Halwa Poori Cholay
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.
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!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 327 16%
Calories from Fat 91
Total Fat 10.2g 15%
Saturated Fat 1.4g 6%
Unsaturated Fat 8.1g
Amount Per Serving       % Daily Value
Total Carbohydrate 49.5g 16%
Dietary Fibre 11.3g 45%
Sugars 7.3g
Protein 11.9g 23%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.