Chana Mahani By Ranveer Brar

Chana Mahani

Chana Mahani is a traditional dish from Himachal Pradesh. In this recipe, pakoda (fritters) are dumped in a spicy chana gravy. This gravy has the perfect balance of the sweetness of jaggery, tanginess of amchur and zest of black pepper.
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Cooking Time

20-30 Min

Meal Type


Preparation Time

3-4 Hours



Rate This Recipe6


  • 1 ½ tbsp ghee
  • 1 tsp cumin seeds
  • 2 tbsp black peppercorns
  • 2-3 fenugreek seeds
  • ½ tsp asafoetida
  • 1 cup gram flour
  • 1 tbsp dry mango powder
  • water as required
  • 1 ½ tbsp jaggery
  • 1 cup boiled gram
  • salt as per taste
  • 1 bunch spinach leaves
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tbsp spinach puree
  • 5 green chillies
  • 2 tbsp oil


  1. 1

    Heat oil in a pot add cumin seeds, black peppercorns, fenugreek seeds, asafoetida, gram four, dry mango powder and saute the spices. Add water and make a curry.
  2. 2

    Add jaggery, salt and boiled gram to the curry and let the curry boil.
  3. 3

    In a bowl, mix chopped spinach leaves, salt, turmeric, chilli powder, gram flour, curd. Make pakodas and fry them in hot mustard oil.
  4. 4

    Add the pakoras, spinach puree, green chillies to the curry and mix well.
  5. 5

    For tempering, heat oil in a pan and fry diced tomatoes and green chillies. Pour the tempering over the curry. Chana Mahani is ready to serve.

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