Kathiyawari choley

Name: Kathiyawari choley
Yield: 3-4 servings
Cuisine: Pakistani
Ingredients: 1 can chickpeas/250gms of boiled chickpeas; 2 potatoes cut in dice shape (half boiled); 2 tbsp chilli flakes; 2 tbsp chilli powder; 1/2 tsp sugar; 1/2 tsp haldi; 1/2 pinch zarda color; 3 tbsp tomato ketchup; 2 tbsp imli ka paste; Corn flour andazey se for thickening; 4-5 glasses water; to taste Salt; 1 Sliced onion; 1 chopped tomato (deseed and then chop it); 3 chopped green chillies; to taste Chaat masala according; 1 packet ready made fried papri

Samia Ahmed Zulqurnain @cook_16803488

#referfriendannienadeem

Samia Ahmed Zulqurnain @cook_16803488

#referfriendannienadeem

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Ingredients

30 mims

3-4 servings

1 canchickpeas/250gms of boiled chickpeas
2potatoes cut in dice shape (half boiled)
2 tbspchilli flakes
2 tbspchilli powder
1/2 tspsugar
1/2 tsphaldi
1/2 pinchzarda color
3 tbsptomato ketchup
2 tbspimli ka paste
Corn flour andazey se for thickening
4-5 glasseswater
to tasteSalt
1Sliced onion
1chopped tomato (deseed and then chop it)
3chopped green chillies
to tasteChaat masala according
1 packetready made fried papri

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Steps

30 mims

1

Take one deep pot and put chickpeas, potatoes along with water, food color, haldi, salt, chilli powder, chilli flakes, sugar, ketchup and imli ka paste and let it cook for around 20-25 minutes.
2

Once your gravy starts to boil dissolve cornflour in little water and add it to your gravy. After 2-3 mins your gravy will start to thicken.
3

Remove it from the flame. Garnish it with chilli flakes, imli paste, chaat masala, sliced onion, chopped snd deseeded tomatoes, chopped green chillies and papri.