Chola Masala or Spiced chick peas (garbanzos) is a very popular dish in many desi households and on many restaurant menucards. This is usually served with pooris (deep fried flatbread) or bathura ( another type of deep fried bread made with a fermented dough) or even naans. Actually you can eat these tasty cholas with anything! If you choose to use preboiled canned or bottled cholas this dish can be cooked in no time. If using dried garbanzo beans (cholas) you just need to soak them over night and then boil them in plenty of water till soft.
1 cup of cooked cholas/chickpeas/garbanzos
1 onion chopped fine
1 tablespoon of grated ginger
1 tomato chopped
Salt to taste
1 tablespoon of chana masla mix (see HERE )
1/2 teaspoon of red chilli powder if you want it spicy
a pinch of garam masala (to be added at the end)
2 tablespoons of cooking oil or olive oil
2 tablespoons of chopped coriander leaves plus more for garnish
1/4 cup of water
Heat the oil in a pan and then add the chopped onions and cook till the onions start to change color. Add the ginger and cook for a further 15 seconds. Add the chana masala mix and cook for a few seconds and then add the chopped tomato and salt. Cook till the tomatoes are mashed well. Add the cooked/boiled cholas (garbanzos/chickpeas) and cook with the water till it all comes to a boil and starts to thicken. What i do is i smash some of the chickpeas with the spoon so that the gravy gets flavoured with it. Add the chopped coriander leaves and some red chilli powder if you like it extra spicy. Once your cholas are nice and thick take it off the heat and sprinkle with garam masala. Serve garnished with coriander leaves and chopped onions.
I always make this dish a day before because i feel it always tastes better the next day. The cholas seem to absorb all the flavours of the spices if kept for at least a day.


If you cant get channa masala i suggest you combine the following in small quantities : coriander seeds, bay leaf, black pepper, fenugreek leaves, mint. dry ginger, cumin, mace and black salt.,..roast and grind all the whole spices and then add the dry ginger powder and black salt and some dry mango powder
It is high in fibre and this helps keep you satisfied ! chickpeas in your diet each day can help lower LDL (bad) cholesterol levels, which reduces the risk of heart disease. Its also a good source of protein.

Nitu Chugani

This entry was posted in Everything Vegetarian, Gluten Free, Healthy Options, Indian Restaurant Dishes, Nitu´s Spicy Delights, Quick Recipes, Spices, Tupperware Food, Veg Starters, Vegan and tagged , , , , , , , . Bookmark the permalink.

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