Cholay Pathoray

    Cholay:
  1. Chick peas (kabuli Chana) 2 cans with can water 
  2. Onion 1 large finely chopped 
  3. Turmeric 1/2 tsp 
  4. Ginger & garlic paste 1 tsp 
  5. Salt 1/2 tsp 
  6. Cumin powder 1 tsp 
  7. Ready made chana masala 1 tbsp 
  8. Red chilli powder 1/2 tsp 
  9. Coriander powder 1 tsp 
  10. Dried mango powder 1 tsp 
  11. Cumin seeds 1 tsp 
  12. Oil 1/4 cup 
    13. Pathoray:
  13. Plain flour 1/2 kg 
  14. Milk 2 cups 
  15. Mash dal 3 tbsp (soaked over night in water) 
  16. Baking powder 1/2 tsp 
  17. Salt 1 tsp 
  18. Egg 1 
  19. Sugar 1 tsp 
  20. Oil to fry 
  21. Water can be used for dough if required

Recipe

    Pathoray Recipe:
  1. In a bowl add the plain flour, sugar, baking powder, salt mix it, then add mash dal(drain the water), egg mix well and then add the milk and knead the dough. 
  2. Dust flour on the working surface and knead for 2 minutes, then grease your palms and wipe it on the dough, place the dough in the bowl cover with damp cloth and leave it for 20 to 25 minutes. 
  3. After 25 minutes heat the oil in a pan, make small balls of the dough, grease the working surface and with the help of your finger tips press and make a round shape flat roti. 
  4. Now place the round shape pathoray in the hot oil and fry them on both sides till golden. 
  5. Take them out once fried and place them on paper towel, and serve them with cholay. 
    6. Cholay (chickpeas) Recipe:
  6. Heat oil in a pan add cumin seeds, onions and ginger, garlic paste, cook till gets golden, high flame. 
  7. Then add ready made chana masala, red chilli powder, turmeric, dried mango powder, coriander powder, cumin powder, salt mix and add the chick peas and 1 glass of water, bring to a boil and cover and cook for 10 to 15 minutes on low to medium flame. 
  8. While the chick peas are cooking with the help of the spoon mash half of them as it makes the curry thick. 
  9. Once it gets thick serve it with the pathoray, and onion rings and lemon wedges, enjoy.