Showing posts with label chaat. Show all posts
Showing posts with label chaat. Show all posts
Healthy and yummy peanut chaat.
cooking time : 10 minutes
Serves : 2
Ingredients:
peanut - 1 cup
green chutney - 1 tbsp
tamarind chutney - 1 tbsp
lemon juice - 1 tbsp
black salt - 1 tsp
green chili - 1 tsp finely chopped
fine sev - 2 tbsp
ganthia - 2 tbsp
chopped coriander - 1 tbsp
chaat masala - 1 tsp
water 1 1/2 cup for boiling peanut
Method of Preparations:
1.Boil peanut with 1 1/2 water for 10 minutes in medium flame.
2.Strain the extra water ,keep peanut aside.
3.Mix all the ingredients finely and serve as evening snacks.
Papdi chaat.
Ingredients:
khasta papdi - 6 pieces
Boiled potato - 1 (cut into small cubes)
boiled green while moong - 2 tbsp
pomegranate pearls- 1 tbsp
tamarind chutney -1 tbsp
green coriander chutney -1 tbsp
roasted jeera powder - 1 tsp
red chili powder - 1 tsp
sev- 1 tbsp
chat masala - 1 tsp
curd- 1/2 cup mixed with 1 tsp sugar
chopped coriander leaves for garnishing
Method:
1.In a plate place khasta papdi.
2.Spread chopped potato and boiled moong.
3.Spread 1/2 cup of curd mixture,add pomegranate seeds.
5.Add roasted jeera powder ,chili powder , tamarind and coriander chutney.
6.sprinkle sev and chopped coriander and serve immediately as evening snacks.
Raj Kachodi-Indian chaat.
cooking time: 20 minutes
Makes 4 to 6
Ingredients:
For making kachodi and papdi
Refined wheat flour-100 grams
oil -1 tbsp
oil for deep frying
salt to taste
water as required for kneading
For filling:
Boiled black chana - 1/2 cup
boiled green moong- 1/2 cup
boiled rajma - 1/4 cup
boiled horse gram -1/4 cup
boiled potato cut into small cubes - 1 cup
dahi bada - 10 to 12(crushed)
papdi - 15 to 20(crushed)
1 tsp salt
For Garnish:
tamarind chutney - 6 to 8 tbsps
green coriander chutney - 8-10 tbsps
curd - 2 cups whipped
fine sev - 1/2 cup
black salt - 2 tsp
red chili powder - 3 tsp
roasted jeera powder- 4 tsp
pomegranate pearls - 1/2 cup
fresh coriander chopped - 1/4 cup
Method for making kachodi and papdi.
1.In a bowl mix refined wheat flour with oil and salt to taste .
2.Add water little by little and knead to a smooth dough.
3.Heat oil in a kadhai for deep frying .
4.Make small poori size papdi and make holes with the help of folk in pooris and fry in oil in medium flame till it is crispy.
5.Remove it from oil and let it dry it paper.
6.Roll poori and fry in low flame and prepare all kachodis like this.
Method for raj kachodi
1.Take a plate and place one kachodi in that.
2.Mix all the ingredients properly given in the filling ingredients and divide into 4-5 sections.
3.Make a hole in center of the kachodi and fill one portion of the filling.
4.Top with 3 tbsp of curd ,1 1/2 tbsp tamarind chutney , 2 tbsp green coriander chutney ,jeera powder and black salt.
5.Sprinkle pomegranate pearls ,red chili powder , fine sev and chopped coriander.
6.Serve immediately as evening snack.
Dahi Bhalla papdi -Indian chaat.
Chaat items are available everywhere in india but the content and taste are different .Basically in north india you will get dahi bhlle , bhalla papdi , raj kachodi , golgappe , lachha tokri , aloo tikki .In south you will get masala poori , masala chana , in east you will get masala mudhi , dahi vada , ghuguni , aloo chaat , gupchup and in mumbai side you will get ragda patties , pav bhaji , bada pav , usal pav , missal pav and the world famous bhel poori amd sev poori.Here I am going to teach you how to make the dahi bhalle papdi chaat extremely popular in northern part of India.
Ingredients:
Bhalle - 6 pieces
khasta papdi - 6 pieces
Boiled potato - 1 (cut into small cubes)
chopped onion- 1 tbsp
pomegranate pearls- 1 tbsp
tamarind chutney -1 tbsp
green coriander chutney -1 tbsp
roasted jeera powder - 1 tsp
red chili powder - 1 tsp
sev- 1 tbsp
curd- 1/2 cup mixed with 1 tsp sugar
chopped coriander leaves for garnishing
Method:
1.In a plate place khasta papdi.
2.place bhalla above the papdis.
3.Spread chopped potato.
4.Spread 1/2 cup of curd mixture,add pomegranate seeds.
5.Add chopped onion , roasted jeera powder ,chili powder , tamarind and coriander chutney.
6.sprinkle sev and chopped coriander and serve immediately as evening snacks.
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