Punjabi Chhole Masala
Nt. Wt. 20 gm
(A)In a bowl, wash and soak ½ kg kabuli chana (chick peas) overnight.
(B) Take a small cloth and put in two tsp of tealeaves in it. Tie this
cloth firmly with thread so that the tealveas do not spill out
(C) In a pressure cooker put in the kabuli channa, enough water to cover the kabuli channa and tea leaves bag.
(D) Pressure cooker for three whistles. Then lower the flame for a few minutes before taking of the flame. Do Not open the pressure cooker immediately. Once the steam escapes from the pressure cooker , drain and keep the kabuli channa aside. The tea leaves bag can be disposed off.
(E) In a deep pan add 4 tbsp of vegetable oil and 3 onions finely grated. Stir on a low flame till the onions golden brown.
(F) now add the kabuli channa, 2 tbsp Ezzy Punjabi chhole masala,1 tsp Ezzy turmeric powder and 1 tsp Ezzy rad chilly powder. Stir for 5-7 minutes.
(G) then add 3 finely diced tomatoes , 2 tbsp salt and simmer for 5 minutes.
(H) add 3 cups water or as required for the gravy. Lower flame and simmer for 15 minutes.
(I)take off the flame and sprinkle Finely chopped coriander,
can be served with rice or Indian breads.
Instant Mix Masala Pepper Powder,Salt, Chili Powder,
Turmaric Powder, Fresh Ginger Corianer ,Magajbee,Aniseed, Mace
Cimmanow,Cloves Bay Leaf, Nutmug,Coriander powder
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