By Krati Purwar
September 30, 2025
Ashtami bhog is incomplete without chana. It is prepared without onion and garlic, yet it is one of the best snacks you can make at home. Accompanied by halwa, puri, and kheer, kala chana completes the sacred spread.
4 cups boiled chana Water, salt, as needed 2 tsp coriander powder ½ tsp chilli powder 1 tbsp ghee 1-2 slit chillies (optional) A pinch of garam masala 1 tsp cumin seeds 1 tbsp lemon juice 2 tbsp coriander leaves
Soak the chana overnight and boil in a pressure cooker until each piece is soft and can be mashed between fingers.
Heat ghee in a kadhai and add cumin seeds and slit green chillies.
Once the seeds start cracking, add boiled chana and sprinkle salt.
Add powdered spices and cover the kadhai with a lid.
When the masala has roasted, drizzle lemon juice, and sprinkle coriander leaves.
Serve the chana with halwa, puri, and kheer.