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: Oct. 31, 2004

Very good. I substituted Petite Diced canned Tomatoes (one can)for the fresh tomatoes, since it's past the good tomato season; and curry powder for the coriander and cumin only because I feel it's a little more authentic that way. Served it on rice. Tasted like we have at Indian restaurants!

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Reviewer:

SUZAMMA

Cooking Level: Expert

Reviewed: Apr. 29, 2004

The only reason I am not giving this recipe five stars is that the recipe is very complicated. However, the effort was well worth it. This is a delicious nutritious Indian dish and I will definitely make it again! I served it over rice for dinner and had leftovers in whole wheat pita for lunch the next day.

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Reviewer:

LauraKKH

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: White Stone, Virginia, USA

Reviewed: Mar. 16, 2004

We really liked this recipe. My son is a vegan and he raved about it. I fixed brown basmati rice to accompany it and it was very filling and flavorful. I balked at the amount of cayenne, but put it in anyway (I do like spice!) It wasn't too spicy at all-just right.

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4 users found this review helpful