Spiced Amritsari Chickpea Curry with Crispy Papad

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A flavorful North Indian chickpea curry simmered in aromatic spices, enriched with crispy papad pieces for an unexpected crunch. This Indian-inspired curry recipe (vegetarian), ready in about 45 minutes, pairs chickpeas (cooked), onion (finely chopped), tomato puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups chickpeas (cooked)
• 1 medium (150g) onion (finely chopped)
• 3/4 cup tomato puree
• 1 tbsp ginger-garlic paste
• 1 green chili (slit)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp amchur (dry mango powder)
• 2 large papad (broken into pieces)
• 2 tbsp coriander leaves (chopped)
• 3 tbsp vegetable oil
• to taste salt
• 1 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a deep pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until aromatic.
2. Step 2: Add 1 medium finely chopped onion and sauté for 5-6 minutes until golden brown and translucent.
3. Step 3: Stir in 1 tbsp ginger-garlic paste and 1 slit green chili; cook for 1-2 minutes until the raw smell disappears.
4. Step 4: Add 3/4 cup tomato puree, 1/2 tsp turmeric powder, 1 tsp red chili powder, and salt to taste; cook on medium heat for 6-7 minutes until oil separates from the masala.
5. Step 5: Mix in 2 cups cooked chickpeas and 1 cup water; bring to a simmer, then cover and cook for 10 minutes on low heat.
6. Step 6: Crush 2 large papads into bite-sized pieces and gently fold them into the curry along with 1 tsp garam masala and 1/2 tsp amchur powder; cook uncovered for 3 more minutes until the sauce thickens and papad softens slightly but still retains crunch.
7. Step 7: Garnish with 2 tbsp chopped coriander leaves and serve hot with steamed rice or flatbreads.