Chana masala: Difference between revisions
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In India, it is sold by street vendors and restaurants, and may be eaten with [[Puri (food)|puri]]. |
In India, it is sold by street vendors and restaurants, and may be eaten with [[Puri (food)|puri]]. |
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=== Bangladesh === |
=== Bangladesh === |
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In Bangladesh, this dish is eaten as a evening appetizer in restaurants. In bengali culture there's a dish called ''boot vuna'' and also eaten with rice puffs known as ''muri''. There are similar Bengali dishes such as [[Chotpoti]] and [[ |
In Bangladesh, this dish is eaten as a evening appetizer in restaurants. In bengali culture there's a dish called ''boot vuna'' and also eaten with rice puffs known as ''muri''. There are similar Bengali dishes such as [[Chotpoti]], [[Ghugni]] and [[Cholar dal]]. |
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[[File:Iftari_meal.jpg|220x124px|thumb|right|Boot |
[[File:Iftari_meal.jpg|220x124px|thumb|right|Boot vuna with [[Beguni]], [[Date plum|Dates]] and [[Boondi]] as [[Iftar|Iftari]]]] |
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[[File:Chotpoti_1.jpg|220x124px|thumb|right|[[Chotpoti]], Street food for [[Eid Al Fitr| Īdul Fitor]] celebration of [[Bengalis]]]] |
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[[File:Ghugni-MB24.jpg|220x124px|thumb|right|Traditional [[Bengali]] breakfast item]] |
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=== Pakistan === |
=== Pakistan === |
Revision as of 03:16, 13 March 2023
This article needs additional citations for verification. (September 2008) |
![]() Made with the larger chickpeas | |
Alternative names | Chole masala |
---|---|
Course | Main or Snack |
Place of origin | Indian subcontinent |
Region or state | Northern region of the Indian subcontinent |
Associated cuisine | India, Bangladesh, Pakistan |
Serving temperature | Hot |
Main ingredients | Chickpeas, onion, tomatoes, coriander, garlic, chiles, ginger, oil, spices |
Variations | Aloo chole, murgh cholay, chole bhature |
![](http://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Ingredients_chole.jpg/220px-Ingredients_chole.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Kulchachole.jpg/220px-Kulchachole.jpg)
Chana masala ([ˈtʃənaː məˈsaːlaː], literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chhole masala, chole or chholay (plural), is a dish originating from the Indian subcontinent.[1] The main ingredient is a variety of chickpea called chana (चना) or kala chana ('black chana') which are approximately half the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked.
Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana (काबुली चना) in Hindi. Chana masala is fairly dry and spicy with a sour citrus note (the flavor usually comes from coriander and onion). Chana are usually replaced by chole in most restaurants,[clarification needed] and both versions are widely sold as snack food and street food in the Indian subcontinent.
Ingredients
Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, ghee, cumin, turmeric, coriander powder, garlic, chillies, ginger, amchoor or lemon juice, and garam masala.[2]
Regional dishes
India
In India, it is sold by street vendors and restaurants, and may be eaten with puri.
Bangladesh
In Bangladesh, this dish is eaten as a evening appetizer in restaurants. In bengali culture there's a dish called boot vuna and also eaten with rice puffs known as muri. There are similar Bengali dishes such as Chotpoti, Ghugni and Cholar dal.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Iftari_meal.jpg/93px-Iftari_meal.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Chotpoti_1.jpg/144px-Chotpoti_1.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Ghugni-MB24.jpg/165px-Ghugni-MB24.jpg)
Pakistan
Aloo chole is a Pakistani variation of chana masala made with potatoes or chickpeas. In Lahore, a variation of the dish called murgh cholay is used.
Morocco
Chickpea butternut tagine is a variation from Moroccan cuisine made with spices and roasted squash. The dish is served over hot steamed or flavoured couscous.
References
- ^ Bhagat, Rasheeda (Oct 7, 2005). "Cooking with Ees". The Hindu Business Line. Archived from the original on October 15, 2013. Retrieved August 25, 2012.
- ^ Pitre, Urvashi (September 19, 2017). Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast. Rockridge Press. p. 54. ISBN 978-1939754547.