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Zaiqa The Spice Store

Chole Masala

Chole Masala

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Regular price Rs. 60.00
Regular price Sale price Rs. 60.00
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Chole dishes are not only a Punjabi staple, but also a favorite. The blend of sour and salty flavors along with the subtle sweetness of fried onions makes for a tantalizing dish that is traditionally paired with piping hot bhature, parathas or rotis.

The Chole Masala is designed to help you create such restaurant like flavors at home, in a jiffy!

Ingredients - Dhania, Red Chilli, Pepper, Zeera, Garam Masala, Amchoor & Other spices


Chole Masala


§  4 tbsp ghee

§  1 tsp zeera

§  2 -3 onions (ground to a paste)

§  3 tomatoes (boiled, de-skinned and
ground to a paste)

§  1 tbsp ginger-garlic paste

§  2-3 tbsp Zaiqa Chole Masala

§  200 gms chickpeas or channa (soaked
overnight and boiled)

§  1 potato (boiled and mashed)

§  Salt to taste

§  2 tbsp grated paneer

§  2 tsp cashew (kaju) paste

§  3-4 chopped green chillies


Suggestion - Boil soaked channa with a tea bag,
whole garam masala potli (3 green cardamom, 3 cloves, 1 bay leaf & 1 black
cardamon) dried amla and little baking soda. 
Discard amla, tea bag, garam masala potli and water after boiling.


 1. Pan – add 1 tbsp ghee and oil 2 tbsp (ghee  suggested).  Add1 tsp  zeera (cumin), let it
crackle for a minute . Add 2-3 onions paste, fry well till light golden then
add tomato puree of 3 tomatoes (boiled and de- skinned), fry well for about 6-7

2.   Add ginger garlic paste, then add 2 - 3 tbsp Chole Masala, salt to taste. Add boiled channa (200gms) saute on high well for 4 – 6 mins. Add enough water for gravy,  add 1 boiled
potato mashed (thickening agent), Add grated paneer (about 1-2 tbsp), kaju paste 1-2 tsp, chopped green chillies. 
Simmer for about 5 minutes. Serve along with bhature/ Puri


Basic Bhatura Recipe


​§  2 cups maida

§  1 tbsp semolina (rava)

§  1/2 tsp baking powder

§  1/2 tsp sugar

§  1/2 cup curd

§  a pinch of baking soda


1.     Mix all the ingredients and knead with warm water to a soft dough.

2.     Rest the dough for 2 hours before making bhaturas.


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