👁️ K ❤️ K
Restaurant-Style Chhole Masala Recipe
Ingredients
- 100 g kabuli chana (chickpeas)
- 3 tbsp oil
- 2 onions, finely chopped
- 1 tsp Prayosha Meera Coriander Powder
- 1 tsp Prayosha Meera Kashmiri Red Chilli Powder
- 1 tbsp Prayosha Meera Chhole Masala
- 1 tomato, finely chopped
- 3 green chillies, slit
- ½-inch ginger, sliced
- Salt to taste
Step by Step Guide
- Soak 100 g kabuli chana (chickpeas) overnight. Pressure cook until soft and keep aside.
- Heat 3 tbsp of oil in a pan. Add 2 finely chopped onions and sauté until they turn golden brown.
- Add 1 tsp Prayosha Meera Coriander Powder and 1 tsp Prayosha Meera Kashmiri Red Chilli Powder. Mix well and cook for a few seconds.
- Add 1 tbsp Prayosha Meera Chhole Masala and sauté on a low flame for 3 minutes.
- Add 1 chopped tomato, 3 slit green chillies, and ½-inch sliced ginger. Cook until the tomatoes become soft.
- Add the boiled kabuli chana and salt to taste. Mix well and cook for 5 minutes so the chickpeas absorb the masala.
- For extra flavor, sprinkle ½ tsp Prayosha Meera Chaat Masala and Prayosha Meera Kasuri Methi. Mix well and serve the hot Chhole Masala with bhature, kulcha, roti, or steamed rice.
