19/11/2025
Homemade Chhole/Chana Masala
Makes: ~½ cup | Shelf life: 3 months in airtight jar
Ingredients
Whole Spices:
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp anardana (dry pomegranate seeds) - for tanginess
- 1 tsp black cardamom seeds (pods discarded)
- 1 tsp cloves
- 1-inch cinnamon stick
- 1 tsp kasuri methi (dried fenugreek leaves)
- 2-3 dried red chilies (adjust for heat)
- 1 tsp black salt (kala namak) - optional
Ground Spices:
- 1 tbsp turmeric powder
- 1 tbsp red chili powder
- 1 tsp amchur (dry mango powder) - if skipping anardana
Method
1. Dry Roast
Heat a pan on low flame. Add coriander, cumin, peppercorns, anardana, cardamom seeds, cloves, cinnamon, and red chilies. Roast 3-4 minutes until fragrant, stirring constantly. Turn off heat, add kasuri methi, and cool completely.
2. Grind
Transfer roasted spices to a grinder. Add black salt and blend to fine powder. Sieve if desired for smoother texture.
3. Mix
Combine ground spices with turmeric and red chili powder. Store in airtight container away from sunlight.
Usage
- Use 1.5 tsp per cup of chickpeas
- Add ½ tsp amchur while cooking if anardana was skipped
- Temper with hing in hot ghee for smoky flavor
Tips
- Less heat? Reduce red chilies
- Best flavor: Roast and grind in small batches
- Extra tang: Squeeze lemon before serving
This fresh, additive-free blend beats store-bought versions! Perfect for chole bhature, chana masala, or aloo-chana curry.
Want a quick chana masala recipe using this? Let me know!
