INGREDIENTS

• 3 cups chickpeas (safed chhole)
• 2 medium sized onions, sliced round
• 2 medium sized tomato, sliced round
• 4 green chillies, cut lengthwise
• 8-10 paneer cubes, coriander, salt to taste
• 1 tsp Everest Chhole Masala Powder
• 8-10 juliennes of ginger
• 1 tsp anardana
• 1 tsp Everest Cumin Powder
• 1 tsp Everest Coriander Powder
• 1 tsp Everest Red Chilli Powder
• 2-3 tbsp refined oil
• 2 tea bags

BEST MADE WITH

PREPARATIONS

• Soak chickpeas overnight/ 8 hours.
• Pressure cook in 4-5 cups of water + tea bags + salt.
• Remove and strain.
• Fry paneer and keep aside. Mix all powdered masalas in a bowl. Heat oil in a pan.
• In another kadhai, spread the chickpeas along with water, evenly. Add paneer.
• Add onions, tomatoes, ginger and green chillies.
• Spread the masala over them.
• Pour the heated oil over the chickpeas mixture.
• Cook on low flame, till water is reduced.
• Serve hot with Bhature.