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Channa Masala

Channa Masala

चना मसाला
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an exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the occ repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
usage :-
used almost invariably in a variety of preparations involving chickpeas - chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner
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Overseas Cropwell Corporation

Kamla Nehru Market, Ludhiana, Punjab
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an exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the occ repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.

usage :-
used almost invariably in a variety of preparations involving chickpeas - chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in north india.

recipe - chhole
before you begin: soak 100 gms kabuli channa overnight.
cook and keep aside. Heat 3 tbsp of oil, fry 2 chopped onions till golden brown. Add 1 tsp each of coriander and chilli powder.


method: add 1 tbsp occ chhole masala. Fry for 3 mins on a low flame. Add 1 chopped tomato, 3 slit green chillies and ½ inch ginger, finely sliced. Add boiled chhole. Add salt, cook for 5 mins.

for added flavour add ½ tsp occ chaat masala and occ kasuri methi.


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Channa Masala

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Nature of BusinessManufacturer, Exporter, Distributor
IndiaMART Member SinceDec 2010

Unlike Western cooking wherein the emphasis is on retaining the original flavour of the meat or vegetables in a dish, in Indian cuisine, it is the aroma, taste, and colour of a spice mix or "masala" that dominates most dishes.

Masalas are prepared by blending a number of pure spices (sometimes more than 30) like chilli, turmeric, coriander, pepper, cardamom, cumin, clove, etc in precise proportions to give a blend (called a "masala") that imparts a distinct colour, aroma, and taste to a dish.

Given the diversity of India's consumers, blending a masala is both, a science and an art. It has to achieve a taste that meets the specific taste demanded by a particular ethnic or regional group.

Spices known for their colouring, thickening, souring, and pungency properties are often added to achieve masala blends that are specific to specific tastes of communities from various regions and ethnic groups. Further, many herbs, pulses and fresh spices are also added for their "cooling" and "nutritive" properties to masalas.

The most basic form of an Indian masala is "Garam Masala". The word "Garam" means hot or pungent in Hindi language. This is a blend of Cinnamon, Pepper, Clove, and Cardamom.

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Booth No. 40,Kamla Nehru Market
Kamla Nehru Market
Ludhiana - 141001, Punjab, India

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