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