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Gur Chana - roasted chickpeas and jaggery

An easy, protein rich snack of roasted black chickpeas and jaggery pieces. This is a common winter snack in Northern India as well as a wonderful treat to bond with a horse. That is true!
Prep Time10 mins
Total Time10 mins
Course: Snack
Cuisine: Indian, north indian, punjabi
Keyword: chana, gur, horseback riding, jaggery, Punjab
Servings: 6 Helpings
Author: Kanika Samra


  • Tear shaped cheese knife or any pointed knife or rolling pin


  • 1 Cup Chana/Roasted black chickpeas
  • 1/2 Cup Gur/Jaggery
  • Salt to taste, optional
  • Additional spices - amchoor/chilli to taste, optional


  • Take out chana in a large bowl or storage container. 
  • Next, break up jaggery/gur into small pieces. If the gur is fresh it will be really pliable and easy to cut. For harder blocks, pierce it with a knife. Do this gently and try to break it open into halves. This is similar to the way hard cheeses are pried open with a sharp knife. Be careful! As kids we were often tasked with breaking Gur by hammering it with a belan/rolling pin. That’s another method, especially if you don’t mind the noise and want to hammer out some frustrations. 
  • Then, mix the two and you are done! Store in an airtight container at room temperature or cool spot in the pantry. Consume within a few weeks.
  • Optional seasonings: Use large flaky salt like sea salt. Fine table salt will settle at the bottom. Add small amounts of chili, amchoor or any other spices you’d like for extra flavor.
  • Take a small helping in the palm of your hand and chuck it into your mouth. Each helping of Gur-Chana should have multiple pearls of chickpea with one or two pieces of Gur. Keep the Gur in your mouth, letting it melt slowly as you munch on the chana. It is really addictive!