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RESTAURANT STYLE CHHOLE
Delight your taste- buds with yummy restaurant-style Chhole with the perfect colour and tanginess.
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WHAT YOU'LL NEED
1 to 2 onion chopped
1 to 2 tomatoes chopped
2 tbsp Vegetable oil
½ tbsp Ginger garlic paste
1 tsp coriander powder
1 tsp Red chilli powder
½ tsp Turmeric powder
1 tbsp Ghee
1 ½ tbsp. Knorr Chef’s Chana Masala
1 tbsp coriander leaves
Let's Get Cooking
In a pressure cooker, boil the pre-soaked (soaked for 5-6 hours) chickpea in about 500 ml water on low flame for 20 minutes. Keep aside without draining the water.
In a separate kadhai, heat 2 tbsp oil and fry 1-2 chopped onions till golden brown.
Add ginger-garlic paste and sauté well for 30 seconds.
Add chopped tomatoes cook until they are nice and mushy.
Add the boiled chickpea with the water 1 cup (150 ml) to the onion tomato masala along with 1½ tbsp (12g) Knorr Chef’s Channa Masala.
Mix well, close the lid and cook on high flame for 5 minutes or till the gravy is thick.
Garnish with chopped coriander leaves and 1 tbsp of ghee.
Serve hot and enjoy.
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