In this pandemic period, we have been doing a lot of reminiscing about times when travelling was easier. Sitting at home, we try to bring in pieces of our travels into our daily life. It is sort of a feel good thing, I suppose. Two years back, we went on a vacation to Rajasthan. It was a wonderful, wonderful trip. Rajasthan really is so beautiful, and it’s stately architecture so awe-worthy. But of course, we aren’t here to rave about the art and architecture of the place, we are here for the food. Needless to say, the food there was incredible as well. We were at a small restaurant in Jaisalmer, which served something called “Jaisalmeri Channa”. Naturally, we thought this was something like Channa Masala, and didn’t go for it. But the person serving us told that Jaisalmeri Channa is more like a kadi, we were intrigued so we ordered it.

It was indeed very similar to kadi, and it had a very mellow taste to it. It was not bursting with spices or oil, it tasted very comforting. We had it with Chapathi, and with plain rice. And we could eat a lot of it in one go. Now cut to two years later, in the year (years) of Covid, when we were being all nostalgic, I got reminded of this dish. I found the recipe for a version of it on Chef Sanjeev Kapoor’s channel, and immediately set to making this the very next day. Apart from the really long soaking time for the chickpeas, its very quick, and also very simple. This recipe does not use onion or garlic, making it a perfect side dish for fasting days. Serve it hot with rice or chapathi.


Prep Time5 mins
Active Time30 mins
soaking time8 hrs
Total Time8 hrs 35 mins
Course: Side Dish
Keyword: How to make Jaisalmeri chana, No garlic no onion chick peas recipe
Yield: 5 PERSONS


  • 1 Cup Black Chickpeas
  • 1 1/2 Cup Curd
  • 4 Tsp Gram Flour Besan in Hindi, Kadala maavu in Tamil
  • 3 No Green Chilli
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Red Chilli Powder
  • 2 Tsp Coriander Powder
  • 1/4 Tsp Turmeric powder
  • Salt as per taste
  • 2 Tbsp Oil
  • 1 Tbsp Ghee
  • 1 Tsp Jeera
  • 1/4 Tsp Asafoetida Hing in Hindi
  • Coriander leaves For garnishing


  • Soak chick peas overnight or for 8 hours. Cook it in a pressure cooker for 4 to 5 whistles. Drain the water and keep the water aside.
  • Gently mash the chick peas so that some of the chick peas get broken. Not all the chick peas to be mashed.
  • Take curd in a bowl.
  • Add gram flour, green chilli, red chilli powder,turmeric powder, coriander powder , garam masala and salt.
  • Mix it thoroughly and keep it aside.
  • Heat oil in a kadai. Add ghee.
  • Add cumin seeds and asafoetida and let it splutter.
  • add the curd besan mix.
  • Add the drained chick peas water.
  • When it starts boiling, add the chick peas and allow it to boil in low flame till the raw smell of the gram flour goes off or boil it for 8 to 10 minutes. Keep stirring in between. Check the consistency. Add water or drained chick peas water if necessary.
  • Add the chopped coriander and switch off the stove. Your Jaisalmeri chana is ready to be served.

More Recipes

For more travel related recipes, or recipes with a geographical link to them, check out our Agra Parantha, Kumbakonam Kadappa, Persian Rice.

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