The box01 / 03
Blended Spices
Chole Masala
Dark, tannic and dried-mango sour, built for an overnight soak.
Larger quantities for restaurants and kitchens on request. Ask us
- 100% pure
- No preservatives
- No added colours
- Vegetarian
Information & specifications
Blend details & guidance
Chole bhature, and any long-cooked pulse
The colour of a good chole comes from tannin, not from caramel or added colour. This blend carries dried pomegranate seed and a small fraction of black tea leaf to do that honestly, which is why it darkens as it cooks rather than starting dark.
Anardana · Black tea · Amchur
- Best for
- Chole bhature, and any long-cooked pulse
- Signature form
- Masala
- Made for
- Chole bhature
Key botanical components
- 01AnardanaDried pomegranate seed · Punica granatum
Sour and tannic at once. The defining component.
Chamba, Himachal Pradesh
- 02Chai pattiBlack tea leaf · Camellia sinensis
Under two percent, purely for colour and tannin.
Nilgiris, Tamil Nadu
- 03AmchurDry mango powder · Mangifera indica
Adds a brighter sourness on top of the anardana's deeper one.
Chhindwara, Madhya Pradesh
- 04DhaniaCoriander seed · Coriandrum sativum
The bulk of the blend and the reason it thickens the gravy.
Kota, Rajasthan
Carton claims & standards
- 100% pure
- No preservatives
- No added colours
- Vegetarian
- Zero added starch, fillers or MSG
Licences & certifications
- FSSAI Central LicenceLicence 10726997000845
- ISO 22000:2018Food Safety Management Systems
- GMPGood Manufacturing Practice
Storage guidelines
Store in a cool, dry place away from direct sunlight and heat sources.
To preserve volatile aromatic essential oils, keep box sealed or transfer into an airtight glass container immediately after opening.
Recommended culinary application
- 01Soak the chickpeas overnight. This blend is formulated for the texture that produces and nothing else.
- 02Add with the tomatoes, not at the end. The tannins need time to open.
- 03A whole dried amla in the pot will darken it further if you want that.
In the kitchen
What cooks say about Chole Masala.
- Gurpreet KaurHome cook, Surat
It darkens as it simmers, without a tea bag in the pot.
- Vikram AhujaHome cook, Ahmedabad
Sour and deep. It tastes like the chole from the Sunday stall.
- Harish LodhaRestaurant, Vadodara
We serve chole bhature every day, and the gravy is the same every time.
- Neha RajputHome cook, Anand
Twenty-five minutes on a simmer and it is there.
- Gurpreet KaurHome cook, Surat
It darkens as it simmers, without a tea bag in the pot.
- Vikram AhujaHome cook, Ahmedabad
Sour and deep. It tastes like the chole from the Sunday stall.
- Harish LodhaRestaurant, Vadodara
We serve chole bhature every day, and the gravy is the same every time.
- Neha RajputHome cook, Anand
Twenty-five minutes on a simmer and it is there.
- Gurpreet KaurHome cook, Surat
It darkens as it simmers, without a tea bag in the pot.
- Vikram AhujaHome cook, Ahmedabad
Sour and deep. It tastes like the chole from the Sunday stall.
- Harish LodhaRestaurant, Vadodara
We serve chole bhature every day, and the gravy is the same every time.
- Neha RajputHome cook, Anand
Twenty-five minutes on a simmer and it is there.
- Gurpreet KaurHome cook, Surat
It darkens as it simmers, without a tea bag in the pot.
- Vikram AhujaHome cook, Ahmedabad
Sour and deep. It tastes like the chole from the Sunday stall.
- Harish LodhaRestaurant, Vadodara
We serve chole bhature every day, and the gravy is the same every time.
- Neha RajputHome cook, Anand
Twenty-five minutes on a simmer and it is there.
- Gurpreet KaurHome cook, Surat
It darkens as it simmers, without a tea bag in the pot.
- Vikram AhujaHome cook, Ahmedabad
Sour and deep. It tastes like the chole from the Sunday stall.
- Harish LodhaRestaurant, Vadodara
We serve chole bhature every day, and the gravy is the same every time.
- Neha RajputHome cook, Anand
Twenty-five minutes on a simmer and it is there.
- Gurpreet KaurHome cook, Surat
It darkens as it simmers, without a tea bag in the pot.
- Vikram AhujaHome cook, Ahmedabad
Sour and deep. It tastes like the chole from the Sunday stall.
- Harish LodhaRestaurant, Vadodara
We serve chole bhature every day, and the gravy is the same every time.
- Neha RajputHome cook, Anand
Twenty-five minutes on a simmer and it is there.
It darkens with time and tannin, not instantly. Give it twenty-five minutes at a simmer after the tomatoes go in.
No. The blend already carries a small fraction of black tea leaf for colour and tannin, so the tea bag many recipes call for is not needed.
Yes. Like every Koral blend, it is vegetarian, and the box carries the green vegetarian mark on its front.
No. Its side panel carries the same three claims as every Koral box: 100% pure, no preservatives and no added colours.
It comes in a 100 g box. If you need a larger quantity for a restaurant, distributor or catering kitchen, tell us how much and we will come back to you. Ask about quantities
Keep the box closed, away from heat, damp and direct sunlight, and always use a dry spoon. Ground spice gives up its aroma over time, so it is at its best in the weeks after opening. The best-before date is printed on every box.