Kathiawari Cholay is a very delicious snack cum lunch food very tasty and tangy. Kathiawari community is living in Karachi . They migrated from Kathiawar - India to Karachi during creation of Pakistan. Push cart vendors are selling these Kathiawari Cholay in many parts of the Karachi city.
Ingredients:
Procedure:
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| Kathiawari Cholay |
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| Kathiawari Cholay with Karak Bun and Papri |
- Kabli Chana/Cholay (Garbanzo Beans) 250 g
- Tomatoes chopped 1
- Onion chopped 1
- Green Chillies chopped 2
- Fresh Coriander leaves chopped 1/4 cup
- Oil 1/4 cup
- Tamarind paste 1-2 tablespoon
- Corn Starch 2-3 teaspoon
- Salt to taste
- Red Chilli cutter/flakes dry roasted 1-2 teaspoon
- Coriander whole dry roasted 1 teaspoon
- Cumin seed whole dry roasted 1 teaspoon
- Turmeric powder 1/4 teaspoon
- Baking soda for cooking 1/2 teaspoon
- Baking soda for soaking 2 teaspoon
- Chat Masala for serving
- Karak Bun/Pao Bun for serving
- Papri for serving
Procedure:
- Soak Kabuli Channa in enough water for 6-8 hours with 2 teaspoon added baking soda.
- Now wash and drain the soaked Kabuli channa.
- Boil soaked Kabuli Channa in enough water, add 1 teaspoon salt during boiling.
- Retain boiled channa and boiling water.
- Now in another pan saute onion till soft.
- Then add tomatoes, spices and soda.
- Fry for 2-3 minutes, then add boiled Kabuli Chana and boiling water.
- Continue to cook for 10 minutes.
- Now dissolve corn starch in 1/2 cup water and add to the cooking Kabuli channa.
- Cook for 3-5 minutes on medium flame.
- Then add Tamarind pulp mixed with little water, again cook for 3-5 minutes.
- At last garnish with green chillies and fresh coriander leaves.
- Simmer for 5 minutes.
- Delicious Kathiawari Cholay are ready.
- Serve hot with Karak Bun, Papri and Chat Masala.
