Chikkar Chole | Lahori Chikkad Chole

Chikker chole is a famous Lahori/Punjabi style chole masala famous for its creamy, thick and muddy texture. Chikker means mud or muck like colour and texture that is achieved by mmaking a special masala using chick peas(chole), boiled potatoes and spices. The spices are well-balanced with the flavours to get a creamy, thick masala. This masala pairs well with puris, bhatura or naan. I have adapted the recipe from Chef Bhupi's kitchen and made very slight changes. Check out the YouTube shorts for the full video. We had chikker chole with some garam puffed up puris.

Watch the YouTube #shorts on this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 5-6

Ingredients

chole/ chick peas 1 cup

black cardamom 1crushed

bay leaves 2

to grind

chick peas 1/4 cup

garlic 4-5

ginger 1'' piece

green chillies 2

cilantro/ malli ela 2 tbsps

potato 1 cubed, cooked

yogurt 1/4 cup

for masala

oil 2-3 tbsp

cumin seeds 1 tsp

onion 1 chopped

turmeric powder 1/2 tsp 

garam masala 1/2 tsp

hot chilli powder 1/2 tsp

Kashmiri chilli powder 1 tbsp

coriander powder

potato 1 cubed, cooked

cilantro/ malli ela 2 tbsps

to tempering

ghee 1.5 tbsps

carom seeds 1/2 tsp

julienned ginger 1 tsp

green chillies 1 slit

kasuri methi 1tbsp

Kashmiri chilli powder 1 tsp

Method

• Soak the chick peas in water for 3–4 hours until plump and soft. Add a pinch of baking soda to soften. Discard the water and add to a cooker. Add enough water, bay leaves and black cardamom as listed. Pressure-cook for 3–4 whistles and switch off the flame. Wait for the pressure to release.
• Pressure cook 2 potatoes, peel and keep aside. Use one for grinding with masala and add one cubed potatoes to the gravy.
• In a blender jar, add 1/4 cup cooked chick peas, boiled potato, ginger, garlic, green chillies, coriander leaves and yogurt. Blend to a creamy masala and keep aside.
• In a pan, add oil. Sprinkle cumin seeds, then slide in the onions. Sauté until lightly browned. Add the spice powders on low flame and sauté.
• To this, add the ground masala and mix. Cook the masala until the oil separates, about 4- minutes on low flame.
• Add the cooked chick peas with water, salt and the boiled potato. Bring to a rolling boil and continue to cook for 10 minutes until the gravy loos thick and oil is separated.
• Finally, garnish with coriander leaves and switch off the flame.
• In another pan, add ghee for tempering. Add carom seeds, julienne ginger, vertical slit green chilly, kasuri methi and finally kashmiri chili powder. Pour over the curry and mix. Enjoy with puris, naan or any staple breads of your choice !!

NOTES

* You can puree tomato(2) instead of yogurt.

* You can temper the curry in oil but adding ghee imparts more flavour.