Memoni Choley – Spicy Chickpeas

Name: Memoni Choley – Spicy Chickpeas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 500
Ingredients: Chickpeas - 500 Gm (Boiled); Red Chili Powder - 1 tbsp; Turmeric Powder - 1/2 tsp; Jeera (Cumin) Powder - 1 tbsp; Tamarind Pulp - 2 tbsp; Sugar/Jaggery - 1 tbsp; Edible Oil - 1.5 tbsp; Onion - 1 Pcs (Small, Finely chopped); Salt - To Taste; Coriander Leaves - 2 tbsp

Featured in 100 Iftar Food Ideas – Ramadaan Recipes

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(1 votes, average: 5.00)

Spicy Memoni Choley is a very traditional Ramadan recipe prepared for iftar at every Memon’s house. Simple ingredients and easy to make. You just need the chickpeas and some Indian spices and that’s all. Perfect choice for Ramadan iftar, an evening snack as well as good for party gatherings.

Chickpeas help to increase satiety, boost digestion, keep blood sugar levels stable, increase protection against disease and more. Thus, it is used for iftar so that it helps you stabilize sugar levels and give required vitamin and proteins to the body. Chickpeas have been a part of the diet of human beings for over 7,500 years.

Memon’s love their food a bit spicy. So you will find lots of chili and whole spices in their cuisines. Chickpeas made in any way be it gravy or dry, I love it all. I can eat for a week.

Tip: Soak the chickpeas overnight. Boil them in pressure cooker. While boiling them add a pinch of baking soda to make them soft and fluffy. Drain the water and keep them aside. If you are using packed ready to use tins of chickpeas then skip it.

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Ingredients of Memoni Choley

Chickpeas [छोले] - 500 Gm (Boiled)
Red Chili Powder [लाल मिर्च पाउडर] - 1 tbsp
Turmeric Powder [हल्दी पाउडर] - 1/2 tsp
Jeera (Cumin) Powder - 1 tbsp
Tamarind Pulp [इमली] - 2 tbsp
Sugar/Jaggery - 1 tbsp
Edible Oil [तेल] - 1.5 tbsp
Onion [प्याज़] - 1 Pcs (Small, Finely chopped)
Salt [नमक] - To Taste
Coriander Leaves - 2 tbsp
Estimated Calories: 1887

Steps for Memoni Choley

Heat oil in a pan and add finely chopped onion to it. Saute the onions for 2-3 minutes. Add Tamarind pulp, sugar, red chili powder, turmeric powder, Cumin powder, and salt. Mix it well and cook until oil floats.
Now add the boiled and drained chickpeas to the mixture. Mix it well and cook for another 5 minutes.
Your Spicy Memoni Cholay is ready to serve. Garnish it with fresh coriander leaves whole or chopped.

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