An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Sri Krishna repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
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.
Before You Begin
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 Sri Krishna 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. Add salt, cook for 5 mins.
For added flavour add ½ tsp Sri Krishna Chaat Masala and Sri Krishna Kasuri Methi.