Sookhe kale channe- Dry black chickpeas

Sookhe kale channe- Dry black chickpeas is my go to travel recipe.Traditionally this recipe Sookhe kale channe- Dry black chickpeas is made for Mahabhog on Ashtami / Mahanavami during Navratre.

However, you can make this anytime you want.It cooks under 30 mins and is super tasty.

Only you should remember to soak the chickpeas overnight.You can also boil & keep it overnight.

Just toast spices n add the chickpeas.You are ready to go.This recipe is great with poori any time u are going for a long road journey as well.

You can  also have it with bread. If going gluten-free add some puffed rice & salsa. Yummy chaat is ready! 

It is full of protein and most kids love the spicy channa.

You can also eat it during moving car or train easily.

Egg-less,versatile and yet very tasty even after 24 hours.

You can also make it vegan if you make it with coconut oil instead of ghee.

Scroll below to read the recipe of Sookhe kale channe- Dry black chickpeas

Sookhe kale channe- Dry black chickpeas
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Sookhe kale channe- Dry black chickpeas


  • 1 cup black chickpeas, soaked overnight and boiled (1-2 whistles)
  • 2 tbsp ghee/oil if vegan
    Dry spices
  • 1 tbsp Jeera /cumin powder
  • 2 tbsp dhaniya /coriander powder
  • 1 tbsp lal mirch/red chilly powder or as per taste
  • 1 tbsp Amchur/dry mango powder
  • Salt as per taste


  1. In a pan, add ghee/oil,add all spices except salt.Saute for 2 minutes.
  2. Add the boiled chickpeas with 1 cup water and salt.
  3. Cover it and let it cook for 15 minutes.
  4. Let it cook without the lid until the water has evaporated.
  5. While they are cooking, they might look to have less masala, but once the water evaporates, masala will be enough to cover all chickpeas.

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