So have you tried my Homemade recipes or not ? if not then try and start storing now because much more recipes are ready to coming in few days including Barbecue Sauce, Pizza Sauce, Chipotle Sauce and more after this spice mix list. Anyways after yesterdays the king of spice mix…Kitchen King, today we will discuss one more most important spice mix of North India… Chana/ Chhole Masala. Without this spice mix, your kitchen is incomplete, some people even think like this so why wait, recipe is here…
SSJ’s HOMEMADE CHANA / CHHOLE MASALA
Coriander Seeds (Dhania) – 2tbsp.
Pomegranate Seeds (Anaardana) – 1tbsp.
Cumin Seeds (Jeera) – 1tbsp.
Black Cardamom (Badi Elaichi) – 1 (Only Seeds)
Whole Black Pepper (Kali Mirch) – 2tsp.
Cloves (Laung) – ½ tsp.
Cinnamon (Dalchini) – 3inches.
Whole Red Chilies (Laal Mirch) -3-4
Bay Leaf (Tej Patta) -1
Mace (Javitri) – 1
Black Salt (Kala Namak) – 1tsp.
Dry Mango Powder (Amchoor) – 1tbsp. (Optional)
Add dry mango powder only if you want your Chana/Chhole masala more tangy otherwise skip it.
Heat a pan and dry roast all the whole spices together and keep aside to get completely cool.
Now put all roasted whole spices in your mixer and add black salt, dry mango powder.
Now make a powder and store it in a dry airtight jar for upto 3 months.
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