Paya

Paya/hoof/trotters is a traditional Indian and Pakistani cuisine brought to Central Asia by the Persians. It was adopted to the local cuisine by the Muslim chefs of Lucknow and Hyderabad. These areas are still famous for their style of cooking of paya by cooking it overnight on charcoal or firewood. It is considered as a delicacy in many places and best had for breakfast during winter seasons.

Nowadays, work becomes faster by cooking it in the pressure cooker. But if you like it the authentic way, be prepared to cook it slowly for hours together on a low flame.

The trotters are readily available in most of the mutton shops, cleaned well and do not require much further cleaning. But just for the safer side, wash it well again and boil it once in turmeric water. Discard this boiled water.

Recipe for paya may vary regionally, but the basic soup base consists of onions, tomatoes, chillies and few spices.

This recipe of paya is a simple soup type recipe. I do not add thickening agent of any kind but let the soup reduce to a desired consistency.  A perfectly cooked paya has meat falling off its bones.

This recipe serves 2 people. One serving of this recipe (1/2 portion) provides approximately 332.5 Calories.

Here is what you will need:

4-5 trotters

1 large onion

1 tomato

3 green chillies

4-5 curry leaves

Salt as per taste

1 tsp coriander powder (Dhaniya powder)

1 tsp garam masala

1 tsp ginger garlic paste

½ tsp red chilli

½ tsp black pepper

2 tbsp coriander leaves

1 tsp ghee

1 tsp lemon juice

Method:

1. Slice onions and tomato.
2. In a pressure cooker, heat 1 tsp ghee.
3. Saute the green chilli, curry leaves,ginger garlic paste and onions for 2-3 min.
4. Add the sliced tomatoes.
5. Add all the trotters and add enough water to completely submerge the trotters in.
6. Pressure cook on sim for 45-50 mins.
7. Once cooked check the texture of the paya. It should be soft and the meat should fall off the bones.
8. Add the spice powders, salt and adjust the taste. Boil on open flame till the soup reduces to desired quantity.
9. Garnish with lemons and coriander leaves. 
10. Serve hot with chapathis or just as a soup. 

Recipe by Zohra Sada