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Lahori Chikar Cholay Recipe

Lahori Chikar Cholay Recipe

Lahori Chikar Cholay Recipe

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine Pakistani
Servings 4


  • 1 cup Chickpeas
  • Water As Required
  • ¼ cup Oil
  • 1 Onion
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • ½ tsp Garam Masala Powder
  • 1 tsp Amchur Powder
  • 1 tsp Black Pepper Crushed
  • 1 tsp Cumin Powder
  • 1 tbsp Chicken Powder
  • ½ tsp Salt To Taste
  • 2 Green Cardamom
  • 2 Green Chilies
  • 1 medium Potato
  • ¼ tsp Baking Soda


  • Soak the chickpeas overnight or for at least 4-6 hours. Tip the chickpeas into a large saucepan and pour in enough water. Bring to a boil and cook until chickpeas are soft but not too mushy. Check the doneness by pressing between fingers. Don't discard the water.
  • If using canned chickpeas, add the drained canned chickpeas in the pan and pour in water, cook until soft.
  • In a large pot heat the ghee and oil and add the onions and cook until golden (don’t brown the onions). Add the ginger and garlic paste and saute till fragrant.
  • Add all the spices except black pepper and cumin powder and mix well. Give a splash of water to mix it well.
  • Blitz the boiled potato and 1/4 cup chickpeas. set aside
  • Next, add the boiled chickpeas to the pot and mix well. Add the chickpea water, green cardamom, slit green chillies and chicken powder. Bring it to a boil, and lower the heat. Simmer for 15 mins.
  • Now add the potato and chickpea mix for a creamier, mushy texture. The gravy shouldn’t be too thick or too thin. If it's too thick, add boiled water for desired consistency.
  • Add the black pepper and cumin powder, mix and cook for another 5 minutes. Taste check and adjust seasoning if needed. Lastly add a pinch of baking soda, mix, cover and let simmer on low heat for 2-3 minutes.
  • Before serving add 2Tbsp of hot ghee/oil on the top, don’t mix. Take out in a serving bowl.
  • Serve with puri, naan or kulcha.

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