Description
INGREDIENTS
- Salt
- Cumin
- Black Pepper
- Red Chili
- Clive
- Brown Cardamom
- Cinnamon
- Green Cardamom
- Garlic
- Ginger
- Citric Acid
- Maltodextrin
- Hydrolyzed Soy Protein
- Sugar
- Canola Oil
- Leavening Agent: Sodium Bicarbonate
- Silicon Dioxide
ALLERGY GUIDE
- May contain traces of sulphite
- sesame
- Mustard
- Gluten and Tree Nuts
COOKING RECIPE
AS PER 100 GRAM
INGREDIENT REQUIRED
-
Chickpeas
1 cup heapfull / 250g
cleaned washed & soaked for 2-3 hours
-
Onion
1 small / 100g
finely diced
-
Oil/Ghee
½ -1 cup
-
Shan Chana Masala Mix
3 leveled tablespoons/ 25g
STEPS OF COOKING
- Drain the water from soaked chickpeas/ chanas and add 8 cups of water, boil for 2-3 hours on low heat.
- Add Shan Chana Masala Mix and stir. Cover and cook on low heat for about 45 minutes or until the chanas turn to a darker shade.
- Heat ghee/butter/oil and fry the onion until golden. Add the boiled chana/chholay/chickpeas.
- Stir fry until oil separates from the chanas.
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