How to make Kale Chane with Rajgira Poori -

Ideal meal during the vrat days.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Black Bengal gram (kala chana) (काले चने), Amaranth (अमारंथ)

Cuisine : Punjabi

Course : Snacks and Starters

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Kale Chane with Rajgira Poori

Kale Chane with Rajgira Poori 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 : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kale Chane with Rajgira Poori Recipe

  • Black Bengal gram (kala chana) soaked overnight, drained and boiled in fresh wate 1 1/2 cups

  • Amaranth (rajgira) flour 1 cup

  • Oil 1 tbsp +1 tsp + for deep-frying

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 1 tablespoon

  • Coriander powder 1 tablespoon

  • Black salt to taste

  • Red chilli powder 1/2 teaspoon

  • Black gram stock 1/4 cup

  • Potato boiled and peeled 1/2 medium

  • Salt to taste


Step 1

Heat 1 tbsp oil in a non-stick pan, add cumin seeds and once the seeds change colour, add ginger and sauté for ½ a minute. Add coriander powder and mix well.

Step 2

Heat sufficient oil in a kadai.

Step 3

Add black gram, black salt, red chilli powder and black Bengal gram stock to the pan and mix well. Cook till the black gram is done.

Step 4

Put amaranth flour into a bowl, grate potato into it. Add salt and mix well. Add ½ cup water and knead into a soft dough. Add 1 tsp oil and knead again.

Step 5

Divide the dough into equal portions, shape them into balls and roll out into small pooris.

Step 6

Deep-fry pooris in hot oil till brown and crisp on both the sides. Drain on absorbent paper.

Step 7

Transfer the chane into a serving bowl, place it on one side of the serving plate, place fried pooris on the other side and serve immediately.

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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.