How to make Peshawari Chana Recipe - An ecstacy of delicious spicy kabuli chanas

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas, tea Leaves ( चाय की पत्ती )

Cuisine : Indian

Course : Dals & kadhis

Peshawari Chana

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Dals & kadhis recipes like Peshawari Chana, Sprouted Hara Chana Amti, Puliseri, Sprouted Hara Chana Amti. Or try out these recipes from Indian Cuisine like Onion Raita, Atta Besan Laddoo, Mint Chutney, Paneer Capsicum.

Peshawari Chana Recipe Card

Peshawari Chana

Prep Time : 7-8 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Peshawari Chana

  • Chickpeas 1 cup

  • tea Leaves 2 tablespoons

  • Oil 2 tablespoons

  • Bay leaf 1

  • Onions finely chopped 2 large

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Green chillies slit 2

  • Tomato finely chopped 1 large

  • Red chilli powder 1 tablespoon

  • Coriander powder 2 tablespoons

  • Turmeric powder 1 teaspoon

  • Chana masala 1 tablespoon

  • Cumin powder 1 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon


Step 1

Soak chickpeas overnight in three cups of water. Drain, add three cups of fresh water. Tie tea leaves in a piece of cloth and put it in the water and then boil till the chickpeas are cooked and soft and dark in colour.

Step 2

Strain and keep aside. Heat oil, add bay leaf and chopped onions and sauté until golden brown in colour. Add ginger paste, garlic paste and slit green chillies, stir for some time and then add chopped tomato, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder and sauté till oil surfaces.

Step 3

Add boiled chickpeas, salt and approximately one cup of water and cook till the chickpeas get coated with the thick masala. Sprinkle garam masala powder, mix well and serve hot.

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