Kathiyawari Cholay Recipe

Kathiyawari cholay is also considered as a street food. Though it is not available at many places but you may find it at some places, but it is so easy to make at home that if you don't find it anywhere, then no problem. You can easily make it at your home. Infact it will be more hygienic and after sharing this recipe, I am sure that you will make lip-smackingly delicious kathiyawari cholay.

The interesting thing about the kathiyawari cholay is that you can consume it as diet food for your weight loss. As you know that chickpeas are your best friend when you are a big foodie and still trying to lose your weight. Chickpeas can fill you up completely, provides you a healthy nutritious meal and yet you can enjoy a variety of deliciously tasted chickpeas as much as u want.

There are only two ingredients in this recipe that you should skip if you are having kathiyawari cholay for weight loss, one is boiled potatoes and second is papri. As you know that papri is made of flour and deep fried in oil, and potatoes are also not good for weight loss, so these two things should not be consumed if you are on your weight loss journey.

This recipe is quite easy and you can count it as a quick recipe also if you already have boiled chickpeas in your fridge. Well, here I should mention that this recipe goes great if cooked in its own water. I mean, when we boil the chickpeas, some people dry up all the water that they use to cook chickpeas, or some people throw the extra water from boiled chickpeas. But in this recipe, we have to boil chickpeas in a good amount of water and then don't dry it up, we will use that water in the recipe. Though you can seperately add some extra fresh water later but it will not taste as good as it will be if we will use the same water in which the chickpeas are boiled.

So, here is the best, quick, easy and most delicious recipe of kathiyawari cholay.

Ingredients: 

• 2 cups chickpeas
• 1/2 tsp cooking/baking soda
• 2 tsp salt (or as required)
• 1 tbsp red chilli powder
• 1 tsp turmeric
• 1 cup cubed and boiled potatoes
• 2 tbsp red chilli flakes(or according to your taste)
• 1 tbsp crushed coriander seeds
• 1 tbsp crushed cumin seeds
• 1 cup tamarind pulp (or as you like)
• 2-3 tbsp chaat masala (or as you like)
• 1 chicken cube
• 1/4 cup cornflour
• 1 cup sliced onion
• 1 cup cubed tomatoes
• 3-4 chopped green chillies
• 1/2 cup chopped fresh coriander
• Papri 

Method:

• Wash and soak the chickpeas with 1/2 tsp of cooking/baking soda for atleast 3-4 hours or overnight.
• Boil the chickpeas with 2 tsp salt, red chilli powder and turmeric and atleast 8-10 glasses of water. I prefer to boil it in pressure cooker because it gives perfect soft chickpeas just in half an hour(after it whistles). But you can boil in a normal pot with a lid on, but it will take a long time. However you are boiling, make sure that the chickpeas are perfectly soft but not as soft that they loose their shape.
• When chickpeas are boiled, it should have at least 3-4 glasses of water in it. If you think that water is not sufficient then you can add some fresh or boiled water in it and turn the flame on.
• Add cubed boiled potatoes, red chilli flakes, crushed cumin seeds, crushed coriander seeds, chicken cube, tamarind pulp and chaat masala. Bring it to boil. Now taste it and add some salt if needed, or if you want some extra spices or tamarind pulp, so you can add according to your taste, but be careful about chillies because later on you are going to add some green chillies also.
• Mix cornflour in 1/4 cup of water and add into the boiling chickpeas.
• Cook for a minute and turn off the flame.
• Add sliced onion, cubed tomatoes, green chillies, fresh coriander. Mix and dish out.
• Top with papri, you may also garnish with onion, tomatoes, green chillies, fresh coriander and chaat masala.
• Serve hot.