The comfort food known as Chikar Cholay from Punjab is typically eaten for breakfast, lunch, and dinner. You can enjoy it with puri, paratha, or as a side.

I am making this recipe quick and easy by using Shan Chana Masala. This method allows you to create restaurant-quality flavor and texture in the comfort of your own home.

Ingredients for Punjabi Chikar Cholay

• Chickpeas I suggest using dried chickpeas or Kabuli Chana. It is very important to soak the chickpeas in water for at least a couple of hours before pressure cooking.
• Onions You can use red, yellow, or white onions.
• Shan Channa Masala I use a packet of masala for a balanced taste.

How to Make Chana Masala Or Chikar Cholay

Chickpeas should soak for two to three hours.

In the Instant Pot, sauté the translucent onion.

Add the Shan Masala packet and the soaked channa and mix well.

Pressure cook for 18 to 20 minutes.

Best Way To Serve Chana Masala

The best way to serve it is with puri or parathas for breakfast. You can also serve this dish as a side dish for lunch and dinner. It goes well with all types of rice and meat dishes.

More Recipes You Can Enjoy With Chikar Cholay

Pakistani Dhaba Style Chicken Karahi

Sada Dehli Wali Biryani | Plain Biryani Meats

Shami Kabab (INSTANT POT AND STOVETOP)

Chicken Kabab Masala OR Kabab Karahi

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Instant Pot Punjabi Chikar Cholay Recipe

Recipe by Urooj Naeem

5.0 from 1 vote

Course: Vegetarian

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

The comfort food known as Chikar Cholay made with chickpeas and spices, is typically eaten for breakfast, lunch, and dinner.

Cook Mode

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Ingredients

• 2 lb. soaked chickpeas

• 7 cups water

• 1 Shan Channa Masala packet

• 1 medium onion

• 1/4 cup cooking oil

• For Tarka

• 1 teaspoon paprika powder or deggi laal mirch

• 1/2 cup cooking oil

• For Garnishing

• 3 –4 green chilies slit in half

• 1 -inch ginger julienne cut

Directions

• Wash chickpeas and soak them for 2 hours.
• Add oil to the Instant Pot and set it on sauté mode, turning the onions translucent.
• Now add the shan packet of masala, rinsed chickpeas, and 7 cups of water. Set the instant pot on high pressure for 18 to 20 minutes.
• Naturally, release the pressure.
• Open the lid and mix well. If needed, add more water. The cholay gravy will thicken significantly after some time.
• For Tarka
• Heat 1/2 cup of oil on the stovetop. Once the oil is hot, add paprika or deggi mirch for color. Pour Tarka on top of the gravy.
• Garnishing (Optional)
• You can top it with green chilies, ginger, and onion rings before serving.

Recipe Video

Notes

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