Kulle ki Chaat.

Kulle ki Chaat literally translates to chaat in a kulhar/ earthen pot. It is an Old Delhi speciality and is probably one of the few Indian Chaat recipes that is without any of the ingredients being fried.

It is a delicious blend of fruits and vegetables that come loaded with flavourful spices. The instant burst of flavours in this chaat is something which makes this chaat an interesting one!


2 tomatoes cut into half and the seeds scooped out to form a basket.

 Pieces of cucumber with the centre scooped out

 2 potatoes boiled, peeled and cut into two with centre scooped out.

 100 gms black Chana or Kabuli chana soaked overnight and pressure cooked

 3 tbsps pomegranate seeds

 2 tbsp finely chopped coriander leaves

 1/4 tsp Black salt/ Kala namak

 1/4 tsp Chaat masala

1/4 tsp pepper powder

 1/4 tsp Red chilly powder

 1/2 tsp roasted Cumin powder

 1 tbsp Powdered sugar

 1 1/2 tbsp Lemon juice


Prepare the vegetables and refrigerate them. Allow the chana / chickpeas to cool thoroughly. Add all the spice powders mentioned above. Also add the powdered sugar, salt and lemon juice, mix thoroughly and refrigerate.

 Just before serving arrange the vegetables on a tray. Fill in this mixture into the vegetable baskets and garnish with pomegranate seeds, coriander leaves and a final sprinkling of chaat masala.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Kala chana chaat.

Kala Chana Chaat, is a nutrition packed Black Chickpea Salad made with black chickpeas, onions, tomatoes, cucumber, potato and spices. This refreshing salad has fresh and tangy flavors, and can be enjoyed as a great protein rich breakfast or snack. You can add your own variations to it by adding mint chutney or even the tamarind- jaggery chutney if you like it tangy.


200 gms Kala Chana /Black Chickpeas soaked for six hours and pressure cooked with a little salt

1 boiled potato chopped

1 large onion chopped fine

1 Tomato chopped

3 tbsps of finely chopped cucumber

1 green chilly finely chopped

1 tbsp Mint leaves finely chopped

1 tbsp Coriander leaves finely chopped

Juice of half a lemon

¼ teaspoon Black salt (Kala namak)

¼ teaspoon Kashmiri red chilly powder

1 teaspoon Chaat Masala

½ teaspoon Dry Mango powder /Amchur



Tip the boiled black chickpeas into a bowl. Add the finely chopped onion, boiled potato cubes, tomato, green chilly, cucumber, the coriander and mint leaves, lemon juice and the other dry spices to it. Toss.
Taste and adjust salt as required.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Ram Ladoo

Ram Ladoo is a popular street food in Delhi. The origin of the name is not known. The speciality of this dish is that it is served garnished with grated radish and it’s tender leaves. A spicy mint chutney is drizzled on the Ram ladoo just before it is served.


200 gms Moong Dal

100 gms Chana dal

4 green chillies chopped fine

1 inch long piece of ginger grated

2 tbsps finely chopped coriander leaves


Oil to fry the Ram Ladoo.


Wash and clean the moong and chana dal and soak them together for 5-6 hours in enough water. Drain and grind till fluffy without adding much water. I use the wet grinder for the same. If using the mixer, grind in small batches.

Tip the batter in a bowl and add salt to it along with green chilli, ginger and coriander leaves. Mix the ingredients well . Whisk the batter thoroughly.

Heat oil in a pan. Pick up a small portion of the batter and drop small balls of it into the hot oil. Fry around six to seven ladoos at a time. Keep on turning them so that they fry evenly… Always fry on a medium flame. Drain the ladoos once they take on a golden brown hue. Finish off similarly with the remaining batter.

Grate a large radish and mix 1 tbsp of coriander leaves and finely chopped tender radish leaves( optional) into it.

Serve the Ram Ladoos with mint chutney and grated radish.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Sprouted Moong Bhel

This is a healthy sprouted Moong/ Green gram Bhel which is not just delicious but filling as well. It is not like the regular Bhel poori which is spiced with tangy and spicy chutneys. This is more like a salad which when added to puffed rice/ kurmura makes for a healthy and filling snack. My heartfelt thanks to my friend Devi Pai for sharing her recipe with me.


1 cup sprouted Moong

1 tomato chopped fine

1 small cucumber chopped fine

1 large onion minced

1 small carrot grated

Juice of one lemon

2 green chillies minced

Sev as required

Kurmura as required


1/2 tsp Chaat Masala

5 tbsps finely chopped coriander leaves


Tip all the chopped vegetables in a bowl along with the sprouted moong. Crush the minced chilly with a little salt and add it along with the lemon juice and Chaat masala. Mix thoroughly. Add a portion of this to some puffed rice, and serve immediately garnished with coriander leaves and sev.

Serves four.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Mumbai Fruit Chaat

One of the most popular of Mumbai street food is this fruit chaat platter which is absolutely delicious. A variety of seasonal fruits are chopped and sprinkled with masalas. You can choose the masala you prefer along with the garnish.

Ingredients :

Equal quantities of whatever fruits are available. Here I have on my platter bits of



Sweet lime



Black grapes

Juice of lemon


Everest Chaat masala

Chilly powder


Chop the fruits into bite sized bits. Sweet lime and orange have to be peeled and segmented. Black grapes may be used whole or halved. Apples and guava chopped. Pomegranate of course is peeled and used. Tip all the fruits into a bowl. Sprinkle required quantities of the Chaat masala, chilly powder, sugar and lemon juice. Mix and serve. I prefer mine chilled.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Easy peasy Pani poori

In my enthusiasm to make the Jal jeera, I was left with almost a litre of it. Quickly made some tamarind, jaggery and date chutney. There was no time to soak peas to make Ragda or sprout Moong. Soaked some Boondi in diluted Jal jeera water to use as a filling. Called for a couple of packets of fresh Poori and hey presto Pani poori is ready. Posting the links to both the Jal jeera and Pani poori recipe.

Pani poori Recipe

Jal jeera recipe

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Jhola Gola/Corn stirfry

A delicious stirfy made of sweet corn which doubles up as an accompaniment to rice or can be had as a Chaat. Jhola is corn and gola is bringing together. So literally it means corn and a variety of seasoning brought together. . Similarly Gola can be made of fresh peas or tender Rajma. This recipe is a traditional one handed down to my friend Suchita Kamath by her mother.


250 gms Sweet corn

2 green chillies chopped fine

1 sprig curry leaves

1 tbsp Ghee

1/2 tsp mustard

A pinch of Hing/asafoetida

Juice of half of a small lime

1 tbsp grated coconut


1 tsp sugar

A pinch of Turmeric powder

Coriander leaves for garnishing


Pressure cook the sweet corn with salt. Keep aside. Heat the ghee in a pan. Drop in the mustard. After it splutters, add the finely chopped green chillies, hing and curry leaves. Toss. Drop in the boiled corn sugar and Turmeric powder along with the water in which it is cooked. Cover and cook till the water is absorbed. Add grated coconut, lime juice and coriander leaves. Mix thoroughly and serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Chole Tikki Recipe

Chole Tikki is a popular street food up North and it is a satisfying and filling meal. The Tikki can also be enjoyed with sauce and the Chole with Poori. So try out your own combo of North India’s delicious ‘Chaat’.

Ingredients for the Tikki:

3 boiled Potatoes

6 slices of Bread

2 inch piece of Ginger

2 Green Chillies

6 small cloves of Garlic


Oil to fry the Tikki

Ingredients for the Chole:

125 gms Black Chana/ Chickpeas

2 large onions

1 large tomato

2 Green chillies

1 tbsp Coriander seeds

1/2 tsp Jeera/Cumin seeds

6 pepper corns

1 inch piece of Cinnamon

4 Cloves

2 Cardamom

1 tsp Everest Kashmirilal Chilly powder

A pinch of Turmeric powder


3 tbsps oil

A pinch of Ajwain /Carom seeds


Mash the boiled potatoes. Dip the bread in water. Squeeze thoroughly and mix it with the potatoes. Grind the green chillies, garlic and ginger coarsely and mix it with the mash. Add salt, mix thoroughly. Pinch portions of this mixture and pat into desired shape. Normally it is made into small roundels, neither too thick nor thin. Heat oil in a pan. Drop the tikki three at a time and fry them to a golden brown. Drain and keep aside.

Soak the black Chickpeas for eight hours. Pressure cook till done. Keep aside. Roughly chop the onions and tomatoes. Grind them to a smooth paste with ginger, green chillies, cardamom, cinnamon, cloves, pepper corns, Coriander and cumin seeds. Heat oil in a pan. Drop in the carom seeds and after they splutter add the ground Massala. Roast till the oil starts separating. Drop in the Chilly and turmeric powders. Toss. Add the boiled Chana, salt and enough water to form a gravy like consistency. Bring to a boil and simmer gently for five minutes.

To serve :

Place the Tikki on a plate. Gently press it down. Pour two ladlesful of Chole over it. Drizzle some Tamarind and jaggery chutney, finely chopped raw onions and coriander leaves. Serve immediately.


Recipe to the Tamarind and jaggery chutney can be found under the heading Chutneys of this website.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Dahi Appam Recipe

Appam/Appo/Paddu/Paniyaram is a batter of fermented Urad dal and rice which is roasted in an Appam Chetti or a skillet specially designed for it. I had some leftover Idli batter and made some Appams and dunked them in Curds. I have already posted a recipe of it the way it is made in North India. Posting a South Indian version of it today.

Ingredients :

14 appams made from leftover Idli batter

3 green chillies

One inch piece of ginger

2 glasses of thick set Curds

2 tsps sugar


1 tbsp oil

1/4 tsp mustard

1/2 tsp Jeera /Cumin seeds

2 sprigs of Curry leaves

1 heaped tbsp finely chopped coriander leaves


Make the appams and dunk them in a bowl of water for an hour. Remove gently and place them in a wide bowl. Churn the curds. Blitz the green chillies, ginger, sugar and salt in the mixer and drop it into the Curds. Heat oil in a pan. Drop in the mustard. After it splutters add the Jeera. Toss. Add the Curry leaves. Toss and drop the seasoning into the Curds. Garnish with finely chopped Coriander leaves .

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Masala Pav Recipe

An extremely delicious preparation with Pav (Bun) which doubles up as breakfast or as Supper. You can make the Masala beforehand and store it. Heat it up and ise as required.

Ingredients :

4 Pav

Amul Butter

2 tomatoes

2 onions

1/4 Capsicum

7 cloves of garlic

3 tsps Everest Tikhalal chilly powder

2 tbsps oil

1/2 tsp Jeera/Cumin seeds

1 heaped tsp Everest Pav bhaji Masala


Coriander leaves


Slice the Pav keeping one side intact. Butter them on both sides and keep aside. Chop the onions, tomatoes, Capsicum and coriander leaves fine. Set aside. Grind the chilly powder and garlic with a little water to a smooth paste. Heat oil in a pan. Add the jeera and after it splutters add the finely chopped onions and the chilly garlic paste. Saute for about five minutes on a gentle flame till the onions turn transparent and the raw smell of the garlic is gone. Drop in the pav bhaji masala and toss for a minute. Add the finely chopped tomato, salt and capsicum. Saute till the tomatoes are mushy. Add a blob of butter and garnish with the coriander leaves. Keep aside.

Heat the skillet. Place the Pav with the inside of the pav facing the skillet. Allow to roast. Flip. Place two tbsps of the prepared Masala inside the Pav. Roast the pav on both sides. Pour some masala atop and serve hot with some freshly chopped onions and a piece of lemon.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.