Chana masala
| Chana Masala | |
|---|---|
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| 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 | |
Chana masala [ˈtʃənaː məˈsaːlaː], also known as chole masala or channay or Chholay (plural) is a popular Punjabi dish in Indian 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. Chholay are sold as snack food and street food in Pakistan.
Ingredients
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
India
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
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
- ↑ Bhagat, Rasheeda (Oct 7, 2005). "Cooking with Ees". The Hindu Business Line.
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