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Punjabi Chhole Masala | Spicy, Tangy & Authentic – The Masala Mandi

Original price was: ₹225.00.Current price is: ₹215.00.

Bring the flavor of Punjab into your kitchen with The Masala Mandi’s Punjabi Chhole Masala – a perfectly balanced blend of heat and tang. Crafted using time-honored techniques and handpicked spices like dry mango, cumin, black cardamom, and pomegranate seeds, this masala is your go-to for authentic chana, bhature, or street-style aloo tikki. Free from preservatives and 100% lab-tested, it offers pure, bold taste with every spoonful.

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Category: Masala

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Description

Kitchen King Masala – The One Masala to Rule Them All

If you’ve ever eaten roadside chhole in Amritsar or Delhi, you know what real chana tastes like — bold, tangy, smoky, and absolutely addictive. Our Punjabi Chhole Masala brings that same iconic flavor to your home with a blend of dry mango, pomegranate seeds, black cardamom, and roasted spices that hit all the right notes.

Why Choose The Masala Mandi’s Punjabi Chhole Masala?

✅ Street-Style Flavor – Balanced heat, tang & depth
✅ Authentic Ingredients – Includes anardana, amchur & kasuri methi
✅ 100% Clean – No fillers, no added colors
✅ Perfect for Chhole, Tikki Chaat, Chana Kulcha & More
✅ Blended in Small Batches – Always fresh, always flavorful

What’s Inside the Blend?

🖤 Black Cardamom – Smoky base
🍋 Amchur & Anardana – Tangy, sour brightness
🌿 Cumin & Kasuri Methi – Aromatic lift
🧂 Cinnamon & Bay Leaf – Subtle finishing touch

Who is This For?

✔️ Chana bhature and kulcha enthusiasts
✔️ Home chefs who love North Indian food
✔️ Street food fans recreating Delhi-style meals
✔️ Anyone who wants consistent chhole every single time

🎁 The Dhaba Is Now in Your Kitchen

Bold, smoky, spicy, tangy – cook chhole the Punjabi way, anytime.

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Signature Recipe for Punjabi Chhole Masala

Spices Used: Turmeric Powder, Punjabi Chhole Masala

Ingredients:

1.5 cups dried chickpeas (soaked overnight)
2 large onions (finely chopped)
2 ripe tomatoes (pureed)
2 tsp The Masala Mandi Punjabi Chhole Masala
1 tsp ginger-garlic paste
1 tsp dry mango powder (optional)
½ tsp turmeric powder
1 tbsp mustard oil or ghee
Water (as required for gravy consistency)
Salt to taste
1 black cardamom (optional)
Fresh coriander leaves (for garnish)

Method:

Pressure cook soaked chickpeas with salt until soft (4–5 whistles).
In a pan, heat mustard oil. Add bay leaf and black cardamom.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and stir for a minute.
Add tomato puree and cook until oil separates.
Add The Masala Mandi Punjabi Chhole Masala, turmeric, and stir well.
Pour in the boiled chickpeas along with some water.
Simmer for 10–15 minutes, mashing a few chickpeas to thicken the gravy.
Garnish with coriander and serve hot with bhature, rice, or kulch.

Make your kitchen smell like a North Indian dhaba. Try this spicy, tangy chhole recipe with The Masala Mandi Punjabi Chhole Masala — order yours now!

FAQ

What is Punjabi Chhole Masala used for?
It’s specially crafted for authentic Punjabi-style chhole but also works beautifully in dishes like rajma, kala chana, or even spicy aloo curries.
How spicy is this masala?
It has a medium spice level with a rich, tangy, and slightly smoky flavor—perfect for those who enjoy bold but balanced taste.
Can I use it with canned chickpeas?
Yes, absolutely! Whether you’re using boiled or canned chickpeas, this masala enhances the flavor instantly.
Is it 100% natural?
Yes, our Punjabi Chhole Masala is free from preservatives, artificial colors, and MSG. It’s a clean, lab-tested blend.
How much masala should I use per serving?
A. Typically, 1 to 1.5 teaspoons per serving of chhole works great. Adjust as per your spice preference.

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