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Traditional Chana Masala


Chana Masala is one of the most common vegetarian breakfast items in India. It is generally teamed with a bhatura, kulcha or puri. However, most people believe that a good chana masala can’t be made at home; well this recipe is here to prove that perception wrong.



Table of Content

  1. What is Chana Masala?
  2. Authentic Restaurant Style Chana Masala
  3. How to make Chana Masala?
  4. Expert Tips
  5. Recipe Card  

 

What is Chana Masala?

​​A cuisine from the Indian subcontinent, chana masala is also known as chane, chole masala, chhole masala, chole, or chholay. The primary component is a type of chana or kala chana, which has a tougher texture even after cooking and is about half as thick as regular chickpeas.

The larger and lighter-colored chickpea that is frequently found in the Western regions of India is known as chole. In Hindi, these are referred to as kabuli chana. A sour citrus aroma and moderate dryness and spice characterise chana masala. In most restaurants, chole typically takes the role of chana, and both variations are frequently available as street food and snacks in the Indian subcontinent.

 

Authentic restaurant style Chana Masala

A classic Chana Masala recipe which is detailed and descriptive and allows you to replicate the exact flavour that you all love from your food stalls. Make this recipe and have it with your favourite bhatura, kulcha or puri and enjoy.

 

How to make Chana Masala?

1. In a stainless steel chef’s pan, add some chopped garlic, ginger juliennes, slit green chillies and onion paste. Saute everything for a few minutes.

Chana Masala


2. Add some cubed tomatoes and water to deglaze the pan. Season the dish with hing, red chilli powder, salt, cumin powder and chana masala and deglaze the pan with some water.

Chana Masala


3. Add boiled chana with a little bit of water into the masala. Mash the chanas slightly using the spatula. Let the channa masala come to a boil and then simmer it till it reaches your desired consistency.

Chana Masala


4. Serve the chana masala in a deep bowl and garnish it with chopped onions, ginger julienne and tomato juliennes.

Chana Masala

     

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      Expert Tips

      1. The onions and garlic mince need to be sauteed completely before adding the tomatoes.
      2. Add only a little water to deglaze the pan.
      3. You can also add some thin green chutney over the chana for better flavour.

      Recipe Card


      1 comment

      • Prakash Satle

        Good recipe


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