Cholay Masala || Cholay Recipe || How to Make Cholay Masala Recipe with step-by-step photos
Cholay Masala is a tasty, spicy, flavored, and healthy chickpea
curry, traditionally a combination of chickpeas and eggs with thick gravy. It is easy to make, and can
be used at sehri time even at iftar if you have already boiled chickpeas in
your fridge can be cooked within an hour, Chana masala literally
'mix-spiced small-chickpeas also known as chana,
Chole masala is a dish originating from Punjab Pakistan
The main ingredient in a variety of chickpeas is called chana They are twice the diameter of typical chickpeas with a more robust flavor and firmer texture even
after being cooked. I added boiled eggs in chana masala but can be used
boiled potatoes instead of boiled eggs, If you are vegetarian you can skip eggs.
Chana masala is cooked with its own remaining
water with onion and some spices aren’t used tomato or yogurt in this dish, once even
before already shared chana masala curry with eggs, but with other spices,
trust me when I did compare both curries in taste
This one was awesome and unique in taste this
chana masala also goes well with puri, kachori as well as tandoori naan, so let’s
begin……..
Recipe tips:
- At the time of soaking, chickpeas add 1 tbsp baking soda and leave it overnight
- Use small-sized chana (desi) instead of large size
- Don’t add salt at the time of boiling they will take more time to be tender
- Must remain 1-liter chickpeas water after boiling
- For any type of lentil, the rice should be soaked in warm water instead of plain water, warm water is the best soaking agent than plain or cold water
- At the time of boiling, eggs must be added to 1 tsp salt in the water to prevent cracking eggs
Rinse thoroughly the chickpeas and soak them in warm water overnight
Next morning boil the chana in 2 liter water and cook
till turns soft, Separate the water and chana and keep aside
Remove the skin of the onion and finely chop it, rinse
them, and keep aside until required, Freshly ground ginger garlic paste
Hard boil the eggs, remove the shell, and pierce
them with the help of a fork
Slightly fry the eggs for 2 minutes on medium-low
flame
Heat the oil in the pot/pan and put chopped
onion,sauté them for 10 minutes on medium flame until translucent, and add ginger garlic paste
Saute ginger garlic paste with the onion for a minute
Until aroma arose
Put boiled chickpeas into the onion and fry them
with onion for 2-3 minutes on medium flame
Combine all powdered spices with the chana, and stir to mix well for 2-3 minutes
Now add the remaining chana water to the pot
Stir to combine well, bring it to a boil then add eggs, adjust consistency, spices, and salt at this stage, Eggs are optional if you want to skip can do
Allow to further cook with spice for about 15 minutes on low-medium flame, keep stirring occasionally
Mix well further and mash them slightly with a wooden spoon
Remove the lid and stir well further to check
consistency, simmer it for 2 minutes
Turn off the flame and transfer it to the serving
dish
Chana Masala is very tasty, spicy, flavored, and healthy chickpeas, traditionally a combination of eggs and chickpeas as well as easy to make try must.....
Ingredients:
- 300g, boiled chickpeas
- 200ml, chickpeas water
- 1 cup, chopped onion
- 4 large-sized, eggs boiled optional
- ½ cup, of cooking oil
- 1 tsp, ginger garlic paste freshly ground
Powder Spices:
- 1 tsp, red chili powder
- ½ tsp, turmeric powder
- Salt to taste
- 1 tbsp, crushed coriander
- 1 tsp, chaat
masala
- 1/3 tsp, chicken powder
- 1 tsp, black salt
- 1 tsp, red chili flakes
- ¼ tsp,garam
masala
- 1/5 tsp, baking powder
How to Make the Cholay Masala?
- Heat the oil in the pot/pan and put chopped onion
- Sauté them for 10 minutes on medium flame until translucent
- Add ginger-garlic paste and saute it with the onion for a minute until the aroma has arisen
- Put boiled chickpeas into the onion and fry them with onion for 2-3 minutes on medium flame
- Combine all powdered spices to the chana like red chili powder, red chili flakes, black salt, regular salt, chaat masala, chicken powder,garam masala, turmeric powder, crushed coriander powder, and baking powder
- Stir to mix well for 2-3 minutes
- Now add the remaining chana water to the pot
- Stir to combine well, bring it to a boil then add boiled and fried eggs
- Adjust consistency, spices, and salt at this stage
- Allow to further cook with spice for about 15 minutes on low-medium flame
- Keep stirring occasionally
- Mix well further and mash them slightly with a wooden spoon
- Remove the lid and stir well further to check the consistency
- Simmer it for 2 minutes
- Turn off the flame and transfer it to the serving dish
- Chana masala curry is ready to serve with puri, kachori, and tandoori naan
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