Goan Chana Ross, also known as chana ros Goan style or Goan chickpeas curry, is a traditional Goan vegetarian dish. The Goan chana ros is a hearty and flavorful chickpea curry.
It is usually made with dried white or black chickpeas (kabuli or kala chana). Check how to make Goan chana ross.
The chana ross goan style has the main ingredients such as chickpeas, onion, tomato, with a fine blend of exotic Indian spices. This dish gets a better taste from roasting the spices and coconut.
Check the other veg recipe of Rajasthani gatte ki sabzi. Also, try to buy a cooking-pan
🥥 What is Goan Chana Ross?
Chana Ross (or Ros) means chickpeas in curry or gravy. It is a simple, homestyle curry from Goa usually made with dried white or black chickpeas (kabuli or kala chana). The gravy is made with freshly grated coconut, dry spices, and aromatic masala that defines Goan cuisine.
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Tips For Chana Ross Goan Style
Simple tips to make Goan chickpeas curry:
- Always soak dried chickpeas overnight for even cooking.
- Use fresh or frozen coconut instead of desiccated for a richer taste.
- Grind the masala to a smooth paste for a silky curry.
- Simmer on low heat to let the spices infuse well.
- Taste and adjust salt, spice, and tanginess before serving.
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Variations of Goan Chana Ross
- Vegan and Gluten-Free Tweaks: This dish is naturally vegan and gluten-free. Just ensure your masalas don’t have any hidden wheat content.
- Adding Vegetables for Extra Nutrition: Add diced potatoes, spinach, or pumpkin to make it even heartier and more wholesome.
- Fusion Twist Ideas: Turn it into a wrap with naan and salad or serve it as a soup by blending it partially—great for cozy dinners!
How Much Spice To Add For Goan Chana Ross
Simple Ingredients Needed for Goan chana ross
- 1 cup Dried White Peas / chickpeas / Vatana (soaked overnight)
- 1 tsp Mustard Seeds
- 8–10 curry leaves
- 1 medium-sized tomato, chopped
- 1–2 green chillies
- 3 tbsp oil
- salt
For Grinding (smooth paste)
- 2 medium-sized onions sliced
- 1/4 cup coriander leaves
- 1 tbsp garam masala
- 1/4 tsp saunf or fennel seeds
- 1/2 cup Grated Coconut
How To Make Chana Ros Goan Style
- For Goan Chana Ross, first, soak white peas in water for 8 hours or overnight, to prepare this Goan Chana Ros. Cook the white peas in a pressure cooker with water for 8-10 whistles or till boiled. After that, let it release pressure naturally and cool.
- Heat oil in a deep frying pan/kadai and fry the onions till they are transparent, and keep aside. After the onions have cooled, add the onions to the grinder along with the grinding ingredients with little water, and grind to a fine paste. (1/4 cup water)
- Now, heat oil in a deep frying pan on medium heat, add the mustard seed, when they start spluttering, add the curry leaves and chillies for a few seconds. Then add the ground paste and saute for about 5 minutes, till the oil separates
- Then add the chopped tomatoes and fry for about 5 minutes or till the tomatoes get mushy. Then add the boiled chickpeas and mix them with the mixture. Rinse the grinder jar with 1+ 1/2 cups of water and add it to the mixture. Stir it, then check the salt and add more to your taste.
- Cook this on a high flame until it comes to a boil, then reduce the heat to low and cook for about 10 minutes or until the gravy thickens. Serve Goan Chana Ros with rice/chappati/bread.
Storage and Reheating
- How to Store Leftovers: Refrigerate in an airtight container for up to 3 days. The flavors only get better with time!
- Reheating Without Losing Flavour: Reheat gently on the stovetop with a splash of water. Avoid microwaving as it can split the coconut milk.
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How to Serve Goan Chana Ross ?
Serve hot with steamed rice, Goan pão (bread), or chapati. Also, add a side dish of vegetable, pickle, or papad to make it a complete Goan meal.
It also goes well with Naan, Roti, Parata, Bhatura, and Poori.
F.A.Qs
1. Can I make Goan Chana Ross without coconut?
Yes, but it won’t have the same creamy richness. Substitute with cashew paste or almond milk for a similar texture.
2. What’s the difference between Chana Ross and other Indian chickpea curries?
Chana Ross is coconut-based with a Goan spice blend, while North Indian versions use onion-tomato gravies.
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3. Is Goan Chana Ross spicy?
It is mildly spiced with Kashmiri chillies for colour and flavour. You can adjust the heat to your preference.
4. Can I use canned chickpeas instead of dried?
Absolutely! Just rinse them well and skip the soaking/boiling steps.
5. Can I make it vegan?
It’s already vegan by default. No animal products are used.
6. Can I freeze Goan Chana Ross?
Yes, freeze in a freezer-safe container for up to a month. Thaw and reheat before serving.
Goan Chana Ros / Goan Chickpeas Curry
Ingredients
- 1 cup Dried White Peas / chickpeas / Vatana soaked overnight
- 1 tsp Mustard Seeds
- 8-10 curry leaves
- 1 medium sized tomato chopped
- 1-2 green chillies
- 3 tbsp oil
- salt
For Grinding (smooth paste)
- 2 medium sized onions sliced
- 1/4 cup coriander leaves
- 1 tbsp garam masala
- 1/4 tsp saunf or fennel seeds
- 1/2 cup Grated Coconut
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Instructions
- Soak white peas in water for 8 hours or overnight, to prepare this Goan Chana Ros
- Cook the white peas in pressure cooker with water for 8-10 whistles or till boiled. After that let it release pressure naturally and get cool.
- Heat oil in a deep frying pan / kadai and fry the onions till they are transparent and keep aside.
- After the onions have cooled, add the onions to the grinder along with the grinding ingredients with little water, and grind to a fine paste. (1/4 cup water)
- Heat oil in a deep frying pan on medium heat add the mustard seed, when they start spluttering add the curry leaves and chillies for a few seconds
- Then add the grinded paste and saute for about 5 minutes, till the oil seperates
- The add the chopped tomatoes and fry for about 5 minutes or till the tomatoes get mashy
- Then add the boiled chickpeas and mix it with the mixture very well
- Rinse the grinder jar with 1+ 1/2 cup water and add it to the mixture and stir it, check salt and add according to your taste.
- Cook this on high flame when it comes to boil reduce it low flame and cook for nearly 10 minutes or till the gravy thicken.
- Serve Goan Chana Ros with rice / chappati / bread.