Chana masala
 Made with the larger chickpeas | |
| Jeneng liyané | Chole masala |
|---|---|
| Ajangan | Main or Snack |
| Panggonan asal | Indian subcontinent |
| Tlatah utawa praja | Northern region of the Indian subcontinent |
| Olah-olahan nasional gegayutan | India, Bangladesh, Pakistan |
| Hawa ajangan | Hot |
| Woworan pokok | Chickpeas, onion, tomatoes, coriander, garlic, chiles, ginger, oil, spices |
| Variasi | Aloo chole, murgh cholay, chole bhature |
 Buku masakan: Chana masala  Médhia: Chana masala | |
Chana masala ( [ˈTʃənaː məˈsaːlaː], duwé teges harfiah 'campuran bumbu cilik-cilik', uga kondhang minangka Channay, chole masala, chhole masala, chole utawa chholay (jamak), ya iku panganan sing asale saka anak bawana India . [1] Bahan pokoké yaiku jinis kacang Arab aran chana ( चना ) utawa kala chana ('chana ireng') sing ukurané luwih cilik tinimbang kacang Arab biyasa. Kacang iki uga duwé rasa lan tekstur sing luwih kuat sanadyan wis dimasak.
Chole minangka jeneng kanggo kacang Arab warna sing luwih gedhe lan luwih entheng umume ditemokake ing sisih Kulon. Iki dikenal minangka kabuli chana ( काबुली चना ) ing Hindustani . Chana masala cukup garing lan pedhes kanthi cathetan jeruk asem (rasane biasane saka ketumbar lan bawang). Chana biasane diganti chole ing umume restoran, lan kaloro versi kasebut akeh didol minangka panganan cemilan lan panganan jalanan ing bawana India.
Bahan-bahan
[besut | besut sumber]Bebarengan karo kacang buncis, bahan-bahan chana masala biasane kalebu bawang, tomat sing disigar, ghee, cumin, kunir, bubuk ketumbar, papak, lombok, jahe, jus amchoor utawa lemon, lan garam masala . [2]
Referensi
[besut | besut sumber]- ↑ Bhagat, Rasheeda (Oct 7, 2005). "Cooking with Ees". The Hindu Business Line.
- ↑ Pitre, Urvashi (September 19, 2017). Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast. Rockridge Press. kc. 54. ISBN 978-1939754547.