Chikar Cholay
Ingredients
3 cups chickpeas boiled
1 small potato boiled and peeled
½ cup cooking oil
½ tbsp red chili powder
½ tsp turmeric powder
1 tbsp coriander powder
Salt as needed
1 tsp cumin powder
8 to 10 black peppercorns
2 green cardamom
3 to 4 tbsp yogurt
1 tbsp ginger garlic paste
1 cup water
1 tsp red chili crushed pepper
1 tbsp dried mango powder
½ tsp black pepper powder
Fresh cilantro as garnishing
Few green chilies for garnishing
Chaat masala for garnishing
Cooked with flavorful spices, Chikar Cholay is a must-have this Ramadan. It originated from Punjab and makes a great meal for lunch and dinner.
Instructions
1) In a bowl, add ½ cup of chickpeas and potato and mash together. Set aside.
2) In a heated pan, add cooking oil, red chili powder, turmeric powder, coriander powder, salt, cumin powder, black peppercorns, green cardamom and stir well.
3) Add yogurt and ginger garlic paste, stir well and cook the mixture for a few minutes.
4) Add the mashed mixture and stir well and cook on low heat for 8-10 minutes.
5) Add the remaining boiled chickpeas and stir well.
6) Add water and red crushed chili pepper and stir well.
7) Cover the pot and cook on medium flame for 8 to 10 minutes. Stir as needed.
8) In a bowl, add water, dried mango powder, and black pepper powder and mix well.
9) Add the mixture in the pot and cook for a few minutes.
10) Garnish with chaat masala, green chilies and fresh cilantro.
11) Chikar Cholay is now ready.
Recipe notes: If you want the end result to be saucier, feel free to add 1/2 cup of water more and/or cook the liquid for less so the water doesn't fully evaporate.
Cooked with flavorful spices, Chikar Cholay is a must-have this Ramadan. It originated from Punjab and makes a great meal for lunch and dinner.
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