Kathiawari Cholay Recipe

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:

1. 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. 
2. 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. 
3. 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. ...

If you have tried this Kathiawari Cholay Recipe, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

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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. 

                         

Kabuli Pulao Recipe

                       

Kabuli Pulao || Kabuli Rice || How to Make Kabuli Pulao with step-by-step photos

Kabuli Pulao is a delicious, flavored, and aromatic rice dish made up of rice, chickpeas, mutton, and some basic spices_Kabuli pulao is often considered the national dish of Afghanistan_there are different versions of Kabuli pulao, some with chicken, some with beef, and some with lamb but I just love mutton so there was no way I would make the chicken, beef or lamb version of Kabuli pulao.

This Kabuli pulao is my own cooking version instead of the Afghan cooking style. I prepared mutton ghee curry and chickpeas masala to add to the rice. I'm not adding caramelized carrots nor using the 3-layer method, which is typically used in making Kabuli pulao.

                                                                                             

A beautifully spiced serving of rice with the goodness of chickpeas and meat makes for a light and lovely meal in itself. Hope you like my recipe, regardless of the regular Kabuli pulao. Personally, I love spiced food, but in Afghan cooking, I don’t use spices much.

Additionally, I put mutton gravy, whose recipe I shared in my previous post, and also gave a recipe link in the ingredient list.

For more Pulao Recipes:

Chicken pulao

Matar pulao

Beef yakhni pulao

Chana pulao

Veggie pulao

Kishmish pulao

Mughali mutton pulao

If you have tried this Kabuli Pulao Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, first soak the chickpeas with water and baking soda overnight, then the next morning, rinse thoroughly under running water and boil. 

                        

Prepare grail curry as per the given recipe on my blog.

                                                      

Rinse and soak the rice for 30 minutes.                

                     

Peel and cut the onion into thin slices.

                                    

Collect all whole spices and cut the tomatoes. 

                                    

Whisk the yogurt and set it aside. 

                                 

Take a pot and heat the ghee. Then sauté the onion slices for 3-4 minutes on medium flame. Add chopped chilies along with tomatoes.         

                            

Cook tomatoes with onion and chilies for 5 minutes on medium flame. Once the tomatoes are cooked, add yogurt.

                           

Stir to combine very well-chopped mint leaves and mix well.

                      

Then add boiled chickpeas and fry them with the masala on a medium flame for 2-3 minutes, then add dried plums.

                            

Stir to combine well, and then add soaked rice to the chana masala. Roast the rice with the chana masala for 5 minutes on medium flame.

                    

Pour the water into the rice.

                          

Bring it to a boil, then add mutton gravy and chopped coriander leaves to combine well. Cook the rice until the water dries out.                        

    

Once the water is reduced, lower the flame. Allow to simmer further 2-3 minutes on a very low flame.

                                           

   

Kabuli pulao is ready to serve

                             

Transfer to the serving dish. 

                               

Serve hot with raita and salad.

                                 

                           

Masoor Dal Kadhi Pakora Recipe

Masoor Dal Kadhi | Kadhi Pakora | How to Make Kadhi Recipe with step-by-step photos and video....

Kadhi Pakora is a popular Pakistani dish and quite different from curry. It is a dish originating from the Indian subcontinent. It contains a thick gravy based on usually chickpeas flour (gram) and contains pakoras, to which yogurt is added to give it a slightly sour taste. It is often eaten with boiled rice and roti or naan.

The dish is seasoned with sautéed cumin, whole red chilies, and curry leaves after preparing the kadhi pakora. The main kadhi dish is made from gram flour along with sour yogurt to thicken the consistency, and it incorporates pakora (or phulki). It is typically enjoyed with long-grain basmati rice or, more commonly, with roti. 

Unlike the variations found in other states, Pakistan and India have their own unique takes on this basic dish, which may include different vegetables and meatballs.

As I mentioned in my last post, I will be making kadhi using the masoor dal phulki recipe by adding masoor dal fritters, which I have already shared. This version differs slightly from the typical kadhi recipe. I encourage you to try this unique recipe: Masoor Dal Kadhi.

 My Latest Masoor Dal Kadhi Video Recipe:

   

This Pakora Kadhi Recipe is finger-licking for Desi Food lovers. So let me the go-ahead to know how to make masoor dal kadhi. 

Tips:

- Don’t leave the kadhi unattended, even for a minute, while it’s boiling to prevent it from sticking to the base of the pot.

- After boiling, the kadhi can be left on a low to medium heat until it is properly cooked.

- Masoor kadhi will not have the thick consistency of besan kadhi; it will be slightly thinner.

- You can add meatballs or any vegetables instead of pakoras.

- Give it plenty of time to slow cook; the longer it cooks, the more delicious and flavorful it will become.

- It's best to cook the kadhi a day in advance before serving.

- Stale kadhi actually tastes more flavorful than freshly made kadhi.                 

If you have tried this Masoor Dal Kadhi, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take a mixing bowl, add yogurt and masoor dal, and mix them together. Pour the yogurt mixture into the grinding jug. 

And blend well 

Put all dry spice powders into the yogurt mixture and further mix them well, keeping aside. Heat the oil and add whole spices to the oil

.

Let them crackle for a few seconds, then pour the yogurt mixture and stir to combine well.

Bring the kadhi to a boil over high heat, then reduce the flame to low-medium, cover it, and cook it for at least 1-2 hours. Keep stirring occasionally.

Right after checking the consistency of the kadhi, adjust the salt, and then put all masoor dal fritters into the cooked kadhi.

Mix and turn off the flame. In a frying pan, pour oil, put all tempering spices, and let them crackle for a minute; put to the kadhi and cover the lid.

Masoor dal kadhi is ready to serve

Then transfer to the serving bowl/dish.

Serve with boiled rice,bagara rice, naan,rotis, and salad.