Aaloo Chholay/Chana or Potato and Chickpea Curry

School was a hop skip and jump away from Boat Basin, an iconic strip of food joints that had some of the best food Karachi has to offer. Most people will sit in their cars and order food from the servers who will come up to the window. You could get a burger from Chips, a slush from Mr. Burger, Chicken Tikkas from Tandoori Hut, Caramel Crunch Ice Cream from Rajoos and a Cold Coffee from Baloch all without moving an inch. Just thinking about it is making me happy and hungry.

Aaloo Chholay or Potato and Chickpea Curry

My favorite Boat Basin memories are the early morning ones – the times where close friends and soon to be friends would show up long before the city was awake to sit on damp plastic chairs, huddling in to ourselves as we held our cups of chai tight and anxiously awaited our halwa puri breakfast. Now we call it halwa puri, but most of the times it was a ‘hold the halwa, bring me puris and aloo chholay” breakfast. I have blogged about this breakfast before and didn’t anticipate doing so again. But then I made a variation of this awesome recipe and I decided that with it’s extra everything it was just too good to keep to myself.

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Breakfast – Aalu, Chana, and Poori/Bhatura

So I don’t know about you guys, but we have seen a whole lot of rain in these parts. It has been either overcast or pouring for the better part of the last few days which is enough to make me wonder why on earth I was looking forward to spring! Anyway, on a day like today I thought a nice traditional breakfast is in order.

Halwa poori is the quintessential Pakistani breakfast, the kind that no one makes at home, but will pick up from the nearest ‘restaurant’ if you can call it that. Although it is called halwa poori it breaks down something like this. You get one large serving of aalu chana (potatoes and chickpea curry), several pooris (soft, thin fried bread), and a smaller portion of halwa (essentially dessert). Halwa shmalwa I say, it is all about the pooris and the aalu chana.

My friends and I were talking about it just the other day and I thought I would give it a shot at home. Brace yourself – this has been a three recipes kinda morning. For two of them I give credit to my friend Vaish whose blog you can find  here. She calls it chana bhatura. I used regular chickpeas instead of the black kind because that is all I had and am not entirely sure what amchur powder is so I skipped that. Below is my (slightly) modified recipe, for the concise version please check out her blog, I have included a little more detail in mine for those who, like me, are a little bit more challenged in the kitchen. Also traditionally Pakistani pooris do not have yogurt, but Vaish’ bhatura did and I wanted to try it as written. I am so glad I did because as a result the pooris stayed soft even when they cooled down a little.

What I loved about this breakfast was that although the flavors of the dishes were different they went so well together. The back of the mouth heat of the chanas along with the tangy sour flavor of the potatoes was so delicious. And the bhaturas? Those slightly crispy, but soft and fried, but not greasy things? Sigh. Love.

On a practical note this breakfast easily serves 4.

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