Chana Bhapa

%Chana Bhapa

Chana Bhapa is a Bengali delicacy cooked with Chana/ Paneer/ Cottage cheese where the chana is steamed with the spices


Units Scale
  • Chana/ Cottage Cheese/ Paneer: 250g
  • Green Chilli: 5-6
  • Cilantro/ Coriander leaves: a few
  • Plain curd: 75g
  • Yellow Mustard Seed: 1 Tbsp.
  • Black Mustard Seed: 1 Tbsp.
  • Coconut Paste: 2 Tbsp.
  • Poppyseed Paste: 1 tbsp.
  • Turmeric Powder: 1/4 Tsp.
  • Salt: to taste
  • Mustard Oil: 3 Tbsp.


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  2. Soak both the mustard seeds in water with a little salt for 15 minutes.
  3. Make a paste of the mustard seeds and then strain it to remove the husk.
  4. Discard the water/ moisture from the Chana.
  5. Mash it using a spoon or your fingers.
  6. Now add mustard paste, coconut paste, poppyseed paste, turmeric powder, salt, chopped coriander and also chopped green chilies to the chana.
  7. Add mustard oil as well.
  8. Mix everything to make a smooth mixture and transfer the mixture to a tiffin box/ container with a lid.
  9. In case using paneer cubes instead of massed chana or crumbled paneer coat the cubes in the mixture of the spices and transfer it to the container with a lid.
  10. Next part is to steam the chana or "Bhapano" which can be done in different ways which I am explaining below:

Making Chana Bhapa in a Pressure Cooker:

  1. Take the mixture in a metal container filled with a lid.
  2. Pour some water in the pressure cooker and place the box inside over a stand.
  3. Place the lid and put the weight and cook on medium flame till 2 whistles coming out from the cooker.
  4. Wait till the pressure drops and open the lid.
  5. Wait till the box can be touched and then open it.

Making Chana Bhapa in a deep bottom vessel:

  1. The process is the same as above.
  2. After placing the lid cook on low flame for 15 minutes.

Making Chana Bhapa in a Microwave oven:

  1. Take the mixture in an oven-safe container and microwave it on medium temperature for 20 minutes.


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