Preparation time : 10 mins. | Serves 2 persons

This samosa chaat recipe is prepared in a very similar fashion as traditional Pani Puri in Pakistani cuisine. You can make some variations in this recipe by adding some different kind of chutney and dahi boondi (fried

dumplings) to make it more delicious.

Ingredients:4 aloo samosa

½ cup boiled chickpea¼ cup yogurt (whisked)2 tbsp green chutney

2 tbsp tamarind chutney

Chaat masala to tasteCrushed red pepper to taste

Nimco for topping

Procedure:1. To get the recipe for aloo samosa click here.

2. Take a medium serving platter, place 4 hot aloo samosa in circle, press using your thumb in the front center point of each samosa then put some boiled chickpea in the hole.

3. Now pour some yogurt, green chutney, tamarind chutney as layers on the chickpea and then sprinkle crispy nimco, chaat masala and crushed red pepper on top.

4. Serve the hot and spicy samosa chaat immediately.

Preparation time : 45 mins. | Serves 2 dozen samosa

This aloo samosa recipe is another famous street food from Pakistani cuisine. It is usually served as tea time snack with spicy chutneys like sweet and sour tamarind chutney, spicy yogurt sauce, green chutney.

Ingredients:For Filling:

3 large potatoes (peeled and cubed)1 cup boiled green peas (coarsely chopped) (optional)

1 tsp crushed red pepper1 tsp chaat masala powder

1 tbsp lemon juice2 tbsp crushed coriander seeds

¼ cup chopped fresh coriander leaves3-4 green chilies chopped

Salt to taste

For Dough:

2 cup all-purpose flour½ cup ghee or butter

1 tsp salt1 tsp carom seeds

½ tsp nigellaWater as requiredOil for deep frying

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Procedure:1. Boil potatoes and then coarsely mash them with hands only so that chunks of potatoes would remain there.

2. Now combine all ingredients mentioned for filling and mix them well.

3. To prepare dough, combine flour, salt, carom and nigella and mix well using hands so that soft crumbs would form. Then gradually add water to knead the dough, it should be medium soft.

4. Divide the dough into 12 small balls, roll out each dough to make it thin as possible using rolling pin5. Now divide each rolled dough into two equal halves using knife, take one of a half piece, brush all the sides

with water or egg white, place 1-2 tbsp of prepared potato filling in the center turn one of the sharp edge corner over the filling, similarly turn the other edge and join both of them in center, now press the two open bottom sides using your fingers and seal it nicely from every side. (to learn how exactly you will make these samosa

shape watch the video below).6. Now heat oil for deep frying in a pan and fry prepared samosas in batches till become golden brown in color.

7. Serve the hot aloo samosa with tamarind chutney, yogurt sauce or mint sauce.

Preparation time : 10 mins. | Serves 2 persons

This samosa chaat recipe is prepared in a very similar fashion as traditional Pani Puri in Pakistani cuisine. You can make some variations in this recipe by adding some different kind of chutney and dahi boondi (fried

dumplings) to make it more delicious.

Ingredients:4 aloo samosa

½ cup boiled chickpea¼ cup yogurt (whisked)2 tbsp green chutney

2 tbsp tamarind chutneyChaat masala to taste

Crushed red pepper to tasteNimco for topping

Procedure:1. To get the recipe for aloo samosa click here.

2. Take a medium serving platter, place 4 hot aloo samosa in circle, press using your thumb in the front center point of each samosa then put some boiled chickpea in the hole.

3. Now pour some yogurt, green chutney, tamarind chutney as layers on the chickpea and then sprinkle crispy nimco, chaat masala and crushed red pepper on top.

4. Serve the hot and spicy samosa chaat immediately.

Preparation time : 10 min + 60 min chill time and soak time | Serves 1 large bowl

This tabouli recipe is one of a famous Arabic food which is full of nutrition. It is mainly prepared with wheat and veggies which are then mixed with simple lemon dressing and then chill before serving.

Ingredients:1 cup water

1 cup fine cracked wheat1 cup fresh parsley leaves (minced)½ cup fresh mint leaves (minced)

½ cup yellow onion (finely chopped)3 tomatoes (diced)

2 cucumbers (seeded and diced)3 tbsp olive oil

3 tbsp lemon juice1 tsp sea salt

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Procedure:1. Soak wheat in water for 20-30 min. until wheat become soft.

2. Now add remaining ingredients including herbs and veggies and mix well.3. Prepare dressing for tabouli by combining lemon juice, olive oil and sea salt.

4. Add dressing to the veggie and wheat mixture and toss well and then refrigerate tabouli for at least 30 min until it chills well.

, 2011

Khajoor-Kishmish Chutney ! (Date & Raisin Chutney)

Here I am with a chutney for you.Khajoor and Kishmish chutney can be

awesome as a side dish especially when you are having a spicy dish or

biryani..The subtle sweet and sour flavour of the chutney makes it unique.

Since I am running a Marathon with my friends,you may check theirs as well

here at Srivalli's.

Ingredients

1/2 cup dates/khajoor, de seeded and cut into strips

1/4 cup raisins,washed & soaked in hot water (30 minutes)

1 big lemon sized tamarind

1/2 cup grated jaggery

1 cup water

1/2 tsp chilly powder

1/4 tsp cumin powder

1/2 tsp ginger powder (sonth)

salt

Method

Soak the tamarind and jaggery in one cup of water for 30 minutes.Mash  the

tamarind well and bring this to a boil.Now strain the mixture and keep the

juice.Add chilly powder,cumin powder,ginger powder and salt to this juice

and mix well.Boil this again to remove the raw smell of powders. Switch off

the stove and add the date strips and soaked raisins.Mix well.Keep it for at

least one hour before serving.

Dahi Puri Recipe | Chaat Recipes (Indian Chats)

21

Dahi Puri is my all time favourite chat. Whenever we go for chats, its either Pav Bhaji or Dahi Puri, its my staple order in chat shops :) I have used all my color ramkeins for this post, now you know how crazy I am when it comes to ramekins ;) Here is my version of homemade dahi puri for you all....Enjoy your fav chat at home.

Dahi Puri Recipe - IngredientsMakes 1 plate

Puri - 7 puris Curd - 1/2 cup Sev - a handful Boiled Green Gram Dhal - 1/4 cup (You can use sprouted too) Boiled potatoes - 1/4 cup

Green Chutney - 2 tbsp Dates Chutney - 2 tbsp Onion - 1 medium sized chopped Coriander leaves - 2 tbsp chopped finely Chat masala powder - 1 tsp Cumin powder - 1/2 tsp (optional) Turmeric powder - a pinch Red Chilli powder - 1/2 tsp Salt - as required Sugar - 1/2 tsp

Method:1.Mash the potatoes, add cumin powder, turmeric and mix well. Keep aside. Mix curd with sugar, salt - beat it well and keep it ready. Assemble all the ingredients.Arrange 7 puris in a plate. Crack a hole carefully in the center of each puri. Add 1/2 tsp of mashed potatoes and green gram dhal inside each puri.

2.Then add little curd, then add onion. Add remaining curd,green chutney and dates chutney in each puri.

3.Sprinkle red chilli powder, chat masala powder on top, then add the sev. Garnish with coriander leaves.Serve immediately.

You can make the puris and chutneys the before day . Once that is ready all others can be done a while before assembling. Enjoy this easy and yummy chat at home.

I take the short route of buying the dates chutney ready made these days ;) It is called bhel puri chutneys and stays well for long when refrigerated. I use even for sandwiches - its tangy, sweet, spicy with all the flavours bursting out....hmmm yummmy!

My Notes:

Once it is assembled, serve it immediately else the puris will become soggy.

If you make the chutneys ready then assembling and serving dahi puri is easy.

You can use either sprout green gram or pressure cook and use it if needed instantly which is what I did. You can also a combination of sprouts too.

How to make puri for chaat(Chaat Puri)

21

I tried making puris when I made pani puri which was a different recipe. Last weekend when I planned to make chats I took the recipe from vahchef and tried it and enjoyed dahi puri and masala puri(recipe coming soon).

Puri for Chaats - IngredientsRecipe Source : Vah Chef

Rawa(semolina/sooji)- 1/2 cup Maida(all purpose flour ) - 1/2 tbsp Urad Dhal Flour - a pinch Oil - 1 tsp

Warm water or Club soda water - As needed Salt - to taste

Method:1.Add rava, maida in a wide bowl, add water little by little, knead it for 10mins to form a smooth dough. Add oil finally and knead it for a minute.

The dough should be smooth so be careful while adding water.Keep aside for atleast 15mins.

2.Roll the dough very very thin and cut small rounds with a lid or container rim.Heat oil, carefully add the rolled puris , fluff it up(as we do for normal puris) and fry them to golden brown till crisp. Drain in tissue paper and then store in airtight container

You can store the puris for about 10 days. Here are the chaats which uses these mini puris

Dahi Puri Pani Puri

My Notes:

Make sure to knead the dough well and roll it very thin. The puris will become chewy and will not raise up if the rolled puris are thick.

Rolling was a bit tough but somehow I tried to roll thin and the puris were nice cripsy like the store bought ones.

/Make sure the oil is heated up.  Fry till golden brown until crispy. 

Adding soda makes the kneading and rolling easier....But if you dont have, then proceed with warm water itself. I didnt use it this time.

Dates Tamarind Chutney (Sweet Chutney) and Green Chutney | Chaat

Chutneys

6

Red Chutney(Dates Tamarind) and Green Chutney(Coriander Mint)

Does anyone say no to chats?! I am not a crazy fan of chats but then few items like dahi poori and pav bhaji are my fav. One fine day when I was craving for a chat and it was raining outside, I decided to give a try at home myself. So my first attempt was to make these chutneys ready. And these chutneys comes in handy for sandwiches too, it gives a nice flavour to it.Stay tuned for the low fat chats coming up soon here...so get ready with ur chutneys and store them in advance :)

Dates Tamarind Chutney(Sweet Chutney) Ingredients:

Dates - 10 Tamarind - 1 tbsp Jaggery - 3/4 tbsp Jeera - 1 tsp  Red Chilli Powder - 1 tsp

Method:1.Dry roast jeera till nice aroma comes, then grind it to a fine powder, set aside.Pressure cook dates and tamarind(seperately in a small container as shown below) with very little water for 3 whistles.Dont discard the water used for soaking dates, reserve it.

2.Grind dates to a smooth paste. Extract pulp from tamarind, add and mix with dates mixture, add powdered jaggery and transfer this to a pan.Add the reserved dates water. Allow it to boil then add red chilli, chat masala powder.

3.Once it becomes saucy add roasted jeera powder and give another boil till the chutney becomes thick like sauce consistency.Switch off and store it in clean container, refrigerate until use.

Sweet Tangy and Spiciness all in one chutney - perfect for any chaat recipe!

Coriander Mint Chutney(Green Chutney) Ingredients:

Coriander Leaves - 1/4 cup Puthina/Mint Leaves - 1/4 cup Green Chillies - 1 Lemon juice - 1 tsp Garam masala / Chat masala powder - 1/2 tsp

This green chutney has become my fav these days. It goes well with murukku, papad or any fry items apart from being a main ingredient for chats and sandwiches. The puthina with coriander flavour is so good, try it for urself and see.

Method:1.Clean mint and coriander leaves,remove the root part and wash it well.Grind all the ingredients mentioned above along with coriander and mint leaves to make a smooth chutney.Add water while grinding as needed but the chutney should be a little thick in consistency.Now add lemon juice to the chutney and mix well. Transfer to a clean container and refrigerate it until use.

You can use this chutneys even for sandwiches. Spread one layer red chutney and another layer green chutney in 2 bread slices with raw onions in one layer and enjoy your sandwich. You can toast them too.

Dahi Papdi Chaat | Easy Chaat Recipes

3

Dahi puri and dahi papdi chaat are my fav chats and Pav Bhaji comes next. Anything with curd I so so love it and when it is along with crispy papdis, tangy chutneys, crunchy onions and sev its tough to say no to it. And it is the best chat for summer as its not spicy as the sweet curd compliments well.

Dahi Papdi Chat Recipe - IngredientsMakes 2 plates

Papdi - 12 to 14 Green & Sweet Chutney - 1 tbsp each Thick Curd - 1 cup Boiled Potato - 1 roughly cubed Onion - 1 chopped finely

Coriander leaves - 1tbsp chopped finely Sev - 3 tbsp Chilli Powder - 1/2 tsp Chat Masala Powder - 1 tsp Salt - as required Sugar - 1 tsp

NOTE : Half the above ingredients for each plate as the above measures makes 2 plates of dahi papdi chaat.

I used the readymade dates chutney this time as I had some leftovers to be finished off soon :) You can make the chutneys and papdis in advance and make your dahi puri or dahi papdi chaat instantly and enjoy.

Method:1. First get ready with all the ingredients. Line papdis on a plate, then add boiled cubed potato and top it with onion.

2.Mix curd with sugar and salt, beat it well. Then add curd , drizzle sweet and green chutney.

3.Now sprinkle chilli powder and chat masala powder. Top it with sev and finally with coriander leaves.If you want add more curd.

I have added 7 papdis for a plate, you can adjust according to your liking. Enjoy making your homemade dahi papdi chaat.

My Notes:

You can even add sprouted green gram as we add in dahi puri The measures are purely our choice if you like sev more......Add and

minus as per your liking :) You can make the papdis in advance and store it in an airtight

container for other chats as well.

If you like you can use chilled curd. Adding sugar is purely optional but I recommend adding it for the extra zing :)

mapodi / Plain Sev Recipe | Easy Diwali Snacks

11

As I've told, mittu is picky even when it comes to snacks...she loves omapodi and nendran chips....and I've rarely seen her enjoying cookies/biscuits. The other day when I was getting her ready to school, she asked amma I want omapodi.....in the busy hours I ignored even lending ears to her and rushed her downstairs.....After waving bye and having a deep breath , I heard what she said.....browsed around ammas cookbooks , my collections and finally made this omapodi and guess what?! Mittu was surprised to see omapodi when she returned and the first thing she asked was: amma from where did you buy this?! haha She totally loved it and said amma make this for me often ok?! And that made my day complete!! :)

Having been very busy in the kitchen for the past weeks to fill up this space with more diwali specials, I totally forgot that diwali is only 2 weeks away.....and only now I've started to post the recipes that I made ready for this Diwali 2012....As I dont want the recipes to wait in the drafts so planned to atleast rush with my recipes from today :)

Though diwali reminds me of lights, crackers, new clothes, distributing

sweets to neighbors.....On the other side each channel competiting with their own special programs, movies and diwali releases the whole city looks festive which sets the diwali mood .The best part I enjoy is making sweets/savouries at home and it has become even more special when I started to make on my own. 

Omapodi (Plain Sev) - IngredientsCooking & Preparation Time: 30 mins

Besan flour - 1 cupRice flour (Idiyappam flour)  - 1/4 cupButter - 1 tbsp (at room temperature)Ajwain(Omam) - 1 tspHot oil - 1 tspSalt - to tasteOil - for deep frying

Method:1.Dry roast ajwain for 2 mins till nice aroma comes, then powder it(I used my hand mortar and pestle) - It is ok if its coarse as we will be filtering it. Add the ajwain powder to 2-3 tbsp of warm water and set aside for a while.Then filter it and keep aside.

2.Sieve besan flour and rice flour and transfer this to a mixing bowl. Add the filtered ajwain water, hot oil, butter and required salt and mix it.

3.Add water little by little to form a soft sticky dough. Take ur sev press and fill it till 3/4th.Meanwhile heat oil - To check if the oil is hot, pinch a small piece of dough and drop it in oil if it immediately comes to topthen the oil is ready.

4.Press it in the preheated oil starting from the corners like a circle finishing it up in the middle. Once it is cooked on one side turn over to other side and cook till bubbles(shh sound) ceases. Repeat this process for the rest of the dough.

Drain in tissue paper , cool down and store it in an airtight container.Enjoy it with ur tea/coffee! Chat recipes with Sev :

Coconut Burfi / Thengai Burfi (Barfi) - Easy Diwali Sweets Recipes

8

Coconut Burfi / Thengai Burfi is hubbys fav and my MIL is an expert in making this. To me she makes the best coconut burfis - perfect in texture and shape too. As diwali is nearing, I wanted to try this simple and tasty sweet with easy to get ingredients too. I posted this long back since I updated with stepwise and new pics now, wanted to make it as a new post so here you go :)

Coconut Burfi Recipe - IngredientsMakes: 10-12 piecesCooking & PreparationTime: 30 mins

Coconut grated - 1 cup

Sugar - 3/4 cupWater - 1/4 cupCashews broken - 1 tbspGhee - 2 tspCardamom powder - 1/2 tsp [optional]

Method:

1.Add little ghee, roast the broken cashews till golden brown and keep aside.Grease a plate/tray with ghee and keep it ready. Take wide bottomed non stick pan add sugar and water mix well till sugar dissolves completely and starts bubbling.

2.Keep stirring continuosly, cook till a single string consistency : If you take a drop between your thumb and index finger you can see a single string forming as shown in the 2nd thumbnail - thats the right consistency. At this stage add coconut.You can even grind the coconut coarsely before adding it.

3.Combine and keep stirring till bubbles star forming at the edges. At this stage add ghee.

4.Then add cashews and cardamom powder and give a quick stir. After 3-5mins it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan - At this stage switch it off.

5.Transfer the mixture to the tray and cut into squares when its still warm. Cool down completely then store it in airtight container.

I love it when it still warm, juicy yummy burfis!!!

My Notes :

While scrapping the coconut take care not to scrap till the brown sides.If you like ur burfi to be very fine then grind the coconut once in mixie, but I prefer the orginal coarse texture so didnt do it.

Testing the sugar syrup is not that difficult, First the sugar syrup becomes very sticky only then single string consistency is reached. If

you are a first timer like me check it every now and then till the desired consistency is reached. 

You can even roast the coconut separately before adding to the sugar syrup.

When the desired stage is reached act very fast and transfer to the greased plate, else the burfis would become hard.

Make sure you cool them only for 10 mins else marking pieces will be difficult.

Bhel Puri Recipe - IngredientsMakes 2 plates

Puffed rice(Pori) - 1.5 cup Sev - 1/2 cup Papdi - 8 roughly broken Carrot grated - 1/4 cup grated Boiled potato - 1 small sized mashed Onion - 1 finely chopped Green chutney - 1 tbsp Sweet chutney - 1 tbsp Coriander Leaves - 1 tbsp finely chopped Lemon juice - 1/2 tsp Chilli powder - 1/2 tsp Chat masala powder -1/2 tsp

The ingredients list, sounds and looks long but you can prepare the chutneys and papdi in advance. Once the ingredients are ready its a no cook version...its so easy to mix it up together.

Method:Take a wide bowl for easy mixing. Make all the ingredients ready.First take green chutney, dates chutney, red chilli powder, chat masala powder and lemon juice. Then add chopped onion and tomato. Then add carrot and mashed boiled potatoes. Add puffed rice.

Give a quick mix then add papdi, sev and finally garnish with coriander leaves and mix well. Serve immediately.

If you like you can add more sev and puffed rice as garnish before serving and enjoy your homemade bhel puri.

My Notes:

Once the ingredients are mixed serve immediately else puffed rice will become soft. But it tastes good that way too, it just our preference of eating whether crisp or soggy :)

You can also add chopped raw mango for the extra tanginess. The ingredients measures are just for reference, you can + or -

according to taste and liking.

I made a batch of papdis and before it could vanish made 2 more chats with it. Will be posting them soon :)

Papdi Recipe | How to make papdi for chats

11

I am sure everyone is enjoying the holidays. We enjoyed christmas too with cakes and sweets from neighbours and having a elaborate meal today for lunch. I wanted to make papdis at home though have seen readymade ones

at Nilgiris......I made these papdi having in mind few chats too so the chats are on its way, keep watching.

Papdi Recipe - IngredientsMakes around 30-35 papdis

Maida/ All purpose flour - 1 cup Ajwain Seeds (Omam) - 1.5 tsp Ghee / Oil - 1 tbsp

Salt - to taste Water - for kneading Oil - for deep frying

Method:1. Add flour, ghee, ajwain and salt in a mixing bowl. Mix well, then add water little by little and mak a stiff dough. Cover and keep aside for 30 minutes. Knead again to form a smooth dough.

2. Roll using chapathi roller to a thin sheet. Then cut small circles using a lid cover. Then prick holes with fork to avoid puffing up while frying.

3. Heat required oil and then add in batches of 5-6 and deep fry until light golden on both sides. Drain in a tissue , cool down and then store in airtight container.

These papdis can be used for a variety of chats. I made them a day in advance and made 3 chats and enjoyed. Hubby liked the papdis as such so had to preserve it from him ;) These are quite addictive to have it as such too.

My Notes:

Dont forget to prick holes with a fork , else the papdis will puff up. Adding ajwain gives a nice falvour to the papdis. Keeps well for 4-5

days when stored in airtight container.

Sev Puri – A versatile chaat dishJan17

This is another most desired chaat time by all..you can find it along with

pani puri, bhel puri in the street vendors on Mumbai streets. Every

bhelwala has his own recipe of sevpuri. Sevpuri is nothing but sev topped

on puris or papadis, along with potatoes and variety of chutneys.  The very

thought of this crispy, tangy snack would make one drool!

 

 

 

 

 

 

 

Ingredients:

Sev papads/puri – 12

Onions – finely chopped about 1 cup

Tomatoes – 1 cup chopped

Potatoes – 2 big ones boiled and crushed

Tamarind chutney – 2 tsp (Recipe given below)

Green chutney – 2 tsp (Recipe given below)

salt -1 tsp

Chaat masala -1 tsp

thick curds – 3 tsp

sproted green gram seeds- 3-4 tsp

sev -1/2 cup

Method:

1. Place the papads in a plate.

2. Mash the potatoes finely and add lil salt to it.

3. Take about 1/2 tsp of potato and place it over the flat puries and press

and make it flat with the help of your hands.

4. Now take the curds in a bowl and add little of salt and sugar to it with the

pepper and gently whip it properly and keep aside.

5. Now put some green sprouts,onion tomatoes over the potato layer of the

puries.

6. Take the mixture of curds and pour about 1/4 tsp over the puri.

7. Now put about 1/2 tsp of tamarind and green chutney mixture over the

puri.

8. Take about 1/4 tsp of save and drop slowly over each puri and finally

garnish each puri with freshly chopped cilantro leaves.

Tamarind Chutney

1. Dates- 6

2. Extract form small lime sized tamarind

3. jaggery-2-3 tsp

4. chilli powder- 1/2 tsp

5. cumin powder-1/2 tsp

Boil the above ingredients for couple of mins and when cooled, grind it.

Green Chutney

Ingredients

1. mint leaves- 1/2 cup chopped finely

2. coriander leaves- 1 cup chopped finely

3. green chillies-6

4. lemon juice- 2 tsp

5. cumin pwdr- 1/4 tsp

6. rock salt-a pinch

Grind all the above ingredients together.

who is hosting Kid's Delight Event, themed on Street Food.

Vada Pav

Ingredients Needed

Pav Buns - 6 nosPotatoes boiled, peeled and mashed - 3 bigGinger Garlic paste - 1 tspGreen chillies - 1 tspTurmeric powder a pinchMustard seeds - 1/2 tspCurry leaves - 6- 7Salt to tasteBengal gram flour - 1 cup and as requiredRed chili powder - 1/2 tspCooking oil for deep fryingTamarind Chutney as requiredMint-Coriander Chutney as requiredShengdaana Lehsun Chutney (peanut garlic chutney) as requiredButter for cooking

Preparation:

Wash and MW the potatoes for 5 mins with outer layer marked with knife. Soak in water and peel. Mash it completely to paste.Take the besan add salt and red chili powder. Slowly add water and make a smooth batter. Keep it aside.

Heat a pan with oil, temper with mustard seeds, curry leaves. Then add ginger garlic paste, green chili paste, saute well. Then add this to the mashed potatoes and mix well. Divide the potato mix into equal balls.

Heat the oil for deep frying on a medium flame.When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.

Heat a tawa, grease with butter. Put the peanut garlic chutney, spread the slit Pav bun over it and spread well so that the chutney is spread evenly. Remove, spread a spoonful each of Tamarind Chutney, Mint-Coriander Chutney on top and bottom layer. Place a potato ball on the bun and fold over, pressing down gently. Serve while the potato ball is still hot.