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Lahori Chana Recipe: Garnish aur serving ka final step."

Authentic Lahori Chana Recipe (Chikar Cholay) – Step-by-Step Guide

Make authentic, bazaar-style Lahori Chana (Chikar Cholay) right at home! Learn the secret to making a perfectly thick and creamy gravy with this step-by-step recipe, which delivers the exact taste you enjoy during old Lahore breakfasts. Serve it piping-hot with puris or naan and make your Sunday memorable!"
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: pakistani
Calories: 450
Ingredients Method

Ingredients
  

  • White Chickpeas Safed Chana: 2 cups, soaked overnight
  • Onions: 2 medium finely chopped
  • Ginger-Garlic Paste: 2 tablespoons
  • Yogurt: 1/2 cup whisked
  • Spices: 1 tablespoon red chili powder 1/2 tablespoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon garam masala, 1 teaspoon dry-roasted crushed cumin seeds
  • Secret Ingredient: 1 teaspoon baking soda for softening the chickpeas
  • Oil / Ghee: 1/2 cup

Method
 

  1. Boil the Chickpeas: Add baking soda and salt to the chickpeas and boil them until they become completely soft. Do not discard the water.
    Boiling white chickpeas with baking soda and salt in a pot until tender for the Lahori Chana Recipe.
  2. Masala Bhunain: Heat oil in a separate pan and fry the onions until golden brown. Then, add the ginger-garlic paste and sauté well.
  3. Spices & Yogurt: Add all the dry spices and yogurt, and sauté well until the oil separates from the masala.
  4. The Texture: Take a small portion of the boiled chickpeas and mash (crush) them using your hands or a spoon. This is the exact secret that makes the gravy thick and creamy like "Chikar" style
    Crushing a portion of boiled chickpeas in a traditional mortar and pestle to create a thick and creamy texture for the Authentic Lahori Chana Recipe.
  5. Final Touch: Add the mashed chickpeas and the rest of the boiled chickpeas into the masala. Pour in a little of the reserved chickpea boiling water and let it simmer on low heat for 10-15 minutes.
  6. Garnish: Garnish with freshly chopped coriander, green chilies, and a sprinkle of garam masala. Serve piping-hot with puris or naan.
    Garnish generously with fresh coriander and mint, then add a handful of crunchy papri just before serving your delicious homemade Pakistani Chana Chaat.