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

Salt

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

Salt

3 tbsps oil

A pinch of Ajwain /Carom seeds

Method:

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.

Note:

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

Salt

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

Method:

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.

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

Salt

Coriander leaves

Method:

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.

Puffed Rice/Charmurya Upkari – 1

This is the Konkani version of what is popularly known in the North as Sookha Bhel. A delicious, easy to make recipe which tickles the tongue and leaves you asking for more. I am posting the first version of it today. Will post the other one soon.

Ingredients :

2 tomatoes finely chopped

2 medium sized onions finely chopped

4 green chillies crushed fine

7 tbsps grated coconut

1 tbsp Coconut oil

2 tbsps finely chopped coriander leaves

Salt

Puffed rice as required

Method :

Tip the grated coconut, finely chopped onions, tomatoes and coriander leaves in a bowl. Crush the green chillies and salt and drop it into this mixture. Add the oil and mix well. Add as much Puffed rice as per choice. Here I have added around 8-10 large fistfuls. Garnish with sev and serve immediately.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Sookha Bhel/ Dry Bhel Recipe

Bhelpuri is one of the most popular street food in Mumbai. It’s a mixture of puffed rice, onions, tomatoes, coriander leaves and the green, red and tamarind chutney. Recipe for the same is listed under the Chaat section of this blog. The other version of this popular street food is Sookha Bhel where no Chutneys are added and the mixture is left dry. Sookha means dry. I prefer mine with a dash of green chutney, just enough to lend it some spice.Ingredients:

  • One boiled potato
  • One large onion
  • One tomato
  • Coriander leaves
  • Salt
  • Juice of half a lemon
  • A pinch of Everest Chaat Masala
  • Sev
  • Puffed rice as required
  • Green chutney

Method:Deskin quarter and slice the boiled potatoes thinly. Chop the tomatoes, onions and Coriander leaves also fine. Tip all the vegetables into a bowl. Add the lemon juice, Chaat Masala and a pinch of salt. Tip in a tsp of the green chutney and mix thoroughly. Add as much puffed rice as it can hold. The mixture should not be too dry . Garnish with Sev and serve immediately.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Chana Kanghou/ Black Chickpeas Chaat Manipur style Recipe

Chana Kanghou can be served as an evening snack with tea or also served with Tan Ngang or a Poori made of Maida. The garnish of finely chopped raw onions, green chilly and coriander leaves one’s mouth watering!!

Ingredients :

  • 125 gms Chana/ Black Chickpeas
  • 1 tomato chopped
  • 1 large onion chopped fine
  • 1 Bay leaf
  • 3 flakes of garlic grated
  • 1 green chilly chopped fine
  • A large pinch of Turmeric powder
  • 1/4 tsp Garam masala
  • Salt
  • 2 tbsps oil
  • 1 green chilly
  • 1 onion finely chopped
  • Coriander leaves

Method :

Wash and soak the black Chickpeas overnight. Pressure cook and keep aside. Heat oil in a pan and add the Bay leaf. Tip in the onion, garlic and tomato. Sautée till the tomatoes become mushy. Add turmeric and Garam masala powders. Toss. Drop in the cooked Chickpeas salt and the water left over in which the Chickpeas were cooked. Boil till all the water evaporates. Before serving, garnish with finely chopped onions, Coriander leaves and a green chilly.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pani poori Recipe

Pani poori is a popular street food in Mumbai and is relished by the old and young alike. Sweet, spicy, tangy and filled with with sprouted Moong or with White Peas Ragda, theis is one delicacy which is an all time favourite.

For the Pooris

  • 250 gms semolina or very fine rava
  • Salt
  • Soda water(Aerated water) to bind the dough.

Method :
Mix the salt, semolina and soda water to a stiff dough. Cover n keep aside for 15 mnts. Divide into 60 equal portions. Roll out into 1.5 inch size puris. Heat oil in a pan. Deep fry to a golden brown and store in an air tight container.

Ragda:

  • 250 gms white peas
  • Salt
  • 1/4 tsp Haldi /Turmeric powder
  • 1 tsp Jeera/Cumin powder
  • 2 tsps Coriander powder
  • 1 tsp Chilly powder
  • Coriander leaves finely chopped.

Method:
Wash and soak white peas for 8 hours. Pressure cook. Add salt, turmeric, Coriander, Cumin and chilly powders. Boil well, add the coriander leaves and keep aside.

Sprouted Moong:

Ingredients :

  • 100 gms Moong/Green gram
  • Salt
  • 1/4 tsp Haldi /Turmeric powder

Method:
Sprout the Moong as usual. Add the turmeric powder and salt and cook in half a litre of water till done but firm.

Sweet and sour chutney

Ingredients :

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

Method :
Soak the tamarind in hot water. Extract the pulp and boil along with the jaggery , date pulp, chilly powder, salt and jeera powder. Keep aside.

Spicy water

Ingredients :

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

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

To serve Pani poori :

Tap on the thin side of the Poori to make a small hole. Fill it with sprouted Moong, Ragda, sweet and sour chutney and the spicy water. Relish it either at room temperature or cold.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sev Chaat Recipe

This is one easy, simple and quick recipe to tickle the taste buds. I specially enjoy this with a cup of hot tea or coffee. Recipe Link to the Sev is posted below. The Besan/ Chickpea flour used is of Satyam Foods.

Sev Recipe

Ingredients :

  • A small bowl of Sev
  • 1 small onion finely chopped
  • A tbsp of finely chopped coriander leaves
  • A dash of lime
  • A sprinkle of Chaat masala.

Method :
Crush the Sev lightly with your fingers. Add the chopped onions, Coriander leaves, Chaat masala and lemon juice. Mix well and serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Masala Papad Recipe

Served as a starter, loved as a snack, enjoyed by young and old alike, the Masala Papad is a short eat which adds zing to any meal. Garnished with finely chopped vegetables of choice, the Papad is usually fried, though you may roast it if you want, to keep it healthy. I personally prefer mine fried!

Ingredients :

All the below mentioned ingredients are as per requirement.

  • Papad of choice
  • Tomato
  • Onions
  • Cucumber
  • Sweet corn
  • Chaat Masala
  • Green chillies
  • Paprika/Chilly powder
  • Coriander leaves
  • Oil for frying the Papad

Method :

Heat oil in a pan. Deep fry the Papad till crisp. Drain and, store in an airtight container. Boil the sweet corn. Cool thoroughly. Chop tomatoes, onions, cucumber, green chillies and coriander leaves fine. Tip the chopped onions, cucumber and tomatoes along with the sweet corn into a bowl and mix well. Place the Papad on a plate. Top it with the chopped vegetables. Sprinkle Chaat Masala, Chilly powder and the green chillies. Garnish with coriander leaves and serve immediately.

Note: There is no salt used in this preparation as the Papad contains salt and so does the Chaat masala. The Masala Papad is to be served immediately as it turns soggy if allowed to stand, even for a few minutes.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana/Chickpea Chat Recipe

Chana or Chickpea Chat can be served as a starter or a quick snack. Healthy, as its high in protein and absolutely delicious as it is garnished with a spicy and also a tamarind and date chutney. I have served it in cones made of Papad. You may serve it in a plate or in a bowl depending on one’s preference. Recipe Link to the Chutneys is given below.

Ingredients :

  • 100 gms Chickpeas
  • 1 large tomato
  • 1 large onion
  • 100 gms sweet Corn
  • 1 tbsp Green chutney
  • 1 tbsp Tamarind and date chutney
  • 1/2 tsp Everest Chat Masala
  • Salt
  • Coriander leaves
  • Juice of half a Lemon

Method :

Wash and soak chickpeas for eight hours. Pressure cook with salt. Allow to cool completely. Pressure cook the Corn too. Chop the onion, tomato and coriander leaves fine. Tip the cooled corn and Chana into a bowl. Add the green chutney, tamarind and date chutney, Everest Chat Masala, the chopped onion tomato and coriander leaves and adjust salt. Drizzle with lemon juice and serve.

Papad Cones:

Cut the Papad into two halves. Lightly roast them on both sides on a Tava/ griddle and immediately roll them into the shape of a cone when it is still warm. It has to be done swiftly, as the Papad breaks when it cools.

Recipe for a Variety of Chutneys

Copyright © 2018 by Vinaya Prabhu. All rights reserved.