Kathiyawari cholay

Name: Kathiyawari cholay
Total time: 1800 s
Yield: 7-8 servings
Cuisine: Pakistani
Ingredients: 2.5 cups White Channay; 3 cups Water; 1 tsp Baking soda; 3 tbsp oil; 1 tsp salt; 1 tsp turmeric powder; 1 tsp cumin powder; 1 tsp red chilli flakes; 1 tsp red chilli powder; 1 potato cut in cubes; 3 tbsp Corn flour to make slurry; 1 Onion; 1 Tomato; 1/4 cup coriander; Papri; 3/4 cup Impli pulp or as you like; Cholay ka masala:; 1 tbsp whole coriander; 1 tbsp cumin; 1/2 chaat masala; 3 button chillies

Zainab Aftab @zeef3

Tried this recipe of bushra rajput and turns out soooo good.everyone in my family liked it
#cpl
#strawberry

Zainab Aftab @zeef3

Tried this recipe of bushra rajput and turns out soooo good.everyone in my family liked it
#cpl
#strawberry

Saved

Ingredients

30 mins

7-8 servings

2.5 cupsWhite Channay
3 cupsWater
1 tspBaking soda
3tbsp oil
1 tspsalt
1 tspturmeric powder
1 tspcumin powder
1 tspred chilli flakes
1 tspred chilli powder
1potato cut in cubes
3tbsp Corn flour to make slurry
1Onion
1Tomato
1/4 cupcoriander
Papri
3/4 cupImpli pulp or as you like
Cholay ka masala:
1tbsp whole coriander
1tbsp cumin
1/2chaat masala
3button chillies

Saved

Steps

30 mins

1

In a bowl Soak channay with water and baking soda for overnight and boil them.
2

In a pot add water and 1/2 tsp turmeric powder.add potatoes and boil them.strain and keep aside.
3

In a wok add oil, salt, cumin, red chilli flakes and powder, turmeric powder.cook until rawness of the masala is gone.
4

Add boiled chickpeas with water and cook for 2 minutes.
5

Now add 2 glasses of water and boiled potatoes.cook them for few minutes on medium flame.
6

Make cornflour slurry with water and add them in the wok.mix on high flame.Now add imli pulp.
7

Prepare cholay ka masala by first dry roast and then grind them.
8

Garnish chaat with onion, tomato, coriander and papri.sprinkle cholay ka masala and serve