Aloo chaat Recipe

Does anybody remember this? Aloo chaat or Batata Masala as it was called, was something we as kids would wait to eat outside the school. We had been strictly warned at home never to eat such things, so would look at other children enjoying it and wish we could!! When Mom got to know about it she immediately asked one of our Punjabi neighbours and made it. Carried it to school once and all my friends drooled over it!! ❤️

Ingredients :

  • 2 potatoes boiled, peeled and sliced
  • 2 tbsp coriander seeds
  • 1tsp jeera
  • 1 tbsp chilly powder
  • 1 tsp tamarind paste.
  • Salt
  • Coriander leaves

Method :
Powder the coriander seeds and the jeera.
Boil the tamarind paste, salt and the powders together. Allow to cool. Spread it over the potato slices and garnish with coriander leaves.

Sev Batata Poori Recipe

Sev Batata puri with a difference. I have used roasted papad instead of the fried poori. A healthier and crunchier option to the regular one!!!❤️

Ingredients :

  • Mini papad roasted
  • Slices of boiled potato
  • Chopped tomatoes, onions n coriander leaves
  • Red, green and tamarind chutneys.
  • Sev and chat masala.

Green chutney

  • A small bunch of coriander leaves
  • 10 green chillies
  • Juice of one lemon
  • 2 inch piece of ginger
  • Salt

Grind the above to a smooth paste.

Red chutney

  • 3 tbsps Everest tikhalal
  • 8 garlic cloves
  • Salt

Grind all together to a smooth paste.

Sweet chutney

  • 10 dates
  • A tennis size ball of tamarind
  • Jaggery according to taste
  • Salt
  • 1 tsp roasted jeera powder
  • A pinch of chilly powder

Method :
Soak the tamarind in hot water and extract pulp.
De seed the dates.
Grind the pulp along with the dates to a smooth paste.
Pour it into a vessel. Add jaggery and salt and boil till it becomes a litlle thick.
Add the roasted jeera and chilly powders, give one boil n switch off.

To serve
Arrange the roasted papads on a plate. Place a potato slice on it. Drizzle with a tsp each of the three chutneys. Top it with chopped onions, tomatoes and a dash of chaat masala. Garnish with sev and coriander leaves. Serve immediately.

Note : I haven’t mentioned the exact quantity of papad or the other ingredients as it all depends on the amount one wants to make.

Papad Bhel Recipe

Papad bhel is a change from the usual Bhel poori with puffed rice. I used the Punjabi masala Papad to make it.❤️

Ingredients :

  • Punjabi papad
  • Onion
  • Tomato
  • Green chillies
  • Coriander leaves
  • Sev
  • Fried chana dal
  • Chaat masala
  • A pinch of chilly powder
  • Lemon

Method :
Cut the papad into strips and deep fry or microwave them. Chop the onion, tomato, green chillies and coriander leaves very fine. Take the fried papad strips in a bowl. Add all the above mentioned ingredients and mix well. Serve immediately.

Dahi Batata Poori Recipe

Dahi Batata poori literally means Yoghurt and potatoes served in pooris or canapés. Here too a variety of chutneys are used but the main filling is of potato and sometimes with boiled moong thrown in.

Ingredients :

  • 50 pooris
  • 3 potatoes boiled and mashed
  • 100 gms moong sprouts boiled

Green chutney

  • A small bunch of coriander leaves
  • 5 sprigs mint leaves
  • 10 green chillies
  • 1inch piece of ginger
  • 5 flakes of garlic
  • Juice of one lemon
  • Salt

Grind the above to a smooth paste.

Tamarind and jaggery chutney

  • A tennis size ball of tamarind
  • 10 dates de seeded
  • Jaggery as per taste
  • Salt
  • A pinch of roasted jeera and chilly powders.

Soak the tamarind in hot water and extract pulp. Boil the dates too and puree them. Boil the tamarind pulp, date pulp, jaggery, salt, chilly and jeera powder together. Keep aside.

Other ingredients

  • 500 ml dahi churned
  • Sugar
  • Salt
  • Chaat masala
  • Jeera powder
  • Chilly powder
  • Sev
  • Coriander leaves chopped
  • Add sugar and salt as per requirement to the curd and mix well.

To serve:
Make a hole in the puri and arrange them on a plate. Fill the potato, moong, sweet chutney, green chutney and the curds. Sprinkle Chaat masala, jeera powder and chilly powder. Garnish with sev and coriander leaves.

Bhel Poori Recipe

Bhel poori is a chaat made of puffed rice. A variety of chutneys are added, raw onions , boiled potatoes, coriander leaves and bits of raw mango are tossed in and it is served with a flat poori which serves as a spoon. ❤️

Ingredients:

  • 250gms puffed rice
  • 1 large potato boiled, peeled and chopped
  • 2 onions finely chopped
  • 1 tomato finely chopped
  • Sev a fistful
  • Coriander leaves to garnish.
  • 1/2 tsp Everest chat masala.
  • Raw mango bits (optional)

Green chutney

  • A small bunch of coriander leaves
  • 5 sprigs mint leaves
  • 10 green chillies
  • Juice of one lemon
  • 2 inch piece of ginger
  • Salt

Grind the above to a smooth paste.

Red chutney

  • 3 tbsps Everest tikhalal
  • 8 garlic cloves
  • Salt

Grind all together to a smooth paste.

Sweet chutney

  • 5 dates
  • A tennis size ball of tamarind
  • Jaggeryaccording to taste
  • Salt
  • 1 tsp roasted jeera powder.

Method :
Soak the tamarind in hot water and extract pulp.
De seed the dates.
Grind the pulp along with the dates to a smooth paste.
Pour it into a vessel. Add jaggery and salt and boil till it becomes a litlle thick.
Add the roasted jeera powder, give one boil n switch off.

Take the puffed rice in a vessel. Add the various chutneys as per taste and also add the boiled potato, tomato, onions, raw mango bits and chat masala. Garnish with coriander leaves and sev.

Pani Poori Recipe

Pani poori, gol gappa or puchka as it is called in different states in India is a tongue tickling chaat. Spicy, sweet and tangy all rolled into one it can be enjoyed with a variety of fillings. Ragda, moong, aloo and Boondi are the popular fillings.

Poori and Boondi store bought.

Sweet chutney

Ingredients

  • A tennis size ball of tamarind
  • Jaggery as per taste
  • 10 dates boiled, and mashed in mixer
  • Chilly powder, salt and a pinch of jeera powder.

Method:
Soak d tamarind in hot water. Extract the pulp. Boil and puree the dates too. Boil the tamarind pulp along with the jaggery , date pulp, chilly powder, salt n jeera powder. Keep aside.

Spicy water

Ingredients

  • One bunch mint leaves
  • 10green chillies
  • A small bowl of coriander leaves
  • Juice of 1 lemon
  • Everest Pani puri masala as per taste.
  • 1.5 litres cold water.

Method:
Grind the mint leaves, coriander leaves and green chillies with cold water to a smooth paste. Remove and add the juice of lime, pani puri masala and salt. Mix well and refrigerate. Allow the water to rest for atleast 5 hours before use.

Soak the Boondi in cold water for half an hour. Drain water and keep aside.

To serve:

Make a small hole in the poori. Add the Boondi. Pour in a little sweet chutney and follow it up with spicy water. Consume immediately as the poori tends to get soggy.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Dahi vada Recipe

Dahi vadas are popular all over India and are known by different names like dahi bhalla, tayir vadai or mosru vada. They are either seasoned or unseasoned as per the region where they are made. Sharing a dahi vada recipe the way I like it.

Ingredients:

  • 125 gms urad dal
  • 250 gms rava
  • 12 green chillies
  • 2 inch piece ginger
  • Hing as required
  • Salt
  • 2 sprigs curry leaves chopped
  • Coriander leaves chopped
  • Pomegranate seeds

Method:

Soak the urad dal for 5 hours and grind to a smooth batter. Add salt. Add a glass of water to the rava, mix well and add to the urad batter. Crush the green chillies, ginger and hing and drop it into the batter. Add the chopped coriander leaves and curry leaves and mix well. Deep fry the vada and drop them into a bowl of water or thinned down butter milk. When the next lot of vadas gets ready remove it from the water or buttermilk and arrange it in a bowl. Drop the next lot into the water. Keep the soaked vada ready.

To be kept ready:

  • 2 glasses curds
  • Salt
  • Sugar
  • Jeera/cumin powder
  • Pepper powder
  • Chilly powder
  • Chat masala.
  • All the above according to taste.

Mix it well with the curds and pour it onto the vada. Garnish with coriander leaves and pomegranate seeds.