Preparation Time 10 Minutes

Cooking Time 10 Minutes

Total Time 20 Minutes

Type of Recipe: Spice Mix

Name of Author: Asmi Kadam

Ingredients:

• 5 to 6 Dry Red Kashmiri Chili
• 1 Tablespoon Coriander Seeds ( Dhania)
• 1 tablespoon Cumin Seeds ( Jeera)
• ½ Tablespoon Caraway Seeds ( Shahjeera)
• ½ tablespoon Fennel Seeds ( Saunf)
• 2 Bayleaves ( Tejpatta)
• 1 Black Cardamom ( Badi Elaichi)
• 1 Cinnamon Stick ( Dalchini)
• 3 to 4 Cloves ( Lavang)
• 7 to 8 Black Peppercorns (Kalimirch)
• 1 Teaspoon Mace ( Javitri)
• ½ Teaspoon Dried Ginger Powder ( Sunth)
• 1 Tablespoons Dried Mango Powder (Amachur Powder)
• 1 Teaspoon Black Salt ( Sanchal)
• ½ teaspoon Asafoetida ( Hing)
• ½ Teaspoon Turmaric
• 1 Teaspoon Salt

Method:

For making chole masala powder, head a nonstick pan on a medium flame. Add all the dry spices (Coriander Seeds, Cumin Seeds, Caraway Seeds, Fennel Seeds, Bay leaves, Black Cardamom, Cinnamon Stick, Cloves, Black Peppercorns, and Mace.) Saute well on slow flame for 2 minutes. Then, remove all this dry spices and transfer it into the plate. Then, add dry red chilies for dry roast. Roast the chilies till crisp. Switch off the flame. Transfer the chilies into the dry spices.

Now allow to cool down. Now take mixture jar. Add all the roasted dry spices and chilies. Make a fine powder. Into this powder add dried ginger powder, turmeric, Dried Mango Powder, Black Salt, Asafoetida and salt.

Again grind it all the spices. And make a fine powder. The chole masala powder is ready to use.

Thank you.

Have a wonderful day.