Lahori pathooray is pure lahori dish which is made of plain flour and lentil and served with cooked chickpeas and salad.It is usually prepared in Androon Lahore City which has desi food specialities.Famous places in Lahore which serve best Pathooray are Rang Mehal (Androon Lahore ) Near Sunehri Masjid , Urdu Bazar Lahore and Ichra Bazaar lahore. By using the careful tips and authentic recipe you can make this delicious food at home.
Rainy Season in Lahore is celebrated with food love. Weather they are summer rains or winter rains. Lahori people enjoy it with their spicy and fried food accompanied by tea or coffee.
just few days back during winter Rains i made these Pathooray which remind me of my childhood days when i used to visit Rang Mehal bezaar just to eat these pathooray.Now its been years that i have not gone there and miss the taste and culture. I got the recipe from Chef Afzal Nizami and it is worth trying. And my pathooras turned amazing and yumm.
Here are the steps to make them.
For Pathooray:
Plain Flour 1/2kg
Daal Mash 4tbsp (Soaked in water for 2 hours)
Baking powder or soda 1/2tsp
Sugar 1/2tsp
Salt 1/2 tsp
Oil 1cup (to make balls)
Oil For frying
Take flour in a bowl add in soaked mash lentil with salt,sugar and baking powder.Now knead the dough using water it should neither so hard nor so soft but normal consistency.
Now keep aside covered with Wet cloth.
Give the dough rest for atleast 2 hours.
Now make small balls by using oil on ur hands so it could not get stuck and then dip in oil and keep aside in tray. Now make balls from the dough and cover again and give rest of atleast half hour.
Then grease the rolling board or flat surface with oil and start making and flatening the ball until it become Saucer Chapatti size. Dont use rolling pin as it will destroy the shape.
Heat up oil in a large pan. When its full heaten up put quickely rollen pathhora and deep fry for 30 sec until it get light brown. Now serve with channa.
For Achari Channy:
white chickpeas 1/2kg
Soda 1tsp
Salt 1tsp
Crushed red chilli 1/2tbsp
Red chilli powder 1/2tbsp
Whole red chilli 5_6
Corriander powder 1tbsp
Cumin powder 1tbsp
All spice powder 1tbsp
Boil chickpeas with soda and salt until become tender.
Now heat half cup oil add dry whole chillied and then boiled chickpeas in it.
Now add 4 to 5 glass of water and add rest of spices in it. Cook for half hour until become thick gravy.
Serve with achaar, Salad and Pathooray.
Posts
