CHATPATAY KALEY CHANEY

CHATPATAY KALEY CHANEY

INTRO OF CHICKPEA:

Chickpeas are found in late 3500 BC in France, Greece, and some other parts of the World, including Turkey. During First World War this species was used as a substitute for Coffee and it is still used for the same purpose in some parts of Germany. It is believed to be originated in Southeast Turkey as is found in Archeological sites.

There are many types of Chaney or Chickpeas but Desi and Kabuli Chaney are famous and popular in Sub-continent.  Desi Chaney is darker in color and smaller in size than the White Kabuli Chaney. Another variety is Green in color.  These are also eaten raw, while soft and sweeter in taste.

In Sub-continent, these Chanas are commonly used in daily kitchen recipes, curry is made from it, and the most popular among other dishes is Chana Chat or Cholay ki Chat. In Pakistan Murgh Chaney or Cholay are very famous and popular. Boiled Chaney is mixed in Chicken curry and is prepared with special spices. Lahori Murgh Cholay is among them.

In Karachi, one restaurant prepares Murgh Cholay and Paya Cholay with Kabuli Chaney and Desi Chicken. They never use Chicken from Poultry Farms. In Paya (Trotters) of Goat is used by this restaurant and in my experience, it is one of its kind which can not be found anywhere else.

Chana Chat or Cholay ki Chat is made in various styles and with different spices in different areas of the Sub-continent. White Chana Chat and Black Chana Chat have different tastes altogether. Kalay Chanay is a bit harder than the white Kabuli Chaney after boiling and while eating. 

Chana Chat is a must dish in Ramazan in Pakistan at Iftar time, at least 99 percent of homes make it for Iftar.  As it is a Street Food, so it is also available in every nook and corner of nearly every city.

Famous Arabia Sauce Hummus is made from Kabuli Chaney or White Chickpea and Falafel is totally made from this Kabuli Chaney

EQUATION:

Soaking and Boiling time:         12-14 Hours.

Cooking time:                            15 Minutes

The yield of this recipe:             6-8 Servings

Expenses:                                   125 Rupees (less than One US Dollar)

This recipe I am sharing with you belongs to my daughter, neither I, nor my wife prepare it like my daughter, so whenever we are in the mood we ask her to make it.  She also makes very Crispy and Crunchy Potato Fries, which have no match anywhere. Hopefully, I'll ask her for the recipe for Fries in the future and will share it with my viewers.

Let us start preparing my daughter's recipe for CHATPATAY KALAY CHANEY with the name of ALLAH.

INGREDIENTS:

1. 1/2 Kg Kalay Chaney (Black Chickpeas)
2. 1 Tablespoon Meetha Soda (Baking Soda)
3. 1/4 Kg Aaloo (Potato)
4. 1/2 Cup Imli Ka Gooda (Tamarind Pulp)
5. 1 Teaspoon Zeera (Cumin Seeds)
6. 10 Karhi Patta (Curry Leaves)
7. 1-2 Hari Mirch (Green Chilies) Finely Chopped
8. 1-1/2 Tablespoon Kutti Lal Mirch (Red Chili Flakes)
9. 1 Tablespoon Lal Mirch Powder (Red Chili Powder)
10. 1/2 Teaspoon Ajwain (Carom Seeds)
11. 1/2 Teaspoon Sugar
12. 2 Tablespoon Oil
13. Pinch of Zarde Ka Rang (Yellowish Orange Food Color)
14. Salt to taste
15. 1Tablespoon Hara Dhaniya (Coriander Leaves) finely chopped for garnishing
16. 1/2 Pyaz (Onion) Rings for garnishing.
17. 1 Tomato for Garnishing 
18. 1 Lemon for Garnishing and using few drops over the Chat.

METHOD:

• Soak the Black Chickpeas in water overnight, Water must be one inch above the level of /chickpeas.
• Shed the water the next morning and wash the chickpeas in clearwater
• Boil them with a pinch of salt and 1 Tablespoon of baking Soda.
• Boil the potatoes in a separate pan and after they are boiled, put them in water mixed with Zarde Ka Rang and soak them for 1-2 hours so that the Potatoes can get yellowish-orange color. They will look beautiful when used in garnishing over the black-brown Chickpeas.
• While boiling, there will be foam in the boiling water, clear all the foam and when the chickpeas become soft, douse the flame.
• Heat oil on medium and put finely chopped Hari Mirch in it, stir for a minute and then add all other spices, one by one except the sugar, and continue stirring.
• The Karhi Patta (Curry leaves) will ooze the aroma all around, add Imli ka Gooda (Tamarind Pulp), stir for a little while, and add boiled chickpeas. Stir for a minute and add the sugar and then put the lid on the pan and cut the flame off.
• Cut the Coriander Leaves, Tomato, Green Chilies, and Onion Rings for Garnishing.
• Put the cooked Chickpeas in a serving dish and garnish them with tomato, Green Chilies, Coriander leaves, and Onion Rings and sprinkle some chat masala over them.
• Serve Hot.

Hope you will enjoy these Chatpatay Kalay Chaney at any time you deem fit.

Hope you are going to enjoy this recipe and will definitely prepare it without any FEAR OF FAILURE.

InshaALLAH our next recipe will be "AALOO KE SAMOSAY"









Thanks,


NOVICE