Chana masala

Chana masala ([ˈtʃənaː məˈsaːlaː], 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.[1] The main ingredient is a variety of chickpea called chana (चना) 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.

Chana masala
Made with the larger chickpeas
Alternative namesChole masala
CourseMain or Snack
Place of originIndian subcontinent
Region or stateNorthern region of the Indian subcontinent
Associated cuisineIndia, Bangladesh, Pakistan
Serving temperatureHot
Main ingredientsChickpeas, onion, tomatoes, coriander, garlic, chiles, ginger, oil, spices
VariationsAloo chole, murgh cholay, chole bhature
The raw ingredients of chana masala
Chole kulcha (chickpea served with flatbread)

Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana (काबुली चना) in Hindi. 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.


Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, ghee, cumin, turmeric, coriander powder, garlic, chillies, ginger, amchoor or lemon juice, and garam masala.[2]

Regional dishes


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


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.


Aloo chole is a Pakistani variation of chana masala made with potatoes or chickpeas. In Lahore, a variation of the dish called murgh cholay is used.


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.


  1. Bhagat, Rasheeda (Oct 7, 2005). "Cooking with Ees". The Hindu Business Line. Archived from the original on October 15, 2013. Retrieved August 25, 2012.
  2. Pitre, Urvashi (September 19, 2017). Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast. Rockridge Press. p. 54. ISBN 978-1939754547.
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