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Friday, October 7, 2016

Pasta cooked in Indian desi style inspired with chana masala. A spicy flavourful recipe to satisfy your hunger pangs. My indian style masala pasta recipe is one of my most favorites both in my blog and my kitchen. Whenever I feel like having spicy pasta, I will just go for masala pasta. This one is very similar to that with easy ingredients. I have used pasta sauce in this recipe, but you can use tomato puree, store bought or homemade. Home made puree should be added more. Also adding some italian help will improvise the taste if using tomato puree instead of pasta sauce. You can add some carrots or peas with onion to make it more healthy for kids. They love cheese? Add some grated cheese on top before serving and they will finish in no time.

Check out my other pasta recipes

How to make chana masala pasta full video

Chana masala pasta recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 8 Hrs (overnight soaking)   |  Cook time: 30 mins   Serves: 4

Click here for cup measurements


Cooked pasta – 2 cups

Chickpeas / chana , cooked – 1/2 cup

Finely chopped garlic – 1 tbsp

Onion – 1

Green chilli – 1

Tomato puree or Pasta sauce – 3 tbsp

Kasoori methi – 1/2 tsp

Red chilli powder – 1 tsp

Chana masala powder – 1 tsp

Coriander leaves – 2 tbsp, chopped

Salt as needed

To temper

Oil – 2 tbsp

Cumin seeds – 1 tsp


  1. First, As I have given in ingredients as cooked pasta and chickpeas, cook pasta with salt as per instructions given on the pack. Soak chickpeas overnight, drain the water and cook it with salt and enough water for 4, whistles. Drain and reserve the water.
  2. Heat a pan with oil, you can use olive oil or any of your regular cooking oil. Temper with cumin seeds. Add garlic and fry till fragrant without changing its colour. Add finely chopped onion, green chillies and fry till transparent. 
  3. Add pasta sauce/ tomato puree. Fry for a minute. Add red chilli and chana masala powders, required salt and kasoori methi, crushed well.
  4. Fry for 2 mins. Add cooked chana, 2 tbsp of the reserved chana cooked water or according to your consistency preference. 
  5. Let it cook for 2 minutes. Add cooked pasta and mix well.
  6. Add more oil if needed. Toss well until the sauce coats the pasta shiningly (3 mins approx) and garnish with coriander leaves.


  • Make sure to balance the tanginess with enough spice and salt.
  • Chana should be cooked with salt for good taste. So is pasta. So adjust salt while adding when you cook everything together. Salt is just to balance the tanginess and spice we add.

Enjoy hot! Taste great as such, or top it with some grated cheese to make it more yummy!

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