How to Make Cucumber with Roasted Chana (Traditional & Healthy Version)
Cucumber with Roasted Chana, or 'Kheera aur Bhuna Chana Salad', is a refreshing, crunchy, and protein-rich Indian lunch option enjoyed across the country. This dish combines juicy cucumber (kheera) with nutty roasted chana (bhuna chana), creating a perfect balance of taste and nutrition. Traditionally, this salad is a popular mid-day snack, especially in North India during the hot summer months, thanks to cucumber's hydrating and cooling properties. The simplicity of Cucumber with Roasted Chana belies its deep roots in Indian food culture. It's often sold by street vendors in cities like Delhi and Lucknow, seasoned lightly with kala namak (black salt), chaat masala, fresh coriander (dhaniya), and a squeeze of nimbu (lemon). The salad offers a delightful combination of textures—crisp cucumber and crunchy chana—making it a satisfying yet guilt-free meal. Its quick preparation and minimal ingredients make it a favourite for busy households, fasting days (upvas), and even as a light lunch during festivals like Holi and Navratri due to its sattvic (pure vegetarian) nature. Cucumber with Roasted Chana is not only delicious but also highly adaptable; you can add regional twists by using local spices or seasonal vegetables. Whether you’re watching your calories, seeking more protein, or just want a wholesome Indian salad, this dish is a smart and versatile choice.
Ingredients
Step-by-step instructions
Step 1 · Wash and peel the cucumbers (kheera)
Wash and peel the cucumbers (kheera). Dice them into small cubes and place in a large mixing bowl.
Step 2 · Add the roasted chana (bhuna chana) to the cucumber
Add the roasted chana (bhuna chana) to the cucumber. If using chana with skin, you can rub off the skin for a smoother texture.
Step 3 · Add finely chopped tomato
Add finely chopped tomato, onion, and green chilli for extra flavour and colour. These are optional but add freshness.
Step 4 · Sprinkle kala namak (black salt)
Sprinkle kala namak (black salt), chaat masala, and roasted cumin powder as per taste. Mix well to combine all ingredients evenly.
Step 5 · Drizzle fresh lemon juice (nimbu ras) over the salad and toss well
Drizzle fresh lemon juice (nimbu ras) over the salad and toss well.
Step 6 · Garnish with finely chopped coriander leaves (dhaniya)
Garnish with finely chopped coriander leaves (dhaniya).
Step 7 · Serve immediately in individual bowls for best texture and taste
Serve immediately in individual bowls for best texture and taste.
Why this recipe is healthy
This dish is a healthy choice because it is low in calories yet high in protein and fibre, keeping you satiated and supporting weight management goals. The absence of oil and processed ingredients, combined with fresh vegetables and natural spices, makes it ideal for those seeking a balanced and nutritious Indian lunch. It’s also suitable for diabetes-friendly and heart-healthy diets, thanks to its low glycemic index and zero cholesterol content.
A note on tradition
Cucumber with Roasted Chana is widely enjoyed throughout India, especially in North Indian states like Uttar Pradesh and Punjab, where street vendors serve it fresh during the summer. It is a popular choice during fasting periods (upvas) and festivals such as Navratri, owing to its sattvic ingredients and hydrating properties. The salad’s simplicity and versatility make it a staple in Indian homes, often eaten as a quick lunch, light dinner, or healthy snack for school and office tiffins.