An Indian/Pakistani Brunch- Part 2! Chickpea Curry.

In continuing with the post from yesterday, here is a recipe for the perfect chick pea curry (cholay salan) to go with the potato curry for a weekend brunch. This is a traditional gravy style chick pea curry with lots of flavour and substance. It can be eaten with boiled rice, poori, naan or roti. Try making it with poori, aloo ki sabzi (potatoes) and halva. It is the perfect accompaniment to any menu and it hardly takes any time to cook. Look for the final addition tomorrow- how to tackle the poori (fried bread) to complete this menu!
A.K.

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