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RESTAURANT STYLE CHHOLE

Delight your taste- buds with yummy restaurant-style Chhole with the perfect colour and tanginess.
  • Cook

    mins
  • Difficulty

  • Prep

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  • serves

    people

  • Chickpea
  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

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Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

0.0mg

Calcium (mg)

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Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

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0.0g

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0mg

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0IU

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  • 1 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.
  • 2 In a separate kadhai, heat 2 tbsp oil and fry 1-2 chopped onions till golden brown.
  • 3 Add ginger-garlic paste and sauté well for 30 seconds.
  • 4 Add chopped tomatoes cook until they are nice and mushy.
  • 5 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.
  • 6 Mix well, close the lid and cook on high flame for 5 minutes or till the gravy is thick.
  • 7 Garnish with chopped coriander leaves and 1 tbsp of ghee.
  • 8 Serve hot and enjoy.