Category: Chats

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Chats

(350) Pani Pakodi

Ingredients

  • 1 cup Green split Moong dal.
  • ½ cup Udad dal.
  • 2 green chillies.
  • ½ inch size piece of Ginger.
  • 1 tsp. Salt.
  • 1 tsp. Eno fruit salt.
  • 1 lit. Phudina Pani
  • ½ cup Red sweet chutney
  • ½ cup Bundi. ,

Method

  1. Wash and soak both dals together for 8-10 hours.
  2. In a mixture grinder add both dals, Chillies and Ginger.
  3. Make a fine paste after adding salt. Please do not add extra water while grinding.
  4. Transfer the batter in a bowl and stir continuously and vigorously for 2-3 minutes. You can mark the colour difference due to aeration and the batter becomes fluffy also.
  5. Add Eno on the batter and activate it by adding 1 spoon of water on it. Mix smoothly and thoroughly.
  6. Heat the appe pan and brush each cavity with oil.
  7. Close the lid and cook Moong dal pakodi for  2-3 minutes under slow flame.
  8. Flip all the pakodi and again cook for 2-3 minutes. Pierce each pakodi with a knife. If the knife comes out clean, it means Pakodi are cooked.
  9. Mix  red sweet chutney and Phudina pani  in a bowl.
  10. Add all cooked pakodi in the Phudina pani and keep aside for 4-5 hours in the refrigerator.
  11. Serving suggession:
  12. Garnish chilled pani pakodi with Bundi and serve with love and smile.
  13. If you wish you can sprinkle finely chopped onion and coriander along with bundi.
Categories
Chats

(349)Phudina pani

Ingredients

  • 2 bunches of  Mint leaves (Phudina).
  • 2 Green chillies.(optional)
  • ½ inch size piece of Ginger.
  • ½ cup chopped Coriander leaves.
  • 2 tbsp. Dry mango powder ( Aamchur). OR  4 pieces of green mango (each of 2 inch size). OR 2 inch size ball of tamarind OR 3 tbsp. lemon juice. I prefer green mango.
  • 1 tsp. Rock salt.
  • 1 tsp. Salt.

Method

  1. Pluck only leaves from the Phudina twigs because stalks are bitter in taste.
  2. Wash the leaves thoroughly, drain the water and make a fine paste with remaining ingredients and 3-4 ice cubes. (Always add ice cubes instead of water while making green chutney or green pesto. Due to this colour of the chutney or pesto remains intact. And for locking the aroma add 2 tbsp. of olive oil while bottling the chutney or pesto).
  3. Add 3 litres of water in the above phudina paste.
  4. Taste it and adjust the taste accordingly and your phudina pani is ready to serve.
Phudina Pani
Categories
Chats snacks

(92) Gluten-free Bhel

2 servings.

Ingredients

  • 1 cup Roasted Mamra ( puffed rice)
  • ½ cup bhusu
  • ½ cup corn flakes ( instead of wheat puri)
  • ½ cup onion and tomato finely chopped.
  • 1 tsp. green chutney.
  • 2 tsp. red chutney.
  • ¼ cup sev .
  • 1 tbsp. finely chopped coriander leaves.

Method

  1. In one bowl mix onion, tomato, red chutney, green chutney, ⅒ spoon chat masala ( optional) and ⅛ spoon dry Garlic chutney ( optional).
  2. In big sauce pan mix all ingredients except sev and coriander leaves.
  3. Serve in plate , garnish with sev and coriander leaves.
  4. Enjoy either with tea, coffee, green tea or herbal tea or as you desire.
Onion tomato with red and green chutney
Mamra, roasted córnflakes, bhusu, sev, coriander leaves,onion tomato mix with chutney
Instead of puri using cornflakes
Gluten free Bhel
Categories
Chats

(91) Moong dal na dahi vada

Ingredients

  • 2 cups green split moong dal.
  • 1 tbsp. salt.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 2 tsp.ginger chili paste.
  • Ground nut oil for frying.
  • 1 kg. curd.
  • 2 tbsp. sugar
  • 1 tsp. salt for curd.
  • Jeera powder.
  • Red chili powder.
  • Phudina powder.
  • Green chutney.
  • Red chutney.

Method

  1. Wash dal for 3 times.
  2. Soak dal in big sauce pan for 10 – 12 hrs.
  3. After 12 hrs. all skins of moong dal separates from dal . My advice is not to remove skin and grind complete content into smooth batter.
  4. Add all ingredients in the batter .
  5. Give nice stir and mix all the ingredients thoroughly.
  6. Start making vada .
  7. Heat oil in kadhai. Take one big spoon for making vada.
  8. On the back side of spoon put small portion of batter . Make hole in the centre and flip the spoon in oil so vadu will drop in oil . (see the video)
  9. Make 4-5 vada at a time .
  10. Fry all vada till golden brown.
  11. Take plain water in another kadhai and transfer fried vada in water.
  12. Check immersed vada if soft then squeeze gently in between two palms and keep aside.(see the video)
  13. Add salt and sugar in curd and churn the curd with churner.
  14. Now in serving plate place 2- 2 vada.
  15. Spread ½ cup curd on vada.
  16. Put droplets of red and green chutney.
  17. Sprinkle Jeera powder,red chili powder, Phudina powder.
  18. Serve the dahi vada plate with love and smile.
Moongdal batter
Making of moongdal dahi vada
Categories
Chats snacks

(21) Biscuit Chat/Puri Chat

Serves:4

Ingredients

16 Monaco biscuits/Jeera puri/salty puri

16 slices of tomato

16 slices of cucumber

Green chutney.

Red Sweet Chutney

tomato sauce

4 cheese slices (each cut it into 4 equal parts)

1 cup grated cheese

1 cup sev

Chat masala

Method:

1) Arrange all biscuits in one big dinner plate

2) Over each biscuit ,stake cheese, cucumber and tomato slice.

3) Top it up with green chutney,red sweet chutney and tomato sauce as much as you want.

4) Sprinkle sev and shredded cheese.

5) Enjoy biscuits chat with tea or as you like.

Biscuit chat with cheese
Biscuit chat without cheese

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Categories
Chats My recipes

(14) Pattice

12 pattice balls 3 inches each

Ingredients

  • 1 kg. Potatoes.
  • 2 tbsp. Chat masala.
  • 1 tbsp. Lemon juice.
  • 1 tbsp. Salt.
  • 1 cup finely chopped coriander leaves.

Method:

1) After washing,boil potatoes in pressure cooker

2) After 3 whistles, switch off flame and wait for pressure release

3) Peel and smash all potatoes and add chat masala,salt, finely chopped fresh coriander and lemon juice

4) mix thoroughly and make 3 inches size balls

5) Gently press each ball in your palms and shallow fry on tawa with ghee

6) Pattice are ready. Enjoy it with ragda,green hot chutney,red sweet chutney,finely chopped onion and sev.

Potatoes balls
Pattice on tawa
Ragda pattice

List of my other recipes.

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Chats Daal My recipes

(06) Ragda

Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices.

Chat,Enjoy with Pattice, Panipuri or Bread

serves 4

Ingredients:

  • 300 gms. White Peas.
  • 4 tbsp. Oil.
  • 1 tsp. Cumin seeds (Jeera).
  • 2 pinch Asafoetida ( hing).
  • 4 medium sized Onion.(1cup chopped)
  • 3 tomatoes ( ¾ cup chopped).
  • 3 tsp. Salt.
  • 2 tsp. finely chopped coriander leaves.
  • 8-10 Curry leaves.
  • ½ inch grated Ginger.
  • ½ tsp. Green chilli paste.
  • ½ tsp. Garlic paste.
  • 1 tbsp. Garam masala.
  • ¼ tsp. Turmeric powder (haldi).
  • 1 tsp. Red chilli powder.
  • 1 tbsp. Coriander-Cumin powder(dhana jeera ).
  • 5 Garcinia (Kokum).
  • 2 inches size ball Jaggery (Gud).

Method:

1) Wash and drain white peas ( vatana) 3 times with water.

2) Soak white vatana in 6 katori water for 8-10 hrs.

3) After 10 hrs. remove all water in one vessel and soaked vatana in big dinner plate, Go through soak vatana and pick out dormant( hard) vatana seeds.

4) In cooker out of 6 , add 4 katori water ,soaked vatana and salt.

5) After 4 whistles switch off the flame

6) Check vatana,if not tender then cook again until it becomes tender.

7) Put kadhai with oil on high flame

8) Add jeera and after crackling add hing and finely chopped onion and salt

9) When onion becomes translucent add tomatoes,cook until it leave oil. At this time add ginger,garlic and green chilli paste.

10) Saute for 30 secs.and add Garam masala,Haldi pd.,Chilli pd.,Dhanajeera pd.Curry leaves and Coriander leaves.

11) Saute for 2 mins. and add cooked vatana with water , jaggery and kokam and boil it for 5 mins. Stir occasionally. Adjust consistency by adding water which we kept aside .

12) Ragda is ready. Garnish with chopped coriander leaves. Serve with Pattice, Panipuri or Bread. Serve with love and smile.

Ragda
Ragda pattice

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