How to Make Chole Masala Powder at Home

chole masala powder recipe

Punjabi Chole Bhature is one of the favorites at my place and we make it at least twice a month. I have been relishing this culinary delight ever since I was a little kid. As I had mentioned in my Punjabi chole recipe, that I have had the best chole at a humble restaurant in Delhi. Over the years I tried many recipes of Punjabi Chole but nothing came close.

I soon realized that it’s the chole masala powder that is the true essence of the dish. If I have to get it right, I need to create a good recipe for chole masala powder at home. So after several sessions of trial and error, here is the best ever chole masala recipe that you can easily make at home.You will stop buying ready made chole masala from the market after you have tried this one, I promise.Use it to make slow-cooked chole, the recipe of which you can find here – How to Make Punjabi Chole. Serve it with bhaturas, and here is the recipe – How to Make Perfect Bhaturas without yeast.

How much Chole Masala Needs to be Added to the Punjabi Chole?

I like adding 4 to 5 tbsp of chole masala to the Punjabi chole curry made for 4 persons. The curry is medium-spicy. If you like spicy food, you can bump up the quantity of the chole masala powder according to your preference.

This recipe yields chole masala that’s enough for making Punjabi Chole 10 to 12 times for 4 persons.

Let’s begin with the recipe of this homemade spice blend that is Chole Masala.

How to Make Chole Masala Powder at Home

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How to Make Chole Masala Powder at Home
 
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Chole Masala is a fragrant spice blend that’s used to season the recipe for Punjabi Chole; an Indian vegetarian curry consisting of chickpeas that’s served with bhaturas.
Author:
Recipe type: Homemade Spice Blend
Cuisine: Indian
Serves: 2 & ¾ cups
Ingredients
  • Fennel seeds – ½ tbsp
  • Caraway seeds (Shahi jeera) – ¼ cup
  • Cumin seeds – ½ cup
  • Star anise – 4
  • Cloves – ½ tbsp
  • Black peppercorns – 2 tbsp
  • Black cardamom – 2 tbsp
  • Green cardamom – 2 tbsp
  • Bay leaves – 6, big
  • Cinnamon – 16, 1-inch pieces
  • Nutmeg – ½ of the whole seed
  • Roasted sesame – ¼ cup
  • Whole red chilies (byadgi mirchi) – 25
  • Coriander seeds – ¼ cup
  • Turmeric powder – 1 & ½ tbsp
  • Dried mango powder – ¼ cup
  • Dried ginger powder – 2 tbsp
  • Black salt – 1 & ½ tbsp
Instructions
  1. Heat a skillet. Add in one whole spice at a time and roast it on low heat. Toss the spices constantly to prevent burning. Take it out on a plate.
  2. Similarly, roast the remaining whole spices one after the other. Do not roast too much, but just enough to make them drier and brittle. Do not roast the powdered spices and black salt.Let the spices cool down.
  3. Then transfer them to the grinder. Add in the powdered spices and black salt.
  4. Grind the spices to a fine powder.Do it in batches if your grinder is small but shake the entire masala well in the end.
  5. Chole masala is ready. It might be warm. Let it cool down completely before transferring it to an airtight bottle and store in a cool, dry place. It stays good for 4 months.

Homemade Chole Masala Powder Recipe with Step by Step Pictures Below


Step 1

For making the homemade chole masala, you will need – Fennel seeds 1/2 tbsp, caraway seeds (Shahi jeera) ¼ cup, cumin seeds ½ cup, 4 star anise, ½ tbsp cloves, black peppercorns 2 tbsp, black cardamoms2 tbsp, green cardamoms2 tbsp, 6 big bay leaves, 16 sticks of cinnamon 1-inch each, 1/2 a nutmeg, roasted sesame ¼ cup, 25 whole red chilies (byadgi mirchi), coriander seeds ¼ cup, turmeric powder 1 &1/2 tbsp, dried ginger powder 2 tbsp, black salt 1& ½ tbsp,and dried mango powder ¼ cup.

Whole spices for Chole masala powder


Step 2

Heat a skillet. Add in one whole spice at a time and roast it on low heat. Toss the spices constantly to prevent burning. Take it out on a plate.

roasting one spice at a time


Step 3

Similarly, roast the remaining whole spices one after the other. Do not roast too much, but just enough to make them drier and brittle. Do not roast the powdered spices and black salt. Let the spices cool down.

roasted spices


Step 4

Then transfer them to the grinder. Add in the powdered spices and black salt.

adding roasted spices and powder spices in a grinder jar


Step 5

Grind the spices to a fine powder. Do it in batches if your grinder is small but shake the entire masala well in the end.

grind in batches to powder, mix all the batches together after grinding


Step 6

Chole masala is ready. It might be warm. Let it cool down completely before transferring it to an airtight bottle and store in a cool, dry place. It stays good for atleast 2 months.

Chole masala powder is ready

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20 Comments

  • Reply
    Selvakumar
    June 8, 2017 at 10:33 am

    Hi monica. thanks for sharing this recipe. Chole masala powder looks vibrant.

    • Reply
      Monica
      June 8, 2017 at 10:35 am

      Thank you, Selvakumar. Do try the recipe and let me know how you like it. 🙂

  • Reply
    Mansi Zaveri
    July 18, 2017 at 4:07 pm

    wat is byadgi n hw is it difrent frm lal mirch?

    • Reply
      Monica
      July 21, 2017 at 5:04 pm

      Byadgi is a type of dried red chili. It’s milder and bright in color like Kashmiri Mirch. But it is extremely flavorful and delicious. I highly recommend that you get some byadgi mirch. You can procure it quite easily from a well-known grocery shop in your area.

  • Reply
    anilkumar c h
    September 1, 2017 at 3:16 pm

    really came out excellent

    • Reply
      Ganesh
      September 1, 2017 at 4:12 pm

      U tried

  • Reply
    bhavna potdar
    October 3, 2017 at 12:07 pm

    what else can this masala be uysed for? i feel like maiking it because we are big fan of chhole, but we dont make it very frequently? so can anything else be made using this masala?

    • Reply
      Monica
      October 4, 2017 at 5:20 am

      Hello Bhavna. You can definitely use this masala in other recipes as well. I sometimes add it to mix veg curry, aloo-gobi curry, lobia ki sabzi. Do take a look at the lobia recipe through the search bar on the homepage itself. 🙂

  • Reply
    Little
    January 7, 2018 at 5:08 pm

    help! I am hooked on the Shan Chana Masala powder but want to make my own. These ingredients don’t look too much the same – do you think this recipe will be close? By the way, I don’t use it for Chole – I use it to make Chana Dal – yummy!! If you think it is similar I will test. Thanks

    • Reply
      Monica
      January 7, 2018 at 5:25 pm

      Hi. This is not similar to Shan chana masala.

  • Reply
    Rhea C
    March 16, 2018 at 2:11 pm

    b’ful presentation.. looks flavourful

    • Reply
      Monica
      March 17, 2018 at 12:57 pm

      Thank you,Rhea.

  • Reply
    LATHA GANESH
    April 28, 2018 at 10:53 am

    Hi Monica,. Greetings !!!! Tried the recipe. Results were fantastic… Tku so much for sharing..

    • Reply
      Monica
      April 29, 2018 at 2:37 pm

      Hello Latha. Thank you for trying the recipe. I am really happy you enjoyed it.

  • Reply
    Vicky Bokadia
    August 27, 2018 at 7:01 am

    Hello Mam,
    Can u give me chhole masala recipe by ingredients weight

    • Reply
      Monica
      August 27, 2018 at 2:48 pm

      Hi. Sure. Just give me a day or so, I will measure it out for you.

  • Reply
    Nikita
    December 1, 2018 at 10:05 am

    We eat completely non spicy food. Can I just skip red chillies? Or will any other ingredient require adjustment?

    • Reply
      Monica
      December 1, 2018 at 5:14 pm

      Hi Nikita. I have used byadgi mirchi here. It is very mild and flavourful and does not make the masala too hot. The chole masala won’t taste good of you skip it. If you cannot find byadgi mirchi, use kashmiri mirch. I hope this helps 🙂

  • Reply
    Robert Jones
    March 12, 2019 at 2:42 am

    Reminds me very much of kitchen king over at Indian Khana + mango powder.

    Why does this need its own recipe? Why not just mix a good garam masala with a bittering agent like mango powder?

    • Reply
      Monica
      March 12, 2019 at 5:14 am

      Every household in India has a different garam masala blend. Not all of them work for making chole masala. Besides, garam masala blends usually do not have so much coriander seeds, sesame and red chilies, which is why chole masala needs to have a separate recipe with perfect ratios.
      If by kitchen king, you meant the kitchen king masala, personally I would never use it for making chole. It is supposed to be used for cashew based gravies and some paneer recipes. It is a totally different spice blend with pigeon pea and fenugreek flavours.

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