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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically lasts for 12 months if stored in an airtight container, though it begins to lose its potency and aroma after 6 months.
Most commercial brands are NOT gluten-free because they contain asafoetida (hing), which is usually processed with wheat flour. Check labels for certified gluten-free versions.
A mix of garam masala and amchur (dried mango powder) is the best substitute. You can also add a pinch of cumin and coriander powder.
Yes, most commercial chana masala blends include dehydrated onion and garlic powder for a savory profile.
Absolutely. It works well with potatoes, cauliflower, or even as a dry rub for grilled paneer or tofu.
If the powder has lost its strong, pungent aroma or if you see any signs of clumping or mold due to moisture, it should be discarded.
It generally has a medium spice level. The heat comes from red chili powder and black pepper, but it is more flavorful and tangy than purely hot.
Clumping usually occurs due to moisture exposure. Always use a dry spoon and keep the lid tightly sealed.
Yes, you can freeze it in an airtight bag to extend its shelf life, but ensure no moisture enters the bag to avoid freezer burn.
chana masala powder is a versatile ingredient found in cuisines around the world. With 320 calories per 100g and 11.5 grams of protein, it's a nutritious addition to many dishes.
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