Procedure:-Soak 150gm of kabuli chana (chhole) for overnight. Pressure cook chhole with turmeric powder, salt to taste and a tea bag for 5 to 6 whistle. Keep aside. Heat 3 tbsp of oil in a pan. Add 1tsp cumin seeds to sputter. Then add 3 finely chopped onions fry till golden brown. Add 1tsp chilli powder and coriander powder and slitted green chillies in the pan. You can add whole garam masala like some bay leaves and cloves, a pinch of hing powder and 2 finely chopped tomatoes. Stir fry. Add 2tbs of URBAN SALSA CHHOLE MASALA and fry for further 5 min on low flame. Add water as desired consistency of gravy, continue to stir for 5 min. Add boiled chhole to the pan. Boil for 8-10 min more. Remove from the flame. Garnish with chopped coriander and little kasuri methi. Serve hot with Rice/Roti or Bhaturas.


Coriander, Red Chillies, Dry Mango, Cumin, Turmeric, Iodised Salt, Kashmiri Red Chilli, Black Pepper, Mint Leaves, Pomegranate Seeds, Cinnamon Stick, Kachadi, Black Cumin, Fennel Seeds, Common Salt, Black Salt, Dry Ginger, Kasuri Methi, Sesame Seeds, Cassia, Nutmeg, Asafoetida and Tamarind.


  • 50g
  • 100g
  • 30kg (5kg x 6pkt / 1kg x 30pkt)
    Institutional Pack

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