Khasta kachori chat

Khasta kachori chat

Ingredients

For kachori

• 1 cup maida
• ¼ cup urad dal(soaked and grind)
• A pinch of asafoetida
• ¼ tsp fennel seeds
• ¼ tsp cumin seeds
• 1 tsp garam masala
• 1 tsp chilli powder
• 3 tbsp oil
• Salt as per taste
• Oil for frying

Other ingredients for chaat

• 1 cup boiled white peas
• 1 cup tamarind chutney
• 1 cup sweet curd
• 1 tsp ginger (grated)
• 1 tsp green chilli (chopped)
• 1 tsp red chilli powder
• 1 tsp chat masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt as per taste
• ½ cup sev
• 1 tbsp chopped coriander
• 2 tbsp oil

Method (How to make khasta kachori chaat at home)

For kachori

• Mix salt and maida add 2 tbsp oil and knead dough. Cover with wet cloth and keep aside for 30 min.
• Heat 21 tbsp oil in non-stick pan add cumin, asafoetida, fennel seed, when seeds start crackle, add urad dal paste. Stir well add salt, chilli powder, garam masala and fry till dry.
• Make 10 balls with kneaded flour. Make 10 part of stuffing.
• Take one ball and roll around 2 inch diameter, stuff one part of stuffing. Roll Using your hands, cover the filling with the sides of the dough, sealing the ends nicely.
• Remove the excess dough from the top. Gently press the dough rounds with your palm to flatten it. Make all kachori like that. And keep aside.
• Heat oil in deep wok or pan on low flame fry all kachori till golden brown or crispy.

For kachori chat

• Heat oil on non stick pan add boiled white peas and fry till brown and all water evaporate.
• Now  kachoris on a serving plate and make a hole in the centre of each kachori. Fill fried white peas, add salt, chilli powder, coriander powder, cumin powder, add tamarind chutney and beaten curd.
• Sprinkle chat masala, chopped green chilli, ginger and chopped coriander and sev.  Serve immediately.

Chivda

Chivda

Ingredients

2 cup beaten rice (poha)

½ cup raw peanuts

1 tsp mustard seeds

2 dry red chillies

6-8 curry leaves

½ cup roasted chana

1/6 tsp asafoetida

¼ tsp turmeric powder

2 tsp powdered sugar

1 tbsp oil

salt to taste

½ tsp red chilli powder

Method (How to make chivda at home)

Dry roast poha in non stick pan till crisp, stirring continuously.

Heat oil in a pan fry peanuts till crispy, remove from the pan.

Add mustard seeds, red chillies, curry leaves and roasted chana and stir.

When the seeds start crackle, add the asafoetida and turmeric powder and mix well.

Add the roasted poha and peanuts, sugar, red chilli powder and salt and mix well.

When cool and store in an air-tight container.

Masala Paratha

Masala Paratha

Ingredients (for 3-4 servings)

• 1 cup whole wheat flour
• 1 cup gram flour
• ½ tsp carom seeds
• 1 tsp ginger paste
• 1 tsp kasoori methi
• ¼ tsp cumin seeds
• A pinch of asafoetida
• 1 tbsp oil
• 2 tbsp coriander (chopped nicely)
• Salt as per taste
• Oil for frying

Method (How to make masala paratha)

• Mix all things except oil of frying. Knead soft dough and keep close for 30 minutes or till flour set.
• Make 10-12 balls with the kneaded dough.
• Roll triangle or round paratha with the balls.
• Heat tawa and place paratha on the tawa apply oil on both side and fry crispy and golden brown from both side.
• Serve hot with curd or pickle.

Alu Tikki Chat

Alu Tikki Chat

 

Ingredients (for 3-4 servings)

 

• ½ kg Potatoes

• 1 tbsp corn flour

• 1 cup tamarind sweet chutney

• 2-3 tbsp green chutney

• 1 cup beaten curd

• 1 tbsp sugar

• 2-3 Green chillies (chopped)

• 2 tbsp Fresh coriander leaves chopped

• ½ inch ginger grated

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 1 tsp roasted cumin powder

• 1 tsp chat masala

• Salt as per taste

• Ghee to frying tikki

• 4-5 Papdi (optional)

 

For the spicy green mint and coriander chutney

• 1 cup chopped mint leaves
• ½ cup chopped coriander leaves
• 1-2 green chili, chopped
• 1-2 tsp lemon juice
• Salt as per taste

For the sweet tamarind dates chutney:

• ½ cup tamarind pulp
• 1cup jiggery or sugar
• 1 cups water

Method (How to make aloo tikki chat at home)

• Wash, boil potatoes, peel and mash while still warm. Add corn flour to the mashed potatoes and mix well.
• Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden brown.
• Drain onto an absorbent paper.
• Add sugar into the curd and mix well.

For green mint coriander chutney

• Blend all the ingredients with very little water to a smooth paste, and keep aside.

 For sweet tamarind chutney

• Mix tamarind pulp, water and  sugar or jiggery and boil till half consistency. Switch off the flame and let the mixture cool.

For  serving

• Place 2-4 fried  tikki in a plate sprinkle salt, coriander powder, cumin powder and chilli powder.
• Add green chutney, tamarind chutney, curd.
• Garnish with coriander, green chillies, and ginger and crushed papdi.
• Sprinkle chat masala and serve immediately.

Papdi Chat

Ingredients (for 4-5 servings)

• 24 crispy papdi or mathri
• 1 ½ cup beaten curd
• 1 large potato, boiled and chopped
• 2 cups boiled white peas
• 1 onion finely chopped (optional)
• ½ cup chopped coriander leaves
• ½  cup mint coriander chutney
• 1 cup sweet tamarind chutney
• 2 tsp red chili powder
• 2 tsp cumin powder
• 2 tsp chaat masala
• 1tsp black salt
• 1 cup sev (optional)

For the spicy green mint and coriander chutney

• 1 cup chopped mint leaves
• ½ cup chopped coriander leaves
• 1-2 green chili, chopped
• 1-2 tsp lemon juice
• Salt as per taste

For the sweet tamarind dates chutney:

• ½ cup tamarind pulp
• ½ cup seedless dates
• ½ cup jiggery or sugar
• ½ tsp dry ginger powder/saunth
• 2 cups water
• Salt as per taste

Method (How to make papdi chat at home)

For green mint coriander chutney

• Blend all the ingredients with very little water to a smooth paste, and keep aside.

For sweet tamarind and dates chutney

• Soak date in water for 2-3 hrs. make paste of date.
• Mix tamarind and date paste and boil for 15-20 minutes, add ginger powder, salt and jaggery or sugar and boil for few more minutes in low flame. Switch off the burner and let the mixture cool.

For assembling the papdi chaat

• Arrange the papdis in a plate.
• Top it up with chopped boiled potatoes and boiled white eas.
• Add chopped onions.
• Sprinkle some chat masala and red chili powder on it.
• Top these with cold curd
• Top it up with the some green chutney.
• Add sweet tamarind chutney.
• Now add more chat masala, red chili powder, cumin powder and salt.
• Garnish with chopped coriander leaves. Sprinkle sev on top.
• Serve papdi chat immediately.

Chilli Idli

Chilli Idli

 

Ingredients (for 2-3 servings)

• 3-4 leftover idli (cut into small cubes)
• 1 small capsicum (cut into small pieces)
• 3-4 garlic (finely chopped)
• ½ inch ginger (finely chopped)
• 2-3 green chilli (slit lengthwise)
• 1 large onion (finely chopped)
• 2 tbsp Spring onion (cut into ½ inches pieces)
• ½ tsp red chilli powder
• ½ tsp sugar
• ½ tsp soya sauce
• ½ tsp tomato sauce
• ¼ tsp pepper powder
• Salt as per taste
• 1 tbsp Oil
• Oil for deep frying

Method (How to make chilli idli at home) 

• Cut the idlis into small cubes.
• If you are using fresh idli keep in the fridge for atleast 30-40 minutes.
• Heat oil in a wok , deep fry idli cubes till golden brown from each sides.
• Drain in tissue paper and set aside.
• Heat oil in a pan, add garlic, ginger and green chillies and saute for a minute.
• Add onion saute until slightly browned.
• Then add capsicum, saute for 2mins.
• Add red chilli powder saute for few seconds,  add the tomato sauce, soya sauce and bring the sauce to a quick boil. 
• Add fried idlis and mix well for the sauce to coat well. Switch off the flame.
• Serve hot chilli idli with tea or coffee.

Pindi Chole Masala

Pindi Chole Masala

Ingredients(for 3-4 servings)

• 1 cup chole  (Soaked overnight with water and ½ tsp baking soda)
• 1 black tea bag
• ½ tsp salt

For masala gravy

• 2 onion, finely chopped
• 2 tomato, finely chopped
• 1 tbsp Ginger-garlic paste
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• ¼ tsp garam masala powder
• ¾ to 1 tsp amchur powder
• 2 to 3 green chilies, slit
• 2 tbsp oil
• salt as required

Dry Spices for the pindi chole masala

• 2 black cardamoms
• 1 inch cinnamon
• 5-6 peppercorns
• 2 cloves
• 1 bay leaf
• ¼ tsp carom seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• ½ tsp dry anardana
• 2 dry red chilies

for garnishing

• 2 tbsp chopped coriander leaves
• ½ inch ginger julienne
• 1 medium onion, sliced
• 1 medium tomato, sliced
• 1 lemon, sliced

Method (How to make pindi chole at home)

• In a pressure cooker add the chole along with salt,  tea bag and 3 cup water. Cook for 2 whistles and after that cook on low flame for 10-15 minutes.
• Dry roast all whole spices for the dry masala on a low heat for 2-3 minutes.
• Let theses roasted spices cool down completely and grind them.
• Heat oil in a pan or kadai, add ginger garlic paste and saute for few seconds.
• Add chopped onions and saute till the onions turn light brown.
• Add tomatoes and  saute them till they become soft and mashy.
• Add the powdered chole masala and sauté till oil starts to leave the sides of the masala.
• Add red chili powder, turmeric powder & garam masala powder (optional).
• Add slit green chillies and boiled chole stir well.
• Add salt and to 11/2 cups of the stock in which the chana was boiled. Or you can also water instead.
• Mix well and cover the lid cook on low flame till the gravy will thicken and reduce.
• Mash a few chole it is will help thicken the gravy. Cook on sim flame till you get desire consistency .
• Add amchur powder and mix well .
• Garnish pindi chole  with coriander leaves & ginger julienne.
• Serve pindi chole with kulchas, bhaturas,  along with sliced onions, tomatoes and slice lemon.