Sikandpuri Chana Chana


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences. So here is the recipe:

Khau Swe


  • Bengal gram (chana) soaked for 8 hours 2 cups
  • Potatoes boiled, peeled and cut into cubes 2 medium
  • Oil 1 tablespoon
  • Turmeric powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Red chilli powder 1½ teaspoons
  • Salt to taste
  • Jaggery (gur) grated 1 tablespoon
  • Tamarind pulp 1½ tablespoons
  • White bread slices toasted 4
  • Sev 1 cup
  • Fresh coriander leaves chopped ½ cup
  • Fresh mint leaves chopped 12-15


  1. Put red gram in a pressure cooker, add 1 cup water and cook under pressure till 1 whistle is given out. Reduce heat and cook for 10 minutes or until the chane are soft. Drain and cool down to room temperature. Grind ½ cup boiled gram into a fine paste with a little of the gram stock.
  2. Heat oil in a non-stick pan. Add turmeric powder and boiled gram with some stock. Stir and bring to a boil.
  3. Add coriander powder, cumin powder, garam masala powder and red chilli powder. Mix well and cook on low heat for 2 minutes.
  4. Add salt and gram paste and mix well. Cook on low heat for 5 minutes.
  5. Add jaggery and tamarind pulp and mix well. Cook for 2 minutes.
  6. Lightly crush potatoes and add, mix well and simmer for 2 minutes.
  7. Top the toasted bread slices with the cooked mixture. Garnish with sev, coriander leaves and mint leaves and serve immediately.

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