Homemade Chana Masala Powder Recipe is a quick 5 mins recipe that’ll make your Indian version of Chickpea curry or Chana Masala taste out of the world. A perfect spice blend that’s better than store bought, so apt for any curried chickpea dish or Chole recipe. A quick video is up to help you make it & fabulous tips shared to help you achieve that perfect taste.
Authentic Chana Masala Spice Blend Video
Homemade Chana Masala Powder
It’s finally time to ditch the store bought Chana Masala powder guys!
Finally, I could achieve the perfect balance of taste in this homemade version of the Chana Masala Powder.
Well, I admit that it was not easy getting to this point where you just sniff a spice blend & want to use it right away 😀
It took me various trials and errors to achieve this perfect taste & balance which the store bought masala blends lack anyway!
Different whole spice proportions in the recipe resulted in various end results like a few times I ended up with a Chana masala spice blend that was too spicy, at times it was utterly bland & woody…urrghhh, and no wonder at times it was notoriously pungent & overwhelming 😀 😛
Is the recipe so difficult? Not at all!
It’s the right proportions of each individual whole spice that’s so important in this homemade Chana masala powder recipe.
It’s not a difficult recipe but hitting that sweet spot of perfect balance of taste was critical.
So follow the recipe to the T, do not swap this for that, no skipping any whole spice & no playing around with the ratios.
A little change can massively impact the flavors & you might not have a very pleasing result.
I can incorrigibly announce that this is the best ever version of Homemade Chole masala that has the perfect balance of spices.
It won’t overwhelm you & it will certainly give the best flavors to your Chana Masala or any other Indian Chickpea dishes like Pujabi Chole, Chikar Chole or Aloo Chole.
If you love Chana Masala or any other Indian curried chickpea dishes than don’t miss this recipe.
After all homemade always rocks when done right 😀 😛
What is Chana Masala Powder?
Chana Masala Powder is a special homemade spice blend that is used to make various Indian chickpea dishes the most popular one being the Chana Masala.
Its’s also popularly known as Chole Masala or dry Chole Masala Powder & is made by dry roasting & grinding a mix of best quality whole spices.
It’s the quality of whole spices, their exact proportions & the method of making the spice mix that gives it the best flavors.
Chana Masala Powder is used to make Chana Masala, Punjabi Chole, Chikar Chole, Aloo Chole etc.
Homemade Chana Masala Powder Ingredients
Here’s what you’ll need for today’s homemade dry chole masala powder recipe. The given names are in English & Hindi.
- Coriander seeds or Dhaniya.
- Cumin seeds or Jeera.
- Fennel Seeds or Saunf.
- Carom seeds or Ajwain.
- Whole Black Peppercorns or Kalimirch.
- Green Cardamom or Choti elaichi.
- Black Cardamom or Badi elaichi.
- Cloves or Laung.
- Cinnamon or Dalchini.
- Whole Kashmiri dry red chili
- Bay Leaf or Tej patta.
- Dry fenugreek leaves or Kasturi Methi powder.
- Asafoetida or Hing.
- Ginger Powder or Adrak Powder.
- Nutmeg Powder or Jaiphal powder.
- Amchur Powder.
5 Tips to make the Best Chana Masala Powder Recipe
- Better quality & fresh whole spices a must: Look for best quality & fresh whole spices. If you have the opportunity to sniff the whole spices before purchasing them than, do take a good whiff. Fresh ones always have the best fragrance. Best quality will give you the best flavors.
- Dry Roast the spices: Dry roasting the whole spices is a must here. You may dry roast them on a skillet over the stove top or you may even sun roast them for 2-3 days. Dry roasting will bring out the essential oils & will pack the masala powder with best flavors & long lasting fragrance. This process also increases the shelf life of homemade spices.
- Do not mess up with the proportions: This dry chole masala powder recipe is one such recipe that is not open for experiments or customizations. For best flavors that is not over powering you must follow the exact proportions of each ingredient.
- Grind to a fine powder & store immediately: This is so important for preserving the fragrance of the homemade Chana masala powder recipe. Once you are done grinding it store it right away in air tight containers.
- For best results make small batches: We love fresh masalas in our homemade food & thus, we always refrain from making a huge batch that’ll last up to 6 months or a year. Homemade masalas retain the best flavors & smell up to 2 months. This is certainly a point to keep in mind 🙂
Store the homemade Chana Masala powder right away in clean, dry air tight containers.
You must store the Masala jar in a dry & dark place. I find the kitchen cupboards the best place to store my homemade masalas or spices.
Chana Masala Powder – FAQs
Chana Masala Powder is widely available in every Indian grocery stores & even American Supermarkets.
Just check the Asian aisle of your American Supermarket.
You can try to use Chana masala powder to cook our easy go-to recipe of Chana Masala Recipe for Chapathi. This is the easiest & quickest way to use the homemade Chana masala powder recipe because this recipe is made with canned chickpeas.
You can also use Chana Masala powder to cook various other chickpea dishes like Punjabi Chole, Chikar Chole or Aloo Chole.
Infact you can generously use this homemade spice blend to cook any Indian Chickpea dish that you fancy 🙂
For best flavors it’s wise to store the homemade Chana masala powder not beyond 2 months.
After 2 months the quality & fragrance of homemade spices begins to fade. They do not become bad but they do become less potent.
Things you can cook with this Authentic Chana Masala Powder.
How to make Chana Masala Powder?
Steps in words below picture
How to make Chana Masala Powder?
- Gather the ingredients
It’s ideal to gather all the ingredients from the list first.
- Dry roast the whole spices
The easiest & the quickest method to dry roast in over the stove top on a skillet. Dry roast them over medium high flame & not more than 2-3 mins. Stir frequently & do not leave the whole spices unattended. They tend to burn quickly.
- Grind & Store
Once, the whole spices are nicely roasted allow them to cool down before grinding. Once they reach room temperature grind them into a fine powder in a mixer grinder. Store right away!
Homemade is certainly fun! Don’t miss these homemade spices & condiments from FOODIES TERMINAL.
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Watch Recipe Video
Ingredients to Dry Roast
- 1 tsp Whole Cumin Seeds (or jeera)
- 1 tsp fennel seeds (or saunf)
- 1 tsp Black Peppercorns (or kalimirch)
- 1 tsp Coriander Seeds (or dhaniya)
- 1 tsp carrom seeds (or ajwain)
- 1 tsp dry fenugreek leaves crushed (or kasturi methi)
- 5 Cloves (or laung)
- 8 Green Cardamoms (or choti elaichi)
- 5 Black Cardamoms (or badi elaichi)
- 2 1″ cinnamon stick (or dalchini)
- 2 Bay leaf (or tejpatta)
- 2 dry whole kashmiri red chili
- a pinch of asafoetida (or hing)
- Place a skillet over medium heat & dry roast all the ingredients mentioned in the “Ingredients to dry roast”. Roast not more than 2 mins. Stir continously.
- Alow them to come down to room temperature. Add them in a blender jar & blend to a fine powder.
- Next, add the powder ingredients mentioned in the “Ingredients to add later” to the ground spice mix. Give everything a good mix. Store in an air tight jar right away.
- Measuring units used, 1 cup = 240 ml & 1 tablespoon = 5 ml.
- Stir the ingredients continuously while dry roasting them. Leaving the spices un attended might burn them.
- DO NOT roast more than 2 mins.
- Always use medium or medium low heat to dry roast.
- You may also sun roast them for 2-3 days.
- Grind them to a fine powder & store right away in air tight containers in a dark & dry spot.
- Use liberally to cook curries like Chana Masala Recipe for Chapathi, Aloo Chole etc.
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