Even if I have ten different ways to cook the Kabuli channa, I still get tempted to try a new version. I was badly tempted when I saw the combination of Halwa Puri. Though the name doesn't include the chhole, it goes without saying that the pooris are served with Chhole.
This seems to be a famous combination to be served for breakfast. I made it for Breakfast and the kids liked it a lot. Though they didn't eat with the halwa. The poori and this aloo cholay were a good combo. Guess a cholay and a poori can never go wrong.
Even though the ingredients were similar, the method of cooking brings in different tastes and I have used fresh mint leaves from my pot. I love gardening, though somehow I seem to have lost my mojo there. I frequently try to get it back by putting in mint and coriander. Even if I can manage the time, I lack the space to have my pots in the proper place. I will have to get back my herbs potted at least.
I adapted the Cholay from here and used the Pakistani Garam masala from the same site.
Aloo Cholay Ka Salan
Ingredients Needed:
To be pressure Cooked
Kabuli Channa / Chickpea -1 cup
Fresh Ginger - 1"
Potato - 1 large
Turmeric powder a pinch
Red Chili powder - 1 tsp
Green Chilies - 2 medium
Cumin Seeds - 1 tsp
For the Tempering
Ghee - 2 tbsp
Onions, julienne, - 1 medium
Green Chilies -1
After tempering
Salt to taste
Fresh Mint Leaves - 1 spring
Pakistani Garam Masala - 1 tsp
How to make the Aloo Cholay Ka Salan
Soak the channa overnight in plenty of water. Before pressure cooking, change the water a couple of times. Pressure cook for 3 whistles.
When the pressure falls down, add ginger, potato, cumin, turmeric, chili powder and green chilies, and mint, pressure cook for another 2 whistles or till tender.
In a non-stick pan, melt the ghee, fry the onions, green chilies until they are lightly browned. Stir them into chickpeas with salt and garam masala powder.
Remove the pan from the heat and stir in the lemon juice and fresh mint.
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Aaloo Cholay | Aloo Cholay Ka Salan ~ A Pakistani Nashta
Ingredients
To be Pressure Cooked
- 1 cup Kabuli Channa / Chickpea
- 1" Ginger Fresh
- 1 large Potato
- A Pinch Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 medium Green Chilies
- 1 tsp Cumin Seeds
For the Tempering
- 2 tbsp Ghee
- 1 medium Onions julienne
- 1 Green Chilies
After tempering
- Salt to taste
- 1 spring Fresh Mint Leaves
- 1 tsp Pakistani Garam Masala
Instructions
How to make the Aloo Cholay Ka Salan
- Soak the channa overnight in plenty of water. Before pressure cooking, change the water a couple of times. Pressure cook for 3 whistles.
- When the pressure falls down, add ginger, potato, cumin, turmeric powder, chili powder and green chilies, and mint. Pressure cook for another 2 whistles or till tender.
- In a non-stick pan, melt the ghee, fry the onions, green chilies until they are lightly browned. Stir them into chickpeas with salt and garam masala powder.
- Remove the pan from the heat and stir in the lemon juice and fresh mint.
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Usha says
As you mentioned, though the ingredients used are similar to Indian choley, preparation is quite different. Nice salan to serve with poori.
Sapana Behl says
I tasted this aloo chana from one Pakistani friend and loved it.Nice preparation.
vaishali sabnani says
The mint leaves in the chole sounds very interesting , will try this version the next time I make cholas .
Kalyani says
now thats an interesting twist to the chole ! mint leaves.. yummmmmm
Priya Srinivasan says
a simple choley, made in so many different ways, looks delicious with that poori valli!! Flavorsome combo!!!
Srividhya says
Love you mint leaves pot. Easy to grow. The dish always tastes better when its from our own garden. Nice recipe
Sandhiya says
Adding mint leaves sounds interesting..Best to have with pooris/rotis.
Harini-Jaya R says
Love the aroma of fresh mint. Lovely chole.
Archana Potdar says
This is a one flavour full cholay. Love the simple and yummy flavourings.