Chole – commonly referred to as Chick Peas in English – is a very tasty and quick recipe to make. Punjabi Chole Masala is readily available in the market in multiple brands such as Everest, MDH, Baadshah to name a few. But turns out it’s very easy to get bored with these readymade masalas because the taste never changes. I personally was never a big fan of Chole in general because i always relied on these pre made masalas which never caused any alterations to the taste of Chole in general.
So I decided to ditch the market chole masala and make my own Chole masala and use that to make punjabi Chole. Turns out, this masala ended up being so flavorful and tasty that I have started to like Chole on a brand new level. Well, My husband has been very pleased as there’ll be Chole prepared a lot more often now compared to that in the past (Thanks to my newly found liking of Chole due to this yummy Chole masala recipe).
So if you are one of my kind, who is looking for alternatives to the store bought Chole masala or is tired and bored of how it tastes, then follow along.
Total time: 10 min
Here’s what you need:
- 3 dry red chillies
- 1 tsp poppy seeds
- 1 tsp black cumin seeds (shah jeera)
- 1 tsp coriander seeds
- 2 cloves
- 1/4 cinnamon stick
- 1 bay leaf
- 1 star anise
- 2 green cardamom
- 1 tsp cumin powder
- 1 tsp pepper powder
Here’s what you do:
- Take a pan or a kadai. Dry roast red chilies, poppy seeds, shah jeera, coriander seeds, cloves, cinnamon, bay leaf, star anise and cardamom for a minute on low flame (it smells so wonderful). Keep stirring so that they don’t burn.
- Remove from the heat and allow to cool.
- Grind everything together in a mixer along with cumin and pepper powder.
- Grind till you have a fine powder.
- Store in an airtight container.
Feel free to leave any comments – ideas, opinions, suggestions, compliments or questions. That keeps me motivated. Thanks for dropping by.