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Aaloo Cholay | Aloo Cholay Ka Salan ~ A Pakistani Nashta

Cuisine Pakistan
Author Srivalli


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


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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