Halwa Poori walay Spicy Channay / Cholay Recipe

This recipe for channay are very easy to cook and very delicious to eat. Its Pakistani style cholay that You can have with the Halwa Poori or just with Naan (bread). This is the exact same recipe you crave for when you want to eat spicy halwa poori channay.

Ingredients:

  1. 1/4 kg Safaid Channay / Chickpeas (soak overnight is 1 tbs Meetha soda, drained and then boiled in clean water)
  2. 4 tbsp Oil
  3. 1 medium Onion finely chopped
  4. 1 tsp galric paste
  5. 1 1/2 tspSalt
  6. 1/2 tsp Kalonji / onion seeds
  7. 1/4 tsp Methi Dana / Fenugreek seeds
  8. 1/2 tsp Garam Masala Powder / grpund
  9. 1 tbsp Kuti Laal Mirch / crushed red pepper
  10. 1 tsp Safaid Zeera / White cumin seeds
  11. 1 1/2 tbsp Kuta hoa Safaid Zeera / White cumin seeds crushed in a chopper
  12. 1 tbsp Kuta Sabut Dhaniya / Whole Coriander crushed in a chopper
  13. 1/2 cup Imlee ka Pani / Tamarind pulp
  14. Green Chillies and coriander (Hara Dhaniya) for garnishing

For Tarka:

  1. 4 tbsp oil
  2. 1/2 tsp Safaid Zeera / White cumin seeds
  3. 1/4 tsp Methi Dana / Fenugreek seeds
  4. 1/2 tsp Rai / Mustard seeds
  5. 1/2 tsp Kalonji / Onion seeds

Method:

  1. Heat oil in a pan and add chopped onions in it, when its color changes a bit, then add garlic paste in it fry for a bit.
  2. Add 1 tbsp zeera, kalonji, methi dana in the mixture and fry little more.
  3. Halwa poori walay Channay
    Cooking Halwa poori walay Channay
  4. Now add Channay in it and add kuti laal mirch, salt, Kuta safaid zeera, kuta sabut dhaniya and pisa garam masala in it.
  5. Add 4 glass of water and cook on low heat until the chickpeas are soft and tender.
  6. Some people like it soft and some like it squishy, if you like it too soft then cook for long.
  7. When you think its cooked add imlee ka paani in it and cook for few minutes then turn off the stove.
  8. In a separate pan, add everything from the Tarka ingredients and fry in oil for few minutes and add in Cholay.
  9. tarkaa
    Chanon ka Tarkaa
  10. Serve with green chillies and dhaniya sprinkle over it.
  11. Prepared channay/cholay
    Prepared channay/cholay

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