About @import url("https://www.desercart.com/static/froala_style_v2.min.css"); A delicious blend of roasted spices from punjab, perfect for chik peas. Master Chef Sanjeev Kapoor Present skillfully blended 123 Ready to cook authentic dishes taken from the most genuine Sources. Khazana RTC (75g)+ Chicck Peas (400g)+ 4 Cups Water (800 ml) = Pindi Chana. Ingredients @import url("https://www.desercart.com/static/froala_style_v2.min.css"); Onion, Tomato Powder, Hydrogenated Vegetable Oil, Cumin Powder, Coriander Powder, Pomegranates Seeds Powder, Salt, Ginger, Garlic, Dried Indian Goosberry, Ajwain (Carom Seeds), Bay Leaves, Black Cardamom,Black Pepper, Chilly Powder, Cassia, Clove, Fennel, Fenugreek Leaves, Paprika Oleoresin, Triphala. Allergy Advice - May Contain Nuts & Sesame Seeds Traces, This Product Is Not Suitable For Nut Or Sesame Seeds Allergy Sufferers. Nutritional Facts : - Fat/Lipides - 15%, Sodium/Sodum 2100 Mg - 87%, Carbohydrate/Glucides 10G - 3%, Fibre/Fibres 4G - 16%, Vitamin A - 6%, Vitamin C - 10%, Calcium - 30%, Iron/Fer - 10% How to Use @import url("https://www.desercart.com/static/froala_style_v2.min.css"); Cooking Instructions - Pressure Cooker Recipe - • Empty the entire contents of the packet, 400gms of vernight soaked chick peas and 4 cups (800 ml) of water in a pressure cooker. • Put the lid & cook till 10 whistles (30-50 min.)on low flame. Let the pressure reduce. • Open and add 1 table spoon ghee and cook untill the desired consistency is acheived. Pan Recipe with tinned chick peas(garbanzos) - • Empty the entire contents of the packet in a pan. • Add 3 cups (600 ml) of water and 400gms of drained tinned chick peas (garbanzos), cover and cook for 15min. • Open lid and add 1 tablespoon of ghee and simmer for 5minutes or untill the desire consistency is acheived. Serving Suggestions - serve garnished with onion rings, tomato wedges & split green chillies with bread/rice. Chefs Tip - To check if the chick peas are fully cooked hit one hard on a tiled wall, if sticks then it is coocked correctly.
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