Chanay Ka salan (chickpea)


  • 400gm chickpea can 
  • 1/2 teaspoon zeera
  • 1/2 teaspoon saunf
  • 1/2 teaspoon kalonji 
  • 1 teaspoon sabut dhania
  • 4 tablespoon oil
  • Salt to taste
  • 1 teaspoon red chilli powder
  • 1/4 teaspoon haldi 
  • 1/4 teaspoon black pepper
  • 2 tablespoon cornflour


  1. Put oil in the sauce pan and add in zeera, saunf, kalonji and dhania. 
  2. When the whole spices start to crackle add in chickpeas. (Canned chickpeas are already cooked so there is no need to cook it for a long time)
  3. Add in red chilli powder, haldi and salt and a little water(depending on how much gravy you like)
  4. Put the lid on an leave it to cook on low-medium heat
  5. Dissolve cornflour in 1/4cup water, add in the chickpeas. Keep adding until you get desired consistency.
  6. After the cornflour gets cooked add in black pepper
  7. Put the lid on leave it to simmer for 2-3mins on low heat. 
  8. Channay ka salan is ready to serve. Enjoy with puri!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s