Kathiawari Cholay

Name: Kathiawari Cholay
Cuisine: Pakistani
Ingredients: 1 Tomatoes chopped; 1 Onion chopped; 2 Green Chillies chopped; leaves Fresh Coriander; 1/4 cup chopped; 1/4 cup Oil; 1-2 tablespoon Tamarind paste; 2-3 teaspoon Corn Starch; to taste Salt; 1-2 teaspoon Red Chilli cutter/flakes dry roasted; 1 teaspoon Coriander whole dry roasted; 1/4 teaspoon Turmeric powder; 1/2 teaspoon Baking soda for cooking; 2 teaspoon Baking soda for soaking; Chat Masala for serving Karak Bun/Pao Bun for serving; Papri for serving

Sheeba Saeed RAO @cook_18304890

#6weeks competition #6thweek

Sheeba Saeed RAO @cook_18304890

#6weeks competition #6thweek

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Ingredients

1Tomatoes chopped
1Onion chopped
2Green Chillies chopped
leavesFresh Coriander
1/4 cupchopped
1/4 cupOil
1-2 tablespoonTamarind paste
2-3 teaspoonCorn Starch
to tasteSalt
1-2 teaspoonRed Chilli cutter/flakes dry roasted
1 teaspoonCoriander whole dry roasted
1/4 teaspoonTurmeric powder
1/2 teaspoonBaking soda for cooking
2 teaspoonBaking soda for soaking
Chat Masala for serving Karak Bun/Pao Bun for serving
Papri for serving

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Steps

1

Method
Soak Kabuli Chanain enough water for 6-8 hours with 2 teaspoon added baking soda.
Now wash and drain the soaked Kabuli channa.
Boil soaked Kabuli Chanain enough water, add 1 teaspoon salt during boiling.
Retain boiled chanaand 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.
2

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.