, chickpeas in blackened spices and a tangy chaat.

Ingredients of Chana Pher Badal

  • 4 large size morels (gucchi)
  • 1/2 cup hung yogurt
  • 3/4 cup chick pea (chana), boiled
  • 2 Tbsp chaat masala
  • 1 Tbsp Himalayan rock salt (kala namak)
  • 1 Tbsp dry anardana
  • 1 Tbsp degi mirch powder
  • 1 Tbsp dry ginger powder
  • 2 Tbsp coriander powder
  • 5 Tbsp cumin powder
  • 1 Tbsp garam masala powder
  • 6-8 green chillies, chopped
  • Salt to taste
  • 100 g onions, chopped
  • 3 Tbsp ginger, chopped
  • 4 Tbsp coriander, chopped
  • 3 Tbsp mint, chopped
  • 1/2 cup ghee
  • 1 Tbsp cloves
  • 1 Tbsp cumin seeds
  • 1 Tbsp kasoori methi
  • 1 Tbsp black pepper powder
  • 1 Tbsp coriander powder
  • 1 1/2 Tbsp coriander seeds
  • 100 g potato, boiled
  • 2 lemons
  • 6-8 semolina golgappas
  • 3 Tbsp fresh chives (for garnish)
  • For chutney:
  • 1/2 cup tamarind
  • 1/4 cup jaggery
  • 3 Tbsp fennel seeds (saunf)
  • Salt to taste

How to Make Chana Pher Badal

  • 1.Soak the gucchi in the water. After it is done, wash it several times in running water so all the dust is washed out.
  • 2.Take some hung yogurt in a bowl and place a smaller bowl with burnt charcoal within, with a drop of ghee and close it for a couple of minutes.
  • 3.Mix this with 1/2 cup boiled chickpeas till it is made as a smooth paste. Add the dry spices, 3-4 green chillies and season with the salt. Stuff this mixture in the gucchi and keep aside.
  • 4.Take some of the boiled chickpeas and add to it some onions, green chilli, ginger, fresh
  • 5.coriander, mint, dry spices, anardana power and ghee and make it in the form of a cake. Keep this aside.
  • 6.Prepare a Kala Masala (blackened spice mix) with cloves, cumin seeds, kasoori methi, black
  • 7.pepper powder and coriander powder, which is first broiled and then powdered. Use this spice
  • 8.mix to crust the chana cakes just before cooking.
  • 9.Take another bowl and add some chickpeas, onions, ginger, green chillies, anardana, 3 tbsp
  • 10.cumin powder, coriander seeds, rock salt and boiled potatoes. Mix it well and squeeze a
  • 11.lemon and fill in the gol gappa shell.
  • 12.Now on the griddle heat the chana cakes and the gucchi till it gets crisp and done.
  • 13.Garnish with fresh chives.
  • For the Chutney:
  • 1.Boil the tamarind along with jaggery, fennel and salt. Post boil, sieve the same.