Goan chole ( chickpea) xacuti | How to make Goan chole ( chickpea) xacuti

By Freda Dias  |  20th Jan 2016  |  
4.7 from 9 reviews Rate It!
  • Goan chole ( chickpea) xacuti, How to make Goan chole ( chickpea) xacuti
Goan chole ( chickpea) xacutiby Freda Dias
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About Goan chole ( chickpea) xacuti Recipe

Xacuti– derived from the Portuguese word Chacuti, is a very fragrant and mildly spiced Goan curry . Chicken, meat or fish are mostly used in this gravy, but today I’m sharing a vegetarian version using chickpeas instead. The procedure of roasting all the ingredients before grinding them , brings out the flavor, making this dish truly wonderful. This is one of my favorite Goan dishes, which immediately transports me to a time that reminds me of fun gatherings, at parties or weddings with family and friends.

Goan chole ( chickpea) xacuti

Ingredients to make Goan chole ( chickpea) xacuti

  • 1 cup dried chickpeas
  • To be ground to a smooth paste:
  • 1 cup freshly grated coconut
  • 3-4 kashmiri red chillies
  • 1/4 cup coriander seeds
  • 5 big peppercorns/15 small peppercorns
  • 5-6 cloves
  • 4-5 green cardamom
  • 1 star anise
  • 1 mace
  • 1 teaspoon fennel seeds
  • 1 tablespoon poppy seeds
  • 2 inch cinnamon
  • For the tempering:
  • 1 teaspoon mustard seeds
  • 2 tablespoon vegetable oil
  • Other Ingredients:
  • 1/2 teaspoon turmeric powder
  • 1 sprig of curry leaves, about 10-15 leaves
  • salt to taste

How to make Goan chole ( chickpea) xacuti

  1. Wash the chickpeas well and soak them overnight in sufficient water. Next morning pressure cook with enough water and little salt until they are tender, but still have a bite.
  2. Roast the onions in little oil in a skillet on medium low heat, once the onions are translucent add grated coconut to it, roast for another minute or two until the coconut is golden brown. Remove from the pan and set aside.
  3. In the same pan, roast the coriander seeds, on low heat, until fragrant.
  4. Then add the Red chillies, peppercorns, cloves,green cardamom, star anise( remove the seeds from the petals, or else it makes the gravy bitter) , mace, fennel seeds , poppy seeds and roast for another 2-3 minutes , do not burn the spices.
  5. Grind the sautéed onion and roasted coconut along with the roasted spices to a smooth paste using little water at a time ( up to 1 cup of water).
  6. Heat oil in a deep bottomed pan, add mustard seeds, let them splutter.
  7. Then add the prepared ground masala and mix it well with the mustard seeds and oil.
  8. Add curry leaves, turmeric and cook the masala paste until it leaves oil and clumps together.
  9. Add boiled chickpeas, coat them well with the masala. Rinse the grinder jar with some water to extract the remaining masala , add this to the pan.
  10. Add more water as required to adjust the consistency of the gravy, Let it boil for 5 minutes on medium heat. Check for seasoning and adjust accordingly. Serve hot with some steamed rice.

Reviews for Goan chole ( chickpea) xacuti (9)

Nayana Palav9 months ago

Go maka khvapachi asa

Sujata Varahamurthy2 years ago

hmm.will try

Leena Nadar2 years ago

I'll try

Krishna Ammu2 years ago

sounds good ...let me try :smiley:

Sukhmani Bedi2 years ago

yummmm definitely trying this

Geetha Veeramani2 years ago

tasty/ different

Silence Mover3 years ago


Chandrani Mukherjee3 years ago


Soniya Saluja3 years ago

loved your version of chickpeas :)