Sukhe Channe (Dry Black Chickpeas): A Flavorful Indian Snack
10 hours 40 minutes
827 reads
About Sukhe Channe (Dry Black Chickpeas): A Flavorful Indian Snack
Sukhe Channe, or Dry Black Chickpeas, is a beloved Indian snack, perfect as a standalone dish or a delightful accompaniment to puri and halwa for a hearty breakfast or brunch. This recipe showcases the earthy flavor of kala chana (black chickpeas) enhanced by aromatic spices like cumin, asafoetida, and turmeric, creating a zesty and satisfying culinary experience.Beyond its delicious taste, Sukhe Channe offers a nutritional boost, packed with protein. It's a particularly wholesome and appealing option for growing children, making it a versatile addition to any mealtime.This easy-to-follow recipe provides a simple yet flavorful way to enjoy the goodness of black chickpeas. Prepare to be captivated by its unique blend of spices and textures!
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Recipe Time & More
Prep10 hours
Cook40 minutes
Total10 hours 40 minutes
Ingredients
Black Chickpeas
- 2 cup Chickpeas kala chana, black, soaked in water for 6-8 hours
Spices & Aromatics
- 1 tsp Cumin Seeds jeera
- 1/4 tsp Asafoetida hing
- 1/2 tsp Turmeric Powder haldi
- 1-1.5 tsp Chili Powder
- 1 tsp Mango Powder amchur, dry
Instructions
Prepare the Black Chickpeas
- Soak 2 cups of black chickpeas in water for 6-8 hours. Pressure cook the soaked chickpeas with 5 cups of water and 1 teaspoon of salt for 25-30 minutes on low heat, or until tender.
Sauté the Spices
- Heat 1 tablespoon of oil in a pan. Add 1 teaspoon of cumin seeds and 1/4 teaspoon of asafoetida; sauté for about 30 seconds until fragrant. Stir in 1/2 teaspoon of turmeric powder, 1-1.5 teaspoons of chili powder (adjust to taste), and the chopped green chilies. Sauté for another minute until fragrant.
Combine and Simmer
- Add the cooked and drained black chickpeas to the pan. Stir well to coat the chickpeas with the spice mixture. Cook for 5-6 minutes, stirring occasionally, until the flavors meld together.
Finish and Serve
- Stir in 1 teaspoon of dry mango powder and 2 tablespoons of chopped coriander leaves. Season with salt to taste. Serve hot, optionally garnished with extra coriander. Enjoy with puri and halwa for a complete meal!
Recipe Notes
Expert Tips for the Best Sukhe Channe
- For extra flavor, consider adding a small bay leaf while sautéing the spices.
- Adjust the amount of chili powder to your spice preference. For a milder dish, reduce the amount; for a spicier version, add more.
- If you don't have dry mango powder, you can substitute with a squeeze of lemon juice for a tangy flavor.
- To enhance the texture, gently mash some of the chickpeas before adding them to the pan. This will create a more cohesive and flavorful dish.
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Recipe Nutrition
Calories: 21kcalFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 570mg
Meera Girdhar
Articles: 98
5 Comments
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Looks incredible! Thanks for the details.
Wow, this looks fantastic!
Such a scrumptious dish! Thank you.
Absolutely delicious! Can’t wait to try it.
This looks so good! Appreciate the share.