what contributes to the flavours and aroma of this dish are the freshly ground chhola masala spices. Whole spices are preferable to pre-ground spices, as they retain more of their naturally occurring oils. The whole spices are roasted until they get extra browned and are later ground.
The spices included in Chhola/ Chana Masala may vary from brand to brand, but it typically contains bay leaf, mustard seeds, cumin, coriander seeds, cloves, red chillies, pomegranate seeds.
Commercial mixtures predominantly contain dried red chilli, dried garlic, dry ginger, mustard seeds, turmeric, coriander, bay leaves, star anise and funnel.
First and foremost, Govind Chhola / Chana Masala is used to make the delicious Chhole Bhature. Apart from Masala itself this recipe requires different aromatics and flavours like onions, ginger, garlic and dried mango powder. This recipe can be served alongside piping hot Bhature, which is a big, fluffy puri or even parathas.