Everest Spices

With the authentic flavour!

Kabuli Channa (White Chickpeas) - 100 gms, Oil - 3 tbsps, Onions - 2, Everest Coriander Powder - 1 tsp, Everest Tikhalal - 1 tsp, Everest Chhole Masala - 1 tbsp, Tomato - 1, Green Chillies - 3, Ginger - ½ piece, Salt to taste, Everest Chaat Masala - ½ tsp, Everest Kasuri Methi - ½ tsp

Soak Kabuli Channa (White Chickpeas) overnight. Cook and keep aside. Heat oil, fry chopped onions till golden brown. Add Coriander and Everest Tikhalal, Everest Chhole Masala and fry for 3 mins on a low flame. Mix in chopped tomato, slit green chillies and finely sliced ginger. Add boiled chhole, salt and cook for 5 mins. For added flavour, add Everest Chaat Masala and Everest Kasuri Methi.