Chikar Cholay - how to make lahori cholay - cholay ...Yasmin's Cooking
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Chikar Cholay is a popular street food in Lahore. It sounds almost unbelievable that us Lahoris can cherish any other food which is not meat but in this case it’s true! Chickpea and potato based dishes are cherished all over Punjab; such as Murgh Cholay, Cholay Pathoray, Potato filled samosas with Chickpea chutney and Aloo Channa Chaat are few of the most popular.
Chikar Cholay is a thick curry that gets it’s name because of the consistency it gets due to roughly mashed up chickpeas. It’s often mixed up with other slightly similar looking curries but this one has a distinct taste from cinnamon, black cardamoms and fennel. There is a hint of sour in the background from crushed anaardana ( dried pomegranate seeds) but if you can’t find them, simply add some lemon juice.
This particular curry is always served with naan or khamiri roti ( leavened bread). And the traditional garnishings are daikon and onions and these garnishing are an integral part of the dish so try not to skip them. If you want a gluten free version add gram flour instead of wheat flour to thicken the curry. It makes a richly spiced, filling and delicious meal.
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