Purani Dilli Chole Masala — Old Delhi Tradition, No Fillers

The Old Delhi chole masala — no onion, no garlic, no shortcuts.

Purani Dilli style. The traditional formula. No fillers, no preservatives.

Purani Dilli chole is its own beast — almost-black in colour, deep with anardana sourness, made famous by the lanes around Chandni Chowk. The traditional Old Delhi version uses no onion and no garlic — proof that you don't need them when the masala carries the dish.

Our blend follows that tradition: carom seed, anardana (pomegranate seed), dried mango, degi mirch, red chilli, black peppercorn, turmeric, coriander, cumin, cloves, cardamom. Anardana is the hero — sour, tannic, dark. Without it, "chole masala" is just a generic curry powder.

Nothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Use 2-3 tbsp per 2 cups of soaked chickpeas. Pairs traditionally with bhature, kulche, or steamed basmati rice. Top with sliced raw onion, ginger julienne, and a wedge of lemon.

MADE OF

Carom seed, Anardana (pomegranate seed), Dried mango, Degi mirch, Red chilli, Black peppercorn, Turmeric, Coriander seed, Cumin seed, Cloves, Cardamom

BEST WITH

Chickpeas, Bhatura, Kulcha

PAIRS WITH OUR:

Awadhi Biryani Masala · Lucknowi Galauti Kebab Masala — for a North Indian feast

RECIPE — Old Delhi Chole (Serves 2)

Ingredients

• Kabuli chana / chickpeas — 2 cups, soaked 6 hours
• Cinnamon stick — 1
• Cloves — 2-3
• Black cardamom — 3
• Black tea bag — 1
• Salt — 2 tsp
• Baking soda — ½ tsp
• Water — 6 cups

Method — Pressure cook

• In a pressure cooker, add the soaked chana.
• In a cotton muslin bag, add cinnamon, cloves, black cardamom, and black tea bag. Close the bag and add to the cooker.
• Add baking soda, salt, and water. Mix well.
• Close the lid. On low-medium flame, cook for 6 whistles. Don't depressurise immediately.

Method — For the masala

• In a chef's pan on medium-high flame, add ghee, hing, and ajwain.
• Add fresh ginger paste. Cook till the raw aroma disappears.
• Add the Spiced Right Purani Dilli Chole Masala, red chilli powder, and coriander powder. Cook 2-3 minutes.
• Add tomato puree, mix well. Cover and cook 12-15 minutes till the raw tomato taste is gone.
• Remove lid, add salt and 1 cup of water. Cover and cook another 10-15 minutes on medium-low.
• Open the pressure cooker and move the chana to the pan.
• Add kasoori methi and mix well.
• Garnish with slit green chillies, julienned ginger, and fresh coriander.

Common questions

Is this organic?
No. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

Why no onion or garlic?
Because traditional Purani Dilli chole doesn't use either. It's a Vaishnav tradition that proved you can build deep flavour without alliums. The masala does all the work.

What gives Purani Dilli chole its dark colour?
Mostly the black tea brewed with the chickpeas (a classic technique), plus the anardana and tomatoes. Some shops use chana magaj. We use the traditional method.

How long does the masala stay fresh?
Best within 6 months of opening. Store airtight, away from heat.

Is this spicy?
Medium. Built for sour-tangy depth more than heat. Add red chilli powder if you want more.

How much do I use?
2-3 tbsp per 2 cups of soaked chickpeas. Adjust to taste.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.