- Servings: 4
- Preparation time: 10-12 minutes.
- Grinding time: 3-4 minutes.
- Total time: 16 minutes.
“Masala powder for Chhole (Bengal gram masala)”
This addition to my blog, I think was much needed as a ready masala (spice mix) on your kitchen shelf makes cooking so simple and save you big on time.
Each Indian spice mix is a combination of so many spices and with a slight modification of quantity of each ingredient, the entire taste of the combination changes. Indian cooking is therefore as interesting as it is challenging to acquire.
My version of the Chhole Masala Powder is made rich with my own home-made Garam Masala Powder and it gets its tangy taste with the addition of Amchur powder (dried unripe green mangoes and is used as a citrusy seasoning)
Ingredients:
- Cumin seed: 2 tablespoon
- Coriander: 3 tablespoon
- Ajawine (Carome seed):1 teaspoon
- Kasuri methi: 1 tablespoon
- Anar Dana (dried pomegranate seed): 2 tablespoon (optional)
- Bay leaf: 6-8 no.
- Dry red Chilli: 7-8no.
- Dry mango powder: 1tablespoon
- Kala namak: 1 tablespoon
- Black cardamom: 1 no.
- Cinnamon: 3”stick
- Black pepper: 2 tablespoon
- Clove: 7-8 no.
- Dry goose berry: 1 no.
- Harar herb (small):1 no.
- Dry ginger: 1 teaspoon
Preparation:
- Roast all ingredients one by one with 2-3 drops of oil, keep aside.
- Let it cool to room temperature.
- Grind all ingredients till become fine powder.
- Sieve and grind again the residue.
- Store this powder chhole (chana) masala into air tight container.
- You can store this in air tight container for 2-3 months.
- If you want to keep more months, then you store this in refrigerator.
Masala powder for Chhole (Bengal gram masala) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.