Bihari Chole Masala Recipe ~ Side Dish for Poori

Bihari Chole Masala recipe is an easy-to-make side dish for Poori. Serve this Chana masala Bihari Style with parathas, pooris, and rice as well.

Chole Bihari style is different from the regular way I make my Chole Masala. They also use certain spices more in Bihari Cuisine. All my exposure to Bihari cuisine amounts to what my colleague shared. She is a good cook and whenever she gets Chole, she brings Chawal as well. She used to say that they love Chole with Chawal.

Our lunch breaks were the time we took to discuss different dishes in Bihari Cuisine. This Chana Masala Bihari Style is something she makes often. One of the main spices she uses a lot in all her gravies is always bay leaf. We saute the onion till it caramelizes. They grind the tomatoes with other spices before adding them to the gravy. They make the bhuna masala and add the boiled chana finally.

You can serve this for pooris like this Bedai, a dal stuffed poori from Bihar. You can check this Tamatar Aloo ki Sabzi as well.

My friend always spoke about Bhuna Masala, which is essentially the onion and spice masala cooked on low flame for a long time, which gives its typical dark colour and very deep flavour.

I made this Chana Masala as a side dish for the Chana Dal Puri. Biharis are known for their love for Aloo and I had made a Nasta Thali that is enjoyed on a weekend.

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Ingredients used in making Bihari Chole Masala

Kabuli Chana is used to make this Chana Masala Bihari Style. As with all chole recipes, we boil the chickpea in the pressure cooker and then cook in the bhuna masala.

Spices used: Bay Leaf, Cloves, Cinnamon are the regular spices used. We also use green chilies and peppercorns for spice.

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5 from 2 votes

Bihari Chole Masala Recipe ~ Side Dish for Poori

Bihari Chole Masala recipe is an easy-to-make side dish for Poori. This Chana masala can be served with parathas, pooris, and rice as well.

Course Main Dish – Gravies

Cuisine Bihar

Keyword Bihari Chana Masala, Chole Masala

By Cook Method Pressure Cooker, Stovetop

Occasion Weekend Special

By Diet Healthy Recipes

Dish Type Gravy Side Dishes

Prep Time 15 minutes

Cook Time 20 minutes

Soaking Time 8 hours

Total Time 8 hours 35 minutes

Servings 4 people

Author Srivalli

Ingredients

For the Chana

• 250 gms Kabuli Chana
• Salt to taste

For the Chole Masala

• 1.5 cups Onions
• 1/2 tsp Turmeric Powder
• Salt to taste
• 1 tbsp Kashmiri chili powder
• 1 tbsp Butter
• 4 tsp Cooking Oil

For tempering

• 1 no Bay Leaf
• 1/2 tsp Cumin Seeds
• 2 no Green Chilis

For the Paste

• 2 medium Tomatoes
• 4 to 5 cloves Garlic
• 1/2 inch Ginger
• 1/2 tsp Peppercorns
• 2 Cloves
• 1- inch Cinnamon

Instructions

• Wash and soak the Kabuli chana overnight or at least for 8 hours. Change the water a couple of times and pressure cook for 4 to 5 whistles. Let the pressure fall down.

For the paste

• Take all the ingredients in a mixer jar, and grind to a smooth paste.

For the Chole Masala

• Heat a nonstick pan with oil, temper with bay leaf, cumin seeds, green chilies. Saute for a couple of minutes.
• Now add finely chopped onions and saute well. Cook for 5 mins on low flame.
• Add the chili powder, salt, and turmeric powder. Continue cooking till the onion is browned.
• Add the ground paste and combine well and let it simmer for 10 mins.
• When the oil comes out, add the boiled chana and continue cooking for another 5 to 7 mins.
• Add butter and serve hot with poori.

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