How to make Mixed Vegetable Dhamaka Chana -

Chickpeas and assorted vegetables make for this spicy treat

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : French Beans (फ्रेंच बीन्स), Chickpeas

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Mixed Vegetable Dhamaka Chana checkout Kadai Vegetables, Honey Glazed Beans, Aloo Beans, French Bean Foogath . You can also find more Main Course Vegetarian recipes like Papad ki Sabzi - SK Khazana Jeera Aloo Peethiwali Puri with Aloo Chana Besanwali Bhindi

Mixed Vegetable Dhamaka Chana

Mixed Vegetable Dhamaka Chana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mixed Vegetable Dhamaka Chana Recipe

  • French Beans 12-15

  • Chickpeas 6-8 florets

  • Tomatoes roughly chopped 3 medium

  • Shelled green peas 1/2 cup

  • Chickpeas (kabuli chana) soaked, drained and boiled with tea leaves 1/2 cup

  • Oil 3 tablespoons

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Ginger 1 1/2 inch piece

  • Gram flour (besan) 3 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste


Step 1

Heat oil in a pressure cooker, add asafoetida, cumin seeds, mustard seeds and let the seeds splutter.

Step 2

Roughly chop French beans. Add cauliflower, French beans and some of the water in which chickpeas were boiled to the cooker.

Step 3

Put tomatoes in a mixer jar, add ginger and gram flour and grind with a little water to a smooth puree.

Step 4

Add turmeric powder, cumin powder, coriander powder and red chilli powder to the cooker and mix.

Step 5

Add tomato mixture and mix. Pour ½ cup water in the mixer jar, rinse and put into the cooker. Add 1 more cup of water into the cooker along with chickpeas, salt and green peas.

Step 6

Close the cooker with the lid and cook under pressure till 1 whistle is given out.

Step 7

Switch off heat. Open the lid when pressure reduces completely. Serve hot with roti or parantha or rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.