Paprika, salt, red chilli, coriander, ginger, cumin, cinnamon, fennel, black pepper, fenugreek seed, carom, bay leaf, citric acid, maltodextrin, hydrolysed soy protein, cane sugar, canola oil, silicon dioxide (anti-caking agent) and dried mango powder.
||Recipe Suggestion for Aaloo Chholay/Chana Chaat:
200g chickpeas/chana washed and soaked for 3-4 hours
100g potato, peeled, boiled and diced
1 tsp sodium bicarbonate
½ cup Tamarind juice
2-3 green chillies finely chopped
2 tbsps lemon juice
3-4 tbsps Shan Chana Chaat
1. Boil the soaked chana in 8 cups water. Cover and cook for 2-3 hours over a low heat.
2. Add the sodium bicarbonate, stir and cook for a further ½ - 1 hour until the chana is tender. There should be about 2 cups water left at the end of cooking.
3. Add the green chillies, potatoes, tamarind juice and Shan Chana Chaat and serve hot.