A Step-by-Step Guide to Making the Perfect Chhole Masala from Scratch

There’s something incredibly comforting about a bowl of Chhole Masala. For me, it’s more than a dish — it’s a warm Sunday memory. I remember the sizzle of whole spices in my mother’s kitchen, the hiss of the pressure cooker, and the smell that drifted all the way to the garden, pulling us kids back indoors with grumbling stomachs.

But here’s the twist — unlike most recipes that rely on shortcuts (pre-made chana masala packets or canned chickpeas), this version is built completely from scratch. Why? Because once you taste the difference, there’s just no going back.

If you're ready to learn the secret to restaurant-style Chhole that doesn't taste like it came out of a packet — and build some brag-worthy kitchen confidence — let’s dive in.

Ingredients You’ll Need

Let’s break this into three simple sections:

For the Chickpeas

• 1 cup dried white chickpeas (kabuli chana)
• 1 black tea bag or 1 tsp loose black tea (for color)
• 1 tej patta
• 1-inch cinnamon stick
• 2–3 cloves

For the Gravy

• 2 medium onions, finely chopped
• 2 tomatoes, pureed
• 1 green chili, slit
• 1 tbsp ginger-garlic paste
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp Kashmiri red chili powder (for color)
• ½ tsp turmeric powder
• Salt to taste

Whole Spice Blend (The Game-Changer)

Here’s where we elevate things. This homemade Chhole Masala Powder makes all the difference:

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 black cardamoms
• 1 small piece mace (javitri)
• 1 star anise
• 1 tsp black peppercorns
• 1 dried amla (optional, for authentic black color & tang)
• 1 tsp dry pomegranate seeds (anardana)

Tip: I recommend using high-quality whole spices from Chukde — they’re ethically sourced and sterilized to preserve potency and aroma. Trust me, once you toast their coriander seeds, your kitchen will smell like Delhi's old spice markets.

Step-by-Step Process

Step 1: Soak and Cook the Chickpeas Right

Soak the dried chickpeas overnight in plenty of water. The next morning, drain and pressure cook them with 3 cups of water, tea bag, bay leaf, cinnamon, and cloves for about 6–7 whistles.

Pro tip: The tea bag doesn't add flavor — it gives that rich, deep brown color you see in dhaba-style chhole.

Check if the chickpeas are soft enough to mash between your fingers. If not, cook for 2–3 more whistles.

Step 2: Roast Your Whole Spices

In a dry pan, lightly toast all the ingredients listed under "Whole Spice Blend" on low heat until aromatic (about 2–3 minutes). Let them cool, then grind to a fine powder.

Why this matters: Pre-ground masalas lose their punch quickly. Roasting whole spices fresh ensures that your chhole has unmatched depth of flavor — warm, spicy, slightly tangy, with a hint of bitterness from the amla.

Step 3: Build the Base Flavors

In a heavy-bottomed kadhai or pan, heat 2 tbsp oil. Add chopped onions and sauté until golden brown. This takes time — about 10–12 minutes — but don’t rush it.

Now add ginger-garlic paste and green chili. Cook for another 2 minutes until the raw smell disappears.

Add your tomato puree, salt, and powdered spices: turmeric, coriander, cumin, and chili powder. Cook this masala down till it leaves oil from the sides — about 10 minutes.

Personal tip: If the masala sticks, sprinkle a few teaspoons of water and keep stirring. The caramelization process here builds flavor — patience pays off.

Step 4: Marry the Chhole and Masala

Now add the cooked chickpeas (with water) into the pan. Stir gently. Add 2 tsp of your freshly ground chhole masala and let it simmer uncovered for 15–20 minutes. The gravy will thicken, deepen in flavor, and cling beautifully to each chickpea.

Consistency hack: Mash a few chickpeas in the gravy to make it thicker. Add water if needed — this dish is best with a rich, slightly thick gravy, not soupy.

Step 5: The Final Finish

Add a pinch of garam masala and a teaspoon of ghee right before turning off the heat. Let it rest, covered, for 10 minutes. This lets the flavors settle and mingle.

Top with fresh coriander, and serve hot with bhature, kulcha, or even plain rice. (I’m partial to jeera rice + chhole when I want comfort without deep-frying.)

A Quick Story

The first time I tried recreating my nani’s chhole, I forgot the amla and used tamarind instead. The result? A tangy mess that didn’t look or taste remotely right. That’s when she shared her secret:

 "Don’t just cook chhole. Coax them."

She meant the slow simmer, the fresh spices, the color-building tricks — the soul of this dish lies in these details.

Why This Recipe is Different

• No packet masalas — only real, bold, fresh spices.
• From-scratch blend — customizable and preservative-free.
• Dhaba-style richness without needing butter or cream.
• Adaptable — make it Jain (skip onions/garlic), or low-oil.
• Tried, tested, and tweaked till perfect.

Expert Tips to Nail It Every Time

• Always soak chickpeas overnight — canned ones don’t absorb flavor as well.
• Use Chukde whole spices for full aroma and oil content — especially for cloves, cardamom, and mace.
• Let the curry rest after cooking. It always tastes better an hour later (or the next day!).
• Add a splash of tamarind water only if you like it extra tangy — but not traditional.
• Freeze extra chhole masala powder — it'll save time next round.

FAQs

Q1. Can I use canned chickpeas?

You can, but you’ll compromise on flavor. They don’t soak up the masala the same way. If you're in a rush, rinse them thoroughly and simmer them longer in the gravy.

Q2. What’s the tea bag for? Is it safe?

Yes! It’s an old trick to give chickpeas that rich, brown tint. Just make sure to use unflavored black tea and remove the bag after pressure cooking.

Q3. Can I skip dry amla or anardana?

If you must, substitute with ½ tsp of dry mango powder (amchur), but the result won’t be as authentic.

Q4. Why Chukde spices?

They retain essential oils due to their sterilization process, which means your dish gets real flavor — not flat, dusty powder. Plus, they’re ethically sourced and consistent in quality.

Q5. How do I store leftover chhole?

Keep it in the fridge for up to 3 days. In fact, the flavor deepens overnight. You can also freeze it for 2–3 weeks.

Final Thoughts

Great chhole isn’t about complexity. It’s about attention to detail. The fresh roast of cumin, the patient browning of onions, the magic of whole spices — they all come together in a humble yet soul-satisfying dish.

So next time you crave comfort in a bowl, skip the ready-made mixes. Go slow. Go deep. Make it from scratch. And don’t forget to stock up on Chukde’s whole spices — the kind that bring back stories with every bite.