Chholay Popular Punjabi dish that goes so well with bhature. This recipe is from FoodFood TV channel By Sanjeev Kapoor 28 Nov 2014 in Recipes Course New Update Main Ingredients Chickpeas, Chana Masala Powder Cuisine Punjabi Course Main Course Vegetarian Prep Time 3.30-4 hour Cook time 21-25 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Chholay 1 cup Chickpeas soaked, drained and cooked with tea leaves and aml 1 large Chana Masala Powder 1/2 cup Ghee 3 tablespoons + 1/4 cup Cumin seeds 1 teaspoon + 1 tablespoon Ginger-garlic paste 2 tablespoons Chana masala 2 teaspoons Dried pomegranate seeds powder 4 Fried green chillies Method Chop onion. Heat 3 tbsps ghee in a non-stick pan. Add 1 tsp cumin seeds and let change colour. Add onion and saute till light brown. Add ginger-garlic paste and mix and saute till fragrant. Add 1 tbsp chana masala and mix. Add cooked chickpeas and 1½ cups water in which the chickpeas were cooked. Add dried pomegranate seeds powder and mix. Simmer for 10 minutes and switch off heat. Dry roast ¼ cup cumin seeds till brown. Heat ½ cup ghee in a small pan. Cool and grind roasted cumin seeds to a powder. Mix 1 tbsp roasted cumin powder with 1 tbsp chana masala and add to the chholay. Pour the hot ghee over and mix. Transfer into a serving bowl and serve hot garnished with fried green chillies. Nutrition Info Calories 1715 Carbohydrates 72 Protein 18.3 Fat 150.4 Other Fiber 29.5 #Chana masala #Cumin seeds #Ghee #Ginger-garlic paste Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article