Manipuri Fried Chana

Simple chickpea recipe made with manipuri herbs derived from Kelli Chana from Manipur


  • 400 grams chana / dry chickpea, soaked overnight
  • 50 grams mustard oil
  • 1 tablespoon pounded thoiding / local sesame
  • 3 tomatoes, diced
  • 2 onions, chopped
  • 10 awa phadigom / corriander leaves
  • 100 grams maroi napaakpi / chives, pounded
  • 1 teaspoon red chilly powder
  • 100 grams Garlic ginger paste
  • salt to taste
  • Green onions
  • toningkhok


  1. Pressure cook chickpeas with water. Drain and keep aside. Preserve water.
  2. Heat mustard oil. Fry onions till brown. Add tomatoes and little salt. Fry till it dries out.
  3. Add ginger garlic paste, maroi napaaki and fry. Add awa phadigom, red chilli powder and chickpeas. Pour preserved water. Simmer till all water evaporates.
  4. Garnish with cut chives, green onions and toningkhok. Sprinkle pounded thoiding.
  5. Serve Manipuri Fried Chana hot.

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