Kalay Cholay (Black Chickpeas)


  1. Black chickpeas (Kalay Cholay) 1/2 kg.
  2. Baking soda a pinch
  3. Salt 2 tsp.
  4. Red chilli powder 1 1/2 tsp.
  5. Coriander powder 1 tsp.
  6. Khatai powder (Amchoor or Raw mango powder) 1 1/2 tsp.
  7. Turmeric powder 1/2 tsp.
  8. Cumin seeds 1 tsp.
  9. Gram flour (Besan) 1 tsp.
  10. Curry leaves few
  11. Oil 3 tbsp.


  • Soak black chickpeas for 6-7 hours with baking soda.
  • Wash and boil until tender.
  • Drain and keep aside.
  • In a bowl take red chilli powder, salt, turmeric powder, coriander powder, cumin seeds and khatai powder.
  • Add water and mix well to make a paste.
  • Heat oil in a pan.
  • Add masala paste in it.
  • Fry for a minute or two.
  • Add boiled chickpeas and mix.
  • Mix gram flour in 2-3 tbsp. of water and add it to the chickpeas.
  • Put curry leaves.
  • Stir and cook for another 1 or 2 minutes.
  • Take out in  a dish and serve with masalay walay aloo and mint raita.

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