Lahori Cholay Recipe in Urdu and English

Are you looking for the perfect recipe to make Lahori Cholay at home? This authentic Lahori Cholay Recipe is a beloved dish in Pakistani cuisine, often referred to as Lahori Chikkar Cholay or Lahori Murgh Cholay when made with chicken.

Lahori Cholay Recipe

Known for its rich flavors and deliciously spiced gravy, this dish pairs perfectly with naan, paratha, or rice. Follow this easy recipe to create a restaurant-style meal right in your kitchen!

Ingredients

Before diving into the cooking process of this Authentic Pakistani Chickpea Curry, make sure you have all the necessary ingredients:

• Safaid Channay (White Chickpeas) – ½ kg
• Baking Soda – 2 tsp (for soaking) + 1 tsp (for cooking)
• Oil – 1 cup
• Onions (Pyaaz) – 1 piece, sliced
• Ginger Garlic Paste (Lassan Adrak Paste) – 2 tbsp
• Salt (Namak) – 2 tsp
• Turmeric (Haldi) – 1 ½ tsp
• Red Pepper (Surk Mirch) – 2 tsp
• Cumin (Safaid Zeera) – 1 tsp
• Black Cardamom (Bari Elachi) – 2 pieces
• Black Pepper (Kali Mirch) – 10 pieces
• Cloves (Laung) – 5 pieces
• Tomato Paste – from 1 tomato
• Green Chillies (Hari Mirchain) – 6 pieces
• Garam Masala – 1 tsp

Preparation Before Cooking

Soaking the Chickpeas:

1. Rinse ½ kg Safaid Channay (white chickpeas) thoroughly in a bowl.
2. Fill the bowl with water and add 2 tsp baking soda. Stir well and let the chickpeas soak for a few minutes.
3. Drain the water, and add an additional 1 tsp baking soda to the chickpeas.
4. Cover the bowl with a cloth, making sure it’s airtight, and let it sit for 8 hours.

Lahori Cholay Recipe in Urdu

For the convenience of our readers, they like to note the recipe in Urdu. So check out and read the entire recipe in Urdu below.

Fry the Onion and Prepare the Base

1. Heat 1 cup of oil in a pan and add 1 sliced onion.
2. Fry the onions until they turn golden brown.
3. Add 2 tbsp ginger garlic paste to the onions and stir well.
4. Mix in 2 tsp salt, 1 ½ tsp turmeric (haldi), and 2 tsp red pepper (surk mirch). Let the spices cook for a minute.

Prepare the Curry Masala

1. In a small plate, gather the following spices:

• 1 tsp cumin (safaid zeera)
• 2 black cardamoms (bari elachi)
• 10 black peppers (kali mirch)
• 5 cloves (laung).

2. Add these whole spices to the onion mixture, followed by 1 tomato’s worth of tomato paste. Stir well to combine. If you are enjoying reading this, you can also read the Aloo Gosht recipe in our food categories as well.

Add the Chickpeas

1. After the chickpeas have soaked for 8 hours, uncover them and rinse with fresh water.
2. Add the chickpeas into the curry mixture. If you want more curry or gravy (as traditional Lahori Chikkar Cholay are known for), add some water at this stage.
3. Stir everything together and cover the pot, allowing the chickpeas to simmer and absorb the flavors.

Final Touches

1. Once the curry has thickened and the chickpeas are tender, add 6 green chillies (hari mirchain) and 1 tsp garam masala for a final burst of flavor.
2. Cover and let the dish cook for another few minutes to blend all the flavors.

Ready to Serve!

Your delicious and authentic Lahori Cholay is now ready to serve. This hearty, spicy chickpea curry is perfect for breakfast or lunch, especially when paired with naan, paratha, or steamed rice. Enjoy the bold flavors of this classic Lahori Chikkar Cholay Recipe with your family and friends!

Tips for Perfect Lahori Cholay

• Soaking is key: Make sure to soak the chickpeas for at least 8 hours to ensure they cook evenly and absorb the flavors.
• Adjust the spice: If you prefer a milder dish, reduce the amount of red pepper or green chillies.
• Customize the curry: Add more water for a thinner, gravy-like consistency, or let it thicken for a more robust flavor.

FAQs about the Lahori Cholay Recipe

1. Can I use canned chickpeas instead of dried ones?
   Yes, you can use canned chickpeas, but the flavor and texture may differ slightly. If using canned chickpeas, skip the soaking step and add them directly to the curry.
2. What can I serve with Lahori Cholay?
   Lahori Cholay is traditionally served with naan, but it also pairs well with roti, paratha, or steamed basmati rice.

For more delicious recipes like this, explore our food section or check out the video tutorial for this recipe on our YouTube channel. Let us know how your dish turned out in the comments below!