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Punjabi Cholay – Spicy Punjabi Curried Chickpeas

35 mins Cook
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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.

Couldn’t face up to – I had to take a bite! And if you love chickpeas like my husband then you should try my recipes of Quick Instant Pot Chana Pulao or Spinach, Chickpeas & Mushroom Curry

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.

Punjabi Cholay

Punjabi Cholay
Punjabi Cholay – Spicy Punjabi Curried Chickpeas

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!

Punjabi Cholay – Spicy Punjabi Curried Chickpeas

Punjabi Cholay – Spicy Punjabi Curried Chickpeas

These 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.
prep time
5 mins
cooking time
35 mins
total time
40 mins



  • 1 medium onion, chopped finely

  • 2 medium tomatoes, chopped finely

  • 2 cloves garlic, chopped or minced

  • 1 inch garlic, minced

  • 1 tin chickpeas (1 tin=1 cup cooked)

  • 1/2 cup full fat yogurt

  • 3 tbsp oil

  • 1 tsp salt

  • 1 tsp ground coriander

  • 1/2 tsp red chilli powder

  • 1/2 tsp paprika

  • 1/4 tsp turmeric

  • 3/4 tsp garam masala

  • 1/4 tsp amchur powder (dried mango powder) optional

  • 2 green chillis chopped


Heat oil in a pot and add the chopped onions, garlic and ginger. cook them until they brown and reduce in length. don't let them burn! keep stirring to save you them from burning.
Add the tomatoes and a few splashes of water. let them cook on medium heat till the tomatoes break down and a thick masala forms
Add all of the spices and the chickpeas. let them cook for two minutes
Add inside the yogurt and half cup of particularly warm (no longer boiling) water. turn the heat to low and allow the curry simmer for 10-15 mins.
Discover and allow the curry dry up till your desired consistency
Your Punjabi Choley are completed! Serve with rice, chapattis, puris or parathas.


The extended cooking time for the chickpeas is so that they soften up and go better with the texture of the masala. If you are short on time, you can cut down the cook time to 5 minutes in Step 4.
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