Indian Chole Bhature Dough Spice Blend

Name: Indian Chole Bhature Dough Spice Blend
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 servings
Cuisine: North Indian
Ingredients: 2 teaspoons (6 g) ajwain seeds (bishop's weed); 1½ teaspoons (4 g) black cumin seeds (kala jeera); 2 teaspoons (5 g) coriander seeds; 1 teaspoon (3 g) fenugreek seeds (methi); ¼ teaspoon (½ g) asafoetida (hing); ½ teaspoon (1 g) black peppercorns; 1 whole (1 g) dried red chili pepper, whole (optional, for heat), seeds removed if less heat is desired (optional)

From the MyKitchenBank Kitchen

A warm, aromatic dry spice blend specifically formulated for chole bhature dough. Toasted whole spices are ground together to create a complex blend with notes of citrus, earthiness, and subtle bitterness that infuses the fried bread with authentic North Indian flavor. This blend can also be used in chickpea curries and other savory Indian preparations.

Prep: 5 min
Cook: 8 min
Wait: 5 min
Total: 18 min
Makes: About ¼ cup (60 ml) spice blend

Save to My Kitchen Jump to recipe

Steps

Before you start

Have a dry skillet ready on the stovetop
Use whole spices, not ground, for the best flavor
Allow the spices to cool completely before grinding—they will continue to toast slightly as they cool
Work in a well-ventilated area, as the spices will create fragrant (and slightly pungent) smoke

1
Toast the seeds
- Place a dry 8–10 inch (20–25 cm) skillet over medium heat.
- Once hot, add ajwain seeds, black cumin seeds, coriander seeds, and fenugreek seeds.
- Toast for 3–4 minutes, stirring frequently with a wooden spoon.
- The seeds will become fragrant and pop slightly—you should smell warm, toasted spice notes.
+ Show details− Hide details
Ready when: Seeds are fragrant and lightly browned; you may see one or two pop
Tip: Do not walk away—these seeds burn quickly. Keep the heat medium; if smoke becomes thick, lower to medium-low.
2
Add peppercorns and chili
- Add black peppercorns and the dried chili pepper (if using).
- Toast for another 1–2 minutes, stirring constantly, until the pepper skins darken and the entire mixture is very fragrant.
+ Show details− Hide details
Ready when: Chili skin darkens, whole blend is deeply aromatic
Tip: The peppercorns may pop—this is normal and indicates they are toasting well.
3
Cool the spices
- Transfer the toasted spices to a clean, dry bowl or plate and let them cool completely for at least 5 minutes.
- They will continue to darken slightly as they cool and will harden, making them easier to grind.
- Do not skip this step—grinding hot spices will create steam and clump the blend.
+ Show details− Hide details
Ready when: Spices are completely cool to the touch and brittle
Tip: Spread them in a thin layer so they cool evenly and quickly.
4
Grind the blend
- Working in batches if your grinder is small, transfer the cooled spices to a spice grinder, coffee grinder, or mortar and pestle.
- Grind for 1–2 minutes (or pound in a mortar) until you reach a fine powder.
- Pause halfway through and scrape the sides to ensure even grinding.
- The asafoetida will be added at the very end.
+ Show details− Hide details
Ready when: Mixture is a fine, uniform powder with no large pieces visible
Tip: Don't overgrind; you want a powder, not a paste. If using a mortar and pestle, work steadily but don't press down hard or the oils will release and create clumping.
5
Add asafoetida and mix
- Transfer the ground spice blend to a small bowl.
- Crumble the asafoetida with your fingers into the powder—use a light hand, as a little goes a long way.
- Stir well to distribute evenly.
- The asafoetida will soften slightly when it touches the warm spices and will incorporate smoothly.
+ Show details− Hide details
Ready when: Asafoetida is evenly distributed throughout the blend; no lumps visible
Tip: Asafoetida is pungent—if it smells very strong, you've added enough. You can adjust in future batches; start conservatively. The smell mellows when cooked in dough.
6
Store the blend
- Transfer the finished spice blend to a clean, dry, airtight glass jar or container.
- Label it with the date.
- Store away from light and heat.
+ Show details− Hide details
Ready when: Blend is sealed in an airtight container
Tip: Fresh-ground spice blends are most flavorful within 2–3 months; store in a cool, dark cupboard to preserve the aromatic oils.

Good to know

Tips

Toast spices in a completely dry skillet and on medium heat—wet spices or too-high heat will scorch them and create bitterness instead of aroma.
Cool the spices fully before grinding; hot spices release steam and create clumping rather than a fine powder.
When using this blend in chole bhature dough, add it to the flour along with salt and other dry ingredients, then mix in yogurt and water to form the dough. Typically, 1–1.5 teaspoons of this blend flavors a dough made with 2 cups (240 g) all-purpose flour.
Asafoetida has a strong, sulfurous smell raw, but it mellows dramatically when cooked—trust the tradition and don't be put off by the aroma in the jar.

Make ahead

Prepare this spice blend up to 3 months ahead and store in an airtight container. Grind fresh spices whenever possible for the best flavor.

Storage & reheating

Room temperature: up to 3 months in an airtight glass jar, away from light and heat. Refrigerator: not necessary, but you may store for up to 6 months if kept in a sealed container away from moisture. Freezer: not recommended, as condensation will degrade the blend. To use: measure out as needed and incorporate into chole bhature dough or other Indian curries and savory dishes.

Substitutions

ajwain seeds (bishop's weed) → Omit ajwain and increase coriander seeds to 3 teaspoons (8 g). Ajwain has a thymol-forward, slightly bitter flavor; without it, the blend will be lighter and more citrusy. The result will be milder but still aromatic.
fenugreek seeds (methi) → Omit or reduce to ½ teaspoon (1.5 g). Fenugreek adds a sweet, maple-like note and is traditional in North Indian spice blends, but some find it overpowering. Reduce it if you prefer a cleaner spice profile.
black cumin seeds (kala jeera) → Use regular (brown) cumin seeds in the same amount. Black cumin has a more delicate, floral flavor than regular cumin. The brown variety will give a warmer, earthier result but is more readily available.
asafoetida (hing) → Reduce to ⅛ teaspoon (0.25 g) or omit entirely. Asafoetida adds umami depth and aids digestion; it is traditional but pungent. If omitted, the blend will lose some savory complexity but will still work well in dough and curries.