Chikar Cholay Recipe | How To Make Lahori Chikkad Chole with detailed photo and video recipe. An easy and simple chickpea curry recipe originating from Punjabi or Lahore cuisine. The recipe has strong similarities to the traditional chole or chana masala curry, but caries a thick texture making it special. It is typically served with a range of Indian flatbread recipes, but not limited and can be served with flavored rice too.
Chikar Cholay Recipe | How To Make Lahori Chikkad Chole with step-by-step photo and video recipe. Chickpeas and its use in Indian cuisine is not something new or untold story. From curries to deep-fried snacks and even for festival celebration feasts such as Prasadam. Its use case is myriad and hence the variations too. One such simple and flavored chickpea curry is the chikar cholay recipe known for its spice range and thick texture.
If you have noticed it, the texture of this recipe is on the thicker side. The curry is not just prepared with chickpeas but also with potatoes. Potatoes are not added as a hero ingredient but as a supporting ingredient. Adding potatoes makes the curry thick and also adds sweetness to it. In addition, compared to the traditional chickpea curry, the spice mix range yields a spicy taste. This is mainly due to the combination of potatoes and chickpeas which otherwise makes it bland in taste. If you are sensitive to spicy taste, you may fall back to the traditional chana masala powder. You may increase or decrease the quantity based on your spice tolerance.
Furthermore, some more related and additional tips, suggestions, and variations to the Chikar Cholay recipe. Firstly, in this recipe, I used Kabuli chana and soaked it overnight. This is an ideal chickpea for the desired texture. However, you may use any canned store-bought chickpeas if you do not have access to it. Secondly, the spice mix masala prepared and used in this recipe can be prepared well ahead in advance. This can also be used in traditional chana masala as a variation. Lastly, once the curry is prepared & rested, it may attain a thick consistency. Perhaps, you may need to add water to bring it to the right consistency.
Finally, I request you to check my other related Curry Recipes Collection with this post on Chikar Cholay recipe. It mainly includes my other related recipes like Bombay Chutney Recipe, Aloo Pyaz Recipe, Amritsari Paneer Bhurji Recipe, Matar Paneer Recipe, Palak Paneer Recipe, Paneer Butter Masala Recipe, Mushroom Masala Recipe, Kadai Paneer Recipe, Bhindi Do Pyaza Recipe, Aloo Palak Recipe. Further to these, I would also like to add some more related recipe categories like,
Video Recipe:
Recipe Card for Chikar Cholay
Chikar Cholay Recipe | How To Make Lahori Chikkad Chole
Ingredients
for pressure cooking:
- 1 cup chana / chole, soaked overnight
- 1 onion, sliced
- 1 potato, half
- 1 inch cinnamon
- 2 bay leaf
- 1 black cardamom
- 1 tsp salt
- 3 cup water
for chikar masala:
- 2 tsp coriander seeds
- 1 tsp cumin
- 1 tsp black pepper
- 1 black cardamom
- ½ inch cinnamon
- 3 pods cardamom
- ½ tsp cloves
- ½ javetri
- ½ tsp turmeric
- 1 tsp chilli powder
- 2 tbsp kasuri methi
- 2 tbsp pomegranate powder
- 1 tsp kala namak
for gravy:
- 2 tbsp oil
- 1 tsp cumin
- 5 cloves garlic, finely chopped
- ½ cup onion paste
- 1 tsp ginger paste
- 1 cup water
- 2 tbsp lemon juice
- 2 tbsp coriander, finely chopped
Instructions
Pressure cooking chana in the cooker:
- Firstly, in a pressure cooker take 1 cup chana soaked overnight.
- Add 1 onion, 1 potato, 1 inch cinnamon, 2 bay leaf, 1 black cardamom and 1 tsp salt.
- Pressure cook for 5 whistles adding 3 cup water.
- Once the pressure is released, transfer the boiled potato and 3 tbsp boiled chana into the mixer jar.
- Grind to smooth paste without adding water. keep aside.
How to make chikar masala:
- In a pan heat 2 tsp coriander seeds, 1 tsp cumin, 1 tsp black pepper, 1 black cardamom, ½ inch cinnamon, 3 pods cardamom, ½ tsp cloves and ½ javetri.
- Dry roast on low flame until the spices turn aromatic.
- Cool completely, and transfer to the mixer jar.
- Add ½ tsp turmeric, 1 tsp chilli powder, 2 tbsp kasuri methi, 2 tbsp pomegranate powder and 1 tsp kala namak.
- Grind to a fine powder and chikar masala is ready. keep aside.
Preparing gravy for cholay:
- In a kadai heat 2 tbsp oil and saute 1 tsp cumin.
- Add 5 cloves garlic and saute until the garlic turns golden brown.
- Now add ½ cup onion paste, 1 tsp ginger paste and cook well.
- Add in prepared masala powder and saute on low flame until it turns aromatic. You can add 2 tbsp water to prevent from masala from burning.
- Continue to cook until the oil separates from the sides.
- Also, add prepared chana and aloo paste and cook well till the oil separates from the sides.
- Add in boiled chana and mix well adjusting consistency by adding water as required.
- Cover and simmer for 10 minutes, or until all the flavours are well absorbed.
- Now add 2 tbsp lemon juice and 2 tbsp coriander. Mix well.
- Finally, enjoy Chikar Cholay Recipe with kulcha or roti.
Nutrition
How to make Chikar Cholay with step-by-step photos
Pressure cooking chana in the cooker:
- Firstly, in a pressure cooker take 1 cup chana soaked overnight.
- Add 1 onion, 1 potato, 1 inch cinnamon, 2 bay leaf, 1 black cardamom and 1 tsp salt.
- Pressure cook for 5 whistles adding 3 cup water.
- Once the pressure is released, transfer the boiled potato and 3 tbsp boiled chana into the mixer jar. Grind to smooth paste without adding water. keep aside.
How to make chikar masala:
- In a pan heat 2 tsp coriander seeds, 1 tsp cumin, 1 tsp black pepper, 1 black cardamom, ½ inch cinnamon, 3 pods cardamom, ½ tsp cloves and ½ javetri.
- Dry roast on low flame until the spices turn aromatic.
- Cool completely, and transfer to the mixer jar.
- Add ½ tsp turmeric, 1 tsp chilli powder, 2 tbsp kasuri methi, 2 tbsp pomegranate powder and 1 tsp kala namak.
- Grind to a fine powder and chikar masala is ready. keep aside.
Preparing gravy for cholay:
- In a kadai heat 2 tbsp oil and saute 1 tsp cumin.
- Add 5 cloves garlic and saute until the garlic turns golden brown.
- Now add ½ cup onion paste, 1 tsp ginger paste and cook well.
- Add in prepared masala powder and saute on low flame until it turns aromatic. You can add 2 tbsp water to prevent from masala from burning.
- Continue to cook until the oil separates from the sides. Also, add prepared chana and aloo paste and cook well till the oil separates from the sides.
- Add in boiled chana and mix well adjusting consistency by adding water as required.
- Cover and simmer for 10 minutes, or until all the flavours are well absorbed.
- Now add 2 tbsp lemon juice and 2 tbsp coriander. Mix well.
- Finally, enjoy Chikar Cholay Recipe with kulcha or roti.
Notes:
- Firstly, make sure to adjust the consistency as the gravy is served slightly thick.
- Also, we do not add any tomato in this recipe, the sourness is just from pomegranate powder and lemon.
- Additionally, potato and chana paste makes the gravy for this recipe. So adjust the amount accordingly.
- Finally, Chikar Cholay Recipe tastes great when prepared slightly spicy and with a generous amount of oil or ghee.