boiling chickpeas (khannas)

Lifestyle Parenting, Household Affairs and Cuisine corner
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I’ve always bought canned cholay. But ppl have been telling it’s so much cheaper and healthier to boil your own and freeze.

I have done it a few times but they turn out too soft or hard. I added baking soda but there’s usually scum/foam on top.

Please could you tell me the proper way of boiling cholay /Chana’s.

A recipe to use this would help also.

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Re: boiling chickpeas (khannas)

I soak the dry chickpeas overnight in a lot of water. Some people add some baking soda but I don’t. Then the next morning, I drain the soaking water, put the chickpeas and enough fresh water to cover them in a pressure cooker. I add one black cardamom, a teeny piece of cinnamon, some salt and red chilli powder, and pressure cook. My method is to first cook on high until the first “whistle” of the cooker, then lower the stove to medium-low and cook for 15 minutes. This is for 2 cups of soaked chickpeas.

Once the 15 mins are over, turn off the stove and let the pressure release on its own. Then open the pressure cooker and you’ll see some water remain and perfectly tender chickpeas. Save the water as it contains nutrients.

Once cool, freeze in batches.

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boiling chickpeas (khannas)

Thanks niksik. Anybody else have any other method as I don’t have a pressure cooker.

Ramadan Mubarak everyone ! May Allah (Swt) accept our fasts and good deeds.

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Re: boiling chickpeas (khannas)

What about kala channa? Do you follow the same way?

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Re: boiling chickpeas (khannas)

kala channa take forever if you dont have a pressure cooker. the way i make it, i soak it for atleast 12 hours. then cook in pressure cooker. once it reaches pressure, lower heat and cook for for 25-30 mins. then I fry some onion, add the channas to it, salt, cumin powder, garam masala, red chilli. you can garnish with onion, cilantro/dhania.