| Place of origin | Indian subcontinent |
|---|---|
| Region or state | North India[1] |
| Main ingredients | Chickpeas,onion,tomatoes,coriander,garlic,chiles,ginger, oil, spices |
Chana masala (alsochole masala orchholay) is achickpeacurry cooked in atomato-based sauce, originating from theIndian subcontinent.[1][2][3] It is astaple dish inIndian (particularlyNorth Indian) andPakistani cuisine.[1][3] It is often eaten with bread, including deep-friedbhatura (where the combination is calledchole bhature),[4]puri, or flatbreads such askulcha.[3][5][6]
Along with chickpeas, the ingredients ofchana masala typically include a base of onions, garlic, ginger, andchili peppers; chopped tomatoes to form thetomato sauce; and herbs and spices, such asamchoor,coriander,cumin,garam masala, andturmeric.[3][7]
To preparechana masala, raw chickpeas are soaked overnight in water. They are then drained, rinsed, and cooked with onions, tomatoes, and spices.[2]
It is sometimes garnished withcilantro andlemon orlime wedges.[5]
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