Rich, Full-Bodied Flavour
Crafted for bold, aromatic & satisfying chhole.
Chhole Masala | Punjabi Dhaba-Style Chana Masala
Chhole Masala | Punjabi Dhaba-Style Chana Masala
Bold Punjabi blend for rich, flavourful chhole
WHY IT HITS DIFFERENT
The Chhole Difference
Built for rich, aromatic chhole with the right balance of spice, tang & depth.
Layered 20-Spice Blend
Anardana, amchur, ginger & aromatic whole spices.
One Blend. Less Guesswork.
Balanced spices for consistent chhole, every time.
No Added Preservatives
No anti-caking agents, artificial colours or flavours.
Perfect for Chhole & Chickpea Favourites
Classic Chhole
For a rich, aromatic bowl with satisfying depth.
Chana Masala
Balanced spice and tang for everyday chickpea curry.
Aloo Chana
Adds character to comforting potato & chickpea curry.
Chhole Chaat
Add a flavourful masala lift to cooked chickpeas & chaat.
MORE THAN CHHOLE
Beyond Chhole
Try it with kala chana, ragda & chickpea gravies.
FOR BEST RESULTS
1–2 tbsp per 250 g cooked chickpeas
Sauté with onion, tomato & ginger-garlic, then simmer for 5–10 minutes.
Choose your pack
Start small, stock up for home, or choose bulk for professional kitchens.
Same signature blend.
Better value on larger packs.
Save 5% Off on Prepaid Orders
5% prepaid discount is applied automatically at checkout.
Got Questions? We've answers.
Do I need tea bags or amla to get dark-coloured chhole?
Do I need tea bags or amla to get dark-coloured chhole?
No, they are optional. Tea bags or dried amla are commonly used while cooking chickpeas to deepen their colour, but they are not essential for flavour. Use them only if you prefer the darker Punjabi-style appearance.
How soft should the chickpeas be before adding the masala?
How soft should the chickpeas be before adding the masala?
Cook them until completely tender and easy to mash with a spoon, but not falling apart. Properly softened chickpeas absorb the gravy and masala much better than firm chickpeas.
Can I use canned chickpeas instead of soaked dry chickpeas?
Can I use canned chickpeas instead of soaked dry chickpeas?
Yes. Drain and rinse canned chickpeas well, then add them directly to the cooked onion-tomato base. Since they are already cooked, they need much less cooking time.
Do I need to add extra amchur, anardana or garam masala?
Do I need to add extra amchur, anardana or garam masala?
Not necessarily. Your Chhole Masala already contains dry mango powder, pomegranate seed powder and aromatic whole spices, so taste the finished gravy first and adjust only if you personally want extra tang or heat. This is especially relevant because traditional recipes often add these separately when the masala blend does not already contain them.
Does Chhole Masala contain preservatives or anti-caking agents? Why can small lumps form?
Does Chhole Masala contain preservatives or anti-caking agents? Why can small lumps form?
No. Chhole Masala is made without added preservatives or anti-caking agents. Because we avoid these additives, the masala may occasionally form small natural lumps, especially in humid conditions. Simply loosen it with a dry spoon before use. This does not affect its flavour or quality.
From our kitchen
Recipes using this product
Chhole (Chana Masala) Recipe - Serves 4
Make rich Punjabi Chhole with tender chickpeas, onion-tomato gravy and Nairuti Chhole Masala, simmered until thick and deeply flavourful.
View recipe
