Aloo Cholay (Alu Choly)

Written By Lucy Pinder on Tuesday, September 8, 2009 | 10:55 PM

  • Potatoes 1/2 kg boil, peel, cut in small pieces
  • Chickpeas 1/2 kg wash and soak in water for 30 minutes
  • Masoor lentil 1/2 cup washed
  • Tomatoes 4, finely chopped
  • Green chillies 6, finely chopped
  • Mint 1/2 bunch, finely chopped
  • Onions 3 medium, sliced fine, soaked in salted water
  • Lemons 2, cut in eight pieces
  • Soda bicarbonate 1 tsp
  • Cumin seeds 1/2 tbsp, roasted and powdered
  • Sonth 1/2 tsp powdered
  • Chaat masala 1/2 tbsp
  • Sweet and sour tamarind chutney as needed
  • Salt to taste


  1. Drain the chickpeas. In a large pan combine chickpeas with masoor daal add water and bring to boil.
  2. Turn down heat add soda bicarbonate.
  3. Cook till tender. Remove from heat, add sonth, salt and a little cumin seed powder and mix well.
  4. Serve the remaining ingredients in separate small dishes; do not add to the chaat, before serving.
  5. Let people help themselves according to taste.
  6. Chaat spoils quickly if onion, tomatoes and potatoes are added in with it.

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