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    Home » Vegetarian Side Dishes » Aaloo Cholay | Aloo Cholay Ka Salan ~ A Pakistani Nashta

    Aaloo Cholay | Aloo Cholay Ka Salan ~ A Pakistani Nashta

    Published: Sep 20, 2015 · Modified: Apr 10, 2021 by Srivalli · 9 Comments

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    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.
    This is part of the Halwa Puri Aur Cholay Ka Salan ~ A Pakistani Nashta

    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.
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
    Print Pin

    Aaloo Cholay | Aloo Cholay Ka Salan ~ A Pakistani Nashta

    Cuisine Pakistan
    Author Srivalli

    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.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
    « Halwa Puri Aur Cholay Ka Salan ~ A Pakistani Nashta
    Sooji Ka Halwa ~ A Pakistani Nashta »

    Reader Interactions

    Comments

    1. Usha says

      September 20, 2015 at 6:44 pm

      As you mentioned, though the ingredients used are similar to Indian choley, preparation is quite different. Nice salan to serve with poori.

      Reply
    2. Sapana Behl says

      September 20, 2015 at 6:47 pm

      I tasted this aloo chana from one Pakistani friend and loved it.Nice preparation.

      Reply
    3. vaishali sabnani says

      September 21, 2015 at 12:38 am

      The mint leaves in the chole sounds very interesting , will try this version the next time I make cholas .

      Reply
    4. Kalyani says

      September 21, 2015 at 4:20 am

      now thats an interesting twist to the chole ! mint leaves.. yummmmmm

      Reply
    5. Priya Srinivasan says

      September 23, 2015 at 5:59 am

      a simple choley, made in so many different ways, looks delicious with that poori valli!! Flavorsome combo!!!

      Reply
    6. Srividhya says

      September 24, 2015 at 3:30 pm

      Love you mint leaves pot. Easy to grow. The dish always tastes better when its from our own garden. Nice recipe

      Reply
    7. Sandhiya says

      September 26, 2015 at 5:08 am

      Adding mint leaves sounds interesting..Best to have with pooris/rotis.

      Reply
    8. Harini-Jaya R says

      September 26, 2015 at 10:42 pm

      Love the aroma of fresh mint. Lovely chole.

      Reply
    9. Archana Potdar says

      September 30, 2015 at 2:53 pm

      This is a one flavour full cholay. Love the simple and yummy flavourings.

      Reply

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