Authentic Punjabi Chikkad Chholey with Beetroot Masala Pooris | Punjabi Style Chickpea Curry with Beetroot flavoured Indian Puffed Breads

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Chholey (chickpeas) is a delicacy, a mere mention of which brings a big smile on every Punjabi's face and yes, that includes me as well 😜. Visit any Punjabi's home on a weekend morning, and there's a ninety percent possibility you would end up inhaling in that beautiful aroma of ajwain, anaardana and other dried whole spices emitting from the chholey being cooked in the kitchens either for breakfast or for brunch.....and our home too is no exception; its a ritualistic breakfast for all our family members on Sundays and absolutely makes for a wonderful delight that is gorged upon unstoppably.

Authentic Punjabi Chikkad Chholey with Beetroot Masala Pooris
Now, many of you must be thinking what is chikkad and why this delicacy is named so. To answer your question, chikkad in authentic Punjabi dialect means muddy and if you notice the color and texture of Chikkad Chholey, you would see a great resemblance between the two. Having said that, this texture and color is the soul of this wonderful curry which makes it so so special. Want to know the secret behind the same? Scroll below for the ingredients and preparation steps. Also, I have included the recipe of beetroot pooris, which absolutely make for a great accompaniment with this rustic delicacy. Do try out this magical combo the coming weekend and leave your comments below telling how it turned out.

Authentic Punjabi Chikkad Chholey with Beetroot Masala Pooris
Ingredients (For Chholey)

Chholey (Kabuli chana/chickpeas soaked overnight) - 2 cups
Chana dal (Bengal gram, soaked overnight) - 1 tbsp
Onions (minced) - 1 large
Ginger (finely chopped or grated) - 2 inch piece
Green chilies (finely chopped) - 2 to 3
Tomatoes (pureed) - 3 large
Bay leaf - 1
Whole black cardamom - 1
Cloves - 4 to 5
Black pepper corns - 8 to 10
Cinnamon - 1 inch
Cumin seeds - 2 tsp
Carom seeds (ajwain) - 1/2 tsp
Anaardana powder (dried pomegranate powder) - 1 tbsp
Dried amla (dried Indian gooseberry powder, optional) - 1 small piece
Tea bags - 1
Salt - as per taste
Red chili powder - 2 to 3 tsp
Dhaniya powder - 2 tsp
Kasoori methi powder - 1 tsp
Garam masala powder - 1 tsp
Vegetable oil - 3 tbsp

Authentic Punjabi Chikkad Chholey with Beetroot Masala Pooris


Method (For Chholey)

1. Rinse chickpeas and chana dal with fresh water.
2. In a pressure cooker, add around 5 cups of water and boil chickpeas along with chana daal, cinnamon, cardamom, cloves, black pepper corns, bay leaf, dried amla and tea bag. Chickpeas should be cooked until soft and tender/mushy. This would take 4 to 5 whistles on low flame.
3. Meanwhile in a wok, add oil. Once the oil is hot, add cumin seeds, carom seeds, green chilies and ginger. Saute until ginger changes color after which add onions.
4. Cook the onions until they turn golden brown.
5. Next add in salt, chili powder, dhaniya powder and anaardana powder.
6. Next add in the tomato puree, cover the lid until masala is cooked through. Oil floating on top is an indication that masala is cooked and ready to be added to the chickpeas.
7. Release pressure from the cooker and discard the tea bag.
8. Add in the onion-tomato masala, put the lid ON on the cooker and again let cook for 3 to 4 whistles.
9. Open the cooker carefully and now mash some of the chickpeas using back of the ladle. You should be able to get the muddy like texture.
10. Now mix in kasoori methi and garam masala; serve hot with the pooris or any bread of your choice.

Ingredients (For Beetroot Masala Poori)

Whole wheat flour - 2 cups
Semolina - 1/2 cup
Beetroot puree - 1/4 cup (make it by pressure cooking the beetroot, pureeing and straining it, don't discard the water as it would be used in kneading the dough)
Salt - 1 tsp
Ajwain (carom seeds) - 1/2 tsp
Fennel (Saunf) powder - 1/2 tsp
Dhaniya (coriander) powder - 1/2 tsp
Kasoori methi powder - 1/2 tsp
Kalonji (Nigella seeds) - 1/2 tsp
Oil - for frying

Method

1. Mix all ingredients (except oil) together and knead into a semi-stiff dough using a little beetroot water at a time.
2. Keep oil in a wok for heating.
3. In the meantime, divide equal lemon sized balls from the dough and roll out into 3 to 4 inch circles. They should neither be too thick nor too thin.
4. Once the oil is hot enough, fry them one by one and serve hot with chholey or any other curry of your choice.

Authentic Punjabi Chikkad Chholey with Beetroot Masala Pooris

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