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. |
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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.
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CHHOLESoak 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. |
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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 Chat Masala and EVEREST Kasuri Methi. |
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