Asafetida, Bishops Weed Black Cardmom, Black pepper, Black Salt, Cardamom, Cassia, leaf, Chilli Clove, Cardamom Seeds, Coriander, Cumin , Dry Ginger, Dry Mango , Fennel, Kachri, Mace, Mint Eat, mustard, nutmeg, Pomegranate Seeds, Common Salt, Tamarind, Turmmeric
RECIPE:
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 RRG 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.
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 RRG 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.