Stir-Fry Onion & Masala Chickpeas (Tawa Chole)
Tawa Chole is a flavorful and smoky chickpea dish from India, cooked on a tawa with aromatic spices, onions, and tomatoes!
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.