Supercharge your Sehri with this incredibly delicious and nutritious Chikar Cholay with Khatty Aloo recipe by SooperChef! Packed with protein and fiber, this Sehri is perfect for fueling your body during Ramadan. Learn the secrets to perfectly cooked chikar cholay and the tangy twist of khatty aloo in this easy-to-follow recipe. #SehriRecipe #HealthyEating #RamadanRecipes
Chikar Chanay with Khattay Aloo
Ingredients for Boiled Chickpeas:
Water as required (reserve the stock for later use)
White chickpeas (soaked) 2 cups
Meetha soda 1/2 tsp
Ingredients for Paste:
Boiled Whole brown lentil skinless (daal masoor) 1/2 cup
Potato cubes (boiled) 1/2 cup
White chickpeas (boiled) 1/2 cup
Ingredients for Chikar Chanay:
Oil 1 ½ cup
Onion grinded 1 cup
Cinnamon stick 1 inch
Garam masala powder 1 tbsp
Cumin powder 1 tbsp
Coriander powder 1 tbsp
Black pepper powder 1 tbsp
Salt 1 tbsp
Red chili powder 1 tbsp
Turmeric powder 1 tsp
Prepared paste
Yogurt 1/2 cup
Boiled chickpeas 1 ½ cup
Reserved stock 2 cups
Ingredients for Khattay Aloo:
Boiled potatoes 2 cups
Tamarind pulp 2 cups
Chaat masala 1 tbsp
Nigella seeds 1/2 tsp
Cumin powder 1/2 tsp
Salt 1 tsp
Red chili flakes 1 tsp
Lemon juice 2 tbsp
Sugar 1 tsp
Directions for Boiled Chickpeas Preparation:
1. In a pot heat water and bring it to a boil. Add soaked chickpeas and boil for 10-15 mins.
2. Add meetha soda and boil until chickpeas are 80% done. Reserve the stock for later use and set aside.
Directions for Paste Preparation:
3. In a blender add boiled lentil, boiled chickpeas, boiled potatoes and blend them well into paste. Set aside.
Directions for Chikar Chanay Preparation:
4. In a pot heat oil and add onion. Cook until translucent. Add cinnamon stick, garam masala powder, cumin powder, coriander powder, black pepper powder, salt, red chili powder, turmeric powder and cook for 2-3 mins.
5. Add prepared paste and mix it well. Add yogurt and cook until oil separates.
6. Add boiled white chickpeas and mix it well again.
7. Add reserved stock and mix it well. Cover and cook for 20-30 mins. Set aside.
Directions for Khattay Aloo Preparation:
8. In a pan heat oil tamarind pulp, chaat masala, nigella seeds, cumin powder, salt, red chili flakes, sugar, lemon juice and cook for 3-4 mins.
9. Add boiled potatoes and cook for 5-10 mins.
10. Your Khattay Aloo are ready. Serve and enjoy.
Prep time: 15-20 mins
Cooking time: 1 hour
Servings: 5-6