Halwa Poori Cholay Recipe

This is it! The classic Pakistani breakfast of Halwa Poori Cholay. Why do I seem to have such trouble with the word "Cholay"??? English closed captions courtesy of Daniel Bartolo. Ingredients 200 g (7 oz) dried chickpeas (chana dal) soaked overnight 1 onion, finely chopped 1 large potato 2 green chillis cut lengthways 1 cm (½") grated ginger 1 tsp mint 1 tsp turmeric ½ tsp chilli powder ½ tsp garam masala ½ tsp salt 2 tbsp ghee or vegetable oil Instructions Add the chickpeas and grated ginger into a pan. Cover with 500 ml (16 fl oz) water and bring to the boil. Cover and simmer for 1-1½ hours until the chickpeas are tender. Add in the potatoes, spices, mint and chillis and mix well. Cover and simmer for 15-20 minutes until the potatoes are tender. Heat the oil in a pan and fry the onions until they are golden brown. Combine the onions with the contents of the other pan, mix and serve. Titli's Tips This Aloo Cholay is one of the key ingredients for halwa poori cholay. For a hearty breakfast, serve with poori and sooji halwa. Mmmmmmmmmm!