A wonderful mix of 24 pure spices, this is possibly the mainly elaborate mix in the Everest collection. This mix is equally balanced for flavor and taste and imparts an unusual character to chhole, complete as of chickpeas.
Asafetida, Bishops Weed, Black Cardamom, Black Pepper, Black Salt, Cardamom, Cassia, Cassia Leaf, Chilli, Cloves, Cardamom Seeds, Coriander, Cumin, Dry Ginger, Dry Mango, Fennel, Kachri, Mace, Mint Leaf, Mustard, Nutmeg, Pomegranate Seeds, Common Salt, Tamarind, Turmeric.
How to Use:
Add 1 tbsp Everest 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.