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Black Pindi Chhole Masala

Rs. 160.00
Rs. 160.00
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Tax included.
Description +

Spice up your chhole with Galaji Black Pindi Chhole Masala, a bold, aromatic blend that brings authentic dhaba-style flavors to your kitchen. Made with a perfect mix of roasted spices, this masala adds depth, warmth, and a hint of smokiness to your chickpea curry. Just a spoonful transforms your chhole into a rich, flavorful dish that pairs perfectly with bhature, rice, or parathas.

Ingredients +
  • Coriander seeds
  • Dry mango
  • Chilli
  • Black pepper
  • Cumin seeds
  • Cinnamon
  • Fennel seeds
  • Watermelon seeds
  • Kasuri methi
  • Salt & Spices all in dry powder form
  • Contain Cottonseed oil
Recipe +
Prep time: 10 mins | Cook time: 25 mins | Serves: 6–8 servings
How to Make Black Pindi Chhole Masala at Home (Step-by-Step)
Ingredients
  • Coriander seeds
  • Dry mango
  • Chilli
  • Black pepper
  • Cumin seeds
  • Cinnamon
  • Fennel seeds
  • Watermelon seeds
  • Kasuri methi
  • Salt & Spices all in dry powder form
  • Contain Cottonseed oil
Method
  • Soak 1 cup chickpeas overnight.
  • Pressure cook with a tea bag or 2 pieces of dried amla and a black cardamom to achieve that signature dark Pindi color.
  • Drain, but reserve the water.
  • Heat 2 tbsp oil or ghee.
  • Add a pinch of Hing (Asafoetida) and 1 tsp cumin seeds.
  • Add 1 cup of fresh tomato puree and 1 tbsp grated ginger.
  • Sauté until the oil starts to separate.
  • Add 1.5 tbsp Galaji Black Pindi Chhole Masala and salt to taste.
  • Add the cooked chickpeas and a little of the reserved water.
  • Mash a few chickpeas to thicken the gravy.
  • Simmer on low heat until the masala coats the chickpeas thickly.
  • Serve with bhature or jeera rice.
  • For Onion/Garlic Lovers: Sauté 1 finely chopped onion and 1 tsp ginger-garlic paste before adding the tomatoes if you prefer the standard version.