Bhindi Channa
Tangy okra, hearty chickpea
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What are the main ingredients?
Stir-fried okra(bhindi) and boiled white chickpeas(channa).
Is this a wet curry?
No, it is a dry, sautéed preparation without a gravy base.
How are the flavors balanced?
The earthy chickpeas and crisp okra are tossed in tangy dry spices like amchur and coriander powder.
Is this a traditional dish?
It is a unique and popular combination in Punjabi households, offering a great mix of textures.
Is it vegan?
Yes, it is typically cooked in oil and contains no dairy products.
About Bhindi Channa
Bhindi Channa is a clever Punjabi pairing that brings together two ingredients not usually cooked in the same pan: bhindi (okra) and channa (white chickpeas). It is a dry, sautéed preparation with no gravy, and its appeal lies entirely in contrast, the soft, earthy chickpeas set against the firmer, lightly crisp okra, tossed together in a tangy dry spice mix. It is a homestyle combination rather than a restaurant standard, popular in Punjabi kitchens for exactly this play of textures.
Both components are prepped fresh from the day's Makro produce. The okra is cut and stir-fried over high heat so it stays firm and clean rather than slimy, while the chickpeas are cooked through until tender, and the two are then brought together and tossed with the spices. Ground coriander and amchur (dried mango powder) lead the seasoning, giving an earthy, tangy edge rather than a fiery one, and as throughout our kitchen the masala is ground fresh each day instead of taken from a jar. Our Uttarakhand-trained chef keeps it at a balanced medium and will adjust the heat on request.
On the plate it is dry and savoury, the creamy chickpeas and the slightly crunchy okra alternating bite for bite, the amchur keeping everything bright. Being dry, it sits naturally alongside flatbreads, scooped up with roti, paratha or naan, and it also works as a textured dry side to a dal-and-rice meal. It is typically cooked in oil and contains no dairy, so it is suitable for vegans, in keeping with our halal-friendly vegetarian kitchen that cooks no pork. For anyone tired of wet curries, it is an interesting, satisfying change of pace.
Two minutes from Grand Mercure Bangkok Atrium and Lancaster Hotel; free parking at the Bangchak gas station right next door. Visit BHARAT →
See also: the Main Course - Veg menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.