Cooking with B.J

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Alloo Cholay


-  1cup chickpeas, soaked overnight in plenty of water
- 6 cups water
- 1\2 tsp. bicarbonate of soda
- 1tsp. salt
- 1\4 cup. oil
- 1tsp. chaat masala
- 1 tsp. chilli powder
- 1 level tsp. ground cumin
- 1\4 cup
imli ka ras
- 2 large potatoes, boiled, peeled and cubed
- 1 onion, peeled and thinly sliced
- 2 medium tomatoes
- 2 green chillies, chopped

1. Put the chick peas in a large heavy-based saucepan, add the water, salt and the bicarbonate of soda and bring to  boil. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.) Once the chick peas have become tender keep them in the boiled water. It will be used at a later stage.
Heat oil in a medium heavy based saucepan over medium heat. Add chaat masala, chilli powder cumin, imli ka ras, potatoes, chickpeas and water. Stir gently until well combined. Cover and cook over low heat for about 5-8 minutes.
3. Transfer to serving dish. Garnish with sliced onions, tomatoes and green chillies.