KELLI CHANA

Kelli Chana is a popular street food from Manipur, a state in North East India. This spicy and tangy dish is prepared using white peas or chickpeas and traditionally served on lotus leaves or banana leaves, adding a natural fragrance. The name ‘Kelli Chana’ is said to be derived from a woman named Kelli, who first sold this snack under a tree, making it a favorite among locals.
Kelli Chana is more than just a snack; it holds cultural and nostalgic value for many people from Manipur. It’s a staple at fairs, local markets, and social gatherings.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 persons

Ingredients:

• 1/2 cup white peas (matar)
• 1 tbsp oil
• 1 bay leaf
• 1 onion (chopped into slices)
• 1 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• 1 tsp finely chopped green chilies
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tsp red chili flakes
• 1/4 tsp garam masala (optional)
• Handful of chopped coriander stems
• 1 tbsp lemon juice
• Salt to taste

Method:

1. Soak white peas in hot water for 7-8 hours or overnight. Cook in water with salt until tender, then drain excess water.
2. Heat oil, add bay leaf, ginger, garlic, and green chili. Sauté for 1 minute.
3. Add onion and sauté, then add dry spices (except garam masala) and sauté for a few seconds.
4. Add coriander stems and sauté briefly.
5. Add boiled white peas and salt, mix well, and cook for 2-3 minutes.
6. Add garam masala and lemon juice, mix, and turn off the heat.
7. Serve hot.

Notes:

• Traditionally, chives are used, but coriander stems can be substituted.
• You can pressure cook the peas, but be careful not to overcook them.