Category: Chats

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 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.