Kala Chana Poori | जन्माष्टमी स्पेशल काले चने और पूरी | Quick Lunch/Dinner | Kunal Kapur Recipe

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 37.0K views Aug 15, 2025

Janmashtami calls for festive flavors! 🎉 I’m excited to share this traditional Kala Chana and Poori recipe, prepared with love and a touch of everyday health. Let’s celebrate Janmashtami with deliciousness and well-being. Kala Chana Poori

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Boiling

Kala Chana (काला चना) - 1 cup
Water (पानी) - 4 cups
Black cardamom (काली ईलाइची)- 2 nos
Bayleaf (तेज पत्ता) - 2 nos
Cloves (लौंग) - 3-4 nos
Salt (नमक) - ½ tsp
Ghee (घी) - 1 tbsp

For Poori Dough

Makes - 10 small pooris
Whole Wheat Flour (आटा) - 2 cups
Semolina (सूजी) - 2 tbsp
Salt (नमक) - ½ tsp
Oil (तेल) - a dash
Water (पानी) - as required

For Masala

Turmeric (हल्दी) - ½ tsp
Chilli powder (लाल मिर्च पाउडर) - 1 tsp
Chana Masala (चना मसाला) - 1 tbsp
Coriander powder (धनिया पाउडर) - 2 tsp
Kasoori methi powder (कसूरी मेथी) - ½ tsp
Roasted Cumin, pounded (भुना जीरा पाउडर) - 2 tsp
Black salt (काला नमक) - ½ tsp
Black Pepper Powder (काली मिर्च पाउडर) - ½ tsp
Amchur (अमचूर) - 2 tsp
Heeng (हींग) - ½ tsp
Water (पानी) - ¼ cup
Ghee (घी) - 3 tbsp
Ginger, chopped (अदरक) - 2 tsp
Green chilli, slit (हरि मिर्च) - 2-3 nos

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Kala Chana Poori?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.