Chhole Dilli Wale


Chhole Dilli Wale


  • 2 and 1/2 cups chickpeas, boiled
  • 2 medium onions, chopped
  • 2 large tomatoes, chopped
  • 2 pods garlic, minced
  • 1 tsp ginger, grated
  • 2 green chillies, minced
  • 1/2 tsp Everest Cumin Powder
  • 1/4 tsp Everest Turmeric Powder
  • 1 tsp Everest Chhole Masala
  • 1 heaped tbsp Everest Coriander Powder
  • 1 tbsp cooking oil
  • Fresh coriander leaves


  • Heat oil in a pan. Add cumin. When they begin to brown, reduce heat and add onions, garlic, green chilli and ginger.
  • Fry until onions are transparent. Add tomatoes and Everest Turmeric Powder.
  • Stir and cook until oil begins to separate from the curry.
  • Add coriander powder, 2 tablespoons of water, and let the curry paste simmer for 5-6 minutes until it thickens.
  • Now add a whole cup of water. Stir chickpeas into the curry.
  • Season with Everest Chhole Masala and salt to taste. Cover and cook for 20 minutes.
  • Serve hot with Bhatura.
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