Channa/Chone/Black Chickpeas isn’t a favourite of mine in comparison with chickpeas or garbanzo beans which I absolutely love. But this dish, the way it was prepared was an absolute winner. (A long lost recipe from my paternal side of Aldonna in Goa). This dish which I had eaten was nearly 35+ years ago. So I had attended a family wedding in Aldonna, Goa. Nearly lunch time and being a kid at that time was very busy playing. Lunch wasn’t ready yet. Well feeling very hungry I ran to eat the soft Number 8 bread. Suddenly I was offered this dish. The colour was dark black. Not very appetizing. I somewhat hesitantly ate a teaspoonfull of it. It was yummy to say the least.

I haven’t seen it or eaten anything like it before. So from memory based on the taste of it I prepared this dish.

So let’s jump to the recipe:

  1. 2 cups black chickpeas cleaned, washed and soaked overnight
  2. 1 full coconut grated
  3. 1 tsp ginger garlic paste
  4. 1 onion finely chopped
  5. 3 tbs. Samaracho Pitto (click the link for the recipe)
  6. 3 tbs. Thick tamarind juice
  7. 65 gms. Coconut palm jaggery grated
  8. 1/2 tsp. Tumeric powder
  9. Oil 3-4 tbsps (I have used coconut oil)
  10. Salt to taste
  11. Water 5 cups to boil the channas

Method: In a cooker add the drained black chickpeas and the water along with tumeric powder. Let the cooker give off 4 whistles. Remove from the gas and let it cool. In a non-stick pan dry roast the coconut till golden brown. Remove and keep aside to cool. In a non-stick vessel add coconut oil and saute the onion till golden brown. Now add the Channa, samarcho Pitto and salt. Stir well and add tamarind pulp along with stock. Stir in the coconut and mix well. Let it cook for sometime till oil floats. Last add the grated jaggery and stir. Cook for about 5 minutes. Switch off the gas and enjoy with hot chappatis.

Recipe for Samarcho Pitto click herebelow:

Samaracho Pitto


4 thoughts on “Channa Bhaji

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