Everest Chhole Masala
An elaborate blend of 24 spices, this is the staple blend in North Indian Cuisine.
Description:
An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
Usage of Everest Chhole Masala:
Used almost invariably in a variety of preparations involving chickpeas - chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India.
Recipe: Chhole
Simple Steps to tempting Chhole
- Soak 100 gms Kabuli Channa overnight. Cook and keep aside.
- Heat 3 tbsp of oil, fry 2 chopped onions till golden brown. Add 1 tsp each of coriander and chilli powder.
- Add 1 tbsp Everest Chhole Masala. Fry for 3 mins on a low flame. Add 1 chopped tomato, 3 slit green chillies and ½ inch ginger, finely sliced.
- Add boiled chhole(Chick Peas). Add salt, cook for 5 mins.For added flavour add ½ tsp Everest Chaat Masala and Everest Kasuri Methi. Serve hot with roti/rice.
Ingredients of Everest Chhole Masala:
- Asafoetida
- Bishops Weed
- Black Cardamom
- Black Pepper
- Black Salt
- Cardamom
- Cassia
- Cassia Leaf
- Chilli
- Cloves
- Cardamom Seeds
- Coriander
- Cumin
- Dry Ginger
- Dry Mango
- Fennel
- Kachri
- Mace
- Mint Leaf
- Mustard
- Nutmeg
- Pomegranate Seeds
- Common Salt
- Tamarind
- Turmeric