Chickpeas are rich in: Protein Fiber Complex carbohydrates This makes the dish very satisfying, which is ideal when the body needs more energy to stay warm in winter. Cold weather often brings colds and flu. Chana masala contains spices known for immune support: Turmeric (anti-inflammatory), Ginger (antibacterial), Garlic (immune-boosting). This makes it a comforting and supportive winter food.

Warm, flavorful, slightly spicy foods are naturally comforting during cold days — like soups, curries, and stews. Chana masala has that cozy, home-cooked feel that people crave in winter.

Ingredients

For the chickpeas

• 1 cup dried chickpeas or 2 cups cooked/canned chickpeas
• 3 cups water (if cooking dried chickpeas)
• 1 small piece of bay leaf (optional)
• ½ tsp salt

For the masala

• 2 tbsp oil (or ghee)
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, finely chopped (or ½ cup tomato puree)
• 2 green chilies, slit (optional)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1–1½ tsp garam masala or chana masala powder
• 1 tsp red chili powder (adjust to taste)
• ½ tsp turmeric
• 1 tsp amchur (dry mango powder) or ½ tsp lemon juice
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Cook the chickpeas

If using dried chickpeas:

1. Soak overnight (6–8 hours).
2. Pressure cook with 3 cups water, bay leaf, and ½ tsp salt for 20–25 minutes (or until soft).

If using canned chickpeas:

• Drain and rinse.

2. Prepare the masala

1. Heat oil in a pan. Add cumin seeds and let them crackle.
2. Add onions and sauté until golden brown.
3. Add ginger-garlic paste and cook until the raw smell disappears.
4. Add tomatoes (or puree) and green chilies. Cook until the tomatoes become soft and the oil separates.
5. Add all the spices:
   • Coriander
   • Cumin
   • Chili powder
   • Turmeric
   • Garam masala / chana masala
     Mix well and cook for 1–2 minutes.

3. Combine chickpeas + masala

1. Add the cooked chickpeas along with 1–1½ cups of their cooking water (or plain water).
2. Mix and simmer for 10–15 minutes until thick and flavorful.
3. Add amchur or lemon juice and adjust salt.

4. Garnish

Sprinkle chopped fresh coriander on top.

Serve With

• Steamed rice / jeera rice
• Roti / naan / paratha
• Bhature (for chole-bhature style)

• Prepareless than 30 mins
• Cookless than 10 mins
• Serve Makes 12 Dietary
• Dairy-free
• Egg-free
• Nut-free
• Pregnancy-friendly
• VeganVegetarian

Ingredients

• vegetable oil, for deep frying
• 2 red onions, thinly sliced
• 4 tbsp chopped fresh coriander leaves
• ½ tsp chilli powder
• ½ tsp ground turmeric
• 1 tsp garam masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• 100g/3½oz gram (chickpea) flour
• 2 garlic cloves, crushed
• 15g/½oz fresh root ginger, peeled and finely grated
• salt

Method

1. Add the vegetable oil to a deep-fat fryer and preheat to 180C. Alternatively, heat around 4–5cm/1½–2in oil in a deep saucepan. To test the oil is hot enough, carefully drop a little of the bhaji batter into the oil – it will sizzle once hot enough and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Place the red onion in a large bowl and add the chopped coriander, chilli powder, turmeric, garam masala, ground coriander and cumin. Add the gram flour, garlic, ginger and a generous sprinkle of salt. Pour in approximately 75ml/2½fl oz cold water to bind. Mix well again to combine – the mixture should hold together once squeezed but it may be a little sticky. Add a touch more water if the mixture feels too stiff.
3. Using wet hands, roll the mixture into 12 small balls that are roughly the size of golf balls.
4. Deep-fry the bhajis in the hot oil in two batches for 3–4 minutes, until golden brown and crisp. Carefully remove using a slotted spoon and transfer to kitchen paper to drain. Sprinkle with a little salt and serve warm.

https://www.bbc.co.uk/food/recipes/onion_bhajis_60658