Ingredients:
- Coriander, Dried Mango, chilli, Cumin, Cassia Leaf, Mint Leaf, Pomegranate seed, Mustard, Cassia Bark(Tai), Clove, Black Pepper, Fennel, Dried Ginger, Iodized salt, Black Salt, Nutmeg, Mace, caraway, black cardamom, turmeric, bishop’s weed, Compounded Asafetida, Tamarind and Citric Acid.
How to use
- Sock 100g of chhole overnight cook and keep aside.
- Heat 3 tbsp oil, fry 2 chopped onions till golden brown. Add 1 tsp each of chili powder and Coriander powder.
- Add 1 tsp Everest chhole masala. Fry for 3 min on a low flame. Add 1 chopped tomato, 3 slit green chilies and 1/2-inch ginger, finely sliced, and salt to taste.
- Add boiled chhole. Add salt Cook for 5 min for added flavor, put 1/2 tsp of chaat masala and Kasuri Methi. Serve hot with roti/Rice.
Mixed Masala Powder
- Spice content more than 85%
- Salt content more than 5%
