Homemade Chhole Masala Powder
Elevate your Chhole/Chana Curry with this homemade Chhole Masala Powder – a perfect blend of aromatic whole spices and tangy flavors. This masala gives your chickpea curry a restaurant-style taste with the right balance of spice, aroma, and depth.
Ingredients for Chhole Masala Powder
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Bay Leaf – 1
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Cinnamon Stick – 1 inch
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Cloves – 6 to 7
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Green Cardamoms – 4
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Black Cardamom – 1
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Coriander Seeds – 4 tbsp
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Cumin Seeds – 2 tbsp
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Fennel Seeds – 1 tsp
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Black Peppercorns – 1 tsp
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Dry Red Chilies – 6 to 8 (adjust spice level)
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Dry Ginger Powder – 1 tsp
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Amchur (Dry Mango Powder) – 2 tsp
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Black Salt – 1 tsp
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Regular Salt – 1 tsp (optional)
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Nutmeg Powder – a pinch (optional, for extra aroma)
Preparation Method
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Roast Whole Spices – In a dry pan, roast bay leaf, cinnamon, cloves, cardamoms, black cardamom, coriander, cumin, fennel, black pepper, and red chilies on low flame until aromatic.
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Cool Completely – Allow roasted spices to cool completely for better grinding.
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Grind into Fine Powder – Use a blender/mixer to grind the spices into a smooth powder.
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Mix in Powders – Add dry ginger powder, amchur, black salt, regular salt, and nutmeg (if using). Mix thoroughly.
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Store Fresh – Transfer to an airtight container. Stays fresh for 2–3 months.
How to Use Chhole Masala Powder
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Add 1–2 tsp while preparing Chhole/Chana Curry for authentic restaurant-style flavor.
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Works perfectly in Rajma, Kala Chana, or mixed legume curries.
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Can also be used in snack items like chana chaat for a tangy, spicy kick.
Why Make Chhole Masala at Home?
✅ Fresh, preservative-free, and aromatic
✅ Balanced tangy-spicy flavor for chickpea curries
✅ Easy to store and versatile for other legume dishes
✅ Brings restaurant-style Chhole taste at home
