Name: Kathiawari Cholay
Prep time: 20 min
Cook time: 40 min
Yield: 4 Servings
Cuisine: Indian,Pakistani
Ingredients: Water: 3 Cups; Chickpeas: 3 Cups; Turmeric Powder: ½ tsp; Salt: Acc. To Taste; Sugar: 1 tbsp; Red Pepper Flakes: 1 tsp; Red Chili Powder: 1 tsp; Tamarind Pulp: 3 tbsp; Potatoes: 1 Cup; Tomatoes: 1 Cup; Green Chilies: 2-3; Fresh Coriander: 3 tbsp; Onion: 1 Cup; Chaat Masala: 1 tsp; Water: ¼ Cup; Corn Flour: 2 tbsp; Papri: As Required

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Ingredients

Adjust Servings:

	3 Cups Water
	3 Cups Chickpeas boiled
	½ tsp Turmeric Powder
	Acc. To Taste Salt
	1 tbsp Sugar
	1 tsp Red Pepper Flakes
	1 tsp Red Chili Powder
	3 tbsp Tamarind Pulp
	1 Cup Potatoes boiled and cubes
	1 Cup Tomatoes deseeded and chopped
	2-3 Green Chilies chopped
	3 tbsp Fresh Coriander chopped
	1 Cup Onion sliced
	1 tsp Chaat Masala
	¼ Cup Water
	2 tbsp Corn Flour
	As Required Papri

Features:

Cuisine:

1 hr
Serves 4
Medium

Ingredients

3 Cups Water
3 Cups Chickpeas
boiled
½ tsp Turmeric Powder
Acc. To Taste Salt
1 tbsp Sugar
1 tsp Red Pepper Flakes
1 tsp Red Chili Powder
3 tbsp Tamarind Pulp
1 Cup Potatoes
boiled and cubes
1 Cup Tomatoes
deseeded and chopped
2-3 Green Chilies
chopped
3 tbsp Fresh Coriander
chopped
1 Cup Onion
sliced
1 tsp Chaat Masala
¼ Cup Water
2 tbsp Corn Flour
As Required Papri

Description

Kathiawari Cholay is a popular dish from the Kathiawar region of Gujarat, India. It is a flavorful and hearty chickpea curry that is packed with spices and aromatics. Kathiawari Cholay is often enjoyed as a main course dish accompanied by fluffy rice, roti, or naan. It is also a popular street food snack, served with pav or bread rolls for a satisfying and flavorful meal. Whether served at home or enjoyed on the streets, this dish never fails to impress with its bold flavors and comforting taste.

Here’s the recipe for this mouthwatering Kathiawari Cholay;

Directions:

In a pot, add water and bring it to a boil.
Now add boiled chickpeas, turmeric powder, salt, red chili powder, and red pepper flakes and mix well.
Add sugar and tamarind paste and mix well.
Dissolve cornflour in water gradually add to the pot and mix well.
Now add potatoes, cover, and cook for 2-3 mins.
Add half a cup of tomatoes, 1 tsp green chilies, and half a cup of onion and mix well. (Save remaining for later use)
Now add coriander leaves and chaat masala.
Garnish with papri, onion, green chilies, and tomatoes, and enjoy!