Popular Punjabi dish that goes so well with bhature. This recipe is from FoodFood TV channel

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


  1. 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.
  2. Add ginger-garlic paste and mix and saute till fragrant. Add 1 tbsp chana masala and mix.
  3. 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.
  4. Dry roast ¼ cup cumin seeds till brown.
  5. Heat ½ cup ghee in a small pan.
  6. 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.
  7. 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