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Ingredients that go into making Chana Masala
Chana masala , also known as [ˈtʃənaː məˈsaːlaː] chole masala or channay or Chholay (plural) is a popular dish in Indian and Pakistani cuisine. The main ingredient is [1 ] chickpeas (called "चना" (chana) or "छोले" (chhole) in Hindi-Urdu). It is fairly dry and spicy with a sour citrus note. Chholay are sold as snack food and street food in India and Pakistan.
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 ]
It is popular mainly in the 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 ]