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Halwa Puri Cholay Recipe

Halwa Puri Cholay Ingredients:

Halwa Puri Cholay Recipe
Halwa Puri Cholay Recipe
  • Semolina / sooji/ bombai rava – 1 cup
  • Raisins – 1tsp
  • Cardamom Pods – 4
  • Chironji – 1 tsp
  • Cashewnuts – 6-8
  • Sugar – 1 cup
  • Water – 2 cups
  • Ghee ( clarified butter) – ¼ cup
  • Food colour – Yellow / orange optional

How to make Halwa Puri Cholay:

  • Heat clarified butter or in a pot until well hot. Add cardamom dry fruits and nuts and fry. Add semolina and roast the semolina on very low heat until it turns light brown and gives a nice aroma.
  • Boil the water in a separate bowl, add the fried semolina and keep mixing, so it doesn’t form lumps.
  • Cover and keep on low heat and let it simmer until the water is absorbed (approximately 5 to 10 minutes.) Remove from heat and serve.

Aloo Cholay Recipe

Aaloo Cholay Ingredients:

Aaloo Cholay Recipe
Aaloo Cholay Recipe
  • 225 grams or 8 ounces of Chick Peas/Garbanzo Beans (Sufaid Chanay) (washed)
  • ½” piece of Fresh Root Ginger (Adrak) (peeled & grated)
  • 1 large Potato (peeled & cut into 4 cm – 1 ½” dice)
  • 1 tsp. of Ground Turmeric (Pisi Haldi)
  • ½ tsp. Red Chilli Powder (Pisi Lal Mirch)
  • 2 fresh Green Chillies (Hari Mirchain) (slit lenghthwise into halves) (de-seeded for a mild flavor)
  • 30 grams or 1 ounce of Clarified Butter (Ghee)
  • 1 large Onion (finely chopped)
  • 1 ¼ tsp. Salt
  • ½ tsp. Garam Masala Powder
  • 1 tsp. Fresh Mint (Podina) (freshly chopped)

How to make Aaloo Cholay:

  • Soak the chick peas overnight in plenty of cold water or use ready cooked – canned chick peas. Rinse several times and drain well.
  • Place the chick peas, water and ginger in a large saucepan over a high heat, bring to the boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.
  • Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boil, cover the pan and simmer for a further 15-20 minutes, until the potatoes are tender.
  • Melt the ghee over a medium heat and fry the oinion until they are lightly browned. Stir them into chick peas with salt and garam masala powder .
  • Remove the pan from the heat and stir in the lemon juice and fresh mint.

Cholay Chaat Recipe

Cholay Chaat Ingredients:

Cholay Chaat Recipe
Cholay Chaat Recipe
  • 2 (15 ounce) cans of Chick Peas (Garbanzo Beans) (Kabuli Chana)
  • 1 large Potato
  • 2 tbsp of Fresh Coriander/Cilantro Leaves (Hara Dhania)
  • 1 Green Chilli (Hari Mirch)
  • 2 tbsp. of Chaat Masala (or to taste)
  • 3 tbsp of Imli Chutney (or to taste)
  • ¼ of a medium sized Onion (diced)
  • 1 medium Tomatoe
  • Salt (to taste)

How to make Cholay Chaat:

  • Boil the potatoe in a small pot in water until it is cooked. Skin it and cube it. Drain and wash the Chick Peas.
  • Dice the onion, tomato, green chilies and coriander/cilantro leaves. Add everything to a large bowl and mix throughly.

Chikar Cholay Recipe

Chikar Cholay Ingredients

  • Chikar Cholay Recipe
    Chikar Cholay Recipe

    2 cups chickpeas

  • 1 level teaspoon bicarbonate of soda
  • 14 cup daal masoor
  • 14 cup oil
  • 1 medium onion finely chopped
  • 1 teaspoon ginger fresh, peeled & chopped
  • 1 teaspoon chili powder
  • 14 teaspoon turmeric powder (haldi)
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 2 tablespoons coriander leaves, chopped
  • 1 teaspoon green chili, finely chopped

How to make Chikar Cholay

  • Wash the chick peas thoroughly to remove dirt. Then put the chickpeas and bicarbonate of soda in a large bowl and soak in plenty of water for several hours or overnight.
  • Place chickpeas along with soaking water in a heavy based saucepan,add more water,if most of the water is absorbed by the chickpeas.Bring the chickpeas to boil,cover and simmer on low heat for about 40-45 minutes or until the chickpeas are 34 cooked.
  • Add lentil,stir,bring to boil,cover and simmer until the chickpeas are tender but still retain their shape. This process can be speed up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer’s instructions for timing.)
  • Heat the oil in a large saucepan.Add the finely chopped onions and ginger.Stirring frequently, fry the mixture for 58 minutes until well browned.Add the chili powder, turmeric, ground coriander,salt and 34 tablespoons water.Stir fry for another few minutes.
  • Pour the cooked chick peas and liquid into the onion mixture.Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 58 minutes or until the chick peas have absorbed the sauce.
  • Transfer the chick peas to a serving dish,sprinkle with the garam masala and the finely chopped fresh coriander leaves.Serve hot with chapati or nan.

Chikkar Cholay Recipe

Ingredients for Chikkar Cholay

Chikkar Cholay Recipe

  • Cholay 1 lb
  • Baking soda 4Tsp
  • Zeera 3tsp
  • Onions 2 med
  • Tomatoes 2small
  • Oil 5Tsp
  • Chaat masala 3tsp full
  • Coriander 2tsp (finely chopped)
  • Green chilies 2 small (finely cut)

How to make Chikkar Cholay

  • Soak cholay in water for about 34 hours along with baking soda. After that thoroughly wash them with baking soda and then with water. Put chana in pressure cooker with lots of water, zeera and saltClick to find more about salt. Give pressure until they are tendered and a little bit of water is left. Roughly about 20 min. or more because really want chana to be tendered. Heat oil.
  • In another pan and add onions in them and fry them. When they are golden brown add tomatoes, bit salt and chaat masala in it. And cook this until oil leaves the masala after that add chana in the masala along with the water that is left and cover it with lid. Let it cook for about 1520 min. until the gravy is thickened and chana is so tender that they start to break. When it is ready sprinkle coriander and green chilies on it. Serve with naan and enjoy.
  • Homemade Chaat masala: If you want to make home made chaat masala just take 2tsp. Zeera,2 teaspoon. Sabit laal mirch,2 teaspoon. Sabit goal dhania. At first without oil just heat them on tava and then grind them. It is ready.

Punjabi Cholay Recipe


  • 250 gm  Kabuli Chana (Chick Pea)
  • 2 Onions Chopped
  • 2 tomatoes,finely chopped
  • 2 teabags
  • 1 bay leaves
  • 3 Cloves
  • 2 black cardamoms
  • 1 small cinnamon stick
  • 1 tbsp cumin seeds
  • 1 tsp Coriander
  • 1 tsp Cumin seed powder
  • 1 tsp red Chilly powder
  • salt to taste
  • 1 tsp anardana powder (Pomegranate powder)
  • 1 tsp amchur powder( Mango powder)
  • 2 tbsp Choley Masala
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, chopped
  • 1/4 cup fresh coriander leaves, chopped


  • Soak kabuli chana in the water a night before preparation.
  • In a presure cooker place the kabuli chana, tea bags, cinnamon stick, cloves and black cardamom, bay leaves, cook the chana untill they are properly boiled.
  • when the chanas are cooked remove the teabags.
  • Keep the Chanas and water in which chanas are boiled aside.
  • Meanwhile take a pan, heat the oil add green chillies+cumin seeds.
  • When the seeds starts spluttering add chopped onions and ginger-garlic paste, saute onions till they turn brown in colour.
  • Further add chopped tomatoes, turmeric powder, red chilly powder and coriander,cumin seed powder.
  • Cook till all the masalas are properly cooked and the oil leaves out of it.
  • Add anardana powder and amchur powder and mix well.
  • Now add the boiled kabuli chana along with the water and the whole spices add salt according to taste.
  • Cook choley on a medium flame for few minutes in order to get the gravy mixed with spices add choley masala.
  • Can use lemon juice for taste along with sprinkling chopped onion and tomatoes.
  • Garnish with chopped coriander.
  • Punjabi Cholay is ready to serve.
  • Serve with Pathoras.
Punjabi Cholay Recipe
Punjabi Cholay Recipe

Pathooray Recipe

Pathooray Ingredients:

  • Pathooray Recipe
    Pathooray Recipe

    1 cup mash dal (chilke wali)

  • 1 kilogram flour
  • 2 teaspoons salt
  • 300 grams yogurt, beaten
  • 2 1/2 cups water
  • oil for deep frying
  • 1/2 kilogram chick peas, soaked overnight
  • 1 1/4 teaspoons bicarbonate of soda
  • 150 grams masoor dal
  • 2 teaspoons chili powder
  • 2 teaspoons salt .
  • 1 teaspoon black pepper
  • 1 teaspoon garam masala
  • 3 tablespoons coriander leaves, chopped

How to make Pathooray

  • Soak dal in plenty of water overnight. This will loosen the skin. Next day rub the lentil with both hands to separate the skin from lentil. Add plenty of water, the skin is lighter than the lentil, so it will float on the top and the lentil will settle down in the bottom. Scoop out the skins with few changes of water and discard. Strain the lentil in a colander and keep aside.
  • Combine flour, 1 teaspoon bicarbonate of soda, salt and beaten yogurt in a large bowl. Slowly pour in a little water at a time and using your hands bind the flour into soft dough ball. (You may not need all the water.) Place the dough ball on to a clean work surface and knead it for 5to 8 minutes or until it is smooth and elastic. (Alternatively, dough can be made in the electric dough maker). Rub the dough ball with1 tablespoon oil, cover with a damp cloth and set it aside for one hour.
  • Smear a little oil on the palm of your hand and make peach sized balls out of the dough. Keep the dough balls covered with damp cloth to prevent from drying.
  • Heat oil in a karahi or wok over high heat until very hot, but not smoking.
  • Place one dough ball on a floured surface, with your thumb, make a dent in the center and place 1 tablespoon of lentil. Press the top gently with your hand and roll it out into a round, 7-8″ diameter.
  • Carefully lift the poori and put it in the hot oil. (Be careful not to splash hot oil.) Gently press the center of the poori with the edge of a slotted spoon. Turn it over and cook the other side. Gently press down the poori for even cooking. Cook for few more seconds, remove it with a slotted spoon and put it on absorbent kitchen towels to absorb excess oil.
  • Repeat with remaining dough balls and serve the pathooray immediately with cholay (Channa curry) and mango Pickle or mixed pickle.

How to make Pathooray Cholay

  • Wash the chick peas thoroughly, add bicarbonate of soda and soak in plenty of water for several hours or overnight. Wash and soak lentil in separate bowl.
  • Place chickpeas along with soaking water in a heavy-based skillet; add chili powder, salt, black powder and more water, if necessary. Bring it to a boil, reduce heat, cover and simmer on low heat for about 40-45 minutes or until the chickpeas are 1\2 cooked. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer’s instructions for timing.)
  • Add lentil and more water if necessary. Stir, bring to boil, cover and simmer until the chickpeas and lentil are tender. Stir well to mix and cook over low heat for 5-8 minutes or until mushy.
  • Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves. Serve hot with pathooray.

Murgh Cholay Recipe

Murgh Cholay (Chana) Ingredients:

  • murgh cholay recipe
    murgh cholay recipe

    Chicken 1 kg

  • Chickpeas (boiled) 1 cup
  • Ginger Garlic Paste 2 tbsp
  • Salt as per taste
  • Onions (sliced) 2 medium
  • Tomatoes (cubed) 3 medium
  • Black Pepper Powder 1 tbsp
  • Coriander Powder 1 tbsp
  • Cumin Seeds 1 tsp
  • Turmeric Powder 1 tsp
  • Dalda VTF Banaspati 1/2 cup


  • Green Chillies (Chopped) 3-4
  • Fresh Coriander(Chopped) 1/2 bunch

How to make Murgh Cholay

  • In a pot, slightly heat Dalda VTF Banaspati on medium heat for 2-3 minutes.
  • Add onions and fry till golden.Add ginger garlic paste with black peeper and saute for a minute.Then add tomatoes and cook until tender.
  • Add salt, coriander powder, cumin, turmeric and chicken and stir well until banaspati separates.
  • Add chickpeas with 2 cups of water and cook on low heat for
    10-12 minutes.
  • Garnish and serve hot with naan.
  • Murgh cholay is ready to serve.