Lahori Chany

 Pakistani recipe Lahori Chany

Lahori Chany is a rich and flavourful chickpea curry, beloved in the heart of Lahore for its bold spices and hearty texture. Traditionally enjoyed with naan or kulcha, it's a staple of Pakistani street food and breakfast culture.

Lahori Chany: A Hearty Pakistani Delight

When it comes to Pakistani street food and traditional breakfasts, Lahori Chany holds a special place. This rich, spicy, and aromatic chickpea curry originates from the bustling streets of Lahore, where it's often served with naan, kulcha, or paratha and enjoyed by locals as a comforting and filling meal. Whether it's a Sunday brunch or a festival morning, Lahori Chany brings people together over its unforgettable flavour.

In this blog, we’ll explore the cultural roots of Lahori Chany, its key ingredients, and how you can easily make it at home to enjoy a true taste of Lahore.

The Cultural Essence of Lahori Channy

Lahore is known as the food capital of Pakistan, and Lahori Chany is a testament to the city’s love for bold flavours and generous portions. Unlike regular chana masala, Lahori Chany is thicker in consistency, slow-cooked to develop a deep flavour, and includes a special blend of local spices. It's usually eaten for breakfast but is equally popular for lunch or dinner in Punjabi households.

In roadside dhabas and food stalls, Lahori Chany is served piping hot with garnishes like green chillies, ginger julienne, and fresh coriander, often accompanied by soft, fluffy kulchas or tandoori naan.

Ingredients for Lahori Chany

Chickpeas:

2 cups white chickpeas (kabuli chana) soaked overnight

For Boiling:

Water (enough to cover chickpeas)

1 tsp baking soda

1 black cardamom

Salt to taste

For the Gravy:

3-4 tbsp oil or desi ghee

2 medium onions—finely chopped

2 medium tomatoes—finely chopped or pureed

1 tbsp ginger-garlic paste

2-3 green chilies—chopped

1 tsp red chili powder

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

Salt to taste

½ tsp garam masala

1 tsp dry mango powder (amchur) or pomegranate powder

½ cup water (or as needed)

For Garnish:

Fresh coriander leaves—chopped

Ginger julienne

Green chilies—sliced

Lemon wedges

Instructions

1. Soak and Boil Chickpeas

Start by soaking the chickpeas in water overnight or for at least 8 hours. This softens them and reduces cooking time. Drain and rinse them before adding them to a pot with fresh water, a pinch of salt, black cardamom, and baking soda. Boil them until tender (this may take 30–45 minutes on a stovetop or 15–20 minutes in a pressure cooker).

> Tip: 

Baking soda helps soften the chickpeas faster and gives the curry its authentic thick texture.

Prepare the masala base

In a deep pot, heat oil or ghee and sauté chopped onions until golden brown. Add ginger-garlic paste and green chillies, and cook until the raw smell disappears.

Add chopped or pureed tomatoes and cook on medium heat until the oil separates. This is key to building flavour.

3. Add the Spices

Once the masala is well-cooked, add red chilli powder, turmeric, cumin, coriander, and salt. Stir and cook for 2–3 minutes to allow the spices to blend and release their aroma.

4. Combine Chickpeas and Gravy

Add the boiled chickpeas to the masala mixture along with about ½ cup of the reserved boiling water (adjust based on your preferred consistency). Mash a few chickpeas with the back of the spoon to thicken the curry naturally.

Let it simmer on low heat for 15–20 minutes to allow the flavours to meld together.

5. Final Touch

Add garam masala and dry mango powder (or pomegranate powder) for a tangy kick that balances the richness of the dish. Simmer for another 5 minutes, then remove from heat.

Garnish and Serve

Top your Lahori Chany with chopped coriander, ginger julienne, and green chillies. A squeeze of lemon juice just before serving adds brightness to the dish.

Serve hot with:

Tandoori naan

Kulcha

Paratha

Or even with plain basmati rice

Pair it with lassi or chai for the full Lahori experience!

Tips for Authentic Lahori Flavor

Use desi ghee instead of oil for a richer, authentic taste.

Slow simmering is key—don’t rush it.

For extra depth, add a pinch of black salt or chaat masala at the end.

To make it even more like the dhaba version, some cooks add a teaspoon of tea water while boiling chickpeas to darken the colour.

Why You’ll Love This Recipe

Lahori Channy is

Protein-rich and satisfying

Perfect for vegetarians

A great make-ahead dish—it tastes even better the next day!

A bold, spicy addition to any brunch or dinner table

Final Thoughts

Lahori Chany is more than just a recipe — it’s a cultural symbol of Punjabi hospitality and love for hearty, spice-rich meals. Whether you’re looking to recreate a traditional Pakistani breakfast or want to explore regional flavours, this dish is a delicious and wholesome starting point.

Give it a try at home and transport yourself to the streets of Lahore with every bite!