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Recipes >> Farah Jahanzaib Recipes > Chikar Cholay and Pathooray by farah jahanzeb khan

Chikar Cholay and Pathooray

Chikar Cholay and Pathooray
Prep Time
3-4 hours
Cook Time

1-2 hour
Serves

5-6 people
Pathooray are little chappatis made from flour and lentils. The traditional dish has got an enormously delicious reputation. With the Punjabi zest & the taste charm of Farah Jahanzeb Khan, this dish becomes doubly delicious.
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Source:  Farah Jahanzeb Khan in Zaiqedaar on Zaiqa TV Channel
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Ingredients

  • For Chikar Cholay:
  • Chick peas (safayd chanay) 1/2 kg
  • Red lentils (lal masoor ki daal) 1/2 cup
  • Salt according to taste
  • Red chilies (powder) 1 tsp
  • Ginger-garlic paste 1 tsp (or according to taste)
  • All psice (powdered) 1/2 tsp
  • Dried fenugreek leaves (Qasori meethi) 1 tsp
  • Baking soda 1/4th tsp
  • Onion 1
  • Water 1-1.5 liter
  • For Tempering:
  • Red chilies (whole) 8-10
  • White cumin 1/2 tsp
  • Coriander 1 tbsp
  • Dried fenugreek leaves 1 tsp
  • All spice 1/4 tsp
  • Green chili 2
  • For Pathooray:
  • Black pepper (crushed) 1 tsp
  • Plain flour 1 kg
  • Salt 1/2 tsp
  • Oil 2 tbsp
  • Mash pulse 1 cup

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Cooking Directions

  1. To Make Chikar Cholay:

  2. Soak the chick peas overnight with soda and salt.

  3. Soak red lentil (lal masoor) in water for half an hour.

  4. Put chick peas red lentil in a cooking pot and add 1-1.5 liter water.

  5. Also add salt in the above mixture cook for 2-3 hours.

  6. Add in more water if the mixture gets too thick.

  7. Now add in baking soda, red chili and all spice powder in above mixture.

  8. Also add in dried fenugreek leaves and garlic-ginger paste.

  9. Now stir the mixture firmly.

  10. To Prepare Tempering For Cholay:

  11. Heat oil in a frying pan.

  12. Fry sliced onions in it till golden and then add cumin.

  13. Also add red chilies, all spice, dried fenugreek leaves and green chilies.

  14. Fry them lightly with sliced onions and then pour it all at once on the chikar cholay and cover.

  15. Add coriander and red chili for garnishing.

  16. To Make Pathooray:

  17. Soak the mash pulse in water for 2 hours.

  18. Take plain flour add salt and oil, knead it.

  19. Put mash pulse in a blender, add salt and black pepper, blend it.

  20. Make small round shaped breads of the flour.

  21. Apply the paste of blended mash pulse on one side of each bread.

  22. Fold the bread and again give it round shape with rolling pin.

  23. Then deep fry it till a bit crisp.

  24. Serve Chikar cholay with Pathory.

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Comments posted by users for Chikar Cholay and Pathooray recipe:

  1. oooooollllllaaallllaaaa

    on Jun 27 2012 7:34AM Report Abuse FARAH QURESHI
  2. this recipe in urdusend on my email enwaqas@yahoo.com

    on Apr 9 2011 4:08PM Report Abuse WAQAS

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