Kabuli Channa (White Chickpeas) 100 gms, Oil 3 tbsps, Onions 2, Everest Coriander Powder 1 tsp, Everest Chilli Powder 1 tsp, Everest Chhole Masala 1 tbsp, Tomato 1, Green Chillies 3, Ginger ½ piece, Salt to taste, Everest Chat 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 chilli powders, 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 Chat Masala and Everest Kasuri Methi.