Chikkar Cholay
Ingredients
Chickpeas Soaking
- Chickpeas 1/2 kg
- Baking Soda 1/2 tsp
- Salt 1 tsp
Gravy
- Paste of 1 big onion
- Garlic paste 1 tbsp
- Ginger paste 1 tbsp
- Cinnamon sticks 2
- Black cardamoms 2
- Black peppercorns 6
- Salt to taste
- Red chili powder 1 tsp or to taste
- Turmeric powder 1/2 tsp
- Black pepper powder 1/4 tsp
- Red chili flakes 1/2 tsp
- Boiled potato, 1 small
- Chicken cube 1, or chicken powder 1 tsp
- Yogurt 1/2 cup
- Garam masala 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Dried Fenugreek 1 tsp
Tarka
- Desi ghee 4-5 tbsp
- Kashmiri red chili powder/paprika powder 1/2 tsp
Preparation
- Wash and soak the chick peas in water overnight.
- Next day, drain and wash the chickpeas again and transfer to a pressure cooker and fill with fresh water. Add baking soda and salt and pressure cook for 5 minutes. The chickpeas should be very soft when pressed.
- In a cooking pot, add oil and onion paste. Stir fry until the paste is translucent.
- Now add ginger paste, garlic paste, cinnamon sticks, black cardamoms and black peppercorns.
- Stir fry until the paste is golden brown and aromatic.
- In the meantime, blend boiled potato and 1/2 cup boiled chickpeas along with a little water to a smooth paste. Keep aside.
- Now add salt, red chili powder, turmeric powder, black pepper powder and red chili flakes. Stir fry for 1 minute until aromatic.
- In a blender, add boiled potato and 1/2 cup boiled chickpeas along with a little water and blend to a smooth paste.
- Add this paste and chicken cube to the onions and stir fry until the masala leaves the oil. Proper frying (Bhunai) at this stage is important for the final taste of the chikar cholay.
- In a bowl, mix together yogurt, garam masala, coriander powder and cumin powder and dried fenugreek and add to the masala. Cook until the oil separates from the masala again.
- Add boiled chickpeas along with its water to the cooked masala and mix. Add more water if needed. Cover and boil for 2-3 minutes.
- Chikar Cholay is ready. Sprinkle some garam masala on top and garnish with green chilies.
- Enjoy with naan, paratha or rice.
Chikkar Cholay
Ingredients
Chickpeas Soaking
- Chickpeas 1/2 kg
- Baking Soda 1/2 tsp
- Salt 1 tsp
Gravy
- Paste of 1 big onion
- Garlic paste 1 tbsp
- Ginger paste 1 tbsp
- Cinnamon sticks 2
- Black cardamoms 2
- Black peppercorns 6
- Salt to taste
- Red chili powder 1 tsp or to taste
- Turmeric powder 1/2 tsp
- Black pepper powder 1/4 tsp
- Red chili flakes 1/2 tsp
- Boiled potato 1 small
- Chicken cube 1 or chicken powder 1 tsp
- Yogurt 1/2 cup
- Garam masala 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Dried Fenugreek 1 tsp
Tarka
- Desi ghee 4-5 tbsp
- Kashmiri red chili powder/paprika powder 1/2 tsp
Instructions
- Wash and soak the chick peas in water overnight.
- Next day, drain and wash the chickpeas again and transfer to a pressure cooker and fill with fresh water. Add baking soda and salt and pressure cook for 5 minutes. The chickpeas should be very soft when pressed.
- In a cooking pot, add oil and onion paste. Stir fry until the paste is translucent.
- Now add ginger paste, garlic paste, cinnamon sticks, black cardamoms and black peppercorns.
- Stir fry until the paste is golden brown and aromatic.
- In the meantime, blend boiled potato and 1/2 cup boiled chickpeas along with a little water to a smooth paste. Keep aside.
- Now add salt, red chili powder, turmeric powder, black pepper powder and red chili flakes. Stir fry for 1 minute until aromatic.
- In a blender, add boiled potato and 1/2 cup boiled chickpeas along with a little water and blend to a smooth paste.
- Add this paste and chicken cube to the onions and stir fry until the masala leaves the oil. Proper frying (Bhunai) at this stage is important for the final taste of the chikar cholay.
- In a bowl, mix together yogurt, garam masala, coriander powder and cumin powder and dried fenugreek and add to the masala. Cook until the oil separates from the masala again.
- Add boiled chickpeas along with its water to the cooked masala and mix. Add more water if needed. Cover and boil for 2-3 minutes.
- Chikar Cholay is ready. Sprinkle some garam masala on top and garnish with green chilies.
- Enjoy with naan, paratha or rice.
