Chikar Cholay

6 mins
Serves 1
youtube.com

Directions

  1. 1Soak 1/2 kg of chickpeas with 1 tsp of baking soda in water overnight or for 12 hours.
  2. 2Soak 1/2 kg of chickpeas with 1 tsp of baking soda in water overnight or for 12 hours.
  3. 3Soak 1/2 kg of chickpeas with 1 tsp of baking soda in water overnight or for 12 hours.
  4. 4Drain the water and boil the chickpeas in a pressure cooker with 1 tsp of salt for 5 minutes after the whistle starts.
  5. 5Drain the water and boil the chickpeas in a pressure cooker with 1 tsp of salt for 5 minutes after the whistle starts.
  6. 6Drain the water and boil the chickpeas in a pressure cooker with 1 tsp of salt for 5 minutes after the whistle starts.
  7. 7In a saucepan, heat 1 cup of oil and sauté 1/2 tbsp of garlic paste and 1/2 tbsp of ginger paste.
  8. 8In a saucepan, heat 1 cup of oil and sauté 1/2 tbsp of garlic paste and 1/2 tbsp of ginger paste.
  9. 9In a saucepan, heat 1 cup of oil and sauté 1/2 tbsp of garlic paste and 1/2 tbsp of ginger paste.
  10. 10Add 1 pc of ground onion and cook until the color changes.
  11. 11Add 1 pc of ground onion and cook until the color changes.
  12. 12Add 1 pc of ground onion and cook until the color changes.
  13. 13Add 1 tsp of salt, 1 tsp of red chilli powder, 1 tsp of crushed red chillies and 1 tsp of turmeric powder.
  14. 14Add 1 tsp of salt, 1 tsp of red chilli powder, 1 tsp of crushed red chillies and 1 tsp of turmeric powder.
  15. 15Add 1 tsp of salt, 1 tsp of red chilli powder, 1 tsp of crushed red chillies and 1 tsp of turmeric powder.
  16. 16Add 1 tsp of black pepper powder and mix well.
  17. 17Add 1 tsp of black pepper powder and mix well.
  18. 18Add 1 tsp of black pepper powder and mix well.
  19. 19Blend 1 pc of boiled potato and 1/2 cup of boiled chickpeas with a little water to make a paste.
  20. 20Blend 1 pc of boiled potato and 1/2 cup of boiled chickpeas with a little water to make a paste.
  21. 21Blend 1 pc of boiled potato and 1/2 cup of boiled chickpeas with a little water to make a paste.
  22. 22Add the potato and chickpeas paste to the saucepan.
  23. 23Add the potato and chickpeas paste to the saucepan.
  24. 24Add the potato and chickpeas paste to the saucepan.
  25. 25Add 1 tbsp of cumin seed powder, 1 tbsp of coriander powder, 1 tsp of garam masala powder, 1 tsp of chicken powder (or chicken cubes), and mix well.
  26. 26Add 1 tbsp of cumin seed powder, 1 tbsp of coriander powder, 1 tsp of garam masala powder, 1 tsp of chicken powder (or chicken cubes), and mix well.
  27. 27Add 1 tbsp of cumin seed powder, 1 tbsp of coriander powder, 1 tsp of garam masala powder, 1 tsp of chicken powder (or chicken cubes), and mix well.
  28. 28Add 1 tsp of mango powder and roast for a while.
  29. 29Add 1 tsp of mango powder and roast for a while.
  30. 30Add 1 tsp of mango powder and roast for a while.
  31. 31Add the boiled chickpeas, mix well, and add 1/2 cup of yogurt.
  32. 32Add the boiled chickpeas, mix well, and add 1/2 cup of yogurt.
  33. 33Add the boiled chickpeas, mix well, and add 1/2 cup of yogurt.
  34. 34Add 3 cups of water (reserved from boiling chickpeas), cover the saucepan, and cook for 10 minutes on medium heat.
  35. 35Add 3 cups of water (reserved from boiling chickpeas), cover the saucepan, and cook for 10 minutes on medium heat.
  36. 36Add 3 cups of water (reserved from boiling chickpeas), cover the saucepan, and cook for 10 minutes on medium heat.
  37. 37Add 1 tsp of kasuri methi, 3 chopped green chillies and a handful of chopped green coriander.
  38. 38Add 1 tsp of kasuri methi, 3 chopped green chillies and a handful of chopped green coriander.
  39. 39Add 1 tsp of kasuri methi, 3 chopped green chillies and a handful of chopped green coriander.
  40. 40Mix well and cook for 3 minutes on low heat.
  41. 41Mix well and cook for 3 minutes on low heat.
  42. 42Mix well and cook for 3 minutes on low heat.

Ingredients

  • 0.5 kg chickpeas
  • 0.5 kg chickpeas
  • 0.5 kg chickpeas
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 cup oil
  • 1 cup oil
  • 1 cup oil
  • 0.5 tbsp garlic paste
  • 0.5 tbsp garlic paste
  • 0.5 tbsp garlic paste
  • 0.5 tbsp ginger paste
  • 0.5 tbsp ginger paste
  • 0.5 tbsp ginger paste
  • 1 pc onion
  • 1 pc onion
  • 1 pc onion
  • 1 tsp red chilli powder
  • 1 tsp red chilli powder
  • 1 tsp red chilli powder
  • 1 tsp crushed red chilli
  • 1 tsp crushed red chilli
  • 1 tsp crushed red chilli
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 1 pc boiled potato
  • 1 pc boiled potato
  • 1 pc boiled potato
  • 0.5 cup boiled chickpeas
  • 0.5 cup boiled chickpeas
  • 0.5 cup boiled chickpeas
  • 1 tbsp cumin seed powder
  • 1 tbsp cumin seed powder
  • 1 tbsp cumin seed powder
  • 1 tbsp coriander powder
  • 1 tbsp coriander powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp garam masala powder
  • 1 tsp garam masala powder
  • 1 tsp chicken powder
  • 1 tsp chicken powder
  • 1 tsp chicken powder
  • 1 tsp mango powder
  • 1 tsp mango powder
  • 1 tsp mango powder
  • 3 pcs cinnamon stick
  • 3 pcs cinnamon stick
  • 3 pcs cinnamon stick
  • 3 pcs black cardamom
  • 3 pcs black cardamom
  • 3 pcs black cardamom
  • 3 pcs green chillies
  • 3 pcs green chillies
  • 3 pcs green chillies
  • 1 handful green coriander
  • 1 handful green coriander
  • 1 handful green coriander
  • 0.5 cup yogurt
  • 0.5 cup yogurt
  • 0.5 cup yogurt
  • 3 cup chickpeas stock
  • 3 cup chickpeas stock
  • 3 cup chickpeas stock
  • 1 tsp kasuri methi
  • 1 tsp kasuri methi
  • 1 tsp kasuri methi

Equipment

pressure cookersaucepanblender

Tips

  • Soak chickpeas for overnight or 12 hours
  • Use the water from boiling chickpeas in the recipe
  • Keep heat low while adding spices
  • Mix well to avoid burning