Showing posts with label Chaat. Show all posts
Showing posts with label Chaat. Show all posts

Tuesday 21 April 2020

Chana Butter Masala Chaat

I remember the Chana masala chaat vendor.. while my stay in Bandra and an evening stroll at Bandstand, I use to enjoy the hot, spicy chana masala chaat he use to make... Special chana masala chaat had butter in it. It had green chana which was boiled and then sautéed in butter with onions, tomatoes and chaat masala... Lime juice and coriander leaves was sprinkled before serving and it was served in disposable eco friendly bowl with a thick paper cutting used as spoon...

1 cup Boiled Chana / Green or Red Grams
1 small Onion finely chopped
1 small Tomato chopped
1 small Boiled Potato chopped
1 or 2 Green Chillies chopped
1 tsp Butter
1/2 tsp roasted Cumin seed powder
Chat Masala to taste
Black Salt to taste
1 tsp Lime juice
1 tsp Chopped Raw mangoes - optional
 Few Coriander leaves chopped
Take a pan, add butter, add onion and chillies. Sauté it for a minute. Add the tomato and potato, sauté it for another 2 minutes. Add the boiled chana. Stir and cook the chana for another minute. Add the roasted cumin powder, chat masala, black salt, lime juice, coriander leaves and raw mangoes, stir for another few seconds... serve it. 

Sunday 3 July 2016

Piyaz Ki Kachori

Piyaz Ki Kachori 
It is a popular roadside dish of Rajasthan. Off let lots of post on piyaz ki kachori took me back to the time when I use to visit Kota. Me and my sister in law use to go for marketing. So after our shopping was over, we made it a point to eat piyaz ki kachori. It was served with chutneys, curd, chaat masala and sev. Extremely popular and delicious..

For the Stuffing 
2 cups Onions finely chopped 
2 Green chilli chopped 
1 tsp Garlic chopped 
1/4 tsp Nigella seeds 
1/4  tsp Fennel seeds 
1/4 tsp Carom seeds 
1/4 tsp Coriander powder 
1 tsp Lime juice 
2 tbsp Besan
1 tsp Coriander powder
1/2 tsp Chilli powder
1/4 Garam Masala powder 
1/4 tsp Asafoetida 
Salt to tate 
2 tsp Oil 
Few Coriander leaves chopped

Take oil in a pan, let it heat. Add the nigella seeds, fennel seeds, carom, coriander seeds. Let it crackle. Add onions, garlic and green chillies. Sauté and cook the onions till light brown. Add asafoetida, salt, coriander powder, chilli powder, garam masala powder. Stir and mix it. Add the lime juice, stir and mix it, add the besan and mix it well stirring it for 2 minutes. Add coriander leaves, mix it. 
For The Dough
2 1/2 cup All Purpose Flour 
Salt to taste
3 tbsp Ghee
Cold water as required 

Take mixing bowl, add salt, ghee and flour. Mix it well. Add water as required into the flour and knead it into a hard dough. Keep it covered for 30 minutes. 
Make equal portions of the dough. 

To make the Kachoris
Oil for frying 

Take a portion of the dough, knead it well. Roll the dough into round disc. Take 2 tsp stuffing and add it into the center of the circle. Seal the dough from the edges properly. Flatten the dough and roll it lightly once more around 4 inch. Heat oil. Keep it on low flame.  Fry the kachori on a low medium flame fry till it become golden and crispy. Take out on an absorbent paper. Serve the kachori hot with some coriander chutney, tamarind chutney or sauce.

Monday 8 February 2016

Dahi Palak Vada

Dahi Palak Vada 

 For the Palak Vada 
2 cups of Spinach leaves chopped, and sautéed in 1/2 tsp oil till the water dries up
1 cup Gram flour
Pinch of Soda bicarbonate 
Salt to taste 
1/4 tsp Carom seeds 
Oil to fry 

Take a mixing bowl, add the spinach, gram flour, salt , carom seeds and soda bicarbonate. Mix it well. Heat oil, add 1 tsp of the batter in hot oil and fry the Palak vadas till brown, once done, keep it on the absorbent paper, cool it and break it into half. 

For the Dahi Palak Vada
Palak Vada 
2 Cups Curd 
1/2 cup Milk
1 tbsp Green Chutney ( Add  1/4 cup Coriander leaves, 1 Green chillies, 1 tsp Raw mango and Salt in a blender and blend it together)
1 tbsp Sweet Tamarind Chutney ( 2 tbsp Tamarind pulp, 4 tbsp Jaggary, salt, 1/4 tsp  chilli powder, mix together and cooked it till the Jaggary melts and thicken up a bit)
Salt to taste 
2 tbsp Sugar 
1 tbsp Sev
Sprinkle of Chat masala
Few Coriander leaves chopped for garnishing 
Few Pomegranate seeds for garnishing 

In a mixing bowl, add curd, milk, salt, sugar. Beat it well. Add the broken pieces of vada. Mix it. Drizzle the green chutney and the sweet chutney, sprinkle the chat masala. Sprinkle the sev, coriander leaves and pomegranate seeds from top. 

Thursday 4 February 2016

Crispy Palak Chaat / Spinach Chaat

One must include green vegetables in the diet. Some time children don’t want to have vegetables. We can always innovate Recipes with vegetables which will encourage the children to have vegetables without fuss. Spinach is a good source of iron.... Here I have made a healthy Chaat with spinach...

To make the crispy Palak 
Few Fresh Palak /Spinach leaves around 12 whole leaves 
Oil to Drizzle
Salt to sprinkle 

Take a baking tin, spread the Palak leaves, drizzle oil and sprinkle some salt. Bake it at 200 degrees for 15 minutes. Half way in between turn the leaves. Bake till crispy. 

For the Palak Chaat 
Crispy Palak leaves
1 small Potato cut into cubes and boiled 
1 small Onion chopped
4 tbsp Beaten Curd 
3 tbsp Green Chutney ( Add 1/4 cup Coriander leaves, 1 Green chillies, 1 tsp Raw mango and Salt in a blender and blend it together)
2 tbsp Red Chutney ( Add few Garlic cloves, 2 Dry Red chillies and salt in a blender and blend it together with little water)
1 tbsp Sweet Tamarind Chutney ( 2 tbsp Tamarind pulp, 4 tbsp Jaggary, salt, 1/4 tsp  chilli powder, mix together and cooked it till the Jaggary melts and thickens up a bit)
1 tbsp Sev
Drizzle of Lime juice
Sprinkle of Chaat masala
Few Coriander leaves chopped for garnishing 
Few Pomegranate seeds for garnishing 

On a plate first add the crispy spinach leaves, then one by one add the potatoes, onions, curd, green chutney, red chutney, sweet tamarind chutney, drizzle the lime juice , sprinkle the  chat masala, add the sev and then garnish with coriander leaves and pomegranate seeds... 

Friday 31 July 2015

Aloo Tikki Chaat

Aloo Tikki Chaat
For the Aloo Tikki
2 potatoes boiled and mashed
1 /2 tsp Aam chur powder
1/2 tsp black salt
1 green chilli chopped
1 tsp coriander chopped
1/4 tsp red chilli powder
Oil for shallow fry
Mix all the above ingredients except the oil. Take one small ball and flatten it . Make rest of the Tikkis in the similar manner. Shallow fry the Tikkis. Keep it aside
For Base
2 cups curd
1/4 cup milk
1/2 tsp black salt
2 tsp sugar
Add milk to the curd and beat the curd. Add black salt and sugar. Beat it well.
For assembling Aloo Tikki chaat...
Aloo Tikkis
1 tbsp Mithi imli chutney
1 tbsp Green chutney
Chilli powder for sprinkling
Roasted cumin power for sprinkling
1 tbsp sev
Coriander leaves for garnishing
Take 2 Aloo Tikkis.... Add 2 tbsp curd on the Tikkis. Add green chutney and Mithi imli chutney. Sprinkle roasted cumin powder and chilli powder. Garnish with sev and coriander leaves....

Saturday 13 June 2015

Chana chaat

Chana chaat ...
1 cup boiled green Channa ( Bengal grams)
1 tbsp chopped onions
1 tbsp chopped tomatoes
1 tbsp chopped cucumber
1/2 tsp green chillies chopped
1/2 tbsp coriander leaves chopped
1/4 tsp chopped green raw mango
1/4 tsp curry powder
1/4 tsp lime juice
Salt to taste
1/4 tsp roasted cumin seed powder
Mix all the above ingredients and serve it....

Sunday 7 June 2015

Kolkata Style Phuchka and Churmur

Phuchka is a very popular Street food of West Bengal.... when you pop that crispy puri along with the tangy water in your mouth.. It’s amazing..

25 to 30  Phuchka ( I buy the pani puri papad packet and fry the Phuchkas at home)
Ready fried packets are also available in the market
 2 big Potatoes boiled
3 tbsp Soaked and boiled White Peas or Red Grams
2 tbsp Coriander leaves chopped
 1 tbsp Green chillies chopped
Black Salt powder to taste
1/2 tsp Amchur powder
3 to 4 tbsp Tamarind pulp
2 tbsp Bhaja Masala ( 2 tbsp Coriander seeds, 1 tbsp Cumin seeds, 2 Whole Red  Chillies - roast all the spices and grind them into powder)
Juice of 1/2 Lime
Take 3 to 4 tbsp tamarind pulp as per the sourness required, add 1/2 tbsp chopped green chillies,   1/2 tbsp chopped coriander leaves, Black salt to taste, 1 tbsp Bhaja masala, lime juice  and a bottle of cold water. Mix the tamarind water, leave the lime peel in the water and keep it aside. Take the boiled potatoes and mash it. Add the white peas or red gram, black salt to taste, few chopped green chillies, some chopped coriander leaves, amchur powder and 1 tsp Bhaja masala. .  Mix it well. To have the Phuchka, take one Phuchka, break it and add 1/2 tsp of mashed potato. Dip it in tamarind water.

To make Churmur 
Take the mashed potato mix and white peas, crush some Phuchka, add some tamarind water and sprinkle some Coriander leaves and Bhaja masala from top. . Churmur is ready