Everest Chhole Masala


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An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.


Used almost invariably in a variety of preparations involving chickpeas – chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India.


Before you begin: Soak 100 gms Kabuli Channa overnight. Cook and keep aside. Heat 3 tbsp of oil, fry 2 chopped onions till golden brown. Add 1 tsp each of coriander and chilli powder.

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.

For added flavour add ½ tsp Everest Chaat Masala and Everest Kasuri Methi.


  • Asafoetida
  • Bishops Weed
  • Black Cardamom
  • Black Pepper
  • Black Salt
  • Cardamom
  • Cassia
  • Cassia Leaf
  • Chilli
  • Cloves
  • Cardamom Seeds
  • Cumin
  • Dry Ginger
  • Dry Mango
  • Fennel
  • Kachri
  • Mace
  • Mint Leaf
  • Mustard
  • Nutmeg
  • Pomegranate Seeds
  • Common Salt
  • Tamarind
  • Turmeric
  • Fennel Seeds


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