Goan Patal Bhaji (Chonya Roce)

Chonya Roce is a vegetarian preparation where the pulses are cooked in a spice and coconut based paste. Very popular in Goa, served with Goan pao at breakfast time at local tea hotels and chai ghadas. Done differently at various tea shops in North Goa and South Goa. This is one way that it's prepared.
  • Passive
    0 minutes
  • Prep
    15 minutes
  • Cook
    30 minutes
  • Servings
    6 People


For the Masala Paste:-
  • 4 Kashmiri chillies
  • 4 cloves
  • 5 Peppercorns
  • 1/2 inch Cinnamon stick
  • 1 tbsp Coriander seeds
  • 1/2 tsp Fennel seeds
  • 1 Onion (sliced)
  • 1/2 cup Fresh grated coconut
  • 1/2 tsp turmeric powder
Other Ingredients:-
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 6 Curry leaves
  • 1 Green chili (chopped)
  • A pinch hing (asafoetida)
  • 1 Onion (sliced)
  • 2 small marble sized tamarind
  • 1 tbsp jaggery or sugar
  • 1 cup Kabuli Chana


  • 1 Soak the chana over night or at least 6 hours. Pressure cook them on HIGH flame for one whistle, lower flame and cook further for another 5 minutes. Keep aside. Soak tamarind and jaggery in 1/4 cup water. Keep aside.
  • 2 Dry roast the spices on low flame till you get a nice aroma. Keep them aside to cool.
  • 3 In the pan, add 2 tbsp oil, roast coconut and onion together till brown in color, keep aside to cool.
  • 4 In a mixer grinder, grind together the roast spices along with the coconut and onion mixture, turmeric and sufficient water to make a fine paste. Keep it aside.
  • 5 In a pan, add 2 tbsp oil, mustard seeds, allow them to splutter. Add green chili, hing and curry leaves. Fry for a minute.
  • 6 Stir fry the paste for 2 minutes.
  • 7 Add the cooked chana along with tamarind and jaggery paste, onions, chili powder.
  • 8 Cover and cook for 15 minutes. Adjust salt accordingly.
  • 9 Serve with Goan pao at breakfast time or with rice for lunch or dinner. (See Recipe notes below)

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