This ghugni chana recipe is a spicy, street-style snack made with tender chickpeas sauteed with spices and topped with fresh coconut.
If you are looking for a simple and nutritious snack, this Ghugni chana is the perfect afternoon snack!
It is made with tender chickpeas sauteed with onions, chili, and cumin. Fresh, diced coconut is added at the end for crunch and freshness.
This dish is the perfect snack if you are looking for something filling and nutritious.
Looking for more easy snack and appetizer recipes?
Here are some of our favorites:
- Mogo Chips: Spicy Cassava Fries
- Chana Chaat: Pakistani Chickpea Salad
- Corn Bhel: Easy Corn Chaat Salad
- Khasta Puri: Crispy Puri
Ingredients for Ghugni Chana
- Chickpeas – you can use either dry or canned chickpeas for the recipe. Canned chickpeas will make this recipe quick.
- Oil – any neutral oil is good for this recipe. we typically use canola or vegetable.
- Onion – we use red onion, but you can also use white or yellow onion if that’s what you have on hand.
- Black pepper – coarsely ground, if possible to add more texture.
- Cumin powder – roasted – this spice adds an earthy flavor to bring together
- Chilli – green chilli adds spice to this dish. Adjust the amount to your personal preference.
- Cilantro – fresh cilantro adds freshness to this dish. It is mixed in at the end, and you add more as a garnish.
- Fresh coconut – diced fresh coconut is typically added to this dish, giving it it’s signature crunch and taste. You can use shredded coconut as well, if diced fresh coconut is not available.
How to make Ghugni Chana
This Ghugni Chana recipe is quick once your chickpeas are ready.
The chickpeas should be tender and soft for this recipe. If using canned chickpeas, cook them for a few minutes until they are soft and tender.
Soak & Cook Chickpeas
Uncooked chickpeas: soak for 10 hours or overnight. In a large pot, add soaked chickpeas with 10 cups of water and salt. The water level should be 1- 2 inches above the chickpeas, so it is fully covered. Cover and cook till chickpeas are tender. Drain and set aside.
Canned Chickpeas: Wash and drain canned chickpeas. Add it to a large pot and add enough water to cover the chickpeas. Cook for 5-7 minutes, or until chickpeas are soft. Drain and set aside.
Chickpeas are ready when they are soft. You should be able to squeeze it with your fingers.
Fry the onion
In a pan on low to medium heat, add oil and diced onion.
Add the spices
Once the onion is soft, add the cumin powder and black pepper. Cook for a couple of minutes, making sure the onions and spices do not burn.
Once it’s incorporated and fragrant, mix in the chopped green chili.
Add in the Chickpeas, Coconut & Cilantro
Add in the chickpeas and mix to coat with the spices.
Mix in the diced coconut and cilantro.
Garnish and Serve
Garnish with chopped cilantro and coconut and serve.
Ghugni Chana is typically served as a snack on its own. Enjoy it as the perfect afternoon snack if you’re looking for something nutritious and filling!
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Ghugni Chana
Ingredients
- 4 cups chickpeas cooked
- ½ cup oil
- 1 onion, medium sized chopped
- 1 -2 tablespoon black pepper coarsely ground
- 1 ½- 2 tablespoon cumin powder roasted
- 2-4 green chilli adjust to taste
- Salt as per taste
- ¾ -1 cup chopped Cilantro
- 1 cup fresh coconut, diced
Instructions
Soak & Cook Chickpeas
- Uncooked chickpeas: soak for 10 hours or overnight. In a large pot, add soaked chickpeas with 10 cups of water and salt. The water level should be 1- 2 inches above the chickpeas so it is fully covered. Cover and cook till chickpeas are tender. Drain and set aside.
- Canned Chickpeas: Wash and drain canned chickpeas. Add it to a large pot and add enough water to cover the chickpeas. Cook for 5-7 minutes, or until chickpeas are soft. Drain and set aside.
- Chickpeas are ready when they are soft. You should be able to squeeze it with your fingers.
Gughni / Ghughri Chana
- In a pan on low to medium heat, add oil and diced onion.
- Once the onion is soft, add the cumin powder and black pepper.
- Cook for a couple of minutes, making sure the onions and spices do not burn.
- Once it’s incorporated and fragrant, mix in the chopped green chili.
- Add in the chickpeas and mix to coat with the spices.
- Add in the chopped cilantro and diced coconut.
- Garnish with chopped cilantro and coconut and serve.