Punjabi Cholay – Spicy Punjabi Curried Chickpeas

Cholay, also known as channey, are commonly served as a breakfast dish served alongside halwa with puris (deep fried flatbreads) and/or parathas (flatbreads cooked in ghee/oil). This sort of a breakfast is absolutely heavenly – but let’s not discuss the hours in the gym we’d need to spend to burn a deep fried flatbread off!

I also like my Cholay with white rice or chapattis. That’s the beauty of this chickpea curry – they pair wonderfully with pretty much anything!

Punjabi Cholay - Spicy Chickpea Curry @ fatimacooks.net

Couldn’t resist – I had to take a bite!

These Cholay are on the spicy side and have just the right amount of tanginess to compliment the spice, thanks to the yogurt in this recipe. If you don’t want your Cholay to be spicy, leave out the fresh chilli or adjust the red chilli powder accordingly. Don’t tamper with the paprika as it gives a gorgeous hue to the curry, balancing out the whiteness of the yogurt. Another alternative is to add red kashmiri chilli powder or deghi mirch, if you don’t have paprika.

Punjabi Cholay - Spicy Chickpea Curry @ fatimacooks.net

This is one of my go-to recipes for a Saturday morning breakfast. When it’s my husband’s day off on Saturdays I always make a desi breakfast, complete with parathas and sweet, thick yogurt. Punjabi Cholay are so quick to make and most of the time the curry is just simmering away, so the only real effort is making the masala. If you are making this for breakfast and know you’ll be short on time in the morning, consider making the masala (steps 1 and 2) the night before.

Enjoy these tender, creamy Cholay with warm puris or parathas with a jug of ice cold lassi! Yum!

Punjabi Choley - Spicy Punjabi Chickpea Curry
Print Recipe
This spicy and tangy meal goes great served as a breakfast meal with puris or parathas. Alternatively serve with rice or chapattis for a meal full of flavour in every bite!
Servings Prep Time
2 servings 5 minutes
Cook Time
35 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
35 minutes
Punjabi Choley - Spicy Punjabi Chickpea Curry
Print Recipe
This spicy and tangy meal goes great served as a breakfast meal with puris or parathas. Alternatively serve with rice or chapattis for a meal full of flavour in every bite!
Servings Prep Time
2 servings 5 minutes
Cook Time
35 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
35 minutes
Ingredients
  • 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
Servings: servings
Instructions
  1. Heat oil in a pot and add the chopped onions, garlic and ginger. Cook them till they brown and reduce in size. Don't let them burn! Keep stirring to prevent them from burning.
    Spicy Punjabi Cholay - curried chickpeas @ fatimacooks.net
  2. 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
    Spicy Punjabi Cholay - curried chickpeas @ Fatimacooks.net
  3. Add all the spices and the chickpeas. Let them cook for 2 minutes
    Spicy Punjabi Cholay - curried chickpeas @ fatimacooks.net
  4. Add in the yogurt and 1/2 cup of very hot (not boiling) water. Turn the heat to low and let the curry simmer for 10-15 minutes.
    Spicy Punjabi Cholay - curried chickpeas @ fatimacooks.net
  5. Uncover and let the curry dry up till your desired consistency
    Spicy Punjabi Cholay - curried chickpeas @ fatimacooks.net
  6. Your Punjabi Choley are done! Serve with rice, chapattis, puris or parathas.
Recipe Notes

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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