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Cholay Spice Mix Blend

This spice mix is suitable for almost all different popular Cholay styles made in North India.

Following points should be noted

1. I have omitted Salt, Cayenne Pepper. These are influenced heavily by personal taste.
2. I have included dried Ginger (Saunth). You still need to add fresh ginger. Always use Fresh Ginger when Making Cholay.

3. I have not included any souring agents. Different styles may use one or more of the Amchoor, Citric acid, Tamarind, or Pomegranate seeds.

4. Contrary to popular belief, there is no Turmeric powder in Cholay Spice mix.

5. You may still need other spices depending style of the dish: whole cumin seeds, whole Fenugreek seeds, Pomegranate seeds, Fenugreek Leaf (Kasoori Patta), and Bay leaves.

6. The spices for the blend are not pre-roasted. The spice blend is fried in a Masala mixture for about one to 2 minutes.

7. I have used powdered spices. You can convert volume to weight (On average one ounce has 14 teaspoons of powdered spice) and use whole spices.

I have included three recipes. All yield same