Chole Masala
Chickpeas are an ancient Indian staple source of protein. The Mughals and Persians added their techniques to the making of chickpeas and started using thick gravies & rich spices with Chana masala even having an honorable mention in the centuries old Aina-e-Akbari (Akbar's memoir). After India's partition in 1947, Punjabi refugees especially Mr. Sita Ram brought a boat loads of recipes and influence along with them and eventually popularized chole bhatura as a street food staple. Ingredients and Proportions: I wish to share my recipe of making Chole Masala Powder with you today hoping the taste will make you go wow. As I have mentioned in my other Masala series blogs, each Masala/Spice Mix Powder has basically three types of ingredients: Base Aromatic Spices Earthy Spices In this recipe, we are going to use Red Chilies, Coriander Seeds & Cumin Seeds & Dry Desiccated Coconut as a base, fennel as an earthy ingredient and cardamom, black pepper, cloves, bay leaves ...