Everest Chhole Masala 100 g
Spice blend for chickpeas
Simple step to tempting Chhole:
- Soak 100gm of chhole overnight. Cook and keep aside.
- Heat 3 tbsp oil, fry 2 chopped onions till golden brown. Add 1 tsp each of Chilli Powder and Coriander Powder.
- Add 1 tbsp Everest Chhole Masala. Fry for 3 min on a low flame. Add 1 chopped tomato, 3 slit green chilies, and ½ inch ginger, finely sliced, and salt to taste.
- Add boiled chhole. Add salt, cook for 5 min. For added flavor, put ½ tsp of Chhat Masala and Kasuri Methi. Serve hot with roti/rice.
Ingredients: Coriander, Dried Mango, Chilli, Cumin, Cassia Leaf, Mint Leaf, Pomegranate Seed, Mustard, Cassia Bark (Taj), Turmeric, Clove, Black Pepper, Fennel, Dried Ginger, Iodized Salt, Black Salt, Nutmeg, Mace, Caraway, Black Cardamom, Turmeric, Bishop’s Weed, Compounded Asafoetida, Tamarind, and Citric Acid.
Allergy Advice: Manufactured in equipment that also processes products containing Mustard.
Storage: Keep in a cool, hygienic, and dry place. Once opened keep in an airtight container.
State of Origin: Product of India
|Typical Values||Per 100 g|
|Energy||1565 kJ / 374.04 kcal|
|of which saturates||1.1 g|
|of which sugars||7.1 g|