Cholay Pathoray Introduction:
A popular Pakistani meal, authentic Cholay Pathoray combines deep-fried bread (pathoray) with spicy chickpeas (cholay). Making it at home captures traditional flavors with fresh ingredients and aromatic spices.
Part 1: Spicy Cholay (Chickpea Curry)
Ingredients of Cholay Pathoray:
- 2 cups chickpeas dried (soaked overnight) and 2 cans of chickpeas
- 2 medium onions (finely chopped)
- 2 tomatoes (pureed or finely chopped)
- 1 tbsp ginger-garlic paste
- 2–3 green chilies (sliced)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp powder of chili red (adjust to taste)
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp. Salt black (optional but adds flavor)
- Salt to taste
- 1 tsp amchur (dry mango powder) or 1 tbsp tamarind pulp
- 2 tbsp oil or ghee
- Fresh coriander and julienned ginger for garnish
Instructions for preparing Cholay Pathoray:
1. Prepare Chickpeas:
- If using dried chickpeas, soak them in water overnight. Drain and boil in salted water until soft (about 45–60 minutes or pressure cook for 15–20 minutes).
- If using canned chickpeas, rinse and drain.
2. Make the Masala Base:
- Warm up some oil or ghee in a big pot. Let the cumin seeds crackle after adding them.
- Add chopped onions and cook until golden brown over medium heat.
- Cook for 1 minute until aromatic, stirring in ginger-garlic paste.
- Add tomatoes and all powdered spices (red chili, turmeric, coriander, and black salt). Cook until the oil separates and the masala thickens.
3. Combine and Simmer:
- Add boiled chickpeas & mix thoroughly to coat in the masala.
- Add 1 to 1.5 cups of water to create a thick gravy.
- Simmer on low heat for 20 minutes to allow flavors to blend.
- Add amchur or tamarind pulp and green chilies. Adjust seasoning.
- Sprinkle garam masala and garnish with coriander and ginger before serving.
Part 2: Soft and Puffy Pathoray (Fried Bread)
Ingredients of Pathoray:
- 2 cups all-purpose flour (maida)
- 1/4 cup semolina (sooji)—adds crispiness
- 1 tsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp plain yogurt
- 1 tbsp oil (plus more for deep frying)
- Warm water (as needed to knead dough)
Instructions for Pathoray:
1. Prepare the Dough:
- In a large mixing bowl, combine flour, semolina, salt, sugar, and baking powder.
- Add yogurt and 1 tbsp oil, then slowly add warm water to form a soft, slightly sticky dough.
- In 8-10 minutes, knead until smooth.
- Place a moist cloth over it and leave it in a warm location for two to three hours.
2. Roll Out the Pathoray:
- Divide dough into 6–8 equal balls.
- Roll each into a round disk (about 6–7 inches in diameter), not too thin or thick.
3. Deep Frying:
- In a wok or deep-frying pan, heat the oil until it’s hot; test with a little piece of dough; it should quickly puff up.
- Slide in a single pathora with caution. To aid in the puffing process, lightly press with a slotted spoon.
- Fry until golden brown on both sides, then turn. Take off & pat dry with paper towels.
Serving Suggestions Cholay Pathoray:
Serve your Cholay Pathoray hot with:
- Sliced onions or kachumber salad
- Green chutney or mint raita
- Sweet or tangy imli chutney (tamarind sauce)
- Mango or mixed achar (pickle)
- Lassi or chai to complete the meal
