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How to make the best chhole masala
Ever wondered why your chhole never taste like the ones in restaurants? The answer lies in the masala. While readymade masalas are plentiful in the market, they do not have the same depth of flavours as the homemade masala. You can store homemade masala in an airtight jar for up to 3 months.
Assemble these ingredients in the exact quantity mentioned: Anardana (6 tbsp), sabut lal mirch (dry red chillies) (2), laung (15 pieces), sabut kali mirch (20), dalchini (4 sticks), jeera (1 tbsp) and badi elaichi (4).
In a pan, dry-roast all masalas except the anardana till they are aromatic.
In a mixer-grinder, dry-grind all the ingredients, this time including the anardana, to a very fine powder.
Remove the masala from the grinder and store in air-tight bottles. Use for up to 3 months.