Post published on June 17, 2021 by vspiceroute

Last post modified on August 14, 2023 by vspiceroute


Mumbai Masala Chana

I grew up in Bombay (yes it was not Mumbai at that time) and we visited Nariman Point and Chowpatty every Sunday. My dad or my kaka would drive us there and we would sit by the beachside and picnic there. We would play with the sand, sit on a horse along with many other rides and have a blast. We would always eat food on the street while we were enjoying the sound of beautiful waves of the Arabian sea. Few things we ate was Bhutta also called masala corn and Masala Chana. I am sure this experience will be nostalgic for many of you who have been raised and brought up in Mumbai.
Even today when I go back, I visit Nariman Point several times to cherish those childhood memories and I have to eat Masala Chana. I love Masala Chana as this dish requires very few ingredients and its light and healthy. Its a burst of spicy and tangy flavor as we call it chatpata in hindi and the butter makes it nice and smooth. We have perfected this recipe and taste exactly like the roadside masala chana. You wont believe but we make this once every week for lunch. Both my husband and I prefer this as its so tasty.
The key to Masala Chana is Amul Butter and fresh ingredients. If you have those 2 down then it will turn out good.
Hope when you make this it will remind you of India. Please do not forget to tag me when you make this at home.
Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, lunch, Salad, sides, Snack
Cuisine Indian, Indian Street Food
Servings 2 people


  • 1 cup dry kala or green chana soaked in water overnight
  • 1 tablespoon Amul butter
  • salt as needed
  • 3/4th cup raw mango chopped into small pieces
  • 1/2 cup finely chopped onions
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped cilantro
  • 2-3 green chilies finely chopped (modify as per taste)
  • 1 tsp chaat masala
  • 1 tablespoon lime juice or as per taste


  • Cook the chana with salt added in the water in an instant pot on high pressure for 30 minutes or in pressure cooker till they are cooked but not overly cooked
  • Chop the tomatoes, raw mango, onions, green chilies and cilantro and have it ready before cooking
  • Place a wide pan on medium heat once the chana are cooked and ready
  • Add 1 tablespoon of butter
  • Add chopped green chilies
  • Add chopped onions and sauté for 2 minutes
  • Add chopped raw mango and chopped tomatoes and mix it well
  • Add the cooked chana and mix everything well
  • Turn off the heat
  • Sprinkle chaat masala
  • Adjust salt if needed
  • Squeeze fresh lime juice
  • Add chopped cilantro
  • Mix it well and serve immediately


Tips & Tricks 
  1. Add some salt to chana when cooking 
  2. Make sure the chana are not overcooked 
  3. Chop everything and it keep it ready before cooking 
  4. Avoid over cooking the tomatoes and onions as you do not want to extract the juices
  5. Adjust lime juice, green chilies and and salt as per taste 
Keyword Indian Street Food