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Indian

Bihari Chana Aloo Makha

Chana aloo makha mashes black chickpeas with potato, mustard oil and raw onion.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Bihari Chana Aloo Makha

8 hr 35 mintotal

35 min hands-on8 hr hands-off

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
High
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Ingredients

Quantities are for 2 servings.

Includes soaking time.

Method

  1. Ensure the boiled black chickpeas are completely drained of their cooking water and are warm or at room temperature.

  2. In a rustic mixing bowl, combine the boiled chana, cubed boiled potatoes, chopped onion, and green chillies.

  3. Add the roasted cumin powder, black salt, and fresh coriander.

  4. Pour the raw mustard oil directly over the ingredients.

  5. Using your hands or a heavy spoon, mix the salad by lightly mashing a few of the potato cubes and chickpeas. This binds the salad together with the oil and spices.

How to tell it's done

Earthy, mealy potatoes and firm chickpeas, enveloped in a thick, pungent, and highly spiced coating.

Getting it right

Tip

The secret to this salad is the 'Makha' or mashing action. Completely whole ingredients won't absorb the mustard oil properly.

What to serve it with

A very fulfilling evening snack, often paired with a cup of hot black tea or Puffed Rice (Muri).

Common mistakes

The makha is a paste rather than a salad.
Mash only a few pieces, as the recipe says. The point is that some potato and chana break down to bind the oil and spices while the rest stay whole — mashed through, it becomes a chokha.

Substitutions

  • Sesame or groundnut oil can replace the mustard oil, though the salad loses the sharpness that defines a Bihari makha.

Storing and reheating

Keeps a day in the fridge. Boiled chana and potato keep three days separately and are the sensible make-ahead; raw mustard oil and onion are best mixed in fresh.