How to Make Anda Cholay

How to Make Anda Cholay/Eggs with White chickpea

Today I am going to share step by step a famous recipe from India and Pakistan; How to Make Anda Cholay/Eggs with White chickpea which is really a palatable recipe and can go well with roti and paratha or puri, in breakfast.

The boiled eggs are fried and then simmered along with chickpeas in a thick gravy made with tomatoes, onions and ginger –garlic and sometimes added with potatoes finished in a warm, spicy sauce, this is How to Make Anda Cholay/Eggs With White chickpea

Equipment required

1. Pressure cooker
2. Kadai
3. Spatula
4. Blender

Ingredients

1. Kabuli chana/white chickpeas(soaked overnight) -1 cup
2. Eggs-4
3. Onion-2
4. Tomato-1
5. Ginger garlic paste-1 tbsp
6. Whole spices to make potli (bag)
   • Cardamom-1
   • Tea leaves-1 tbsp
   • Cinnamon stick-1/2 inch
   • Cloves-5
   • Peppercorn-5
   • Bay leaf-1
7. oil-2 tbsp
8. Turmeric powder-1/2 tbsp
9. Red chili powder-1/2 tbsp
10. Chole masala powder-1 tbsp
11. Dry mango powder-1/2 tbsp
12. Corn flour-3/4 tbsp
13. Pinch of baking soda
14. Salt
15. Coriander leaves for garnishing

How to Make Anda Cholay/Eggs with White Chickpea

Take 4 eggs and boil them.

In a mixing bowl, keep the eggs and add turmeric powder, red chili powder, and salt and rub the eggs

Now heat oil in a Kadai, add all four eggs, and fry them until the color changes to light brown.

Let the Kabuli Chana/ Chickpeas soak for 5-6 hours in water. Then make a potli/bag consisting of bay leaf, cardamom, cinnamon, cloves, and peppercorn and seal it.

Add the soaked chana into the pressure cooker, adding the spices potli/bag, salt, and baking soda. Add water, cover the lid and wait for 2 whistles.

Open the lid, check whether the chana is properly boiled, and take out the potli.

Now heat oil in a Kadai

Add sliced onions and stir them

Add ginger garlic paste and sauté them for 20-30sec

Now add red chili powder, turmeric powder, chole masala powder, and amchur powder and stir them continuously till the raw smell of the spices goes off.

Then pour the boiled chole with water, and allow them to cook without cover for 8-10 minutes on low flame

To make the consistency thick you can mash a few chana or you can add corn flour water which is totally optional.

Now slowly drop the eggs in the cholay gravy and mix well, and cook for 2 minutes on low flame

Turn off the flame now, and add chopped coriander leaves.

Serve with poori or paratha.

How to Make Anda Cholay

The boiled eggs are fried and then simmered along withchickpeas in a thick gravy made with tomatoes, onions and ginger –garlic andsometimes added with potatoes finished in a warm, spicy sauce, this is How to Make Anda Cholay/Eggs With White chickpea

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

8 hours hrs

Total Time 8 hours hrs 45 minutes mins

Course Main Course

Cuisine Indian, Pakistan

Servings 4

Calories

Equipment

• blender
• pressure cooker
• A kadai or a fry pan
• Spatula

Ingredients

  

• 1 cup Kabulichana/white chick peas(soaked overnight)
• 4 eggs
• 2 onion
• 1 tomato
• 1 tbsp  ginger-garlic paste
• Whole spices to make potli (bag)a.   Cardamom-1b.   Tealeaves-1 tbspc.   Cinnamonstick-1/2 inchd.   Cloves-5e.   Peppercorn-5f.    Bayleaf-1
• 2 tbsp oil
• 1/2 tbsp  turmeric powder
• 1/2 tbsp red chili powder
• 1 tbsp chole masala powder
• 1/2 tbsp dry mango powder
• 1/4 Corn flour
• pinch of baking soda
• salt
• coriander leaves

Instructions

 

• Take 4 eggs and boil them.
• In a mixing bowl, keep the eggs and add turmeric powder, redchili powder, and salt and rub the eggs
• Now heat oil in a kadai, and add all the four eggs and frythem till the color changes to light brown.
• Let the Kabuli Chana/ Chickpeas soak for 5-6 hours in water. Then make a potli/bag consisting of bay leaf, cardamom, cinnamon, cloves, and peppercorn and seal it.
• Add the soaked chana into the pressure cooker, adding the spices potli/bag, salt,and baking soda. Add water, cover the lid and wait for 2 whistles.
• Open the lid, check whether the chana is properly boiled, and take out the potli.
• Now heat oil in a Kadai
• Add sliced onions and stir them
• Add ginger garlic paste and sauté them for 20-30sec
• Now add red chili powder, turmeric powder, chole masala powder, and amchur powder and stir them continuously till the raw smell of the spices goes off.
• Then pour the boiled chole with water, and allow them to cook without cover for 8-10 minutes on low flame
• To make the consistency thick you can mash a few chana or you can add corn flour water which is totally optional.
• Now slowly drop the eggs in the cholay gravy and mix well,and cook for 2 minute in low flame
• Turn off the flame now, add chopped coriander leaves.
• Serve with poori or paratha.

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