Chana Masala

Chana Masala

Foodiechief's Chana Masala is the quintessential accomplishment to Laccha Parathas.
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine Indian
Servings 5


  • 2 tin chick peas (reserve water from the tins)
  • 75 ml sunflower oil
  • 1 medium onion, finely sliced
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • salt to taste
  • ½ tsp chilli powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder
  • ¼ tsp turmeric powder
  • 1 tsp chilli flakes
  • 1 tsp tomato puree
  • ½ tsp mustard seeds
  • 2 dried red chillis
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • ½ tsp garam masala


See full recorded recipe video below

  • Fry mustard seeds and dried chillies in oil.
  • Once the mustard seeds start to pop, add the onions & kasuri methi and fry on high heat.
  • When the onions start to brown on the edges add the minced garlic and ginger.
  • When the garlic and ginger become fragrant add; cumin powder, coriander powder, turmeric powder, chilli powder and salt (you can add Foodiechief's Karahi masala and Kashmiri chilli paste).
  • Add a squirt of tomato puree.
  • Fry masala for a minute (have water close by, do not let the spices burn).
  • Add your chick peas and 'Bhun' for a few mins.
  • Cover with reserved chick pea water and 1½ cups water.
  • Simmer for 20 minutes (mid-way crush few chickpeas with the back of your spoon)
  • Finish the dish by mixing in ½ teaspoon of garam masala and ½ teaspoon of kasuri methi.
  • Garnish with fresh coriander and serve with piping hot puri.
Keyword Chana Masala, chanabatura, Chick peas, poori, Puri, Vegeterian

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