|This article needs additional citations for verification. (September 2008) (Learn how and when to remove this template message)|
|Alternative names||Chole masala|
|Region or state||Northern region of the Indian Subcontinent|
|Main ingredients||Chickpeas, onion, tomatoes, coriander seed, garlic, chiles, ginger|
|Cookbook: Chana masala Media: Chana masala|
Chana masala ([ˈtʃənaː məˈsaːlaː], literally "spiced chana"), also known as channay, as well as chole masala or chholay (plural) is a popular dish in Indian and Pakistani cuisine. The main ingredient is a variety of chickpea called chana (चना) or kala chana, meaning black chana. They are much smaller (about half the diameter) with a stronger flavour, and firmer texture when 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-Urdu. Chana masala is fairly dry and spicy with a sour citrus note - usually served with coriander and onion. Chana are usually replaced with chole in most restaurants, and both are widely sold as snack food and street food in India and Pakistan.
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.
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 chana masala is one of the main dishes for breakfast. Chana masala is known as kadala curry among Keralites.
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.