Product: Chhole Masala
Recipe 1:
Soak 200 gms Kabuli Channa overnight,cook and keep aside.Fry 2 chooped onions in 2 tbsp of oil till it becomes golden brown, add 1 tbsp “KUMBH CHHOLE MASALA” 1 tps chilli powder , 1 tps coriander powder , fry for 2-3 mins on a low flame, add 1 big chopped tomato , 3 slit green chilles , 1 small piece of ginger & salt as per taste, add in boiled chhole and cook for 4-5 mins Your chhole is now ready to serve with Puri or Bhature.

Recipe 2:
A) In a bowl, wash and soak ½ kg Kabuli channa (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 tealeaves do not spill out. C) In a pressure cooker put in the Kabuli channa, enough water to cover the Kabuli channa and the tea leaves bag. D) Pressure cook for three whistles. Then lower the flame for a few minutes before taking off 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 tealeaves 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 onion turns golden brown. F) Now add the Kabuli channa, 2 tbsp “KUMBH CHHOLE MASALA” 1 tsp Kumbh turmeric powder and 1 tsp Kumbh red 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.

Chilli, Coriander, Cumin, Cardamom, Black Pepper, Dry Mango, Mustard, Cassia, Clove, Green Cardamom, Black Cardamom, Shaijeera, Mace, Black Salt, Asafoetida, Pomegranate Seed, Dry Mango, Cumin, Coriander, Cassia Leaves, Turmeric, Nutmeg.
 Site best viewed in 1024 x 768 resolution Site Designed & Developed by Webzonex