Punjabi Chana Kofta Recipe

From street-food to elaborate dawats, the Chana reigns supremacy in Punjab! Whether it’s served at breakfast with halwa and puri or a hearty meal of murgh-cholay at lunch, Punjabis love everything chana. This particular recipe calls for the Mianwali Chanay, relatively smaller in size with earthy flavor that they exude to this recipe. A sure-fire winner for the meat and chickpea lover!

A sure-fire winner for the meat and chickpea lover!

  • Prepare in: 180 mins

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  • For Chana Masala
    • White Chickpeas : 250 gm
    • Baking Soda : 1/2 teaspoon
    • Oil : half cup
    • Onion (finely chopped) : 1/2 medium
    • National Ginger & Garlic Paste : 1 tablespoon each
    • National Chili Powder : 1 tablespoon
    • National Turmeric Powder : 1 teaspoon
    • National Cumin Seeds : 1 teaspoon
    • National Iodized Salt : to taste
    • Ajwain (Carom Seeds) : 1 teaspoon
    • Green Chili (chopped) : 4
    • Makki ka Atta (Corn Meal) : 1 & 1/2 tablespoons
    • National Garam Masala : 1 & 1/2 tablespoons
    • National Black Pepper Powder : 1 teaspoon
  • For Kofta
    • Beef Minced : 250 gm
    • Onion (finely chopped) : 1 medium
    • Green Chili (chopped) : 4
    • National Kofta Masala : 1 tablespoon
    • National Iodized Salt : 1/4 teaspoon
    • Yogurt (beaten) : 2 tablespoons
    • Oil : 4 tablespoons


For Kofta

Combine all the ingredients in a food processor and blend to a fine mixture. Make 8-10 round balls. Fry the meat balls till they become light brown. Once done, keep aside.

For Chana Masala

Soak the chickpeas, in plenty of water and baking soda, for 6-8 hours; thoroughly rinse with fresh water.

Boil the chickpeas using ample water till they get soft and mushy. For best result, cook for about 4-5 hours on a low heat. Once done, keep aside for later.

In a sauce pan fry the onions till light brown in color.

Now add National Ginger Paste, National Garlic Paste, National Chili Powder, National Turmeric Powder, National Cumin Seeds, National Iodized Salt, ajwain, and green chili. Do bhunai for 5 minutes, using a splash of water to prevent from burning.

To this add boiled chickpeas and makai ka atta, whisking the atta in half cup of water first, and cooking on medium heat for 5 minutes.

Turn the heat low. Add the cooked koftas & put it on dum.

To finish; sprinkle National Garam Masala and National Black Pepper Powder.

Serve with roti.