Soak 100g Kabuli Channa overnight. Cook and keep aside. In a pan heat 3 tbsp oil, add 1/5 cup chopped onion and cook till golden brown. Add 1/5 cup tomato puree, 1 tsp each of Vruj Coriander Powder and Vruj Chilli Powder.

Now add 2 tbsp Vruj Chhole Masala and stir for 3 mins on a low flame. Add 3 slit green chillies, 1/2 inch finelysliced ginger, boiled chhana, salt totaste and cookfor 5 mins.

To enhance flavour, add 1/5 tsp Vruj Chaat Masala and Vruj Kasuri Methi.

Serve Chhole with Kulchas or Bhature.