Chatpate Chane is one of those North Indian chickpea dishes that never goes out of style at my table. The name itself tells you what to expect, chatpata means tangy and zesty, and the chana delivers exactly that with every spoonful. You soak the chickpeas overnight, then simmer them until tender before coating them in a thick, aromatic masala gravy.
The tamarind pulp adds a sharp sourness that cuts through the richness of ghee, while ginger juliennes and green chillies bring fresh heat. I always keep the garnishes ready before I start cooking because they really brighten up the final dish.
About the Recipe
This recipe takes you through the traditional method of making chatpate chane from scratch, starting with overnight soaking and ending with a vibrant garnish. The combination of tamarind and amchoor gives the dish its signature tangy punch, while whole spices like bay leaves and cinnamon add warmth. What makes this version special is the way the masala gravy gets cooked down until thick and clinging.
You end up with chickpeas that are soft on the inside but coated in intense flavor. The recipe is straightforward, though it does require some advance planning for soaking.
Why you will love this recipe
The layered spicing in this dish means every bite tastes different depending on whether you catch a bit of ginger, a cumin seed, or a piece of onion. I like how the tamarind pulp mixed with pepper powder creates a sweet-sour-spicy base that ties everything together. The ghee adds richness without making the curry feel heavy, and the kasuri methi brings a slight bitterness that balances the sweeter notes.
Because the chickpeas soak up the gravy as they sit, the flavors deepen over time. Leftovers often taste even better the next day, which makes this a practical choice for meal prep or entertaining.
Chatpate Chane
Cooking Tips
Adding sodium bicarbonate to the soaking water helps soften the chickpeas faster and gives them a creamier texture when cooked. Be sure to fry the onions until they turn a deep golden brown, this step builds the base flavor for your masala. When you soak the tamarind, use warm water to extract a thicker pulp more easily.
I always roast my cumin seeds in a dry pan before grinding them because it brings out a nuttier aroma. Keep the heat at medium when cooking the masala gravy so the spices do not burn.
Serving and Storing Suggestions
This recipe serves about four to six people and takes roughly eight to nine hours including soaking time, though active cooking is under an hour. Serve the chatpate chane hot with steamed basmati rice, naan, or parathas. The garnish of green chillies, coriander leaves, and onion rings adds a fresh crunch that contrasts nicely with the soft chickpeas.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water if the gravy thickens too much.
Similar Recipes
- Chole Masala
- Amritsari Chole
- Pindi Chana
- Khatte Chane
- Kala Chana Curry
Chatpate Chane
Ingredients
- 600 gss Chana (chick peas)
- 2 Onions (sliced)
- 2 Tomatoes (chopped)
- 1/2 tbsp Red chilli powder
- 1/2 tbsp Amchoor
- 1/2 tbsp Cumin seeds
- 1/2 tbsp Ground anardana
- 1/2 tbsp Kasuri methi
- 50 gms Ginger juliennes
- 4 Bay leaves
- 1/4 tbsp Sodium bicarbonate
- 100 gms Ghee
- 1/2 tbsp Coriander powder
- 2 to 3 Cinnamon sticks
- 1/2 tsp Pepper powder
- 1 tbsp Garam masala
- 100 gms Tamarind
- 1 1/2 cup Water
- 1/2 tbsp Roasted cumin seeds
- a few Coriander leaves
- 2 Green chillies
- Salt to taste
Instructions
- Clean and wash the chana and soak it overnight. Add sodium bicarbonate to it.
- Boil the chana in the same water along with a tsp of salt.
- Heat ghee in a pan and fry the sliced onions till golden brown.
- Add finely chopped tomatoes, red chilli powder, amchoor powder, cumin seeds, anardana, kasuri methi, ginger juliennes, bay leaves and fry well.
- Add cinnamon sticks, garam masala and coriander powder, roasted cumin powder; stir well.
- Add the water and cook for a while till a thick masala gravy is obtained.
- Soak tamarind in 1 1/2 cup water and extract a thick pulp. Sieve the pulp and mix in the red chilli powder, salt and the pepper powder in it.
- Add the thick masala gravy to the boiled chana, mix the tomato pulp and cook for 5 minutes.
- Garnish with finely chopped green chillies, coriander leaves, onion rings and serve hot.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use canned chickpeas instead of dried chana?
Yes, you can use canned chickpeas to save time. Drain and rinse them well, then add them directly to the masala gravy. Since they are already cooked, you will not need to boil them separately.
What can I substitute for amchoor if I cannot find it?
You can use extra tamarind pulp or a squeeze of lemon juice to add the tangy flavor that amchoor provides. Start with a small amount and taste as you go because tamarind is stronger than amchoor.
How do I know when the masala gravy is thick enough?
The gravy is ready when it coats the back of a spoon and does not run off immediately. It should cling to the chickpeas without being watery. If it looks too thin, simmer it uncovered for a few more minutes.
Can I make this recipe without ghee?
Yes, you can substitute ghee with any neutral cooking oil or even butter. The flavor will be slightly different because ghee has a distinct nutty aroma, but the dish will still turn out well.
Why did my chickpeas not soften even after boiling?
This usually happens if the chickpeas are old or if you added salt or acidic ingredients too early in the cooking process. Always soak them overnight with sodium bicarbonate and add salt only after they start to soften during boiling.
