Native to the Sindh province of Pakistan, Sindhi cuisine travelled all the way to India after the Partition. The culture and cuisine might share some similarities with Indian and Pakistani culinary styles of today, but there are certain aspects that make it unique. The Sindhi Chola Chaap is an interesting monsoon treat that finds resemblance to the popular aloo tikki and ragda patties of North India.

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The Sindhi fare is highly influenced by the Mughal and Arabic cuisines. One such aspect of this cuisine is the cooking methods. Ginger-garlic base and tomato-based gravies are commonly eaten during lunch and the Sindhi kadhi is well-known for its thin consistency and flavour. Just like Sindhis have their own kadhi, they have their own monsoon snack too. It is the Sindhi Chola Chaap. The dish is a culmination of a variety of flavours.

Considered a close cousin of aloo tikki and ragda patties, the Sindhi Chola Chaap is a delectable treat for the taste buds. It consists of a patty that is loaded with a spicy gravy on top. The difference lies in the filling of the patty. Although it is a deep-fried potato cutlet, it has a touch of spicy chana dal in it. The mashed lentils are stuffed in the potato patty, which is then deep-fried in a mix of oil and ghee.

Chola Chaap 

The patty attains a crispy and crunchy texture. This is followed by a generous layer of pea curry that is poured over the dish. White chickpeas or kabuli chana gravy is slathered over the patty. Made in an onion-tomato gravy, the Sindhi chana has a distinct flavour from the regular chana. Chaap Chola is garnished with sliced onions and mint chutney. This crispy and crunchy snack is the perfect accompaniment for the monsoon.

This delicious treat is served hot on a rainy day and is a Sindhi version of aloo tikki chaat. The chana dal that is added to the potato patty is what makes it so delicious. Not just chaap chola, there are several other crunchy bites from the Sindhi cuisine like the sanna pakora. While many may simply call it an onion pakora, it is actually special because the deep-fried fritter is fried twice before serving. Stuffed with sliced onions, green chillies and spices, the gram flour batter is dipped in hot oil and fried until it is dark brown.

There are plenty of scrumptious monsoon snacks in the Sindhi cuisine like the mirchi pakora, sanna pakora and the Chola Chaap. What is common among most of these Sindhi specialties is the fascination for fried food. After all, Sindhis pair their lunch and dinner with the famous Sindhi papad too.