Halwa Poori Cholay
Author: NC4hp0HtZTw
This is it! The classic Pakistani breakfast of Halwa Poori Cholay. Why do I seem to have such trouble with the word “Cholay”??? I thought you might like to hear the theme tune in full… Phwlwlwlwlwlwlwl!!!!
  • 200 g (7 oz) dried chickpeas (chana dal) soaked overnight
  • 1 onion, finely chopped
  • 1 large potato
  • 2 green chillis cut lengthways
  • 1 cm (½") grated ginger
  • 1 tsp mint
  • 1 tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 2 tbsp ghee or vegetable oil
  1. Add the chickpeas and grated ginger into a pan. Cover with 500 ml (16 fl oz) water and bring to the boil. Cover and simmer for 1-1½ hours until the chickpeas are tender.
  2. Add in the potatoes, spices, mint and chillis and mix well. Cover and simmer for 15-20 minutes until the potatoes are tender.
  3. Heat the oil in a pan and fry the onions until they are golden brown.
  4. Combine the onions with the contents of the other pan, mix and serve.
Calories: 327 Fat: 10.2 Sugar: 7.3 Fiber: 11.3 Protein: 11.9 Cholesterol: 0.0
Titli's Tips
This Aloo Cholay is one of the key ingredients for halwa poori cholay. For a hearty breakfast, serve with poori and sooji halwa. Mmmmmmmmmm!
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/halwa-poori-cholay