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Homemade Chola Masala

Aloo Channa and Halwa with Whole Wheat Chappati 1
Yields1 Serving
DifficultyIntermediatePrep Time5 minsTotal Time5 mins
 ¾ tsp Tumeric
 ½ tsp Javitri (Mace)
 1 tsp Amchoor Powder (Mango Powder)
 1 tsp Cumin Powder
 ½ tsp Ajwain (Carom Seeds)
 6 Cloves
 ¼ tsp Nutmeg Powder
 1 tsp Whole Black Peppercorns
 6 Cardamom Pods
 1 tsp Fenugreek Leaves
 1 tsp Fennel Seeds
 1 tsp Kalonji Seeds (Black Nigella Seeds)
 1 tbsp Coriander Seeds
 ½ tbsp Red Pepper, crushed
1

In a coffee or spice grinder, combine all spices except fennel seeds, kalonji seeds, coriander, and red pepper; grind until fine.

2

Add remaining spices and grind to make a coarse mixture.

3

Note: You only need 1 tablespoon of this homemade chola masala for this recipe. Store the remaining masala in a zip lock bag for up to three months.

Chef's Tip:




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