fantooo, here is the easier way to cook "chikar cholay".
just cook Chollay with appropriate spices and then wait till it rains...as the rain ends go out and look for some real eye appealing chikar. use this chikar to taste.
:)
^ … disgusting … :yukh:
Pumpoooooooooooooooooooooo 
u r alive? 
me not talking to you
P.S: 
Re: Needed recepie for chikkar choley
Ingredients:
Kabuli Channa ½ KG (never use tin)
Red Chilli ½ Tsp
Haldi 1 ½ tsp
Onion 2 medium sliced
Tomato 3 large
Green chilli 4 small sliced
Small piece cassia bark
cloves laung 3
black peppercorns 5
black ilaichi 1
Aamchoor 2 tblsp
Garam masala 1 tsp
Balck pepper
coarsely ground 1tsp
Baking soda 1 tsp
Salt to taste
Oil ¼ cup
For channa:
Wash channa and soak overnight with ½ tsp of baking soda
When soaked- wash channa again 2-3 times add water to 1 inch above channa add ½ tsp baking soda and boil
When channa and water is boiling remove scum (jhaag) from top of the water.
Turn flame to low and let it cook gently till soft (this slow cooking is what will give the channa taste.)
If water is running dry add some more. Remember this water is not thrown away it will be used.
For Masala
Put oil in pan
Fry onions till golden brown and remove from oil
Make paste with fried onion and tomato
Put tomato onion paste back into pan with oil add red chilli, green chilli, cassia bark, laung, black peppercorns, Black ilaichi, haldi and salt and cook until the oil seperates from the mixture.
Now add the channa and any water that is left when the channa was cooked.
If the water is too much then dry some off by boiling without lid. If mixture is dry put a little more water. Remember that as the channa gets cold it will thicken.
Mix Aamchoor, garam masala and balck pepper in little water to make paste
Add this 2 minutes before you finish cooking and then add fresh coriander
Change amounts of masla to suit you.....enjoy
Re: Needed recepie for chikkar choley
For Quick Batura: not the real thing but close to it
Self raising Flour 3cups
Pinch Salt
water 11/4 cup
Knead into dough and let rest for 10 minutes....
heat oil in a karahi or wok
make small balls size of golf ball
roll out to 6inch
check with small piece of dough..the piece should hit the bottom of the karahi and come straight to the top
fry in hot oil...patting down with spatula while frying to make it puff
eat with choley
I know the original post was written a few years ago, but you never know someone might still be looking for this recipe