Chana masala

Chana masala
	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
	Cookbook: Chana masala; Media: Chana masala;

Chole kulcha (chickpea served with flatbread)

Chana masala ([ˈtʃənaː məˈsaːlaː], literally 'mix-spiced small-chickpeas'), also known as channay, chole 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'). They are twice 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 Hindustani. 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, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled amchoor), crushed pomegranate seed (anardana), and garam masala.

Regional dishes

India

In India, it is sold by street vendors and restaurants, and may be eaten with puri.

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.

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

[1]

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