Coriander, Chilly, Dry
Mango, Cumin, Tej Patta, Black Pepper,
Fennel, Salt, Dry Ginger, Black Salt,
Asafoetida, Mustard, Cinamon, Clove
Turmeric, Big Cardamom, Nutmeg, Mace,
Fenugreek.
Receipe :
Soak kabuli chana
Overnight add soda (1/2 tsp.) salt to
taste and boil.
Grind to paste 4 onions,
small ginger 6/7 garlic sticks, 2
Tomatoes and 2-3 green chilies - add
1tsp each of corianders, chilly powder
and 3 Tbspn of KAPOL PUNJABI
CHHOLE MASALA.
Feny and heat 10-12
minutes with 5 Tbspn of oil.
Boil water salt chana
and above mixer for 10-15 minutes which
makes chhole ready to eat . While
serving decorate the chhole dish with
coriander leaves lime, onion and tomato
slices.
