BM # 33   Week 2   Day 3

I like to make cholas / chick peas in different ways.This is a typical Sindhi style of serving chola.Dabbal is bread, and chaap is patty or tikki.This is one of the most popular combo platter that Sindhi Cuisine has..It is actually Sindhi street food. Mom tells me they used to have a dabbal chole wala outside their school in Pakistan.It did not even cost them 1 paisa.  She says Rupee was a lot of money then…and to think what we pay now for a dish…..

Any way this chola is made in a different style , it has more gravy and the gravy is rather runny.The dabbal or the bread is broken into pieces and then the patty or chaap as we call is also broken and placed on the bread. The chola with gravy are poured on top. The runny gravy is absorbed by the bread thus making it soft.a mint chutney with tamarind, which is also runny is lavishly drizzled on top.This gives the dish a very nice minty, tarty flavor.This chutney is spicy too.The dish is finally garnished with chopped onions and chopped fried green chillies.

So for the 3rd and final day in this week we have a combo platter from Sindh.

2 cups boiled chick peas
2 onions
2 tsp ginger garlic paste
6 tomatoes , puréed
1 tsp red chilly powder
2 tsp coriander powder
1/2 tsp turmeric powder
1-2 tsp black salt
2 tsp chenna masala
1/2 tsp Garam masala
1/8 tsp black pepper
Coriander leaves
Heat oil.
Add onions and sauté till pink.
Add ginger garlic paste and sauté till onion is deep golden.
Add tomato purée and all the spices.
Let cook till all the moisture from tomatoes has dried and let it come up on oil.
Add water and let cook for about 10 minutes.
The gravy should be runny.

4 boiled potatoes
2 slices bread
Salt to taste
Mash the potatoes.
Soak the bread slices in water for a few minutes and then squeeze it.
Add the soaked crumbled bread to the mashed potatoes.
Add salt and mix well, knead like dough, so everything is well incorporated.

1/2 cup channa daal
1 small onion, finely chopped
2 green chillies
1/4 tsp mango powder
1-4 tsp red chilly powder
Pinch garam masala
Coriander leaves
Salt to taste
Boil the channa daal with salt and turmeric.
Each grain should be separate.
Place it in a strainer so that the excess water is drained out.
Let the daal cool.
Add all the spices , onion and coriander .
Mix well.

Assembling the Chaap
Pinch out medium sized balls from the potato dough.
Make a depression in it and place a teaspoon of the stuffing in it.
Bring the sides of the ball together and seal it, flatten the ball to form a patty.
Shallow fry or deep fry the patty.

Gidamdi ji chutney / tamarind chutney
1 tbsp coriander leaves
2 tbsp mint leaves
1 onion
4-5 green chillies
1/2 cup diluted tamarind pulp
Salt to taste

Make a paste from coriander , mint, onion, green chillies and salt.
Add the tamarind pulp and adjust the consistency.
This chutney has to be spicy and tangy.

Fried green chillies
Chopped onions
Dabbal /pav or bread
This is one of the most delicious combos which is served in Sindhi homes and the accompaniments and chutney are a highlight of this dish.

 Break the pav or bread

place a patty on the bread

pour the chole and the runny gravy

 sprinkle onions and chillies

drizzle chutney


Taste of Sindh with Dabbal Chola au Chaap

9 thoughts on “Taste of Sindh with Dabbal Chola au Chaap”

  1. Just this morning mom and me were recollecting grandpas childhood where his mom told him that she could buy enough idlis to feed a family of 8 with just 2 paisas!!But now..!!!
    Anyways you again tempt me with those beautiful clicks and an awesome keeper recipe, Vaishali 🙂

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