Chana masala powder is a traditional Indian seasoning used for chickpea dishes. For the best flavor, use this recipe to make it fresh at home!Makes 1/3 cup total.
In a sauté pan dry toast the first 9 ingredients on low heat until you can smell their aroma and the seeds start to pop. Shake the pan constantly so as not to burn for 3 minutes.
Allow spice mixture to cool and then grind with the other ingredients to a powder.
Store spice mixture in an airtight container for 2 months.
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Notes
As a substitute for Kashmiri chiles you may mix cayenne and paprika. The best ratio for this would be 3 parts paprika to 1 part cayenne. I often times also use Guajillo chiles as well.
A substitute for asafoetida can be 1/8 teaspoon onion powder plus 1/8 teaspoon garlic powder.