Chana Bhaji

Also known as Chana Masala or Chole, is a popular Indian dish made with chickpeas cooked in a flavorful and aromatic tomato-based gravy. You can enjoy this dish for breakfast with paratha, or serve it as a main or side dish for lunch or dinner.

Using Dried Chickpeas:
Preparation Time:
Soaking chickpeas: 6 hours or overnight
Boiling chickpeas: 1 to 1.5 hours
Cooking Time: 40-55 minutes
Total Time: 2.5 to 3 hours

Using Canned Chickpeas:
Preparation Time:
No soaking or boiling required
Cooking Time: 40-55 minutes
Total Time: 45 minutes to 1 hour

Ingredients:

For Boiling Chickpeas:

  • 1 cup dried chickpeas (or 2 cans of cooked chickpeas)
  • Water for soaking and boiling
  • 1 teaspoon baking soda (if using dried chickpeas)
  • Salt to taste

For Chana Bhaji Gravy:

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tablespoon ginger-garlic paste
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Soak and Boil Chickpeas:
    • If using dried chickpeas, soak them overnight or for at least 6 hours. Rinse and drain.
    • Boil the soaked chickpeas in a large pot with water, salt, and baking soda until they are tender. If using canned chickpeas, skip this step.
  2. Prepare Chana Bhaji Gravy:
    • Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
    • Add chopped onions and sauté until golden brown.
    • Add ginger-garlic paste and green chilies, sauté for a minute until the raw smell disappears.
    • Add pureed tomatoes and cook until the oil separates from the masala.
  3. Add Spices:
    • Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
  4. Cook Chickpeas:
    • Add the boiled chickpeas to the masala and stir to coat them with the spices. Cook for 5-7 minutes, allowing the chickpeas to absorb the flavors.
  5. Simmer:
    • Add garam masala and simmer the Chana Bhaji on low heat for another 10-15 minutes, stirring occasionally. Adjust salt and spice levels according to your taste.
  6. Garnish and Serve:
    • Garnish with fresh coriander leaves.
    • Serve hot with rice, naan, or roti; my personal favorite is enjoying it in the morning with aloo paratha.

Feel free to customise the spice levels and ingredients to suit your preferences.

Chana Bhaji