History of Chikar Cholay

 
Chikar cholay is an Urdu language word, the word chikar means ‘mud’ or mash, while choley or channe means chickpeas. This dish is also known as “Chikar Channe”. In Pakistan, it is common as breakfast, but desi people eat it with paratha (oily chapati), but many of these people eat it with Nan (made with sourdough). This dish is very rich in nutritional diets as well as healthy diets. It has many benefits for any sick people or also for whom which have many diseases like diarrhea etc. It is a traditional Punjabi dish. You can make it on your own instead of going to buy from the hotel. This dish is available at many restaurants either local or famous, many hotels, dhabas, etc. For making chikar choley at best quality and flavor, soak the chickpeas overnight and then boiled it at early in the morning because of this it takes much taste and aroma and much softer than before.
Traditional Chikar Choley
According to legend, when the Mughal Emperor Shahjahan was imprisoned by his son Aurangzeb, he was asked to choose one dish that he would be served every day for the duration of his imprisonment. Shahjahan chose chickpeas. Then for the rest of his life, he would remain imprisoned in the Agra Fort, eating chickpeas and looking at his beloved Taj Mahal. Shahjahan’s loyal cook tried to bring variety to his disposed master’s life by adding different flavours to the chickpeas and creating new recipes that would spread through India, from Kabul to Chittagong.
Today, centuries later, some of the many chickpea recipes, perhaps thought of by Shahjahan’s cook, are available in the garrison city. Colloquially called Cholay or Chanay, chickpea dishes are a part of breakfast and dinner alike. The various forms include Lahori Chanay, roasted chickpeas, Aloo (Potato) Chanay, Makhni (Buttery) Chanay, Chikar Cholay, Murgh Chanay, Chole Patoray and many more.
While these chickpea recipes vary in the ingredients used, most begin by soaking the chickpeas overnight and then cooking them. Cooking involves boiling the chickpeas until they tenderize and then adding spices such as chilies, coriander, salt, turmeric.
The famous Chikar Cholay, which literally means mud chickpeas, uses baking soda to tenderize the chickpeas, tomatoes and other ingredients to the point where they turn into a spicy, delicious mush. In Lahori Chanay, chickpeas are not as tender and the water they are cooked in is retained in the final dish.
Chickpeas are sought after, not just for their unique taste but also for their nutritious value. Chickpeas cut cholesterol, are high in fibre and protein. This protein rich food is economical, which makes it a good substitute for meat.
Value of this dish in Pakistan
When we talk about the value and importance of this dish, it is very popular in Pakistan as well as all across Asia. People of Pakistan love breakfast with this delicious dish. Its taste, aroma, and fragrance are very mouthwatering. This dish has many branches scattered all across Pakistan for example in Punjab this dish is the main root in Punjab as compared to other provinces. Every province has their own taste like many people love to eat spicy foods that are why they made it spicy. It is the most common morning breakfast in Pakistan. This dish is available at many famous hotels as well as at local hotels too.
Breakfast in Lahore City
As we know that Lahore is an ancient city of Pakistan. It is very famous about local cuisine and famous breakfasts. Many breakfasts come from Lahore. Anderson Lahore is the special and ancient place of Lahore where these types of breakfasts are available. So, chikar choley is also the part of their breakfasts.
Origin and history of this dish
 This dish is originated from the Indian Subcontinent. Chikar Choley is one of the famous and tasty dishes of Indian Mughlai. Indian Mughlai invents this dish for the first time. Further, it is famous in north India Punjab. Now, this dish is popular all across the world but it is more popular in Pakistan and Asian cuisine.
Serving
When we talk about its serving, it is the first priority and depends upon you that which thing you serve with Chikara Choley. Serve it to your family, friends gathering, loved ones, etc. now you can be served It with Boiled rice, Wheat made chapatti, Sourdough (Nan), etc. But people love to eat it with nan as a breakfast, but some people eat a whole day or any time can eat.

Recipe of Chiker Cholay
Ingredients
1/2 kg Chickpeas
1 tsp Baking Soda
1 cup Cooking Oil
1 tbsp Ginger Garlic Paste
1 medium Grateed Onion
1 tsp Salt
1 tsp Red Chili Powder
1 tsp Chili Flakes
1 tsp Turmeric Powder
1 tsp Black Pepper Powder
1 medium Boiled Potato
1 tsp Cumin Seeds Powder
3 pieces Cinnamon Sticks
3 pieces Black Cardamom
1 tbsp Coriander Powder
1 tsp Garam Masala Powder
1 tsp Chicken Powder
1 tsp Mango Powder
1/2 cup Yogurt
1 tsp Kasoori Methi
3 Green Chilies
Fresh Coriander Leaves (for garnishing)
Instructions
Firstly, take chickpeas in a large bowl and add water & baking soda. Soak the chickpeas for overnight or twelve hours.
Drain the water from the chickpeas. Take the pressure cooker and add chickpeas and add water. Cover and cook until chickpeas become smooth. After the chickpeas are smooth then again strain the water but don't waste that chickpeas stock.
Secondly, Take the large pot and add cooking oil, and ginger garlic paste, and saute it. Add grated onion and cook until it becomes light brown color.
Now, add spices like salt, red chili powder, chili flakes, turmeric powder, & black pepper powder, and mix well
Take the blender add boiled potato and a half cup of boiled chickpeas and grate it. Then add this mixture into the pot to thicken the gravy. Add cinnamon sticks and black cardamom and mix well.
Also, add little water if needed. Add cumin seeds powder, coriander powder, garam masala powder, chicken powder, & mango powder, and mix well (you can use chicken cube instead chicken powder)
Now add boiled chickpeas and mix for 1 minute then add yogurt and again mix well. Then add three cups of chickpeas stock and cover cook for 5 minutes on the low flame.
In the end, add Kasoori methi, green chilies, and fresh coriander leaves and mix well.
Delicious and tasty Lahori Chakar Cholay is ready to eat. Serve with butter naan,
 
For Amritsari Chole
2 cups chickpeas
1 large sized red onion, finely chopped
1/2 cup tomato puree
2 tbs channa masala powder
Salt, as per taste
1 tsp red chili powder or per taste
3-4 green chilies, deseeded and slit, or as per taste
2 tbs tamarind pulp or paste
3 tbs oil
1 bay leaf / tej patta
3-4 black cardamom / moti elaichi
5-6 cloves / laung
1 tsp Anardana / pomegranate seeds
1 tsp Amuchur / dried mango powder
1 tsp brown sugar or regular sugar
2 tbs dried fenugreek leaves / kasuri methi
5-6 pieces ginger, julienned (plus some more for garnishing)
2 black tea bags
1/2 cup steaming hot water
5-6 onion rings
1 tbs cilantro (coriander) leaves for garnishing
For Serving:
Bhature, kulcha, or puri
Sliced onions
Pickle
Lemon wedges
Instructions
How To Cook Chickpeas (Chole / Kabuli Chana):
Rinse chickpeas 3-4 times and soak them in enough water for 8-10 hours or overnight. After 8-10 hours, drain out the excess water and rinse them again with fresh running water and set aside. (If using dried chickpeas then follow this step, or else skip the soaking part.)
Add rinsed chickpeas to a pressure cooker along with salt and water.
Close the cooker with the lid and pressure cook chickpeas on medium heat for 6-7 whistles or until chickpeas are softened. Let the pressure cool off completely before opening the lid.
How To Make Amritsari Chole:
Steep 2 black tea bags in 1/2 cup hot water for at least 4 minutes. Keep the tea aside.
Heat oil in a pan over medium heat.
Once the oil is hot, add bay leaf, black cardamoms, and cloves to the oil. Sauté them for few seconds or until they are fragrant.
Now add red onions, and sauté for 5 minutes or till they turn golden brown.
Add tomato puree, salt, slitted green/red chilies and red chili powder.
Mix well and cook covered for 5 minutes.
Add channa masala powder, dried mango powder, anardana, sugar, and tamarind paste.
Remove tea bags and add the black tea to the masala (sauce).
Mix well, and cook for 5 minutes.
After that, add, kasuri methi, sliced ginger, and cooked chickpeas.
Mix everything well. At this point, you can add more water if needed.
Cook covered for 20 minutes on medium-low heat.
Add sliced onions, and mix well.
Remove from heat and keep it covered for 5 minutes.
Amritsari chole are ready. Serve hot with Puri, Bhature or any of your flatbread.