Kathiawari Cholay Recipe - Yummy Traditional

Kathiawari Cholay Recipe


kathiawari Cholay Recipe with step by step photos



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 street food of Karachi, mainly it is a wholesome, easy and delicious meal 

                   
kathiawari-cholay


This is my hot favourite snack usually I have been bringing from vendors and stalls whenever I went outside for a piece of work one day I thought  should prepare at home which would be very hygienic and tasty than market-bought, I was got success 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:
  1. To make this recipe use small desi chickpeas rather than big sized chickpeas
  2. Small/desi chickpeas give a flavoured taste to the dish
  3. Soak chickpeas overnight if possible otherwise can be soaked in hot water for a minimum of 6 hours for urgent cooking
  4. To cook cholay using clay pot with a wooden spoon will get more aromatic flavour than any other type of using utensil ...
kathiawari cholay


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how to make kathiawari cholay




To prepare this recipe firstly soak the chickpeas to add baking soda overnight  

soak-chickpeas


Next morning rinse the chickpeas under the running water and put them in the pot with 1.5-litre water, bring it to boil then remove the scums from the top then add turmeric powder, ginger garlic paste          
                  
remove-scums-on-top

Baking soda, stir to mix well and bring it to 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

boil-the-chickpeas


Soak the tamarind pulp in hot water for an hour then extract all seeds from the pulp and strain it out in a strainer
    
soak-the-tamarind


Take all ingredients and prepare all veggies
            
prepare-all-veggies


In a grinding jar add fresh coriander leaves, green chillies, cumin seeds, salt and yoghurt

blend-the-chutney


Blend them well till turn to fine paste shift into the bowl and add breadcrumbs stir to mix well, adding breadcrumbs is an optional set-aside


mix-breadcrumbs-in-chutney


In a medium bowl add pulp along with black salt and chaat masala, stir to combine well set aside
           
mix-spices-in-tamarind-pulp


Dissolve the cornstarch in the water set aside

                   
dissolve-the-cornstarch-in-water


Take the same pot to add oil and heat it
                   
heat-the-oil


Dissolve spices with water, stir to mix well and pour the spices mixture into the pot
                 
dissolve-powder-spices


Cook the masala for 2-3 minutes on medium flame
                
cook-the-masala


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
                      
cook-the-cholay


Reduce the heat to low adjust the salt and chillies and then 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 to serve
            
add-cornstarch-in-cholay


Transfer to the serving bowl and serve it with Karak pav bread, onion,papri along with chutneys 

                         
kahhiawari cholay







Kathiawari cholay is a very delicious snack cum lunch food very tasty and tangy. origin from Memon Kathiawar cuisine... 

Ingredients:
  1. 500g, small chickpeas  
  2. 1 tsp, turmeric powder
  3. Salt to taste
  4. ½ tsp, baking soda
  5. 1 tsp, ginger garlic paste
For spices:
  1. 1 tbsp, crushed red chilli powder
  2. 1 tbsp, crushed coriander powder
  3. 1 ½ tsp, chaat masala
  4. 1 tsp, black salt
  5. ½ tsp, chicken powder
  6. ½ tsp, regular salt or to taste
  7. 1 tsp, crushed cumin seeds
  8. 1/3 tsp, yellow food colour
  9. 2 tbsp,cornstarch
  10. 50ml, cooking oil
For green chutney:
  1. 2 handfuls, of fresh coriander leaves
  2. 3-4 pcs, green chillies
  3. 1 tsp, cumin seeds
  4. 100g, yoghurt
  5. Salt to taste
  6. 2 tbsp, breadcrumbs
For tamarind chutney:
  1. 100g, tamarind pulp
  2. 1 tsp, black salt
  3. 1 tsp, chaat masala
For serving:
  1. Onion finely chopped
  2. Homemade Papdi
  3. Fresh coriander leaves
  4. Karak pav bread 
How to make the Kathiawari Cholay?
  1. Take the same pot to add oil and heat it
  2. Dissolve spices with water like red chilli flakes, cumin seeds, crushed coriander seeds, chicken powder, chaat masala, black salt and regular salt
  3. Stir to mix well and pour the spices mixture to the pot
  4. Cook the masala for 2-3 minutes on medium flame
  5. Then add all boiled chickpeas with their water
  6. Add food colour stir to mix well then bring it to boil
  7. Turn the flame to medium-low
  8. Allow cooking chole for 15 minutes further
  9. Keep stirring occasionally
  10. Reduce the heat to low and adjust the salt and chillies to taste
  11. Pour dissolved cornstarch
  12. Note, before  adding cornstarch stir it well once again because cornstarch goes down after being dissolved in water
  13. Keep stirring by adding cornstarch to prevent lumps in cholay
  14. Once they are thickened turn off the flame and remove them from the stove
  15. Kathiawari cholay is done
  16. Transfer to the serving bowl and serve it with Karak pav bread, onion along with chutneys 
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