Yummy Traditional : Kathiawari Cholay Recipe

kathiawari Cholay Recipe with step by step photos

Kathiawari Cholay Recipe with Step-by-Step Instructions

Kathiawari Cholay is a delicious snack that can also serve as a fulfilling lunch. This dish is known for its tangy and flavorful profile. It hails from the Memon Kathiawar community.

They migrated to Karachi from Kathiawar, India, during the creation of Pakistan. In Karachi, you can find street vendors selling Kathiawari Cholay at various locations throughout the city. This dish is popular as a quick street food option and is both easy to prepare and incredibly tasty.

This is my favourite snack. Usually, I buy it from vendors and stalls whenever I am out for errands. One day, I decided to make it at home, thinking it would be more hygienic and tastier than what I could find in the market. I was successful in achieving the same, if not better, taste of Kathiawar cholay.

As I took my first bite, I knew I had to share my results with everyone. I had previously shared the papri recipe in another post, so let’s get started!

Tips:

To prepare this recipe, it is recommended to use small desi chickpeas instead of larger varieties, as they provide a richer flavour to the dish.
Soaking the chickpeas overnight is ideal; however, if time is short, they can be soaked in hot water for a minimum of 6 hours for quicker cooking.
For the best results when cooking cholay, use a clay pot and a wooden spoon, as this method enhances the aromatic flavour of the dish compared to other types of cookware. ...

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To prepare this recipe, first soak the chickpeas and add baking soda overnight.

The next morning, rinse the chickpeas under running water and put them in the pot with 1.5 litres of water. Bring it to a boil, then remove the scum from the top, then add turmeric powder, ginger garlic paste.

Add 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 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 into 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 and add oil and heat it.

Dissolve spices in water, stir to mix well, and pour the spice 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 the chole 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 settles down after being dissolved in water.

Keep stirring while 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
Author: Sana Rasheed
Preparation Time: 30 mins
Cooking time: 60 mins
Total time: an h 30 mins
Servings: 6
Recipe Category: Snack
Cuisine: Memon Kathiawari
Calories per cup:190 kcal

Kathiawari cholay is a very delicious snack cum lunch food, very tasty and tangy. Originating 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 of 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 and 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 spice 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, and chutneys

*Not to be duplicated, rewritten, or published without permission- Thank you!

Kathiawari Cholay Recipe

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