Chikar Cholay

Ingredients

• 0.5 cup Oil
• 1 cup Boiled chickpeas (whole)
• 1 cup Boiled chickpeas (blended into a paste)
• 0.5 tsp Red chili powder (pisi mirch)
• 1 tsp Crushed red chili flakes (kutti mirch)
• 1 tsp Kashmiri red chili powder
• 0.5 tsp Black pepper powder (kali mirch)
• 1 tsp Chicken powder
• 1 tsp Coriander powder (pissa dhanya)
• 0.5 tsp Roasted cumin powder (bhuna pissa zeera)
• Salt (to taste)
• 1 Cinnamon stick (dar chini)
• 1 Black cardamom (bari ilaichi)
• 1 tbsp Tamarind pulp (imli ka pulp)
• 0.5 tsp Dried fenugreek leaves (kasuri methi)
• 1 pinch Baking soda (optional)

Steps

1. 1

   Heat the oil in a pan over medium heat. Add the cinnamon stick and black cardamom, sautéing briefly until fragrant.

2. 2

   Add the red chili powder, crushed red chili flakes, Kashmiri chili powder, black pepper, coriander powder, roasted cumin powder, and salt. Stir for a minute to bloom the spices in the oil.

3. 3

   Add the chickpea paste and chicken powder to the pan. Mix well and cook for a few minutes until the oil begins to separate.

4. 4

   Stir in the whole boiled chickpeas and the tamarind pulp. If using baking soda, add it now.

5. 5

   Add a splash of water if needed to reach desired consistency, then simmer for 5-7 minutes.

6. 6

   Finish by sprinkling the dried fenugreek leaves over the top before serving.

Notes

This dish is traditionally served with naan or puri. The chickpea paste is essential for the signature thick texture of Chikar Cholay.

Nutrition per serving

• main
• vegetarian
• curry
• pakistani
• ramadan
• stovetop