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Simple making process of tasty CHANA MASALA at home by indian food masti

CHANA MASALA is a dish originating from Indian subcontinent. It also known as Channay, Chole masala,Chole or Cholley.The main ingredient in this recipe is chickpea. The chickpea is important in Indian, Mediterranean and Middle Eastern Cuisine. There are varieties of chickpea. In this recipe we are using Kabuli Chana.
Dried chickpea need a long cooking time(1-2 Hrs) but will easily fall apart when cooked longer. It soaked for 12-24 hours before use, cooking time can be shorted by around 30 minutes. chickpeas can also be pressure cooked or sous vied cooked at 90* C (194*F).
CHANA MASALA is one of the most popular vegetarian food in Indian Subcontinent. CHANA MASALA is fairly dry and spicy with a sour citrus note. The flavor usually comes from coriander and onion. Chana are usually replaced by chole in most restaurants and both versions are widely sold as snack food and street food in the Indian Subcontinent. It can be eaten with roti, naan, poori,  rice and any kind of parathas.  

Course-Main, Cuisine-Indian, Serving-2.              


(1) 150 gm chickpea, (2) 1 medium size onion paste, (3) 1 medium size tomato paste, (4) 1 teaspoon ginger paste, (5) 1 teaspoon garlic paste, (6) chopped coriander leaves, (7) 2 bay leaves, (8) 1 dry red chilli, (9) 1 inch cinnamon piece, (10) 2-3 cloves, (11) 2-3 green cardamom pods, (12) 1/2 teaspoon sugar, (13) 1/2 teaspoon cumin seeds, (14) 1 teaspoon red chilli powder, (15) 1 teaspoon turmeric powder, (16) 1 teaspoon cumin powder, (17) 1 teaspoon coriander powder, (18) 1 teaspoon kashmiri red chilli powder, (19) 1 teaspoon chole masala, (20) salt to taste, (21) cooking oil.

Making time of CHANA MASALA:
Preparation Times: 20 minutes.
Cooking Times: 20 minutes.
Total Times: 40 minutes.

Step by step cooking process of CHANA MASALA: 
1. Wash and soak the Chana for about 8 hours. After that drain the water and transfer the soaked chickpeas to a pressure cooker and pressure cook the chana with 3 cups of water for 5 to 6 whittles on a medium flame. Once done check it must be soft but not mushy.

2. Now heat a pan and add cooking oil in it. When the oil heat up add 1/2 teaspoon sugar, 2 bay leaves,1/2 teaspoon cumin seed, 2 green cardamon, Ciniman, cloves dry red chilli and saute.

3. Then add onion paste and fry it for some minutes.

4. Add the ginger garlic paste and fry it until the raw smell disappears.

5. Add the tomato paste and fry until they fry nicely.

6. Add turmeric powder, red chilli powder,coriander powder,cumin powder,kashmiri red chilli powder and saute for a minute or two.

7. Cook until the mixture begins to leave the pan.

8. Add the cooked chana and stock ( Chana cooked water). Stir and add water if needed. Then mixed everything well and add salt and chola masala.

9. Now cook it for 5 to 6 minutes or until it reaches a desired consistency in low flame. Add coriander leaves and give it a stir before turning off the flame.

Finally your CHANA MASALA is ready to serve with roti. naan or poori.

Please give it a try and share your thoughts with me.

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