Lahori Chikar Cholay Masala

Bring the bold, soul-warming flavors of Lahori street food straight to your kitchen.

Authentic Lahori Flavor — From My Kitchen, Dil Se

Introducing my Lahori Chikar Cholay Masala — a carefully crafted spice blend inspired by the iconic chickpea dish served on the streets of Lahore. Rich, aromatic, and deeply satisfying, this masala captures the essence of traditional Lahori chikar cholay — thick, hearty, and full of bold spice.

No shortcuts. No compromise. Just honest, homemade Pakistani taste.

Why You'll Love It

• Authentic Lahori street food flavor at home
• Bold, aromatic spice blend — perfectly balanced
• No artificial flavors or complicated prep
• Great for family meals, dawats, or everyday comfort food
• Consistent, restaurant-quality results every time

How to Use

Instant Pot Method

You'll Need:

• 500 g dried chickpeas, soaked overnight and pressure cooked (makes about 1 kg cooked chickpeas)

• 2–3 tbsp It's Tasty by Gohar Lahori Chikar Cholay Masala (or to taste)

• 500 ml water (or as needed)

Directions:

1. Add the soaked chickpeas, and 500 ml water to the Instant Pot.
2. Pressure cook on High for 15 minutes, then allow a Natural Pressure Release (NPR).
3. Lightly mash a few chickpeas to thicken the gravy. 
4. Simmer on Sauté for 2–3 minutes, adding more water if needed until you reach your desired consistency. 
5. Garnish with sliced onion, green chutney, green chilies, and lemon. Serve with naan, kulcha, or rice.

Stovetop Method

You'll Need:

• 500 g dried chickpeas, soaked overnight and pressure cooked (makes about 1 kg cooked chickpeas)
• 2–3 tbsp It's Tasty by Gohar Lahori Chikar Cholay Masala (or to taste)
• 500 ml water (or as needed)

Directions:

1. Add the soaked chickpeas to a pot with enough water to cover. Bring to a boil, then simmer for 60–90 minutes, or until the chickpeas are tender.
2. Drain, leaving about 500 ml cooking liquid (or use fresh water).
3. Add 2–3 tbsp Lahori Chikar Cholay Masala and cook for 15–20 minutes.
4. Lightly mash a few chickpeas to thicken the gravy. Add more water if needed and simmer until the desired consistency is reached. 
5. Garnish with sliced onion, green chutney, green chilies, and lemon. Serve with naan, kulcha, or rice.

Tip:

For softer, darker Lahori-style chickpeas, add ¼ tsp baking soda while soaking or boiling the dried chickpeas.

Using canned chickpeas?
Use 1 kg (about 3 cans) drained chickpeas and pressure cook for 5 minutes on High, then Quick Release.

Ingredients

Salt, Coriander Seeds, Black Pepper, Cumin Seeds, Nutmeg, Black Cardamom, Cinnamon, Cloves, Star Anise, Mace.

Allergen Information

Manufactured in a home kitchen where allergens may be present.

Storage

Store in a cool, dry place. Reseal after opening.

Contains salt. Taste before adding additional salt.

From My Kitchen to Yours

This masala is inspired by the legendary chikar cholay I grew up savoring in Lahore — thick, spiced, and utterly comforting. I created this blend so you can bring that same authentic street food magic to your home, any day of the week.