Ragda Patties recipe

Ragda Patties is a chaat lover’s delight. Sweet, tangy and spicy all in one, it tickles the taste buds no end!! Though classified as a chaat it is a balanced meal by itself as it has carbs, proteins, vitamins and minerals.

Ingredients for the Patties :

  • 6 potatoes pressure cooked
  • 6 slices of bread
  • 10 green chillies
  • 2 inch piece of ginger
  • 5 garlic cloves
  • 1 tsp jeera/cumin powder
  • 1 tbsp coriander powder
  • A pinch of turmeric n chilly powders
  • Juice of half a lemon
  • Coriander leaves
  • 2 tsps oil
  • Salt

Method : Make a paste of the green chillies, garlic and ginger. Deskin and mash the potatoes. Dip the bread slices in water, squeeze out all the water and crush them. Add the green chilly, garlic and ginger paste, the turmeric, coriander and cumin powder, salt, lemon juice and the chopped coriander leaves, to the mashed potatoes and crushed bread. . Mix thoroughly and shape into patties. Roast on the tava/skillet basting with oil till they are golden brown on both sides.

Ingredients for Ragda:

  • 250 gms of white Peas
  • A pinch of turmeric powder
  • 1tsp chilly powder
  • 1tsp jeera/cumin powder
  • A pinch of Garam masala
  • Salt

Method: Wash and soak the white peas for 7 hours. Pressure cook them with salt and turmeric powder. Add a tsp of jeera powder, a pinch of chilly powder and garam masala and boil well. Keep aside.

To serve:

  • 2 large onions
  • 1 tomato
  • Coriander leaves
  • Red chutney
  • Green chutney
  • Tamarind and date chutney
  • Sev
  • Chaat masala
  • Jeera /cumin powder
  • Chilly powder

Method : Chop the onions and coriander leaves fine. Arrange the patties on a plate. Pour the ragda over it. Drizzle the three chutneys, and sprinkle Chaat masala, chilly powder and the jeera powder. Garnish with onions, coriander leaves, tomato and sev.

Note: The recipe of the red, green and tamarind chutneys can be found in the catagory of Chutneys under variety of chutneys of this website.

Copyright © 2017. All rights reserved.

Red Chawli Chat Recipe

Red chawli or red lentils can be used in a variety of dishes. Posting a chat made out of the same today. Healthy, filling and delicious!

Ingredients :

  • 125 gms red chawli
  • Green chutney
  • Tamarind and jaggery chutney
  • Onions chopped
  • Tomatoes chopped
  • Coriander leaves chopped
  • Pomegranate seeds
  • Chaat masala

Method :

Wash and pressure cook the red chawli. Tip in the chutneys as per requirement . Add the chopped onions and tomatoes. Sprinkle Chaat masala. Garnish with pomegranate seeds and coriander leaves.

Note: I haven’t mentioned the quantity of the chutney or the onions and tomatoes as it is all as per individual requirement. The recipe of the chutneys can be found under the Category ‘Chutney’.

Copyright © 2017. All rights reserved.

 

Fruit Chaat Recipe

A healthy fruit Chaat for all of you dear friends. Enjoy it with the sweet and sour tamarind chutney, the spicy green chutney and the chaat masala.

Ingredients :

Equal quantities of the following fruits chopped into half inch pieces:

  • Apple
  • Orange
  • Banana
  • Pomegranate
  • Almonds
  • Green chutney
  • Tamarind and date chutney
  • Everest chaat masala

Tip the cut fruits and the almonds into a bowl. Add the green and tamarind and date chutney as per requirement. Sprinkle Chaat masala and serve immediately.

Note: The recipe for the chutneys can be found under the Catagory ‘Chutneys’ of this blog.

Copyright © 2017. All rights reserved.

Misal Pav Recipe

Misal Pav is a typical Maharashtrian street food. Matki or moth beans in gravy topped with raw onions, coriander leaves and a dash of lemon. Best enjoyed with Pav or also with bread.

Ingredients :

  • 1 and a half cups sprouted Matki or Moong /Green gram boiled
  • 4 tablespoons oil
  • 1/2 tsp mustard
  • A pinch of turmeric
  • 2 tsps chilly powder
  • 1 tsp Goda masala
  • 1/2 inch piece ginger
  • 3 medium sized onions chopped fine
  • 4 garlic cloves
  • 3 medium sized tomatoes chopped fine
  • 1 inch stick cinnamon
  • 5 cloves
  • 1tbsp dhania jeera/Coriander and Cumin powder.
  • 2 tbsps Copra/ Dry coconut grated
  • Pav or slices of bread
  • Chopped onions, coriander leaves, lemon wedges and farsan or sev.

Method :
Heat oil n add the mustard. After it splutters add the onions and ginger garlic paste and roast till it gives its aroma. Add the copra and roast. Powder the cinnamon and cloves and add them. Add the chilly, dhania jeera, goda masala powder and haldi and roast for a few mnts. Add the chopped tomatoes and salt and roast till the tomatoes are mashed well. Add the boiled matki or moong, salt and boil well.

To serve:
Serve the misal in a plate. Top it with farsan or sev. Garnish with chopped onions, coriander leaves and lemon wedges. Relish the misal with Pav or bread.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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 (optional)
  • 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.

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.