How to make Sindhi Chana -

Chanas can be cooked in so many different ways – and this is the way the Sindhis make them.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Oil (ऑइल)

Cuisine : Sindhi

Course : Main Course Vegetarian

For more recipes related to Sindhi Chana checkout Kale Chholay, Jain Punjabi Chole, Chana Pindi, Chole Chana Dal . You can also find more Main Course Vegetarian recipes like Hare Chane Aur Paneer Ki Sabzi Vegetable Peanut Curry Potato Peas Masala Gobhi Kasoori

Sindhi Chana

Sindhi Chana Recipe Card


Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

Prep Time : 8-10 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sindhi Chana Recipe

  • Chickpeas (kabuli chana) soaked overnight 2 cups

  • Oil 3-4 tablespoons

  • Black peppercorns 6-8

  • Cloves 4-5

  • Cumin seeds 1 teaspoon

  • Bay leaves 2

  • Black cardamoms 2

  • Ginger chopped 1/2 inch

  • Garlic cloves chopped 6-8

  • Onions sliced 2 medium

  • Garam masala powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Dried mango powder 1/2 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Tomato puree fresh 1/4 cup

  • Salt to taste

  • Crushed black peppercorns a pinch

  • Fresh coriander sprigs for garnis a few


Step 1

Heat oil in a non-stick pan, add black peppercorns, cloves, cumin seeds, bay leaves and black cardamoms and sauté for a few seconds.

Step 2

Add ginger and garlic and sauté till the raw flavour disappears.

Step 3

Add onions and sauté till translucent. Add garam masalapowder, turmeric powder, dried mango powder, black pepper powder and coriander powder and mix well. Sprinkle a little water and mix well.

Step 4

Add tomato puree and cook for two to three minutes.Drain and add chickpeas and mix well.

Step 5

Cover and cook for eight to ten minutes. Add salt and mix well.

Step 6

Transfer into a serving dish, sprinkle crushed peppercorns and serve hot garnished with coriander sprigs.

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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.