kissi ko attey hien bananey??? 
wuts chikar choley?!?!
Ammi Ko athay hai.. poochay pathao gi
I thought chikkar was the punjabi word for mud?
So I suppose it ends up looking like a gooey mush?
cheekar chanay are really delicious 
In our house, chikar cholay means the ones which have a lot of masala, just the perfect shorba & the cholay actually should be achi tarah galay hoyay
Last time I made 'em, I put twice as much onion & tomato in 'em than I would if making regular cholay. Then use the chick peas from the can, rather than the raw one’s we get from the Pakistani store. They one’s from the can are already boiled (kinda sorta) so its good for chikar cholay. And then you can add water and cook 'em until you have water left to your likings. Keep stirring so the masala mix with the cholay & even if the cholay break in the process, it’s ok! 
yes, and eat with taazi puri for perfect brekkie. Enjoy.
I just asked about this a few weeks ago only i called it
"channay ka salan". Chikkar cholay didn't come to mind although that is what i really wanted and aleezay
suggested peanut butter as one of the ingredients. Oh man does it turn out to be delicious or what.
Well here is my recipe...
1- fry channay for a little bit
2- add some water
3- add spices
4- add tomatoes
5- add peanut butter
6- let it all cook till it's to ur liking.
7- don't forget to add dhania.
voila....
dish mai paish karain with puris and halwa.
so far everyone is giving the same recipe as normal cholay ka salan..i wanna know what makes that chikkar choley different from other other cholay recipe?
ok..this is the recipe i pulled off net..not sure if it is chikkar cholay or not..those who have tasted it might know..
Ingredients:
Cholay 1 lb
Baking soda 4Tsp
Zeera 3tsp
Onions 2 med
Tomatoes 2small
Oil 5Tsp
Chaat masala 3tsp full
Coriander 2tsp (finely chopped)
Green chilies 2 small (finely cut)
How to Prepare:
Soak cholay in water for about 3-4 hours along with baking soda. After that thoroughly wash them with baking soda and then with water. Put chana in pressure cooker with lots of water, zeera and salt. Give pressure until they are tendered and a little bit of water is left. Roughly about 20 min. or more because really want chana to be tendered. Heat oil. In another pan and add onions in them and fry them. When they are golden brown add tomatoes, bit salt and chaatmasala in it. And cook this until oil leaves the masala after that add chana in the masala along with the water that is left and cover it with lid. Let it cook for about 15-20 min. until the gravy is thickened and chana is so tender that they start to break. When it is ready sprinkle coriander and green chilies on it. Serve with naan and enjoy.
Chaat masala
If you want to make home made chaat masala just take 2tsp. Zeera,2 tsp. Sabit laal mirch,2 tsp. Sabit goal dhania. At first without oil just heat them on tava and then grind them. It is ready.
:)
something else i just remembered...
add masoor ki daal to thicken the gravy.
And i also use a little vinegar. Actually
i am making it rite now. :)
i dont like cholay.....but i like chikar cholay wid naan:)
I agree with ahmadJee...
just put more onions and tomater init...
and the rest is like any other haandi .. :)
succes with making it fantie....
ok
correction plz.
Subtract masoor ki daal..
i didn't like it so much with masoor ki daal.
Anuther Question .. is it sumthin like murgh cholay?!?! 
Have you ever had halwa puri? The cholay that come with halwa puri are called chikker cholay.
and u call yourself a lahori 
chikkar choley are different from the channas we get with poori halwa
I don’t need just any recepie for making channey I need recepie for chikkar choley
are they? hmmm whatever
now i remember where i had chikar cholay..now i want halwa puri:crying:
[QUOTE]
*Originally posted by SAJAL: *
ok
correction plz.
Subtract masoor ki daal..
i didn't like it so much with masoor ki daal.
[/QUOTE]
don't forget to bring some (chikar cholay) next time...
I am jsut gona see how good cook you are ;-)
Gtg
meri cooking daikhni hai tau aa kyon nahi jati??? :P