Chana Mahani

Chana Mahani is a traditional dish that comes from the Kangra region of Himachal Pradesh. Its a sweet and tangy curry prepared with gram flour and spices.


  • 1 cup Bengal gram (Kale Chane), washed and soaked in hot water for 2 hours
  • 1 teaspoon cumin seeds
  • 1 inch ginger, julienned
  • 5 tablespoons mustard oil
  • 1 teaspoon salt
  • 3 cups water
  • 2 green chillies, sliced lengthwise
  • 1/3 teaspoon asafoetida
  • 1/3 teaspoon methi dana

For the Pakoda/ fritters

  • 1 medium onion, sliced
  • 3 tablespoons gram flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon red chilli powder

For the mahani mix

  • 1/2 cup dry mango powder
  • 1/2 cup jaggery
  • 1/2 teaspoon red chilli powder
  • 1/3 teaspoon garam masala
  • Salt to taste
  • 1/2 teaspoon turmeric powder
  • 1 cup gram flour ( besan)


  1. Pressure cooke Bengal gram with the water and salt. Keep aside.
  2. Mix 2 tbsp of water with asafoetida and keep aside.
  3. Combine all the ingredients with a little water to form a tight batter. Heat mustard oil and deep fry small portions of the pakoda mix until golden brown in colour. Take out and allow excess oil to drain on kitchen paper.
  4. Add the cumin and the methi dana to the oil and fry for about 10-20 seconds.
  5. Quickly drop in the mahani mix and stir well until rich golden brown in colour.
  6. Add cooked Bengal gram, ginger, asafoetida water and sauté for few minutes.
  7. Add 2 1/2 cups of water and green chillies. Bring to a boil.
  8. Add the pakodas and simmer for 5 minutes.
  9. Garnish with some coriander, julienned ginger and green chillies. Serve Chana Mahani hot with steamed rice.

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