Kathiawari Cholay || Cholay Recipe || How to Make Cholay with step-by-step photos
Kathiawari Cholay is a very delicious
snack cum lunch food very tasty and tangy. origin from Memon Kathiawar, the Kathiawari
community is living in Karachi. They migrated from Kathiawar - India to Karachi during the creation of Pakistan. Pushcart
vendors are selling these Kathiawari Cholay in many parts of Karachi city. This is also called the street food of
Karachi, mainly it is a wholesome, easy and delicious meal
This is my hot favourite snack usually I have
been bringing it from vendors and stalls whenever I go outside for a piece of work one day I thought should prepare it at home which would be very
hygienic and tasty than market-bought, I was got successful to get the same and better
taste of Kathiawar cholay when I took the first bite of it right after I have
decided to share my experiment with all, already have shared papri recipe in my
previous post, So let’s begin
Tips:
- To make this recipe use small desi chickpeas rather than big-sized chickpeas
- Small/desi chickpeas give a flavoured taste to the dish
- Soak chickpeas overnight if possible otherwise can be soaked in hot water for a minimum of 6 hours for urgent cooking
- To cook cholay using a clay pot with a wooden spoon will get more aromatic flavour than any other type of using utensil ...
If you have tried this Kathiawari Cholay Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.
To prepare this recipe firstly soak the
chickpeas to add baking soda overnight
Next morning rinse the chickpeas under the
running water and put them in the pot with 1.5-litre water, bring it to a boil then remove the scum from the top then add turmeric powder, ginger garlic paste
Baking soda, stir to mix well and bring it to a boil, now cover the lid and let it cook for an hour, once they are a well-cooked shift to the bowl with
chana water
Soak the tamarind pulp in hot water for an hour
then extract all seeds from the pulp and strain it out in a strainer
Take all ingredients and prepare all veggies
In a
grinding, jar add fresh coriander leaves, green chillies, cumin seeds, salt and
yogurt
Blend them well till turn to a fine paste shift into the bowl and add breadcrumbs stir to
mix well, adding breadcrumbs is an optional set-aside
In a medium bowl add pulp along with black salt
and chaat masala, and stir to combine well set aside
Dissolve the cornstarch in the water and set aside
Take the same pot to add oil and heat it
Dissolve spices with water, stir to mix well and pour the spices mixture into the pot
Cook the masala for 2-3 minutes on medium flame
Then add all boiled chickpeas with their water
Add food colour stir to mix well then bring it
to boil, turn the flame to medium-low_Allow cooking cholay for 15 minutes further, Keep stirring occasionally
Reduce the heat to low adjust the salt and chillies and then pour the dissolved cornstarch
Note, before
adding cornstarch stir it well once again because cornstarch goes down
after being dissolved in water
Keep stirring by adding cornstarch to prevent
lumps in cholay
Once they are thickened turn off the flame and
remove them from the stove, Kathiawari cholay is done to serve
Transfer to the serving bowl and serve it with
Karak pav bread, onion, and papdi along with chutneys
Kathiawari cholay is a
very delicious snack cum lunch food very tasty and tangy. origin from Memon Kathiawar cuisine...
Ingredients:
- 500g, small chickpeas
- 1 tsp, turmeric powder
- Salt to taste
- ½ tsp, baking soda
- 1 tsp, ginger garlic paste
For Spices:
- 1 tbsp, crushed red chilli powder
- 1 tbsp, crushed coriander powder
- 1 ½ tsp, chaat masala
- 1 tsp, black salt
- ½ tsp, chicken powder
- ½ tsp, regular salt or to taste
- 1 tsp, crushed cumin seeds
- 1/3 tsp, yellow food colour
- 2 tbsp, cornstarch
- 50ml, cooking oil
For Green Chutney:
- 2 handfuls, of fresh coriander leaves
- 3-4 pcs, green chillies
- 1 tsp, cumin seeds
- 100g, yoghurt
- Salt to taste
- 2 tbsp, breadcrumbs
For Tamarind Chutney:
- 100g, tamarind pulp
- 1 tsp, black salt
- 1 tsp, chaat masala
For Serving:
- Onion finely chopped
- Homemade Papdi
- Fresh coriander leaves
- Karak pav bread
How to make the Kathiawari Cholay?
- Take the same pot to add oil and heat it
- Dissolve spices with water like red chilli flakes, cumin seeds, crushed coriander seeds, chicken powder, chaat masala, black salt and regular salt
- Stir to mix well and pour the spices mixture into the pot
- Cook the masala for 2-3 minutes on medium flame
- Then add all boiled chickpeas with their water
- Add food colour stir to mix well then bring it to a boil
- Turn the flame to medium-low
- Allow cooking chole for 15 minutes further
- Keep stirring occasionally
- Reduce the heat to low and adjust the salt and chillies to taste
- Pour dissolved cornstarch
- Note, before
adding cornstarch stir it well once again because cornstarch goes down
after being dissolved in water
- Keep stirring by adding cornstarch to prevent lumps in cholay
- Once they are thickened turn off the flame and remove them from the stove
- Kathiawari cholay is done
- Transfer to the serving bowl and serve it with Karak pav bread, onion with chutneys
*Not be duplicated, rewritten or published without permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon