Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Chana masala is served up by travelling vendors, in bazaars or on the streets of India, and eaten with puris. It is enjoyed by everybody at all times of the day as a snack or a light meal and makes a good accompaniment to any Indian meal.


  • 250 g (9 oz) chickpeas
  • 1 large onion, roughly chopped


Soak the chickpeas overnight in 2 litres (8 cups) of water. Drain, then put the chickpeas in a large saucepan with another 2