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Best Lahori Chanay Recipe – Chikar Cholay Pakistani Street Food

Best Lahori Chanay Recipe – Chikar Cholay Pakistani Street Food

In this article, Pakistanifoodbox proudly presents the long-awaited recipe of Lahori Chanay, also known as Lahori chikar cholay. This renowned Pakistani street food dish hails from the vibrant Pakistani cuisine, deriving its name from the ancient city of Lahore. Aptly titled as ‘the most awaited recipe,’ Lahori Chanay holds a special place in the memories of travelers who have experienced the flavors of Pakistan. Explore the delightful accounts of Lahori Chaney shared by our visitors in the view bloc, and indulge in the authenticity of this cherished dish by following our recipe. Lahore, celebrated for its rich gastronomic culture and traditional cuisine, takes pride in this beloved street meal, Lahori Chikar Chole. It features a mouthwatering chickpea curry with a thick sauce and simple seasonings, often enjoyed as a traditional breakfast known as Desi Nashta, accompanied by halwa, puri, kulcha, or naan. While there are various Chikar Chole recipes and variations, the hallmark of this dish remains consistent: a thick, mushy, and flavorful curry.


What exactly is Lahori  Chanay?


Lahori Chanay


Lahori Chaney (Chikar Chaney) is a chickpea stew from Punjab.

Depending on the region, it’s a famous street food dish by various names, including chikar channay, chana masala, and Sholay.


Chikar (pronounced chik-car) is a Punjabi term meaning mushy, and chole is a Punjabi word that means chickpeas.


Due to the texture and consistency of the curry, the dish’s name translates to “mushy chickpeas.


The Lahori Chaney is simple to prepare and does not call for many ingredients, but you will get that street-food flavour at home. It’s a protein-rich, substantial, flavour-packed dish that’s also vegan and gluten-free.


Recipe for Lahori Chikar Chole:


This chikar chole recipe is highly similar to the street cuisine variation found in Lahore. It’s pretty straightforward, straightforward, and simple to put together.



Pre-soaked chickpeas are ideal for this dish, but canned chickpeas are also a fantastic option for speeding up the procedure.


To acquire the authentic taste, colour, and texture of chikar chole, follow the recipe and tips below.




You only need a few pantry staple ingredients to prepare Chikar Chole. The recipe card below contains detailed instructions and measurements.



Chickpeas – Soaked dried chickpeas overnight. Combine the onion, ginger, and garlic to make the curry base.


Chilli powder, turmeric, coriander powder, garam masala powder, salt, cumin powder, crushed black pepper, and amchur are all spice powders (dried mango powder).


Ghee/Oil – I used a combination of ghee and oil, but you can use any vegetable oil.


Boiled potato, baking soda, green cardamom, chicken powder or chicken stock cube are the secret ingredients.



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Lahori Chanay: How to Make It?



Soak the chickpeas for at least 4-6 hours or overnight.


Fill a big pot halfway with water and add the chickpeas.


Bring to a boil, then reduce heat to low and simmer until chickpeas are tender but not mushy.


By pushing between your fingertips, you can see if it’s done. Do not throw away the water.


If using canned chickpeas, pour water into the pan with the drained chickpeas and simmer until soft.


Heat the ghee and oil in a big pot, then add the onions and sauté until golden (do not brown).


Sauté until aromatic, then add the ginger and garlic paste. Mix in all of the ingredients except the black pepper and cumin powder.


To thoroughly mix it, add a splash of water. Blitz the boiled potato and 1/4 cup of chickpeas in a food processor.


Reserving then, toss in the boiling chickpeas and stir well.



Mix the chickpea water, green cardamom, slit green chillies, and chicken powder in a large mixing bowl.


Bring to a boil, then reduce to low heat and cook for 15 minutes.


Add the potato and chickpea mixture for a creamier, mushier texture. The gravy mustn’t be too thick or too thin.


Cook for another 5 minutes after adding the black pepper and cumin powder.


Finally, stir in a pinch of baking soda, cover, and cook on low heat for 2-3 minutes. Add 2 tbsp hot ghee/oil to the top before serving, but don’t mix it.


Transfer to a serving bowl. Puri, naan, or kulcha are good accompaniments.


Lahori Chanay Cooking Instructions:


Use Raw Chickpeas.

For a more authentic flavour and texture, use raw chickpeas, which may be found in Pakistani/Indian grocery stores or online.


Chickpeas in a can are another option. Soak the Chickpeas– Because chickpeas are tough and take a long time to cook, soak them overnight or at least for 4-6 hours.


If you forget to soak your chickpeas, soak them for 3-4 hours in warm water. Chickpeas should be slightly overcooked when pushed between the fingers after they have been boiled.


To Make a Thick and Mushy Curry – Make the curry thick and mushy by adding boiling potato and mashed chickpeas.


The Secret Ingredients – The secret ingredients help heighten the flavour and give the dish authentic street food flavour.


Serve with puri, naan, or kulcha to complete the meal. Remove the ghee and vegetable oil from the recipe to make it vegan.


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Lahori Chaney Recipe

January 26, 2022
: 3
: 30 min
: 30 min
: 1 hr
: Low Difficulty Level

Lahori Chaney is famous street food in Pakistani cuisine. Lahori Chaney is basically a dish cooked with chickpeas and is widely consumed as a breakfast meal in Pakistan and also in other South Asian regions. Here is the recipe card for Lahori Chaney Recipe.


  • 1 cup dried chickpeas, soaked overnight (2 400gm tins chickpeas)
  • Water as required
  • 1/4 cup Ghee and Oil
  • One large Onion, grated
  • 1 tbsp Ginger paste
  • one tbsp Garlic paste
  • 1 tsp Red Chili powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala Powder
  • one tsp Amchur powder
  • 1 tsp Black pepper crushed
  • one tsp Cumin Powder
  • 1 tbsp Chicken Powder or Chicken Stock Cube (optional)
  • 1/2 tsp Salt or as required
  • Two green cardamoms
  • 2 Green Chilies, slit
  • One medium Potato, boiled
  • 1/4 tsp Baking soda
  • Step 1 Soak the chickpeas overnight or for at least 4-6 hours. Tip the chickpeas into a large saucepan and pour in enough water. Bring to a boil and cook until chickpeas are soft but not mushy. Check the doneness by pressing between fingers.
  • Step 2 Don’t discard the water.
  • Step 3 If using canned chickpeas, add the drained chickpeas to the pan, pour in water, and cook until soft.
  • Step 4 Heat the ghee and oil in a large pot, add the onions, and cook until golden (don’t brown the onions). Add the ginger and garlic paste and saute till fragrant.
  • Step 5 Add all the spices except black pepper and cumin powder and mix well. Give a splash of water to mix it well.
  • Step 6 Blitz the boiled potato and 1/4 cup chickpeas. set aside
  • Step 7 Next, add the cooked chickpeas to the pot and mix well. Add the chickpea water, green cardamom, slit green chillies and chicken powder. Please bring it to a boil, and lower the heat. Simmer for 15 mins.
  • Step 8 Now add the potato and chickpea mix for a creamier, mushy texture. The gravy shouldn’t be too thick or too thin. If it’s too thick, add boiled water for desired consistency.
  • Step 9 Add the black pepper and cumin powder, mix and cook for another 5 minutes. Taste check and adjust seasoning if needed. Lastly, add a pinch of baking soda, mix, cover and let simmer on low heat for 2-3 minutes.
  • Step 10 Before serving, add 2Tbsp of hot ghee/oil on the top, don’t mix. Take it out in a serving bowl.
  • Step 11 Serve with puri, naan or kulcha.
  • Step 12 Notes
  • Step 13 Use Raw Chickpeas– for the authentic taste and texture, use the raw Chickpeas readily available in Pakistani/Indian grocery stores or online. You can also use canned Chickpeas. Soak the Chickpeas– Chickpeas are tricky and require a longer cooking time, so pre-soak overnight or for at least 4-6 hours. Forgot to soak Chickpeas – Soak in warm water for 3-4 hours. Slightly overboil Chickpeas– Once boiled, chickpeas should be very soft when pressed between the fingers. To Make Curry Thick and Mushy – Adding boiled potato and mashed chickpeas to the curry makes it thick and mushy. Secret Ingredients – The secret ingredients help elevate the flavour to give that authentic street food style taste. Serving Suggestion – Serve with puri, naan or kulcha. Make it Vegan – skip ghee and vegetable oil.


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