A classic North Indian curry featuring tender chickpeas simmered in a spicy, tangy tomato and onion gravy. This hearty and flavorful dish, also known as Chana Masala, is a staple in Punjabi households and pairs perfectly with bhature, puri, or rice.
Prep15 min
Cook50 min
Soak480 min
Servings4
Serving size: 1 serving
419cal
17gprotein
58gcarbs
Ingredients
1.5 cup Dried Chickpeas (Also known as Kabuli Chana)
0.25 tsp Baking Soda (Optional, for soaking to soften chickpeas)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Prep35 min
Cook15 min
Servings4
Serving size: 1 serving
About Punjabi Chole Masala with Roti
Aromatic, fiber-rich chole masala with soft roti – a protein-packed, perfectly spiced delight!
This north_indian dish is perfect for dinner. With 632.37 calories and 24.64g of protein per serving, it's a high-fiber option for your meal plan.
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1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
2 tbsp Chana Masala Powder (Use a good quality brand)
1 tsp Amchur Powder (Dry mango powder for tanginess)
3 tbsp Coriander Leaves (Fresh, chopped for garnish)
1 inch Ginger (Julienned for garnish)
Instructions
1
Soak and Cook the Chickpeas
Rinse the dried chickpeas and soak them in ample water for at least 8 hours or overnight. Add 1/4 tsp of baking soda to the soaking water to help soften them.
Drain the soaking water. Transfer the chickpeas to a pressure cooker. Add 4 cups of fresh water, 2 tea bags, bay leaf, black cardamom, cinnamon stick, cloves, and 1 tsp of salt.
Secure the lid and pressure cook on high heat for 6-8 whistles (about 20-25 minutes). After the whistles, reduce the heat to low and simmer for 10 minutes.
Allow the pressure to release naturally. Open the cooker and check if the chickpeas are soft and mash easily. Discard the tea bags and whole spices. IMPORTANT: Reserve the nutrient-rich cooking water.
2
Prepare the Masala Base
Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté until they turn a deep golden brown, which should take about 8-10 minutes. This step is crucial for the authentic Punjabi flavor.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree. Cook this mixture, stirring occasionally, until it thickens and you see oil separating from the sides of the masala. This 'bhunao' process takes about 10-12 minutes and builds a deep flavor base.
3
Combine and Simmer the Curry
Reduce the heat to low. Add all the spice powders: turmeric, Kashmiri red chili powder, coriander powder, chana masala powder, amchur powder, and the remaining 0.5 tsp of salt. Stir continuously for 1 minute until fragrant.
Add the cooked chickpeas along with all their reserved cooking water to the masala. Stir everything together gently.
Using the back of a ladle, mash about 1/4 of the chickpeas against the side of the pan. This will naturally thicken the gravy.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, allowing the chickpeas to absorb the flavors of the masala. If the gravy becomes too thick, add a little hot water to adjust the consistency.
4
Garnish and Serve
Turn off the heat. Stir in the final 1 tbsp of ghee for a rich aroma and glossy finish.
Garnish generously with fresh chopped coriander leaves and ginger juliennes.
Let the curry rest for 10 minutes before serving. Serve hot with fluffy bhature, puri, naan, or steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
