AN ISO 22000 : 2005 CERTIFIED COMPANY
Chhole
Ingredients
Kabuli Channa (White Chickpeas) - 100 gms, Oil - 3 tbsps, Onions - 2, Gajanand Coriander Powder - 1 tsp, Gajanand Tejalal Chilli Powder - 1 tsp, Gajanand Chhole Masala - 1 tbsp, Tomato - 1, Green Chillies - 3, Ginger - ½ piece, Salt to taste, Gajanand Chat Masala - ½ tsp, Gajanand Kasuri Methi - ½ tsp.
Method
Soak Kabuli Channa (White Chickpeas) overnight. Cook and keep aside. Heat oil, fry chopped onions till golden brown. Add Gajanand Coriander Powder and Gajanand Tejalal Chilli Powder, Gajanand 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 Gajanand Chaat Masala and Gajanand Kasuri Methi.
