Box pack
Chhole Spice Mix
₹90
Free shipping on orders of ₹499 or more
Tangy, deep-coloured chhole masala with dry mango, tamarind and black cardamom for Punjabi-style chickpea curry with bhature, kulche or rice.
- Packaging
- Box pack
- Availability
- In stock
- Heat
- Medium (2 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Chhole Spice Mix
- Net quantity
- 50g
- MRP
- ₹90 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- White Salt, Kashmiri Mirch Powder, Coriander Powder, Fennel Powder, Garlic Powder, Ginger Powder, Cumin Powder, Dry Mango Powder, Red Chilli Powder, Nutmeg Powder, Green Cardamom Powder, Cinnamon Powder, Turmeric Powder, Black Cardamom Powder, Tomato Powder, Black Pepper Powder, Citric Acid Powder, Fenugreek Powder, Tamarind Powder, Mace Powder, Clove Powder
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Chhole Spice Mix is made for a dark, tangy Punjabi chhole. Kashmiri mirch and tomato powder give the gravy its colour, dry mango, tamarind and citric acid bring the sourness, and black cardamom, clove, cinnamon and nutmeg add the smoky warmth you expect from a dhaba-style plate. The salt is already in the blend.
Cook it with white chickpeas for chhole bhature, chhole kulche or chhole chawal, or use it for a drier pindi-style chana, aloo chana or chana with paneer.
Tip: boil the soaked chana with a few tea bags for a darker colour, keep the cooking water for the gravy, and mash a handful of chickpeas while it simmers so the gravy thickens on its own.
- Best for
- Chhole bhature, chhole kulche, chhole chawal, pindi chana, aloo chana, chana masala
- How to use
For 400 g white chickpeas (about 2 cups), soaked and pressure-cooked with 4 or 5 tea bags if you want a darker colour, fry 250 g chopped onion in oil until light golden, then add the spice mix with 300 g blended tomato and cook for 5 to 10 minutes until the oil separates. Add the chana and cook for 10 minutes, pour in 100 to 350 ml of the cooking water, then cover and simmer on low heat for 15 minutes. Garnish with ginger juliennes, coriander and green chilli, and taste before adding salt, as the mix already contains it.
