by Usman Qureshi
Lahore is the city of gardens, mosques, shrines and food items. There are things that you just can’t separate from the place of their origin. Pathoora is one such thing that pops up in your imagination once you think of Lahore and traditional Pakistani cuisine.
At the heart of Lahore, known as Data ki Nagri, is the shrine of Hazrat Ali Hajvery who is also known as Data Ganj Bakhsh. He was a Persian Sufi scholar whose name means ‘the master who bestows treasures’. Thousands of people travel every day from other cities – near and far-off – to visit his shrine.
Among many Lahori street food items, Lahori Pathooray is famous for its unique and different taste. This dish adds to the uniqueness of Lahore’s local foodscape. Lahori Pathoray, available in different food streets and at other famous food points around the city, are served with chickpeas.
In Lahore, there are many places famous for Pathoory but spots like Ichra Shoping Market, Urdu Bazar Lohari Gate, Rang Mahal and Anarkali Bazar are among the ones where one can find best pathooray. I visited “Lahori Shahi Pathory” in Ichra Market; the shop was full and everyone was enjoying the mouthwatering Lahori Pathoory there.
Anyone who notices a typical Lahori Pathooray stall for the first time mistakes it for a regular Halwa Puri spot. But this ordinary puri made with a mix of several types of lentils and chickpeas and flavored with garam masala is refreshingly different one. A regular pathoora is served with chickpeas curry, commonly known as cholay, along with mango pickle (achaar) and salad.
Experts roll out the dough, filling it with a combination of ingredients and then deep frying it to a perfect golden brown colour. The finished product is halfway between a Paratha and a Puri and is served with mint chutney (sauce).
Ingredients:
Cholay:
- Chickpeas(Kabuli Chana) 2 cans with can water
- Onion 1 large finely chopped
- Turmeric 1/2 tsp
- Ginger & garlic paste 1 tablespoon
- Salt 1/2 tsp
- Cumin powder 1 tablespoon
- Readymade chana masala 1 tablespoon
- Red chilli powder 1/2 tablespoon
- Coriander powder 1 tablespoon
- Dried mango powder 1 tablespoon
- Cumin seeds1 tablespoon
- Oil 1/4 cup
Pathooray:
- Plain flour 1/2 kg
- Milk 2 cups
- Maash dal 3 tbs (soaked overnight in water)
- Baking powder 1/2 tsp
- Salt 1 tsp
- Egg 1
- Sugar 1 tsp
- Oil to fry
- Water can be used for dough if required
Pathoora Recipe:
- In a bowl, add plain flour, sugar, baking powder, and salt, and mix them up. Add daal maash (drain the water), mix the egg well, and then add the milk and knead the dough.
- Dust flour on the working surface and knead for 2 minutes, then grease your palms and wipe it on the dough, place the dough in the bowl, cover with a damp cloth, and leave it for 20 to 25 minutes.
- After 25 minutes, heat the oil in a pan, make small balls of the dough, grease the working surface, and with the help of your fingertips, press and make a round-shaped flat roti.
- Now place the round-shaped pathura in the hot oil and fry it on both sides till it gets a golden color.
- Take it out once fried, place it on paper towel, and serve with cholay.
Cholay (Chickpeas) Recipe:
- Heat the oil in a pan, add cumin seeds, onions, ginger, and garlic paste, and cook at high flame until they are golden.
- Then add readymade chana masala, red chili powder, turmeric, dried mango powder, coriander powder, cumin powder, and salt mix, and add the chickpeas and 1 glass of water. Bring to a boil, cover, and cook for 10 to 15 minutes on low to medium flame.
- While the chickpeas are being cooked, mash half of them with the help of the spoon, as it makes the curry thick.
- Once it gets thick, serve it with pathooray, onion rings, and lemon wedges.
