Chhole Masala


Onion, Salt, Black Pepper, Ginger, Garlic, Red Chilli, Veg oil Green, Cardamon, Clove & Other Spices Permitted Class II Preservative

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1) Keep 150g of Chhole chana In Water for 7-8 Hours & Boil it Afterwards
2) Cook The Asal Masala Chhole Gravy in A Utensil with Adding 1 cup of Water To it.
3) Now Add 100g Of Tomato Puri.
4) Now add Chhole Chana & 50g of Crushed Paneer & Cook The Gravy Until It Gets Thicker as Thicker.
5) Now Add Coriander & Serve

Additional information

Weight 45 g


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