Chana masala

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Chana Masala
Choleindia.jpg
Alternative names Chole Masala
Place of origin South Asia
Region or state Punjab region of Pakistan and India
Main ingredients Chickpeas, onion, tomatoes, coriander seed, garlic, chiles, ginger
Cookbook:Chana Masala  Chana Masala
Chole kulcha is a famous food in northern India
Ingredients that go into making Chana Masala

Chana masala [ˈtʃənaː məˈsaːlaː], also known as chole masala or channay (plural) is a popular Punjabi dish in Indian cuisine and Pakistani cuisine .[1] The main ingredient is chickpeas (called "चना" (chana) or "छोले" (chhole) in Hindi-Urdu). It is fairly dry and spicy with a sour citrus note.

Ingredients[edit]

Along with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled "amchoor"), crushed pomegranate seed (anardana) and garam masala.

Regions[edit]

India[edit]

It is popular mainly in the Punjab region of northern-India, and also notably in the regions of Gujarat. In Gujarat and Rajasthani areas, it is commonly cooked dry, with tangy spices.

In India, it is often eaten with a type of fried bread and is known as chole bhature. It is commonly sold by street vendors but also can be found in restaurants.

In Kerala, White appam and Channa Masala is one of the main dishes for breakfast. Channa Masala is known as "Kadala Curry" among Keralites.

Pakistan[edit]

Aloo chole is a Pakistani variation of chana masala made with potatoes as well as chickpeas. In Lahore, a variation of the dish called "murgh cholay" is popular; the dish consists of chickpeas and chicken and is part of the traditional breakfast of Lahore.

References[edit]

  1. ^ Bhagat, Rasheeda (Oct 7, 2005). "Cooking with Ees". The Hindu Business Line.