Lahori Chikar Cholay

Name: Lahori Chikar Cholay
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms Chickpeas soaked overnight or for 6 hours; 1/4 th tsp baking soda; 1 potato boiled; 1 onion paste; 1 tsp ginger paste; 1 tsp garlic paste; 3 tbsp curd; 2 tbsp tomato puree; 1 stick cinnamon; 3 cardamoms; 4-6 cloves; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp turmeric; 1/2 tsp coriander powder; 1/2 tsp cumin powder; 1 tsp black pepper powder; 1 tsp Meat Masala; 1 tsp Amritsari Chana Masala; 1 tsp Kasoori Methi / Dry Fenugreek Leaves; as required To taste salt; 1 tbsp coriander chopped; 2-3 green chillies slit; 1 inch ginger sliced; 3 tbsp oil; 1 tbsp ghee /clarified butter; 1 lemon freshly squeezed

Kumkum Chatterjee @cook_12055532

#TheChefStory
#ATW3
Lahori Chikar Cholay is a flavourful curry of chickpeas. White chickpeas are a natural source of protein and highly nutritious. It is a popular street food in Pakistan and named after the ancient city of Lahore.The word Chikar Cholay means soft and mushy chickpeas cooked with spicesThe dish is quite popular in restaurants all over India and Pakistan.This dish can be enjoyed in breakfast,brunch,lunch or dinner.Serve it garnished with slit green chillies,ginger juliennes, chopped coriander and freshly squeezed lemon juice alongwith onion cucumber salad and relish with any Indian flatbread like naan, tandoori roti,bhature,paratha or poori.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

4 servings

250 gmsChickpeas soaked overnight or for 6 hours
1/4th tsp baking soda
1potato boiled
1onion paste
1 tspginger paste
1 tspgarlic paste
3 tbspcurd
2 tbsptomato puree
1 stickcinnamon
3cardamoms
4-6cloves
1 tspKashmiri Red Chilli Powder
1/2 tspturmeric
1/2 tspcoriander powder
1/2 tspcumin powder
1 tspblack pepper powder
1 tspMeat Masala
1 tspAmritsari Chana Masala
1 tspKasoori Methi / Dry Fenugreek Leaves
as requiredTo taste salt
1 tbspcoriander chopped
2-3green chillies slit
1 inchginger sliced
3 tbspoil
1 tbspghee /clarified butter
1lemon freshly squeezed

Saved

Steps

45 minutes

1

Wash and soak the chickpeas with 1/2 tsp salt overnight or for at least 6 hours.Pressure cook it upto 5-6 whistles next day with the water in which it is soaked.Add 1/4 th tsp baking soda and 2 bay leaves while boiling.Release steam after 5 minutes.The chickpeas should be soft but not mushy.Boil the cubed potato.
2

Blitz the boiled potato and 2 tbsp boiled chickpeas.Make a paste of onion.Set aside.
3

Heat oil and ghee in a wok.Sprinkle half crushed whole garam masala.When they sizzle, add Kashmiri Red Chilli Powder.Saute and add onion and ginger garlic paste.Add salt to taste.Also add turmeric,coriander and cumin powder and pureed tomato Fry till oil leaves sides.
4

Add chickpeas alongwith the water in which it is boiled,black pepper powder and kasoori methi.Boil few minutes.Then add the boiled potato and chickpeas pulp.Adjust water according to need.Cover and cook on medium flame for 10 minutes. Stir in between so that the gravy doesn't stick underneath.
5

Add strained yogurt and mix. Sprinkle chopped coriander,Meat Masala and Amritsari Chole Masala.Add 1 tsp ghee.Cook few minutes till oil floats on top.Garnish with slit green chillies,ginger juliennes and freshly squeezed lemon juice. Serve hot in breakfast,brunch,lunch or dinner with salad and relish with naan,tandoori roti,bhature,poori or paratha.