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Bihari Hare Chane Ka Bachka | Chane Ka Bhabra

By Anjana Chaturvedi @maayeka

Chane ka Bachka- shallow fried pancake made with fresh green chick peas , gram flour and basic spices

Chane ka bachka or bhabra is a shallow fried pancake or pakora made specially during Holi in Bihar and U.P.  Fresh chick pea or taza hara chana is very easily available in the market during this season. It is made using these fresh chana but if you are making this after this season or not able to grab fresh tender green chana then you can make these with soaked black desi chana.

Hara chana is only available around Feb to march. In U.P its popular as Holiya/ Hora/ choliya . These fresh seasonal green gram are used to make pulao, curry, ghugni ,chaat, Nimona and bachka etc. The tender chana taste very fresh and can be eaten raw as salad.

Bachka can be made with tender fresh green gram and also with soaked dried black chana . some people just add soaked chana and some prefer to use boiled kala chana , it depend on personal preference.

To make it in the traditional way first you have to soak raw rice for few hours. Then the soaked rice is ground to make fine paste and then some gram flour is added for binding. I was making it instantly so used rice flour and gram flour and it also gives same result and the bachka turn out so crisp and delicious.

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Bihari Hare Chane Ka Bachka | Chana ke Bachka

Hare chane ka Bachka- shallow fried pancake made with fresh green chick peas , gram flour and basic spices- a Bihari recipe made specially on Holi Course Breakfast, festival recipe, holi special recipe, snacks/starters, Tiffin recipesCuisine Bihari Cuisine, Uttar Pradesh CuisineKeyword babra, chane ka bachka, chane ka bhabra, choliya recipe, fresh green gram recipe, hara chana Prep Time 5 minutes minutesCook Time 10 minutes minutes Servings 3 People Author Anjana Chaturvedi


  • 1 cup Fresh green gram/choliya
  • 3/4 cup Gram flour / Besan
  • 3/4 cup Rice Flour / Chawal Ka Atta
  • 2 Green Chillies / Hari Mirch finely chopped
  • 1/3 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Red Chilli powder / Laal mirch powder
  • pinch of Turmeric Powder / Haldi Powder
  • to taste Salt / Namak
  • pinch Asafoetida / Hing powder
  • enough Cooking Oil to shallow fry


  • Take a big bowl and add gram flour and rice flour in it and mix.
  • Now add all the dry spices in it and add fresh gram , green chili and mix.
  • Add enough water to make a medium thick batter. It should be thinner then the pakora batter.
  • Now add fresh coriander and let it rest for 5 minute if you have time.
  • Take a wide deep pan and add some oil in it to shallow fry. 1/2 inch deep oil is enough for frying these, don't add too much oil in the pan.
  • Now heat the oil and add a ladle full of batter in the oil and let it fry for few minutes and when it looks cooked from the sides then flip the side and cook from the opposite side too.
  • You can fry 3-4 bhabra together in the pan, depending on the size of your pan, so try to choose a wide shallow pan for making these.
  • When done then remove from the pan and drain on a paper napkin to absorb the excess oil.
  • Serve hot with ketchup or green chutney.


  • You can fry these bhabra either in refined oil or use mustard oil.
  • If fresh green gram/choliya is not in season then you can make these with soaked kala chana .

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