Rajasthani Ram Chane

Masala gravy with fried chickpea flour balls


  • 1 cup Besan / Chickpea flour
  • Oil
  • 2 tablespoons Yogurt
  • 2 cups Onion, chopped
  • 1 Ginger, inch long piece
  • 10 cloves Garlic
  • 1 cup Tomato, chopped
  • 1 teaspoon Garam masala powder
  • 1/2 teaspoon Cumin powder
  • 2 teaspoons red chili powder
  • 1/2 teaspoon Turmeric powder
  • 3 teaspoons Coriander powder
  • Salt to taste
  • Fresh coriander leaves, chopped


  1. Mix besan, salt and 2 tbsp. oil. Knead with water into tight dough. Rest for 15 minutes. Make chana shaped rounds from dough.
  2. Deep fry balls in hot oil till light brown on all sides. Drain and place them in lukewarm water.
  3. Grind onion, ginger and garlic to paste.
  4. Heat oil. Fry paste till oil separates. Add tomatoes, yogurt, coriander powder, turmeric powder, red chilli powder, cumin powder, garam masala and salt. Fry for 2-3 minutes.
  5. Add 3 cups water and bring to boil. Place soaked ram chana and cook on medium heat for 10 minutes.
  6. Garnish with coriander leaves. Serve Rajasthani Ram Chane hot with rice or roti.

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