Chaat

Masala Puri

Masala Puri

Another yummy, appetizing chaat from Indian streets… One of the vivid memory I have of eating chaats in India is this one! I have a very good friend who is living in Chennai, India.  She loves street chaats and knew every street vendor in our neighborhood. Besides her boyfriend, I was her best companion for eating these, as I enjoyed having them too! Rain or shine, we had these chaats every week and  relished it to the fullest.

This is one among the few that I miss here. Though, I find many chat corners… none of them taste like the one we get in India. So I thought I would make it myself.. After researching and trying different masala puri recipe versions, I fell in love with this particular recipe. I felt this recipe is the best of all that I have tried and have been making at home every single time I think of eating “one plate of masala puri” :).

Ingredients:

3/4 cup dry green peas, soaked overnight and pressure cooked with little salt (do not use frozen peas, the taste will vary)

1/4 cup toro dal (yellow pegion peas) cooked till soft with a pinch of turmeric

carrot-1, grated

onion-1, finely chopped

Puris – used store-bought (pani puris)

Sev- 1 cup (o size, store bought)

Coriander (Cilantro) leaves- 1/2 cup, finely chopped

Shredded coconut-1 tbsp

Sugar-1 tsp

Red chilli powder- 1 1/2 tsp

Salt
Dry Spices :

cloves-3

cinnamon- 1 inch

coriander seeds- 1 tsp

cumin seeds- 1 tsp

peppercorns- 1 tsp

Nutmeg- a small piece

Method:
Dry roast all the spices until light golden brown, then add coconut and fry for a minute and keep it aside.

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Grind the spices with coconut, red chill powder and 1/4 cup of water to a smooth paste. Add the toor dal and grind again for a minute.

Take the ground paste in a heatproof pan and add half cup of water to liquefy it. Add salt, sugar and cook for a 5-6 minutes. Add the cooked peas and allow the mixture to blend well. Add more salt if needed. The gravy should not be too thick or too thin.

Crush 4-5 puris on the serving plate.

Masala Puri

Spread  about 1-2 ladle full of gravy.

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Top it up with some grated carrot.

Masala puri

Then add chopped onions

Masala puri

and a layer of sev.

masalapuri

and finally with some cilantro!  Serve immediately. (Add the topping according to your taste)Masala Puri

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Chaat

Pani puri (Bangalore style)

Pani Puri

Wondering if I am on a pani puri fever? Yes, I am 🙂 Its usually weekends that I get to make all these wonderful chaats so I can completely  enjoy it with my family. The addition of onions sev( fried chickpea noodles) and cilantro with hot and sweet pani tantalizes your taste buds.

Ingredients:

Puris- store bought (50 pieces)

Potatoes– 3 large

Dry green peas– 1 1/2cup

Onions– 1 finely chopped

Sev (0 size)- 1/2 cup

Cilantro- 1/4 cup chopped

For making pani:

Cilantro- 25 gms

Mint leaves– 25 gms

Green chilli- 1

Ginger- 1 inch

black salt– 1 tbsp

Amchur powder (dry mango powder)-1tsp

cloves- 1

cardamom- 1

lime juice– 1 tbsp

Grind all the above ingredients except salt, amchur powder and lime juice until smooth. Sieve the mixture with 1 cup of water, making sure to squeeze everything from the ground mixture. Add four more cups of water to the liquid extract and mix black salt, amchur powder and lime juice to it. Adjust the flavor according to your taste buds. Refrigerate at least for 2 hours before serving for best results.

Pani

Sweet chutney:

Tamarind extract-1/2 cup (remove extract from tamarind by adding 1/2 cup of luke warm water to a orange size tamarind or use 2 to 3 tbsp tamarind paste and dilute with water)

Jaggery– 3/4 cup

Roasted cumin seeds and fennel seeds- 1tsp each (powdered)

Heat the tamarind mixture and jaggery in a heat proof bowl and boil it for 5-10 minutes until the mixture becomes thick (pouring consistency). Mix the powdered mixture to the chutney. Cool it before serving.

Sweet chutney

Preparation:

Soak the dry green peas in water for 8 hours. Cook potatoes and soaked green peas in a pressure cooker or microwave until they are soft adding a teaspoon of black salt.

Keep all the ingredients handy. Mash the potatoes well.

Pani puri

Make a hole in the center of the puri making sure not to break the sides or the bottom. Add 1 or 2 tsp of cooked green peas, 1 tsp of mashed potato.

Pani puri

Then fill it pani and add a tsp of sweet chutney leaving just a little space for garnishing. More the pani, better the taste of pani puri

Pani puri

Add 1/2 tsp of chopped onions.

Pani puri

Garnish with sev and cilantro. Best way to have this is to make it individually and have it immediately. ( I made these together just for the pictures!)

Pani puri

Pani puri

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Chaat

Pani Puri (Mumbai style)

Pani puri

My aunt and uncle had visited us last december to take care of my son and to spend some time with us. She is living in Mumbai for more than 25 years. The first thing I asked her to make was pani puri which she is very good at. I got to taste the authentic mumbai style pani puri from her and loved it.

Ingredients:

Puris- store bought (50 pieces)

Potatoes- 3 large

Black channa- 1 cup

Red chilli powder- 1/2 tsp

For making pani:

Cilantro- 25 gms

Mint leaves– 25 gms

Green chilli- 1

Ginger- 1 inch

black salt– 1 tbsp

Amchur powder (dry mango powder)-1tsp

cloves- 1

cardamom- 1

lime juice– 1 tbsp

Grind all the above ingredients except salt, amchur powder and lime juice until smooth. Sieve the mixture with 1 cup of water, making sure to squeeze everything from the ground mixture. Add four more cups of water to the liquid extract and mix black salt, amchur powder and lime juice to it. Adjust the flavor according to your taste buds. Refrigerate at least for 2 hours before serving for best results.

Pani

Sweet chutney:

Tamarind extract-1/2 cup (remove extract from tamarind by adding 1/2 cup of luke warm water to a orange size tamarind or use 2 to 3 tbsp tamarind paste and dilute with water)

Jaggery– 3/4 cup

Roasted cumin seeds and fennel seeds- 1tsp each (powdered)

Heat the tamarind mixture and jaggery in a heat proof bowl and boil it for 5-10 minutes until the mixture becomes thick (pouring consistency). Mix the powdered mixture to the chutney. Cool it before serving.

Sweet chutney

Preparation:

Cook potatoes and black channa in a pressure cooker or microwave until they are soft adding a teaspoon of black salt.

Mash the potatoes, add 1/2 tsp of red chilli powder, mix and keep aside.

Pani puri

Arrange all the puris, make a hole in the center to add the ingredients.

Puri

Add a tsp of mashed potato and cooked channa.

pani puri

Pani puri

Fill it with pani and add a tsp of sweet chutney and gulp it immediately!

Pani puri

Pani puri

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Chaat

Bhel Puri

Bhel Puri

Bhel puri” can be described best as Indian street chaat which wakens your taste buds with an explosion of colors, textures and flavors. Its mainly made with puffed rice, fried chickpea noodles (sev), vegetables, hot and sweet chutneys and not to miss cilantro and raw mango.

Serves- 4

Ingredients:

Puffed rice- 3 cups

Bhel mix- 2 cups (available in any indian grocery store)

Tomato- 1big size chopped

Onion -1big size chopped

Cilantro– 1/2 cup

Raw mango- 1/2 cup chopped (optional)

Roasted spicy peanuts- 1/4 cup

Green chillies- 1, minced

Mint chutney- 4-5 tbsp (adjust it according to your taste buds)

Sweet chutney- 4-5 tbsp (adjust it according to your taste buds)

Sev (0 size)- 1/4 cup

Lime juice- 1 tsp

salt to taste

Mint chutney:

Mint leaves- 25 gms

Cilantro- 25gms

Green chilli- 1

Roasted cumin seeds and saunf (fennel seeds)- 1 tsp each (powdered)

Blend all the ingredients together with 1 or 2 tbsp of water. The mixture should be thick.

Sweet chutney:

Tamarind juice- 1/2 cup

Jaggery – 3/4 cup

Bring this mixture to boil with 1/4 cup of water. Boil it for 5-10 minutes until the mixture becomes thick (consistency like tomato ketchup).

(You can store these chutney’s in refrigerator for a week)

Chutneys

Preparation:

Bhel puri

Mix puffed rice, bhel mix, peanuts well. Add rest of the ingredients quickly, Sprinkle sev at the end and serve immediately.

Bhel puri

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Chaat

Corn chaat

Corn chaat is a delicious and  mouth-watering. The juiciness from the kernels and tomato blend excellently well with rest of the ingredients making you want more. I also love it for the fact that it’s so simple and can be made in minutes.

Ingredients:

Corn kernels- 2 cups (cooked, canned or frozen, if  frozen make sure to cook according to the instructions on the package and cool it completely before using them in the chat)

Tomato- 1, chopped

Onion- 1, chopped

Coriander/cilantro- 8 to 9 strands chopped

Sev- 0 size, ½ cup

Spicy roasted peanuts- ¼ cup (optional)

Juice of half lemon

Red chilli powder– ¼ tsp

Chaat masala- ¼ tsp

Salt – To taste

Preparation:

Mix all the above ingredients in a bowl except sev.  Sprinkle sev just before serving, so that it remains crisp and crunchy.

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Chaat

Dahi batata sev puri

Who doesn’t want to have dahi batata sev puri when it comes to chaat! Chaat is a family of savory snacks popular in India and rest of the South Asia. Especially the road side chaat which is available for less money and very tasty too. This chaat has an awesome combination of sweet, tangy and spicy flavors.

Ingredients:

Potatoes– 3 (boiled and mashed, while mashing add ½ Tsp of red chilli powder, salt and mix)

Black channa dal– 1 cup (soak overnight and boil with little salt )

Onions – 1 (chopped finely)

Coriander/cilantro – 8 to 9 strands (chopped finely)

Puris-30

Sev – 0 size 1 cup

Mint chutney– 1 cup

Sweet chutney- 1 cup

Curds/yogurt- 1 cup

Red chili powder- 2 Tsp

Chaat masala- to taste

Ingredients to make puris:

All purpose flour – ¼ cup

Fine semolina/ sooji- ¾ cup

Water- ½ cup

Oil- for deep frying

Preparation:

Mix, all purpose flour and semolina with water and knead the dough to a firm consistency. Knead it well and cover it with a damp cloth for 10 minutes.

Divide the dough into small balls. Roll the dough to about 2 inch diameter circle and deep fry.

While frying make sure you press  it down in the oil, so that the puri puffs well. Fry until golden brown and flip to the other side and repeat the same process.

Ingredients to make Mint chutney:

Coriander/ cilantro – 10 to 12 strand

Mint leaves – 1 cup

Green chillies– 2 to 3

Ginger- 1 inch piece

Garlic cloves- 1

Pomegranate seeds- 2 Tsp

Cumin seeds- 1 Tsp

Sugar- ½ Tsp

Preparation:

Blend all the above ingredients to a fine paste with little water and bring it to a thick soup consistency.

Ingredients to make Sweet chutney:

Tamarind paste – ½ cup squeezed tamarind juice

Dates – ½ cup (preferably pitted and soft)

Jaggery – 2 Tsp

Red chili powder – 1 Tsp

Coriander powder – 1 Tsp

Cumin seed powder- ½ Tsp

Fennel seed powder – ½ Tsp

Amchur powder – A pinch

Black salt – 1 Tsp

Salt – ½ Tsp

Preparation:

Heat half cup of water in a container, add dates and jaggery.  Boil it for 4-5 minutes and add tamarind paste. Cool down the mixture and add the remaining ingredients and blend it in a mixer to a smooth paste. Add a little water if necessary and bring it to a thick soup consistency.

Steps to make dahi batata sev puri:

Take a puri and make a hole in the centre. Add 1 tsp of mashed potato and 1tsp channa dal

Add 1-2 Tsp of yogurt. Sprinkle some red chilli powder and chaat masala on top.

Now add Sweet chutney, mint chutney according to your taste. Sprinkle some chopped onions and cilantro/coriander.

Top it with sev and enjoy!

Hint: Add all this into the puris as quickly as you can so that the puris remain crisp.

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