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Kala Chana Googhani/Gughni

Kale Chane or Black Chickpeas, boiled and then tempered in Indian spices, served for breakfast or evening snack or even for the main course.
Prep Time10 mins
Cook Time10 mins
Course: snacks
Cuisine: Indian, North Indian
Servings: 4
Author: Swati


  • 2 Cups Boiled Kala Chana/Black Chickpeas
  • 1-2 tomatoes Medium
  • 4-5 Curry Leaves
  • 1 Cumin Seeds
  • 1-2 Green Chillies
  • Ginger(small piece)
  • 2 tsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • Salt to taste
  • Finely chopped onion and cilantro leaves for topping/garnish


  • Puree tomatoes, ginger and green chillies.
  • In a pan or kadhai, add ghee/oil,add cumin seeds,once seeds crackle ad puree,  add curry leaves, and cook for 2-3 minutes.
  • Add coriander powder, turmeric powder mix well. Add Red chilli powder if not using green chilies
  • Add boiled Kala Chana (without water), salt to taste and mix well. Add around 1/2 cup for semi-dry consistency.
  • Garnish with finely chopped cilantro or coriander leaves and onions.


Add boiled Kabuli Chane/Chickpeas instaed of Kale Chane for Chole Googhani.