Lahori Chikkad/Chikkar Chole

Name: Lahori Chikkad/Chikkar Chole
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 200 gm dry soaked Chickpeas or Kabuli Chana; 1 large Potato; 1 tsp Salt; 2-3 cups water; 1 Black Cardamom; 1 tsp Black Salt or Kala Namak; 2 tsp Anardana powder; 1 Black Cardamom; 1 tsp Black Pepper; 1/2 tsp Cloves; 3 pods Green Cardamom; 1/2 nos Mace; 1/2 inch Cinnamon; 3-4 tbsp Oil; 1 tsp Cumin Seeds; 1/2 tsp Turmeric powder; 1 tsp Kashmiri Red Chilli powder; 1 tsp Ginger Garlic Green Chilli paste; 2 finely chopped Onions; 3-4 tbsp chopped Coriander Leaves; 3 tbsp Chikkad masala (as prepared); 1-2 cups hot water (as required); 1-2 tbsp pure homemade Ghee or Clarified Butter; 3-4 slit Green Chillies; 1-2 tbsp Ginger juliennes

ZMA @zesty5

#CA26
#Week2
#Potato
#cookpadindia
#newrecipe
#Protein
Chikkad or Chikkar Chole/Chana is a popular traditional Punjabi dish much loved across India-Pakistan border made from Chickpeas and spices that pairs beautifully with Chapatis, Parathas, Puris, Rotis, Pulao or even any Rice dish as well. My family loves it with homemade fluffy Butter Naans.
Both the Countries have their own little changes added to the dish but overall it's a perfect choice for any special day family meals. Everyone would love it.

The title or the name of this dish comes from the Urdu word for mud, which is Chikkar or Chikkad meaning muddy, referring to the thick velvety texture of the dish. This is a popular streetfood food dish from Punjab, especially in Lahore. The dish is rich in flavour made with well soaked dry Chickpeas or Kabuli Chana, Potatoes, Curd and a blend of aromatic spices that just melts in your mouth.

It is a hearty, flavourful, healthy and an aromatic dish packed with Protein. It's Vegan and a gluten free indulgence. The texture of this dish is on the thicker side and has a nice blend of Potatoes and Curd. Let's begin with the recipe straight away folks.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

5-6 servings

For cooking Chickpeas -
200 gmdry soaked Chickpeas or Kabuli Chana
1large Potato
1 tspSalt
2-3 cupswater
1Black Cardamom
Chikkad/Chikkar Masala -
1 tspBlack Salt or Kala Namak
2 tspAnardana powder
1Black Cardamom
1 tspBlack Pepper
1/2 tspCloves
3 podsGreen Cardamom
1/2nos Mace
1/2 inchCinnamon
For the gravy -
3-4 tbspOil
1 tspCumin Seeds
1/2 tspTurmeric powder
1 tspKashmiri Red Chilli powder
1 tspGinger Garlic Green Chilli paste
2finely chopped Onions
3-4 tbspchopped Coriander Leaves
3 tbspChikkad masala (as prepared)
1-2 cupshot water (as required)
For the final garnish -
1-2 tbsppure homemade Ghee or Clarified Butter
3-4slit Green Chillies
1-2 tbspGinger juliennes

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Steps

25-30 minutes

1

Soak chickpeas overnight for best results. Pressure cook with salt and one potato, bay leaf and a black cardamom until done.
2

After the pressure settles down, take a ladleful of cooked chickpeas and potato to a blender jar with a cup of curd. Blitz until smooth and creamy. Set aside.
3

Meanwhile heat oil in a pan. Add cumin seeds, ginger garlic paste and the powdered spices. Fry all for a minute. Add chopped onions. Saute until translucent. Next is to add the boiled chickpeas.
4

Also add the blended paste to it. Grind the chikkad masala to a fine powder. Add this ground masala to the pan. Mix well and cook until it thickens and the texture is just perfect. Add hot water as needed. Cook until it reaches the desired consistency. Garnish with lots of chopped coriander leaves.
5

Fry ginger juliennes and slit green chillies in a tablespoon of pure homemade Ghee or clarified butter. Add this tadka to the pan. It's absolutely done and ready to be dished out.
6

Serve it piping hot alongside both Rice and any Indian Bread. Enjoy!

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ZMA @zesty5

on April 11, 2026 16:21

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.