Kitna time lagta hai?

60 min lagta hai — 30 min taiyari, 30 min pakana.

Chaap Chola

Name: Chaap Chola
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Multiple States Indian
Ingredients: 10g Tamarind Paste; 8g coriander; 400g Potato; 3g garam masala powder; 15g Cornflour; 200g tomato ripe; 3g red chilli; 4g coriander powder; 8g salt; 80g Chana Dal; 4g chana masala powder; 200g Chickpeas; 1g turmeric root; 6g green chillies; 70g Sunflower Oil; 12g ginger garlic paste; 150g onion

Authentic Sindhi-Hindu evening street snack — boiled mashed potatoes shaped into patties (chaap), stuffed with spiced chana dal filling, shallow-fried until crisp, then served horizontally split with a ladle of Sindhi-style chickpea curry (chola) poured over, plus mint-tamarind chutney and sliced onions. Distinct from Sindhi Bhuga Chola (just the curry-and-bread version, Chola Dabhal) — Chaap Chola's signature is the stuffed potato pattice. A Sindhi street snack platter found in Ulhasnagar and Mumbai Sindhi colonies.

Time 60 min · Serves 4 · 553 kcal · Multiple States

Ingredients

Finish

Tamarind Paste — 10 g (paste)
coriander — 8 g (chopped)

Main

Potato — 400 g (boiled mashed)
garam masala powder — 3 g (powder)
Cornflour — 15 g (powder)
tomato ripe — 200 g (chopped)
red chilli — 3 g (powder)
coriander powder — 4 g (powder)
salt — 8 g (none)
Chana Dal — 80 g (soaked ground)
chana masala powder — 4 g (powder)
Chickpeas — 200 g (soaked boiled)
turmeric root — 1 g (powder)
green chillies — 6 g (chopped)

Tempering

Sunflower Oil — 70 g (heated)
ginger garlic paste — 12 g (paste)
onion — 150 g (finely chopped)

Method

PREPARE THE CHOLA: Soak kabuli chana 7+ hours; boil with salt until cooked. Brown 2 chopped onions in 1 tbsp oil; cool and grind with green chillies. Heat 1 tbsp oil, add ginger-garlic paste, browned-onion paste, then chopped tomatoes. Cook until oil separates. Add turmeric, red chilli powder, coriander powder, chana masala, garam masala, salt. Add cooked chana with 1.5 cups stock; simmer 10 minutes. Stir in tamarind. Set aside warm.
PREPARE THE CHAAP STUFFING: Soak chana dal 2 hours, drain, grind coarsely. Heat 1 tbsp oil, sauté ground chana dal with 1/2 tsp red chilli powder, pinch turmeric, salt, 1 tsp ginger-garlic paste. Cook 5-6 minutes until dal is dry-cooked and aromatic. Cool.
PREPARE THE CHAAP DOUGH: Mix mashed boiled potatoes with cornflour, salt to taste, and a pinch of red chilli powder. The dough should be smooth, firm, and bind without sticking. Divide into 8-10 lemon-sized balls.
SHAPE THE CHAAP: Take a potato ball, flatten in your palm to a 3-inch disc. Place 1 tsp of chana dal stuffing in center. Bring edges together to seal — pinch shut, ensuring no stuffing peeks out. Flatten gently into a 1/2-inch thick patty.
FRY THE CHAAP: Heat 3 tbsp oil in a wide flat pan on medium. Place patties carefully; shallow-fry 4-5 minutes per side until deep golden-brown and crisp. Drain.
ASSEMBLE: Place 2 hot chaaps on a plate. Slice each horizontally (not all the way through) to open like a clam. Ladle hot chola gravy over and around — generously. Top with chopped onion and a drizzle of mint and tamarind chutneys. Garnish with coriander leaves. Serve immediately.

Common questions

Ek plate Chaap Chola mein kitni calories hoti hain?: 553 kcal per plate.
Kitna time lagta hai?: 60 min lagta hai — 30 min taiyari, 30 min pakana.