Satvam Chhole Masala
- Pomegranate seeds contribute fruity tart complexity.
- Black cardamom pods infuse smoky depth naturally.
- Roasted coriander establishes a smooth, earthy foundation.
- Fenugreek leaves add a characteristic bitter herbal lift.
Pack Of
Expected Delivery
Jun 16 – Jun 22
to your location
9-13 business days
You save USD 0.43
Expected Delivery
Jun 16 – Jun 22
to your location
9-13 business days
Authentic Heritage & Story
The spiciness and flavor of Satvam Chhole Masala together make it a perfect blend for the North Indian chickpea curry. The dry mango and fruit powder, with their sourness, are perfectly balanced with the sweetness of the toasted coriander and cumin. The mixture's warmth comes from the whole spices, which are black cardamom, cloves, and cassia bark. The combination of bay leaves and fenugreek leaves gives the mixture its mild smokiness and herbal notes. The fine grinding of the spices during cooking releases the aroma, spicy flavor, and thus the dhaba-style chhole that is great with bhature or steamed rice.
Storage Instructions:
Store the pouch in a cool, dry cupboard away from direct sunlight. After every use, fold the top securely right away to prevent moisture from getting absorbed.
How to Use:
Overnight soak 100 g of chickpeas in warm salty water, and then pressure cook them till they are tender but still whole. Fry sliced onions in oil till golden brown, and then add the ginger-garlic paste and chopped tomatoes. Add 1 tbsp Satvam Chhole Masala, 1 tsp chili powder, 1 tsp coriander powder, ½ tsp turmeric, and 1 tsp kasuri methi, briefly soaked in water. Stir-fry until the spices release their aroma and the oil separates from the mixture so clearly. Add the cooked chickpeas along with the cooking liquid; simmer for 15-20 minutes, letting the flavors penetrate the beans completely. The shelf life is extended to 12 months if stored properly in dry airtight conditions.
Brand Details:
Satvam Nutrifoods sources whole spices from traditional Indian growing regions, thus ensuring the very regional flavor characteristics throughout the production of the spices. The advanced cryogenic grinding at sub-zero temperatures preserves the essential volatile oils without thermal degradation, thus avoiding potency-compromising.
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