Chholay is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana in Hindi-Urdu. Chholay is a very tasty and spicy recipe generally eaten with rice, bhature, kulche, appam. They have an exotic taste and in India it is commonly sold by street vendors for eg. Chholay-Bhature, Chholay-Kulche, Chholay-Chawal (Rice). These are the Chholay dishes combinations. So without delay lets start preparing chholay:-


  1. Chholay:- 4 cups (measurement is after soaking) and (200 gms before soaking)
  2. Potato:- 2 (medium)
  3. Tomato:- 4 (medium)
  4. Green Chilli:- 2
  5. Salt:- 1.50 teaspoon + 2 pinch
  6. Coriander Powder:- 1.5 teaspoon
  7. Turmeric Powder:- 1/2 teaspoon
  8. Red Chilli Powder:- 1 teaspoon
  9. Amchoor Powder:- 1/4 teaspoon
  10. Garam Masala:- 1/4 teaspoon
  11. Black Mustard Seeds:- 1/4 teaspoon
  12. Cumin Seeds:- 1/4 teaspoon
  13. Asafoetida:- 1 pinch
  14. Oil:- 3 tablespoon
  15. Ginger Water:- 1 teaspoon (optional)
  16. Water:- 5 cup (700 ml.)

 1 Cup contains 140 ml. of water

Use 140 ml cup for every cup measurements.

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  • Wash potatoes, tomatoes and green chillies. Peel potatoes and make a paste of tomatoes and green chillies in a blender and then take it out in a bowl.
  • Take a cooker and pour water in it then add soaked chholay and peeled potatoes in it. Add salt and turmeric powder in it and close the lid of cooker.
  • Mount the cooker on the burner and turn gas on on full flame.
  • When the 1 whistle goes off turn flame low and let chholay cook for 17-18 min. then turn off the gas.
  • Open the lid of cooker when all pressure will escape then mash potato with big spoon as shown in image.
  • For ginger water:- take a small ginger and crush it in mortar pestle then take a small fry pan and add 1 tablespoon of water and 1/4 tablespoon sugar and crushed ginger in it and cook for 2-3 min. then filter it. Use that ginger water in chholay recipe.
  • Take a wok and pour oil in it. Let it heat. When the oil is sufficiently hot then add black mustard seeds, cumin seeds and asafoetida in it. Turn flame low.
  • Add tomato paste and saute for 1 min. then add 2 pinch salt in it. Saute for 2 min. then add red chilli powder, coriander powder, garam masala, amchoor powder and ginger water in it and saute till oil float over spices as shown in image.
  • After that, add cooked chholay in it and let it simmer for 3 min. on medium flame.
  • Our Chholay is ready. Serve them with bhature, rice, kulche, roti etc.

Important Points

  1. You can also use refined oil in place of mustard oil but I prefer mustard oil because it is thick and smells good and provide better taste in recipes but keep in mind that the mustard oil should heat properly before adding tomato paste in it. Heat it until it leaves it’s smell otherwise it add weird taste to your recipe.
  2. Add water according to your requirement. If you like thin curry then add more 1-1.5 cups of water and 1/4 teaspoon of salt in it.



16 thoughts on “Chholay

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  1. I always make them. I love them very much. My grandma was Indian, I ate them when I was a lil girl. but she passed away when I was 12 years old. I lost the chance to grow up to learn the Indian recipes from her. but well I learned how to do the Indian flavored cooking from books of recipes.

    Liked by 1 person

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