Coriander, Dry mango, Cumin, Chilli, Black salt, Pomegranate seed, Bay leaf, Fennel, Clove, Kasurimethi, Cassia, Black pepper, Bishop’s weed, Cardamom, Ginger, Compounded asafoetida, Nutmeg and Acidity regulator (E330)
Method of Preparation:
Soak 100g Kabuli Chana (White chickpeas) overnight. Cook and keep aside. Heat 3tbsp oil, fry 2 medium size chopped onions till golden brown. Add ½ tbsp Aachi Coriander Powder, Aachi Chilli Powder. Add 1 tbsp Aachi Channa Masala and fry for 3 minutes on a low flame. Mix in 1 medium size chopped tomato, slit green chillies and ½ inch finely sliced ginger. Add boiled chana, salt and cook for 5 minutes. For added flavor, add Aachi Chaat Masala.