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Recipes with dried pomegranate seed powder

3 recipes that use dried pomegranate seed powder, with photos, step-by-step instructions and cook times. The quickest, Chikar cholay, takes 60 minutes. It is most often cooked with coriander, ghee and onion.

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Chikar cholay

'Chikar' is Punjabi for mud, a fond joke about how thick these chickpeas are. In the old walled city of Lahore, around Lohari Gate and Gawalmandi, breakfast shops simmer huge pots from before dawn, mashing part of the chickpeas into the ghee and tomato until the whole lot clings like a paste; on Sunday mornings families eat them with fresh kulcha or puri, raw onion and lemon. Contains dairy (ghee). Chef's tip: boil the chickpeas until they squash with no resistance at all; firm ones never thicken into proper chikar.

60 minPakistaniCurriesGluten free
by KrazyBadal 0 views

Halwa puri

Sunday mornings in Lahore start with a queue: outside the halwa puri shops of Gawalmandi and Lakshmi Chowk, families wait with steel tiffins to carry home stacks of puffed puris, a tray of orange semolina halwa and a pot of sour, peppery chickpeas. The joy of the plate is the contrast, a hot, crisp-chewy puri torn and used to scoop both the sweet, cardamom-scented halwa and the spicy chana, with mango pickle and onion on the side and a cup of strong tea or lassi to finish. It is heavy, celebratory food, made for weekends, Eid mornings and guests. Doing it at home is a matter of order: cook the chana first, then the halwa, and fry the puris last so they reach the table puffed. Where many go wrong is rolling the puris too thin or frying in oil that is not hot enough, so they lie flat and soak up grease. Chef's tip: knead the puri dough stiff, with a spoon of semolina in it, and it will puff and stay crisp much longer.

75 minPakistaniBreakfast & Brunch
by KrazyBadal 0 views

Punjabi kadhi

A thick, tangy Punjabi kadhi of sour buttermilk and gram flour, simmered slowly for half an hour and tempered with ghee, cumin and fenugreek seeds, then filled with crisp koftas of gram flour, potato, peas and vegetables. Frying the koftas twice, and pressing them in between, makes them light. Serve hot with the paratha of your choice.

90 minIndianCurries
by KrazyBadal 0 views

Goes well with dried pomegranate seed powder