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Chole Masala Powder Recipe To Try The North Indian Delicacy!

chole masala powder recipe

If you have ever visited India and are keen on trying out the authentic dishes, you wouldn’t be unknown to the term chole masala! And once you’ve tried this, there is no way you can back out without knowing the chole masala powder recipe!

And guess what the most interesting thing is? Well, this is such a delicious powder that you can try it out in several recipes! Isn’t that amazing? So, if you are eager to know about chole masala and much more, it’s time you start scrolling down!

What is chole masala?

Chole masala is a perfectly blended spice that is used to prepare chickpeas or Kabuli chana. The types of spices generally used in chole masala vary from brand to brand or home to home. Chana or chole masala generally includes turmeric, red chilies, garlic, cumin seeds, ginger, lemon juice. Chole masala is generally used to make chole bhature in India.

Origin of Chole masala

It originated in the northern parts of India. And it was invented in Delhi in the 1940s. It has its popularity all across because it is Vegan and is full of protein. Chole masala is also called chana masala in many parts of India. Although it is available in almost every store, one can also choose to make it at home.

chole masala powder recipe

Chole masala powder recipe

Even though chole masala is available in stores, homemade chole masala beats it. The perfect blend of spices, free of chemicals, the strong aroma is different. Here’s how to make your own chole masala powder at home.


  • 2 pod black cardamom
  • coriander seeds ¼ cup
  • 2 tsp pepper
  • ¼ jeera/ cumin
  • 1 tsp clove
  • 2 pinch cinnamon
  • 1 tsp shah jeera/ caraway seed
  • One javitri/ mace
  • 1 tsp saunf / fennel
  • dried red chili 10-12
  • 1 tsp turmeric
  • 2 tbsp Kasuri methi
  • 2 tbsp amchur

How to make?

  1. Put the ¼ cup coriander seeds in a pan, 2 pod black cardamom, 2-inch cinnamon, ¼ clove, 1 mace (javitri), and 1 tsp shah jeera( caraway seed), 1 tsp fennel.
  2. Roast it slowly on low flame until it turns aromatic.
  3. Make sure to notice that it is turning aromatic and doesn’t have a burning smell.
  4. Further, add the 10-12 dried red chili and keep roasting it until the chili puffs up and crunches up.
  5. Roast it further on a low flame.
  6. Transfer it to a plate and let it cool down completely.
  7. Put the mixture in the mixer.
  8. Now further add 2 tbsp Kasuri methi, 1 tsp turmeric, and 2 tbsp amchur in the mixer.
  9. Do not add any water.
  • Blend the mixture until it turns into a fine powder.
  • Make sure to notice that the blending is done properly and there are no lumps.
  • The aromatic homemade chole masala powder is ready. One must not forget to put it in the air-tight container and put it in a cold place.
  1. Chole masala powder is ready to prepare chana masala whenever needed.


  1. One must keep the pan in low flame while roasting the spices. Also, the spices should be roasted until they give out an aromatic smell.
  2. The blending should be done properly, and not even a drop of water should go in the mix.
  3. One can adjust the number of chilies according to one’s spice levels.
  4. Salt can be added since it acts as a preservative.

Amritsari chole masala powder recipe


  • 1 bay leaf
  • 2tbsp coriander seeds
  • 1 tsp Carom seeds
  • 3 dry red chili
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 4 cloves
  • ½  inch cinnamon stick
  • 1 black cardamon
  • 2 cardamon
  • 1-2 tsp amchur.

How to make?

  1. In a pan, add 3 red chilies, 1 bay leaf, 1tsp carom seeds, 3 tbsp coriander seed, 1 tsp fennel seed, 4 cloves, the cinnamon stick, cumin seeds, 2 cardamoms, 1 black cardamom.
  2. Put the pan on a low flame.
  3. Make sure to roast them properly until it starts to give out an aromatic smell.
  4. The roasting will take 2-3 minutes.
  5. After 2-3 minutes, put the mixture aside on a dish.
  6. Let it cool down entirely.
  7. Now add 1 or 2 tsp amchur.
  8. Grind the mixture properly in the grinder.
  9. Make sure to notice that there are no lumps after the blending is done.
  • Homemade Amritsari chole masala is ready for preparing Amritsari chole masala.
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  1. One must put the flame low at all times.
  2. One can add chili according to one’s spice level.
  3. Salt can be added since it acts as a preservative.
  4. One must not forget to put the masala powder in an air tight container so that it can be used later.

chole masala powder recipe

Punjabi chole masala powder recipe


  • 12-14 dry red chili
  • 3 tbsp cumin seeds ( jeera)
  • 3 tbsp coriander seeds
  • ½ tsp ajwain
  • Seeds from 2 black cardamom pods, or
  • Seeds from 4 green cardamom pods
  • 2 tbsp dried pomegranate seeds
  • 1-2 tsp fenugreek seeds
  • 1 4 inch cinnamon stick
  • 3 tsp black peppercorns
  • 1 tsp dried garlic powder
  • 2-3 tsp black salt
  • 1 tsp amchur
  • 8 cloves
  • ½ dried ginger powder

How to make?

  1. One must use a frying pan and heat it over medium-high.
  2. Put the cumin seeds and coriander seeds together on it and toast it until it is warm and not smoking. It will have a fragrance too.
  3. It will take 2-3 minutes only. After that, transfer it to a dish or bowl to cool and put it aside.
  4. Now, on the pan, put the dried chilies, black peppercorns, dried pomegranate, ajwain, cinnamon, and cloves.
  5. Now, roast the spices lightly for a minute or two, make sure there is no smoking.
  6. After it is done, transfer it to the pan with the cumin and the coriander.
  7. Let it cool down
  8. Once it is cooled, grind the mixture in the grinder and make sure that there are no lumps left.
  9. Add 1tsp amchur ( dried mango powder) and ½ dried ginger powder.
  • Now grind the mixture nicely on a grinder without water and make sure there are no lumps.
  • Punjabi chole masala powder is ready.


  1. One should use the red chili as per their own spice levels
  2. One can add salt to the mixture because salt acts as a preservative.
  3. Make sure to put the chole masala in an air-tight container and store it in a cool place to be used for a longer time.

Pindi chole masala powder recipe

Pindi chole masala is made with Kabuli chana and is one of the famous dishes in Punjabi cuisine. This delicious cuisine is made in a way that there’s no need to add onion, garlic and can be served with kulcha, naan, etc. Unlike Punjabi chole masala, Pindi doesn’t need onion or garlic. One can make it vegan chana masala by using oil instead of ghee.

Here’s how to make Pindi chole masala powder-


  • ½ cinnamon stick
  • 3 cloves
  • 4-5 dry red chilies
  • 1 bay leaf
  • 6 peppercorns
  • 1 tbsp coriander seeds
  • One tbsp cumin seeds
  • 1 tbsp amchur
  • One tbsp ajwain
  • 1 tbsp Kasturi methi
  • 1 tbsp anardana powder (dried pomegranate powder)

How to make?

  1. Heat the frying pan in low heat.
  2. Now add the bay leaf, cumin seeds, coriander seeds, cinnamon, peppercorn, dry chilies, and cloves.
  3. Roast them by keeping the flame low overall.
  4. One must roast them and not burn them.
  5. After 2-3 minutes, keep them aside and let them cool down completely when it is done.
  6. After the mixture has cooled down completely, blend them nicely in the blender and ensure no lumps.
  7. Take the mixture out in a bowl, add amchur powder, Kasturi methi powder, and anardana powder, and mix it properly.
  8. One can also choose to give the mixture one more blend after adding these so as to make sure there are no lumps left.
  9. The pindi chola masala is ready to use.


  1. One must add the dry chilies according to their spice level capacity
  2. The chole masala powder should be kept in an air-tight container and stored in a cool place for longer use.
  3. Salt can be added because slat acts as a preservative.
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chole masala powder recipe

Dry chana masala recipe by Hebbar’s kitchen

Chana masala is a very versatile dish, and you can serve it with naan, roti, kulcha, or even jeera rice. It can also be consumed alongside jeera rice or matar pulao.


  • 1 cup chickpea/ chana
  • ¼ tsp baking soda
  • ¾ tsp salt
  • Water as required
  • For chana masala powder
  • ¼ cup cumin powder
  • 2 tsp pepper powder
  • 1 tsp clove
  • ¼ coriander seeds
  • 2 pinch cinnamon
  • 2 pod black cardamom
  • 1tsp fennel/saunf
  • 1 javitri/ mace
  • 1 tsp shah jeera/caraway seed
  • 10 dried chili
  • 2 tbsp amchur
  • 1 tsp turmeric
  • 2 tbsp Kasuri methi
  • For the curry
  • 2 pod cardamom
  • 2 tbsp ghee
  • 1 bay leaf
  • 1 tsp jeera
  • 1-2 onions finely chopped
  • 1 chili (slit)
  • ½ tsp salt
  • 1 tsp ginger garlic paste
  • 2 cup tomato puree
  • 2 tbsp coriander

 How to make?

  1. You must soak the chickpea in the water for more than 8 hours.
  2. After you soak it completely, one can transfer the chickpea to the pressure cooker.
  3. You need to add ¾ tsp salt, 1 tsp baking soda, and 3 cups of water .
  4. Now, pressure cook the chickpea for 5-6 whistles.
  5. While it is being done, one can make the chana masala powder.
  6. In a frying pan, add the cumin, coriander seeds, pepper, 1tsp clove, 2 pod black cardamom, 2-inch cinnamon, 1 mace, 1 shah jeera, 1 tsp fennel.
  7. Now roast this on a low flame till it becomes aromatic, and you must be careful you do not burn it!
  8. Further, one can add the red chili and roast it until it crunches up and puffs up.

How to make mixture?

9. Cool the mixture completely.

  • Transfer it to the blender and add 1 tsp turmeric, 2 tbsp Kasuri methi, 2 tbsp amchur and blend it finely.
  • One must make sure that they add no water.
  • Chola masala powder is ready for use and you can also choose to keep it in an air-tight container.
  • Now in a large Kadai, heat the 2 tbsp ghee or oil and add 3 pod cardamom, 1 tsp cumin seeds,1 bay leaf and fry it until it turns aromatic.
  • Add the finely chopped onion, 1 tsp ginger garlic paste 1 chili and fry them until the onions turn golden brown.
  • Now further add 1 tbsp chana masala powder and ½ tsp salt and keep frying it on a low flame until it turns aromatic.
  1. Add two cups of tomato puree. To make tomato puree, one can finely blend two ripened tomatoes without adding any water.
  2. Fry the mixture nicely for some seconds.
  • Now add the boiled chickpeas and mix them well with the gravy.
  • Simmer it for 10 minutes or longer if one needs to get rid of the extra water.
  1. You can serve the dry chana masala with roti, naan, or steamed rice, jeera rice.

Chana masala powder buy online

It is not necessary for one to always make the chana masala powder at home. Not all the spices will be available all the time. In such times, one can buy the chana masala online through various shopping apps like Grofers, Big Basket, Amazon, and Flipkart.

If you live out of India, you can try looking for this masala at any Indian grocery store. Nevertheless, you can also rely on online sellers to send you the original recipes. Some of the best Indian companies one can try out are below!

Some of the companies that sell authentic chana masalas are-

  1. Catch Chana masala 100 g is available at 48 INR.
  2. MDH chana masala 100 g is available at 35 INR.
  3. Sunrise chana masala 50 g is available at 33-40 INR.
  4. Everest chole masala 50 g is available at 33-40 INR.
  5. Aasgirvaad chole masala,100g, is available at 49 INR.

Final Thoughts

As we come to the end of our blog today, we hope you know the perfect chole masala powder recipe. One can always buy this online, but if you cannot find it, the recipe is going to be absolutely easy to make! This masala is absolutely healthy but it is always best to consume spices in minimum amounts.

Consuming too much spices can lead to digestive problems, hear burn and more. So, doctors always advise people to consume minimum spices. Nevertheless, you can always try out new recipes one in a while. Having something once is a while is always better than consuming it regularly.

So, if you have tried this, consume it in moderation and if you haven’t it’s time to give your tastebuds a stir up! And if you’ve ever tried this chole masala in chickpeas or in any other recipe, don’t forget to share your opinion with us in the comment section below!




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