Cholay, also referred to as channey, are typically served as a breakfast dish served alongside halwa with puris (deep fried flatbreads) or parathas (flatbreads cooked in ghee/oil). This sort of a breakfast is surely heavenly – however let’s no longer discuss the hours within the gymnasium we’d need to spend to burn a deep fried flatbread off!
I love Punjabi Cholay because they are so healthy in any foam. My husband love this recipe he always wants me to make this recipe for breakfasts on Sundays.Ramsha Baig
Why I like this recipe
I additionally like my Cholay with white rice or chapattis. That’s the best part of this chickpea curry – they pair splendidly with anything you want.
These Punjabi Cholay are at the spicy side and have just the right quantity of tanginess to praise the spice, way to the yogurt on this recipe. if you don’t need your Punjabi Cholay to be spicy, pass over the clean chilli or alter the pink chilli powder as a result. Don’t tamper with the paprika because it offers a gorgeous hue to the curry, balancing out the whiteness of the yogurt. any other opportunity is to add red kashmiri chilli powder or deghi mirch, if you don’t have paprika.
This is one in all my cross-to recipes for a Saturday morning breakfast. while it’s my husband’s time off on Saturdays I always make a desi breakfast, whole with parathas and candy, thick yogurt. Punjabi Cholay are so quick to make and maximum of the time the curry is just simmering away, so the handiest actual effort is making the masala. if you are making this for breakfast and realize you’ll be brief on time in the morning, recollect making the masala (steps 1 and a pair of) the night earlier than.
Enjoy these gentle, creamy Cholay with hot puris or parathas with a jug of ice cold lassi! Yum!