Tag: Chats

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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 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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chutney Quick Cooking Tips

(18)Sweet chutney

Red chutney, Khajur Amli chutney

Ingredients

  • 500 gms. Red Dates.( lal khajur)
  • 100 gms. Tamarind (Imli)
  • 250 gms. Jaggery (Gud)
  • 2 tbsp. Salt.
  • ¼ tsp. Asafoetida (Hing).
  • 2 tbsp. Coriander Cumin powder.
  • 2 tbsp. Red chilli powder.

Method:

1) Wash khajoor and imli

2) In steel vessel add all ingredients and 2 bowl (200 ml) water and pressure cook upto 4 whistles

3) After cooker cools down, deseed khajoor and imli.

4) Transfer all the ingredients in grinder and make a smooth paste of pouring consistency. Strain this mixture with the help of strainer.

5) Boil this chutney mixture for 5 mins.stir continuously.

6) After tasting chutney ,bottle it in air tight container or make a cubes in pop up ice tray.

7) If you keep in fridge, chutney will taste good upto 1 month. Chutney cubes in freezer lasts for 3 months.

8) Enjoy your sweet chutney with chats,vada,pakoda,chilla etc.

sweet chutney

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chutney Quick Cooking Tips

(17) Green Chutney

Ingredients

  • 5 cups washed,finely chopped coriander.
  • 5 green chillies. If you want more spicy then add more chillies.
  • 1cup washed mint leaves
  • 2tbsp.bhuna channa dal( roasted gram) or khara singdana ( roasted salty peanuts) if you want to use with farali dish.
  • 3 tbsp. lemon juice.
  • Salt to taste.
  • 1 tsp. sugar.

Method:

1)In a mixture jar grind bhuna chana dal and keep aside.

2) In jar add all ingredients except bhuna chana dal pd. and make a smooth paste by adding 100 ml. chilled water.

3) Now mix bhuna chana pd. and again churn the paste one more time.

4) Green chutney is ready,taste it once and now fill pop up ice tray with chutney. Freeze it for 8-10 hrs.

5) Unmould chutney cubes and keep it in air tight container and again freeze it.

6) Use these chutney cubes by defrosting whenever you needed

7) Enjoy you green chutney in sandwiches,vada,pakoda,with main course etc.

8) Please be quick during unmoulding .

Chutney cubes

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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

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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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