PAYA CHOLAY (GOAT TROTTERS WITH CHICKPEAS)

PAYA CHOLAY

(GOAT TROTTERS WITH CHICKPEAS)

INTRODUCTION:

Paya is a traditional and nutritious food of the Indian Sub-continent. It is also served at various festivals and treated to special guests and people who get together. Paaya means Legs in Hindi and Urdu.

The main ingredients of the dish are the trotters (or hoof) of a Cow, Goat, Buffalo, or Sheep; cooked with various spices and herbs. But most popular and most famous are Buffalo Paya according to its taste, nutrition, and texture. At the same time, Buffalo Paya takes a long time in cooking, almost a whole night but the result after such a long wait is always awesome. The time it takes in cooking is worth its taste and nutrition.

The paya originated from the amalgamation of South and Central Asian cuisine. In Central Asia, The dish was adapted to the local cuisines by the Muslim cooks of the South Asian subcontinent.

Subsequently, paya became popular all over present-day India, Pakistan, and Bangladesh. Outside the Indian subcontinent, is also available in restaurants that serve South Asian cuisine.

Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where a number of curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh coriander leaves, along with freshly sliced lemon juice sprinkled over it. The garlic, ginger, and other spices help in covering up the odor of the raw meat.

It is slow-cooked on low heat for hours (usually overnight) on the stove. However, it is nowadays mostly cooked in a pressure cooker, but the true flavor and taste come only when it is cooked overnight on slow heat.

Historically, when people used wood or coal as a cooking fuel, Preparation for cooking started at night and continues on low flame until the morning. This dish has a soup-like but sticky consistency and is usually eaten as a breakfast food in the winter months with naan.

There are many variations of this dish. A popular variation is Siri paya ( where Siri means the head of an animal and paya means the feet. It is considered a delicacy and very popular in the Punjab province of Pakistan.

With the passage of time, more and more variations and changes have occurred with this delicacy, ie. Paya cooked with Cholay (White Chickpea) has become very popular.

It is available in restaurants and street Vendors from morning to night in Karachi and Lahore. Though it is not as popular in Karachi as in Lahore.  Lahore has acquired the status of the Home of Paya. The prominent and most famous Paya maker in Pakistan is in Lahore, named "Phajje Ke Paye."

For my esteemed viewers, I decided to try my hand at this slow-cooking delicacy but instead of making it with Buffalo paya, I chose Goat Paya to lessen the time of cooking. I have no qualms in admitting that the Buffalo Payas have their unique taste and flavor, the goat comes next.

so friends, let us start assembling the assorted bits and pieces of the recipe on the Kitchen table and compare with our checklist so that no last-minute hurdle comes in our way. Here we are, with the name of All-mighty ALLAH the following are the required ingredients.

EQUATION:

1. Time for tendering Payas                           3-4 hours
2. Time for cooking                                        1 hour
3. Yield:                                                          Enough for 6-8 persons
4. Expenses:                                                  Rupees1000 (about 5-6 US Dollars)

REQUIRED INGREDIENTS:

1. 8 Bakray Ke Paye (Goat Trotters)
2. 2 Cups Boiled Kabuli Chaney (Chickpeas)
3. 2 Medium Pyaz (Onion) cut finely)
4. 4 Medium Tomatoes (Make Paste) Use 1 Cup Yogurt instead of Tomatoes if want to make it in black pepper flavor. It will change the color of the curry as well.
5. 2 Tablespoons Adrak Lahsan (Ginger Garlic) Paste
6. 1 Tablespoon Kali Mirch Powder (Black Pepper)
7. 2 Tablespoons Kuti Kali Mirch (Coarsely grounded Black Pepper)
8. 1 Tablespoon Kuti Lal Mirch (Red Chilli Flakes)
9. 1 Tablespoon Bhuna Kutta Dhaniya (Toasted & Grounded Coriander) 
10. 1 Tablespoon Bhuna Kutta Sufaid Zeera (Cumin Seeds)
11. 1 Teaspoon Haldi (Turmeric) Powder
12. Salt to taste
13. 1 Cup Oil or Ghee
14. Hari Mirch and Hara Dhaniya (Green Chillies and Coriander leaves)
15. Adrak Julienne cut (Ginger)
16. 2 Lemons
17. 8 Cups Water
18. 1 Teaspoon Garam Masala (All Spice) Powder
19. 1/4 Teaspoon Mace
20. 1/4 Teaspoon Nutmeg

HOW WE COOK PAYA CHOLAY:

• Boil the Payas on slow heat with 8 glasses or Cups of Water till only 2-3 cups of broth remain, This will take a few hours.
• In another pan heat one cup of oil/ghee for 2-3 minutes and fry sliced onions till golden.
• Now add Ginger Garlic paste and whole black pepper, fry for 2 minutes
• Add Tomatoes and cook till tender. You can use Tomato paste in place of raw tomatoes.
• If you want to prepare this dish without red Chili and prefer black pepper then skip tomatoes and add ONE CUP OF YOGURT AND 2 TABLESPOONS OF CRUSHED BLACK PEPPER.
• When tomatoes are tender add crushed & toasted Coriander, Cummin seeds, turmeric powder, nutmeg, and mace powder, along with boiled Payas.
• Cook for few minutes on medium heat till Oil/Ghee separates
• Now add the remaining Paya broth about 2-3 cups and let it simmer for about 15 minutes
• Add boiled chickpeas and turn the flame on slow, cover and let it cook for few more minutes.
• Our Paya Cholay is ready now
• Garnish with fresh coriander, green chilies and Juliane cut ginger with the sprinkle of lemon juice.
• Serve with garam garam tandoori naan.

This is a winter special dish, full of energy and protein. Try it this winter and enjoy it with family and friends. this is a slow cooker recipe that needs patience. Remember, there is no FEAR OF FAILURE when you are trying something new. Failure gives an incentive of doing better and better.

thanks,

thine eternally,

NOVICE