C for Chana-Cho Ros Goan Style Peas Bhaji

Chana cho

Blogging Marathon  for this month is running again for the full month but this time we are blogging with alphabets.

So get ready for today’s alphabet… C

What do you see? Breakfast…

Breakfast is an important meal and breakfast should  have all the four components of food i.e protein, carbohydrate, fat and  minerals.

Most traditional reflect this combo in some form or other. Take Dosa chutney, paratha and curds they are complete meal by themselves.

In Goa there are a lot of Portuguese influences so pav or bread forms an integral part of diet.   So every morning you will hear the Pav Walla called the “Poder”, trading his wares loaded in a basket and on a cycle.

The lady of the house will make suki bhaji, alsande tonak, chana cho ras, salad bhaji or tomat bhaji. This is eaten with the pav or unna else buns. These buns are not your usual buns from the bakery but they are deep fried and like puris only softer, spongier and sweet (will post the recipe soon)!

So today let us make chana cho ras which is veggie made out of white peas. In Goa white peas are preferred to green dried peas so I have used white peas you may use the green ones. Also this veggie is made from dried peas only not with the fresh green ones or even the frozen kind.

Chana cho ras doubles up as a side dish in your regular meal especially if you are eating “Shivrak” or pure veg.

This Chana cho Ras is thanks to Trupti Keni for she has shared this and many more recipes with me.

By the way I would like to warn you the list of ingredients looks long but you will love the veggie it dishes out.

Chana cho ras


  • ¼ kg Chana or white peas
  • 2 medium onions
  • 1 potato
  • ½ cup coconut
  • 1 onion
  • 2 tsp coriander seeds
  • 2 cloves
  • 3-4 black pepper
  • ¼ tsp badishap/ saunf
  • a small piece of nutmeg (optional)
  • 1 inch stick of cinnamon
  • 1 tsp khus khus
  • ½  tsp cumin seeds
  • 2-3 red chillies ( Adjust as per taste)
  • pea sized  ball of tamarind
  • turmeric
  • salt
  • mustard
  • oil



  • Wash and Soak the peas overnight with 3 times the water.
  • The next day to the peas , check the level the water should be 1 inch about the peas,  add 1 medium onions finely chopped and the potato cubed with a little salt and pressure cook for minimum 2 whistles. Let the pressure come down naturally.

Meanwhile let us get the masala ready…

Yes masala , Goans and masala are not too far apart.

  • In a thick kadhai/wok roast the cloves, jaiphal (if using) and jeera individually till you get a nice aroma. Set aside.
  • Add 2-3 drops of oil fry the red chillies, black pepper, badishap/ saunf, cinnamon, coriander seeds, khus khus again individually set aside.
  • Now add the 1 chopped onions and fry till translucent (add oil if needed). Add the coconut and fry on low flame till the coconut is reddish brown. Set aside to cool. Add the tamarind and the turmeric. When the coconut cools grind all the masala with a little water to a fine paste.

By now your cooker will open so remove the peas and check them. They should be well cooked but not mushy.

  • In a pan add some oil and mustard seed and splutter them. Add the peas and the masala.
  • Adjust the seasoning and add more water if the gravy is too thick. Cook till you get a nice aroma.
  • Serve with garam une or pav. I love it with buns the Goan kind but then buns is another recipe.

In this series of blogging with alphabets here is what I have already blogged about.


B- Baked Potatoes

Do check out the other Marathoners.

bm32s (300x111)

Linking to Vallis Side dish Mela.

Hi! First time here?

Well then you are Most Welcome! I hope you keep coming back for more here.

If you are my regular visitor then Thanks, for you encourage me to experiment more!!

I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!



Tagged: , , , , ,

39 thoughts on “C for Chana-Cho Ros Goan Style Peas Bhaji

  1. Chitz September 4, 2013 at 1:35 am Reply

    Lovely one, perfectly made 🙂

  2. KP September 4, 2013 at 8:30 am Reply

    You are coming up daily with new dishes that I haven’t heard.The picture looks great.

  3. manjula September 4, 2013 at 9:44 am Reply

    loving this goan style curry 🙂 looks super delicious and yummy dear!! lovely choice of selection for the letter C 🙂

  4. pinksocks September 4, 2013 at 10:04 am Reply

    This sounds so lovely. Excellent.

  5. nayana September 4, 2013 at 10:06 am Reply

    yummy n delicious chana dish…..

  6. cookingwithsapana September 4, 2013 at 11:02 am Reply

    Lovely bhaji and wonderful clicks. Chana and potato are any time favorite and when combined it must be delicious ..

  7. Preeti Garg September 4, 2013 at 11:27 am Reply

    Look delicious and tasty, i love goan spices

  8. Chef Mireille September 4, 2013 at 11:28 am Reply

    I would love having that over some rice

  9. Sowmya September 4, 2013 at 11:32 am Reply

    that is so new to me… looks fabulous!!


  10. Srivalli September 4, 2013 at 11:48 am Reply

    Sounds very authentic and interesting Archana..very nice..do send it for side dish mela thanks!

  11. Sandhya Karandikar September 4, 2013 at 6:21 pm Reply

    Archana I love this Chana recipe. As a child I use to have it at my neighbours home who were from Goa. This has revived my childhood memories. Thank you.

  12. pumpkinfarmfood September 4, 2013 at 10:37 pm Reply

    aah, tonak pav, i loved the freshness of mornings in goa the most when we were served with fresh tonak and equally freshly baked pav, thanks for reminding

  13. Janani September 4, 2013 at 10:41 pm Reply

    yummy dish love channa in any dish.

  14. Priya September 4, 2013 at 11:03 pm Reply

    I can finish this wonderful dish in no time with some rotis.

  15. veena September 4, 2013 at 11:12 pm Reply

    As kp says..seeing new dishes daily…looks delicious!!!

  16. Pavani September 5, 2013 at 2:05 am Reply

    That is quite an elaborate breakfast dish. Sounds hearty and delicious.

  17. Gayathri Kumar September 5, 2013 at 1:07 pm Reply

    Looks like a tasty gravy for breads….

  18. Vaishali Sabnani September 5, 2013 at 3:30 pm Reply

    These are vataanas..very different recipe..looks great will try to make a Goan meal some day.

  19. harini September 5, 2013 at 9:10 pm Reply

    Sounds very authentic! Looks very appealing!

  20. PJ September 5, 2013 at 9:28 pm Reply

    Wow!Another goan dish to try.Looks yum Archana…

  21. Sreevalli K Emani September 6, 2013 at 6:21 am Reply

    Tasty & delicious..

  22. Sandhya Ramakrishnan September 6, 2013 at 7:38 am Reply

    I am learning so many Goan dishes ever since I joined BM! Lovely recipe 🙂

  23. Suma Gandlur September 7, 2013 at 12:23 am Reply

    I got to learn a new chole dish this time. 🙂

  24. Kalyani September 11, 2013 at 2:15 pm Reply

    super yum !! bookmarking !

  25. foodiliciousnan September 16, 2013 at 12:37 am Reply

    That was a nice insight into Goan breakfast…Sure looks like the type of stuff I’d love to eat!

  26. saras October 3, 2013 at 3:34 am Reply

    Authentic Goan Bhaji makes me hungry now..

  27. H for Hummus January 7, 2014 at 9:39 pm Reply

    […] C Chana cho ras […]

  28. L for Lasagne January 7, 2014 at 9:41 pm Reply

    […] C Chana cho ras […]

  29. Kashinath Dhumaskar June 16, 2015 at 10:26 am Reply

    It Should be chana choi ros and not ras

  30. Sada Fort Trek and Kelya che Kappa | July 28, 2015 at 8:50 pm Reply

    […] Serve hot as a snack or a starter at a party  but they are eaten in Goa with rice, dal like Toi and vegetable like Chana cho Ras. […]

  31. Sada Fort Trek and Kelya che Kappa | September 16, 2015 at 10:35 pm Reply

    […] Serve hot as a snack but they are eaten in Goa with rice, dal like Toi and vegetable like Chana cho Ras. […]

  32. Mario October 12, 2015 at 10:47 pm Reply

    Great recipe. How much Jaiphal needs to be added though ?. Would appreciate your suggestion. Thanks

    • themadscientistskitchen October 15, 2015 at 7:07 pm Reply

      A small piece about a grain of rice. Actually I don’t like it so generally do not add it.

  33. Sharon November 26, 2015 at 3:34 pm Reply

    i tried this recipe and it was simply yummy…

  34. Merilynn January 8, 2017 at 8:08 pm Reply

    Hi dear,
    Thank for this lovely recipe, I’ve tried it and it has turned super awesome… just had one question as per the recipe you gave it turned out brown… While in goa I’ve also tasted the one that looks excatly like the one one the picture (greenish) can u share the recipe for that if you don’t mind?.
    Thank you.

  35. Merilynn Rodrigues January 8, 2017 at 8:18 pm Reply

    Hi archana,
    Thank for this lovely recipe, I’ve tried it and it has turned super awesome… just had one question as per the recipe you gave it turned out brown… While in goa I’ve also tasted the one that looks excatly like the one one the picture (greenish) can u share the recipe for that if you don’t mind?.

    • themadscientistskitchen January 8, 2017 at 10:44 pm Reply

      Was your flame high when you roasted the masala ingredients? The coconut especially has to be roasted patiently for the colour. This is exactly how I made it. But will ask around and update if there is any change.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: