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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. The Masala Mandi’s Punjabi Chhole Masala brings that same iconic street-style flavor to your home with a perfectly balanced blend of dry mango, pomegranate seeds, black cardamom, and roasted spices.
Why Choose The Masala Mandi’s Punjabi Chhole Masala?
- ✅ Street-Style Flavor – Balanced heat, tang & depth
- ✅ Authentic Ingredients – Anardana, amchur & kasuri methi
- ✅ 100% Clean – No fillers, no added colors
- ✅ Versatile Use – Perfect for chhole, tikki chaat, chana kulcha & more
- ✅ Small-Batch Blending – Always fresh, always flavorful
What’s Inside the Blend?
- 🖤 Black Cardamom – Smoky, bold base
- 🍋 Amchur & Anardana – Tangy, sour brightness
- 🌿 Cumin & Kasuri Methi – Aromatic lift
- 🧂 Cinnamon & Bay Leaf – Subtle finishing depth
Who Is This For?
- ✔️ Chana bhature & kulcha lovers
- ✔️ Home chefs who love North Indian food
- ✔️ Street food fans recreating Delhi-style meals
- ✔️ Anyone who wants perfect chhole every single time
🎁 The Dhaba Is Now in Your Kitchen
Bold, smoky, spicy, and tangy — cook authentic Punjabi chhole anytime with The Masala Mandi’s 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).
- Heat mustard oil in a pan. 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 starts separating.
- Add The Masala Mandi Punjabi Chhole Masala and turmeric; mix well.
- Add boiled chickpeas along with some cooking water.
- Simmer for 10–15 minutes, mashing a few chickpeas to thicken the gravy.
- Garnish with fresh coriander leaves and serve hot.
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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?
Typically, 1 to 1.5 teaspoons per serving of chhole works great. Adjust as per your spice preference.
