Everest Chole Masala (100 gms)
An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavor and imparts a rare character to chole, made from chickpeas.
An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
Used almost invariably in a variety of preparations involving chickpeas – chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India.
Before you begin: Soak 100 gms Kabuli Channa overnight. Cook and keep aside. Heat 3 tbsp of oil, fry 2 chopped onions till golden brown. Add 1 tsp each of coriander and chilli powder.
Add 1 tbsp Everest Chhole Masala. Fry for 3 mins on a low flame. Add 1 chopped tomato, 3 slit green chillies and ½ inch ginger, finely sliced. Add boiled chhole. Add salt, cook for 5 mins.
For added flavour add ½ tsp Everest Chaat Masala and Everest Kasuri Methi.
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