Stir-Fry Onion & Masala Chickpeas (Tawa Chole)
Today we are making Stir-Fry Onion & Masala Chickpeas (Tawa Chole)! This dish is a vibrant and flavorful dish that brings the heart of Indian street food right into your kitchen. This dish is a perfect fusion of crispy stir-fried onions and tender, spiced chickpeas, making it both satisfying and full of bold, aromatic flavors. With the warmth of cumin, coriander, and garam masala, every bite of Tawa Chole is an explosion of savory goodness that will awaken your taste buds.
The beauty of this recipe lies in its simplicity and versatility. With just a few ingredients like onions, chickpeas, and an array of masalas, you can create a deliciously balanced meal that’s packed with protein, fiber, and rich spices. Whether you’re looking for a quick weeknight dinner, a snack to share with friends, or a filling addition to a meal, Tawa Chole delivers every time. It’s also an ideal dish for meal prep since it holds up well in the fridge and can easily be reheated.
What sets Tawa Chole apart is the stir-frying technique, which adds a wonderful crispy texture to the onions while allowing the chickpeas to soak in the spiced flavors. This method enhances the dish, giving it a depth of flavor that’s hard to resist. Paired with a squeeze of fresh lemon juice and a sprinkle of cilantro, Tawa Chole is a hearty, satisfying dish that’s as perfect for a light meal as it is for sharing at gatherings. Get ready to enjoy a dish that’s both comforting and bursting with authentic Indian flavors!
Why You’ll Love This Masala Chickpea Stir Fry
Perfect for Meal Prep: This dish stores well in the fridge and reheats beautifully, making it an ideal choice for meal prepping. It’s quick to make, easy to portion, and stays delicious for days, so you can enjoy it throughout the week without any extra effort.
Infused with Authentic Indian Spices: The use of aromatic Indian spices like cumin, coriander, turmeric, garam masala, and red chili powder elevates this dish with layers of rich, deep flavor. These spices not only add a bold kick to the dish but also bring out the best in the chickpeas, creating a truly authentic and satisfying taste of Indian street food.
Substitutions
Chickpeas: Use dry chickpeas cooked on the stovetop, or canned chickpeas for a quick option. If using canned, check the ingredients to ensure it only contains chickpeas and water (some brands contain a bit of salt, but nothing else).
White Onion: Use yellow or white onions instead of purple. These are also milder in flavor than purple ones.
Tomatoes: Canned diced tomatoes, tomato puree, or tomato paste can work as well, in place of fresh tomatoes.
Garam Masala: This is a blend of spices like ground cumin, coriander, cinnamon, cloves, and cardamom. It can be found at an Indian grocery store, like the other spices used in this recipe.
Tawa Chole Recipe Notes
- The unique part of Tawa Chole is that it’s cooked on a tawa (a flat, round griddle), which allows the flavors to develop quickly while getting a slight char. If you don’t have a tawa, you can use a large, flat frying pan or skillet instead.
- This recipe can be customized by adding vegetables like bell peppers or tomatoes for added texture. You can also throw in a handful of chopped spinach for a healthier twist.
- Tawa Chole is best served with roti, paratha, or naan. It also pairs well with rice or even as a filling for wraps. A side of vegan yogurt or a squeeze of fresh lemon can help balance the flavors.
More Recipes You’ll Love
Sweet Broken Wheat Jaggery Porridge
Oven-Baked Tandoori Tofu Skewers
Air Fryer Cauliflower Manchurian
Lauki Ki Sabzi (Bottlegourd Curry)
If you make these Stir-Fry Onion & Masala Chickpeas, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Stir-Fry Onion & Masala Chickpeas (Tawa Chole)
Equipment
- Tawa (Flat, Round Griddle)
Ingredients
- 1 tbsp mustard oil
- 1 tsp cumin seeds
- 1 medium purple onion diced
- ½ tbsp fresh garlic grated
- ½ tbsp fresh ginger grated
- 2 medium tomatoes finely chopped
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp turmeric powder
- ½ tsp red chili powder
- a few pinches pink salt
- 2 cups cooked chickpeas rinsed and drained
- fresh coriander leaves chopped, for topping
Instructions
- Heat a tawa (or a large flat skillet) over medium heat. Add 1 tablespoon of mustard oil and let it heat up. Add cumin seeds to the hot oil.
- When they start to splutter, add in the onions and sauté until golden brown. This should take about 4-5 minutes. Then add in the garlic and ginger and and sauté for another 1-2 minutes until the raw smell disappears.
- Add the chopped tomatoes. Cook until the tomatoes soften and release their juices, forming a paste.
- Add the spices up to the cooked chickpeas. Stir well and cook the spices for a minute or two, then add the chickpeas.
- Use the back of the spoon to lightly mash some of the chickpeas to create some texture. Add a little water if the mixture seems too dry.
- Let it cook on low heat for 5-7 minutes, allowing the flavors to meld together. If you like a thicker consistency, cook it a little longer without adding water.
- Turn off the heat. Taste for salt and adjust seasonings as needed.
- Serve with roti, naan, or rice. Squeeze fresh lemon juice and a sprinkle of coriander over the top!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
