Chole recipe for tikki, samosa or any other Indian Chaat. Sweet and tangy homemade must try chana recipe for tikkis and street style chaats. Top it off with chutneys, onions and sev making it truly lip-smacking delicious.
Super delicious, hot and zesty chana masala packed with tons of flavours. This chana recipe is for street style chaats and tikkis that make a great evening snack.
The chana masala dish is a simplistic version of India's renowned street snack. It's an all-time favourite Indian street chaat because of the tangy sweet and spicy taste of the chole, chutneys, and pungent onion, as well as the crispy sev on top.
Serve this delicious chana as a part of Chole Aloo Tikki Chaat for any festival or occasion, as an evening snack or even a weeknight dinner with family and friends.
Why do we love this recipe?
- Super versatile, could be paired with amazing indian street style chaat and tikkis
- Perfect snack for festivities and occasions
- Delicious and Protein rich
Ingredients
- Chickpeas- the main ingredient for making chana masala is chickpeas or chole. Highly protein rich chickpeas is used in all sorts of chaats and tikkis. Before using chickpeas, make them soak in water overnight.
- Green paste- for making the green paste for our lip smacking chatpata chana masala, we will require coriander leaves, mint leaves, ginger, salt, pepper, green chillies.
- For the tadka/tempering- ghee/oil, cumin and bayleaf are what you'll need that will add tons of flavours to our chana masala.
- Spices- this recipe uses tons and tons of great indian aromatic spices. They add distinct flavours to the chana masala. Roasted Cumin powder, Coriander powder, Chaat masala powder, Dry ginger powder, Mint powder, Tamarind pulp, Jaggery are the other ingredients you'll need.
See the recipe card for quantities.
Instructions- Step by Step
- To begin making the chole, soak the chickpeas for 8 to 10 hours, totally submerged in water.
- Pressure cook the chana with salt and water for 4-5 whistle.
- Open the pressure cooker once all the pressure is released naturally.
- When you push the chickpeas between your fingers, it will mash readily, indicating that it is cooked properly. Set aside the chana that has been cooked.
- While the chana is being boiled, Make a paste of mint, coriander,green chillies, water and ginger and blend.
- Once blended, keep it side and heat up a skillet.
- In a big heavy-bottomed skillet, heat ghee. Stir in the cumin, ginger, and bay leaves for a few seconds, or until the scents begin to emerge.
- Stir in the mint and coriander paste. Saute it with the ghee and the rest of the ingredients.
- Now, add the cooked chickpeas into the skillet and mix
- Add roasted cumin powder, coriander powder, chaat masala powder, dry ginger powder, mint powder, tamarind pulp and jaggery in the very end.
- Mix it all together. Close the lid and cook for a few more minutes.
- Now your chana masala is ready to be served with sev/chaat/aloo tikki.
Serving suggestions
This lip-smacking chatpata chana masala pairs amazingly well with aloo tikki and samosa.
You can serve this chole with Samosa, baked samosa or Patti samosa.
These chana masala pair deliciously with Aloo tikki or lentil and paneer Tikki.
Alternatively, you can serve this chana in a bowl and top it with green chutney, tamarind chutney and whipped yogurt and enjoy.
Check out my chaat recipes for an awesome Delhi street style deliciousness experience.
Storage
Leftover chana masala can be stored in an airtight container before putting it in the refrigerator. It will stay fresh for about five days but it's recommended to consume it fresh.
You can easily freeze it for 10 weeks.
More Such Recipes
Try out other chana recipes
Chana For Tikki And Samosa
Ingredients
- 2 cups Chickpeas
- Salt to taste
- 3 cup Water
- 1 cup Mint leaves
- 1 cup Coriander leaves
- 2-3 Green chilli
- 1 tablespoon Ginger
- 2 tablespoon Ghee
- 1 teaspoon Cumin
- 3 Bay leaf
- 1 teaspoon Cumin powder Roasted
- 1 teaspoon Coriander powder
- 1 teaspoon Chaat masala powder
- 1 teaspoon Dry ginger powder
- 1 teaspoon Mint powder
- ¼ cup Tamarind water
- 1 tablespoon Jaggery
Instructions
- To begin making the chole, soak the chickpeas for 8 to 10 hours, totally submerged in water.
- Pressure cook the chana with salt and water for 4-5 whistle.
- Open the pressure cooker once all the pressure is released naturally.
- When you push the chickpeas between your fingers, it will mash readily, indicating that it is cooked properly.
- Set aside the chana that has been cooked.
- While the chana is being boiled, Make a paste of mint, coriander,green chillies, water and ginger and blend.
- Once blended, keep it side and heat up a skillet.
- In a big heavy-bottomed skillet, heat ghee.
- Stir in the cumin, ginger, and bay leaves for a few seconds, or until the scents begin to emerge.
- Stir in the mint and coriander paste.
- Saute it with the ghee and the rest of the ingredients.
- Now, add the cooked chickpeas into the skillet and mix Add roasted cumin powder, coriander powder, chaat masala powder, dry ginger powder, mint powder, tamarind pulp and jaggery in the very end.
- Mix it all together. Close the lid and cook for a few more minutes.
- Now your chana masala is ready to be served with sev/chaat/aloo tikki.
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