I also like my Cholay with white rice or chapattis. That’s the beauty of this chickpea curry - it pairs wonderfully with pretty much anything! These Cholay are on the spicy side and have just the right amount of tanginess to compliment the spice, thanks to the yogurt and mango powder (aamchoor) in this recipe.
A few tips
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 Kashmiri red chilli powder or deghi mirch, both of which are very vivid-hued and mild chilli powders, if you don’t have paprika. For more tender, melt-in-your-mouth chickpeas, you can increase the cook time for up to 2 hours. If you do this, you’ll need to add more water accordingly. If you don’t have mango powder, this recipe won’t be the same. I highly recommend getting your hands on some - you’ll find them at most Desi supermarkets. Alternatively, pomegranate powder would work too. This recipe also works with any other legume you may want to use - black chickpeas, black eyed peas, kidney beans etc.
📋 Recipe
Enter your email & I’ll send it right over. Plus, you’ll get bonus Pakistani food-goodness from Fatima Cooks, like new recipe alerts, exclusive email-only recipes + more! By submitting this form, you consent to receive emails from me. Your details are secure. Opt-out any time.
