Stir fry kala chana is a simple, healthy and filling quick snack made with black chickpeas and a few basic ingredients. It’s nutritious, easy to prepare and can be enjoyed any time of the day.
Black chickpeas—also called kala chana or garbanzo beans—belong to the legume family. They are low in fat and high in fiber, protein, vitamins and minerals, making them a great plant-based protein option in vegetarian and vegan diets.
This is my mother’s recipe, a favorite evening snack from my childhood. The best part is how fast it comes together when you have pre-boiled chana. You can prepare the chickpeas in advance and store them in the refrigerator; just reheat and finish with the tempering before serving. Alternatively, boil the chana ahead of time and do the final sizzle when you are ready to eat. The stir-fry is also enjoyable without any seasoning if you prefer it plain.
Serve this stir-fry kala chana as a tea-time snack or alongside any meal at any time of day.
How to make stir-fry kala chana
Preparing this stir-fried chickpea dish is quick and straightforward. Start by soaking the dried kala chana for 7–8 hours or overnight, then boil them with water and salt until tender. Once cooked, the chana are tempered—sizzled with oil, a dry red chili and sliced onions—to add texture and flavor. The tempering should be crisp but not burnt.
I use dry red chili instead of green chili because it gives a lovely smoky tadka (tempering) flavor that complements the chana. If you prefer less heat or are serving children, use a whole Kashmiri dry red chili for color without much spice, or simply omit the chili.
Variations
- For a richer flavor, use butter instead of oil (suitable for vegetarians).
- Add a pinch of roasted cumin powder and freshly chopped coriander leaves when seasoning.
- Experiment with your favorite herbs—mint, cilantro or a light sprinkle of chaat masala work well.
Similar recipes you might enjoy
- Kabuli Chana Curry
- Dry Aloo Capsicum
- Dhaba Style Aloo Methi
PIN THIS!
Recipe
Stir Fry Kala Chana
Print
Pin
Rate
Equipment
-
Pressure cooker
-
Frying pan
Ingredients
- ½ cup kala chana black chickpeas, dried
- Water to boil the kala chana
- Salt as required
- 1 tablespoon oil
- 1 dry red chili
- 1 thinly sliced onion
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon black salt
- ½ teaspoon crushed black pepper
Instructions
-
Wash the kala chana and soak them for 7–8 hours or overnight in enough water.
-
Pressure cook the soaked kala chana with water and salt until completely tender.
-
Strain the cooked chana and set aside. Reserve the cooking liquid to use in curries, gravies or dough for chapatis if desired.
-
Heat oil in a pan. When hot, add the broken dry red chili and stir for a few seconds—take care not to burn it.
-
Add thinly sliced onions and sauté on medium-high heat until golden and slightly caramelized.
-
Add the boiled chickpeas and stir for 1–2 minutes on high flame, then turn off the heat.
-
Finish with lime juice, black salt and crushed black pepper. Toss to combine and serve hot.
Nutrition Disclaimer:
Nutrition information is an estimate only. Actual values vary with specific ingredients and brands. For precise details consult a registered dietitian or a nutrition calculator.
Please share your thoughts in the comments. If you try this recipe, tag me on Instagram or Facebook—I’d love to see your creation.