How to make Nimboo Mirch Wale Chane -

An excellent starter – marinated boiled chickpeas batter fried and sautéed with a spicy mixture

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chickpeas (kabuli chane), Lemon (नींबू)

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Nimboo Mirch Wale Chane checkout Dhaniya Chole Masala - Cook Smart, Chole Bhature - SK Khazana, Palak Chole . You can also find more Main Course Vegetarian recipes like Chorchori Dahi Tadka Vegetable Balls in Tomato Sauce Aloo aur Gobhi ka Bharta

Nimboo Mirch Wale Chane

Nimboo Mirch Wale Chane Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Nimboo Mirch Wale Chane Recipe

  • Chickpeas (kabuli chane) , soaked overnight and boiled 2 cups

  • Lemon 1

  • Red chilli powder 2 1/2 teaspoons

  • Salt to taste

  • Chaat masala 2 1/2 teaspoons

  • Punjabi chole masala 3 tablespoons

  • Oil 2 tablespo to deep fry

  • Refined flour (maida) 1 1/2 cups

  • Cornflour 1 cup

  • Baking soda 1 pinch

  • Garlic , finely chopped 2 tablespoons

  • Green chillies , finely chopped 2

  • Ginger , cut into thin strips 1 inch

  • Black peppercorns , crushed 1 teaspoon

  • Fresh coriander leaves 1/4 bunch

  • Green capsicum , thinly sliced to garnish

  • Red capsicum , thinly sliced to garnish


Step 1

Take chickpeas in a bowl. Add 1½ tsps red chilli powder, salt, 1 tsp chaat masala and 2 tbsps Punjabi chole masala and mix well.

Step 2

Heat sufficient oil in a kadai.

Step 3

Take refined flour, cornflour, baking soda, salt and 1 tbsp oil in another bowl. Add little water and mix well to make a thick batter.

Step 4

Take 1 cup water in another bowl.

Step 5

Add marinated chickpeas to the batter and mix well.

Step 6

Dampen your fingers with water and pick each chickpea along with batter and slide into the hot oil. Separate the chickpeas with a spoon and deep fry till they are half done and float on top. Drain on absorbent paper.

Step 7

Reheat the oil in kadai to high temperature.

Step 8

Meanwhile heat 1 tbsp oil in a non-stick pan, add garlic and sauté till lightly brown. Add green chillies, ginger strips and sauté till the mixture turns a light brown.

Step 9

Add the half fried chickpeas back in kadai, and deep fry till golden and crisp. Drain on absorbent paper.

Step 10

Add chickpeas to the pan. Add remaining red chilli powder, remaining Punjabi chole masala, remaining chaat masala, crushed black peppercorns and lemon juice. Chop coriander leaves and add, mix well and cook on medium heat for 1-2 minutes.

Step 11

Transfer into a serving bowl. Garnish with green and red capsicum slices and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.