recipe reviews for:

Cholay (Curried Chickpeas)

“This is a very flavourful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavour comes from doing it the hard way!”

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Reviewed: May 5, 2012

This was great! I used the dried chickpeas cooked with the tea bag in the pressure cooker and it was amazing!

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Timmons Family

Cooking Level: Intermediate

Reviewed: Nov. 21, 2011

Delicious!

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collegecookie

Reviewed: Oct. 17, 2011

Easy to make! Very tasty! I used a spiced tea for this. I omitted the cilantro because I had none on hand, but can imagine the flavor would have made it better! Served over cooked millet, this was great!

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sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jul. 30, 2011

There are some tremendously good flavours in the second onion mixture, but the first, unspiced mixture and the chickpeas unfortunately dilute that flavour unacceptably when it's all mixed together. Next time I'll season the chickpeas as i boil them (I used dried), and I'll double the seasonings overall, plus add some more tomatoes. This recipe does need salt (added 1 tsp)! Cinnamon and cloves help too. Worth trying again with tweaks.

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BEAR KEEPER

Cooking Level: Intermediate

Reviewed: Jul. 3, 2011

I am not sure what I did wrong. The smell is fantastic but the flavour is rather bland. I followed very closely to the recipe. I would like to try this again but this time with higher amounts of the spices. That might help to give it more flavour.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Apr. 20, 2011

Very good! My wife & I both really enjoyed this. Because we were having rice with it, I only used half of the chickpeas to lower the carbs, but I would definitely make this again.

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RepairedHam

Cooking Level: Expert

Home Town: Ontario, California, USA

Living In: Galena, Ohio, USA

Reviewed: Jan. 18, 2011

This was a great starting point for a delicious pot of cholay. All I did was add another round of spices, along with some amchar (mango powder) and some channa masala powder. I also take out about a third of the final product, mash it up a little, and add it back in. Thanks for the recipe!

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Reviewer:

Anita KJ

Cooking Level: Intermediate

Reviewed: Jul. 16, 2010

I am a little confused as to the reviews that said this dish was flavorless. I followed the recipe exactly as it is written and was delivered a wonderful chickpea dish that I would definitely make again.

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3 users found this review helpful

Reviewer:

inskydiamonds

Cooking Level: Intermediate

Reviewed: May 25, 2010

It came out really flavourful and delicious! I was actually surprised at how good it came out. It really had authentic flavour and a bit of heat. The only thing I might change is that I would just cook all the Chickpeas in one go instead of separating them. I didn't understand the need to do it this way and the peas that didn't cook as long were "crunchier" than the others and i rather them being softer. But, all in all, I would definitely cook this again. My husband loved it.

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