Chana masala (, literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chhole masala, chole or chholay (plural), is a dish originating from the

Indian subcontinent The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...

. The main ingredient is a variety of chickpea called ''chana'' () or ''kala chana'' ('black chana') which are approximately half the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked. ''Chole'' is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as ''kabuli chana'' () in

Hindi Hindi ( Devanāgarī: or , ), or more precisely Modern Standard Hindi (Devanagari: ), is an Indo-Aryan language spoken chiefly in the Hindi Belt region encompassing parts of northern, central, eastern, and western India. Hindi has been ...

. Chana masala is fairly dry and spicy with a sour

citrus ''Citrus'' is a genus of flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, lemons, grapefruits, pomelos, and limes. The genus ''Citrus'' is native to ...

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 Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumpt ...

in the Indian subcontinent.

Ingredients

Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, ghee, cumin,

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

, coriander powder, garlic,

chillies Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

, ginger,

amchoor Amchoor or aamchur or amchur, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is mostly produced in India and Pakistan, and is used to flavor foods and add the ...

or lemon juice, and ''

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''.

Regional dishes

India

In India, it is sold by street vendors and restaurants, and may be eaten with

puri Puri () is a coastal city and a municipality in the state of Odisha in eastern India. It is the district headquarters of Puri district and is situated on the Bay of Bengal, south of the state capital of Bhubaneswar. It is also known as '' ...

Bangladesh

In Bangladesh, this dish is called ''choctpoti'' and usually eaten as a snack or appetizer. Kala chana masala in Bangla language is called ''boot'' and also eaten with rice puffs known as ''muri''.

Pakistan

''Aloo chole'' is a Pakistani variation of chana masala made with potatoes or chickpeas. In

Lahore Lahore ( ; pnb, ; ur, ) is the second most populous city in Pakistan after Karachi and 26th most populous city in the world, with a population of over 13 million. It is the capital of the province of Punjab where it is the largest city ...

, a variation of the dish called ''murgh cholay'' is used.

Morocco

Chickpea butternut ''tagine'' is a variation from Moroccan cuisine made with spices and roasted squash. The dish is served over hot steamed or flavoured couscous.

References

{{Pakistani dishes Indian snack foods Pakistani snack foods North Indian cuisine Indian fast food Pakistani cuisine Punjabi cuisine Chickpea dishes