Masala Puri Chaat Recipe / Bangalore Masala Puri Chaat Recipe / Masala Puri Recipe / Bangalore Street Style Masala Poori Chaat Recipe / Chaat Recipes

 

Masala Puri Chaat

Fry and grind to a smooth paste

Oil - 2 tsp

Chopped onion - 1 medium size

Chopped tomato - 1

Green chilies - 4

Ginger -  1" piece

Garlic - 4

A handful of Mint and Coriander leaves

Cumin - 1/2 tsp

Black pepper - 1/4 tsp

Cinnamon - 1 inch piece

Cloves - 4

Fennel seeds - 1/2 tsp

Cooked green peas - 1/2 cup

( Heat oil in a pan add all above mentioned ingredients except for mint, coriander leaves and green peas and fry till color changes, Cool the mixture and transfer into a blender add the mint, coriander leaves and peas and grind to a smooth mixture)

Ingredients to be boiled

Dry green peas - 1 cup

( wash and soak it in water for 8 hours or over night)

Potato - 1 large

Turmeric powder - 1/4 tsp

( Pressure cook above ingredients till soft. Save 1/2 cup peas and mash the remaining peas and potato)

Masala powders

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Salt to taste

Chaat masala - 1 & 1/2 tsp

Black salt - 3/4 tsp

Amchur powder - 1 tsp

Garam masala - 1 tsp

Topping ingredients as needed

Golgappa puri 

Chopped onion

Chopped tomato

Chopped coriander leaves

Imli Chutney

Thin sev

Method

Heat 2 tsp of oil and add red chilly powder, coriander powder and in low flame fry, immediately pour the ground mixture and sauté well.

Add the cooked and mashed potato/ peas add needed water and all the remaining masala powders.

Boil for couple minutes and switch off the stove.

Assembling

Take a plate crush the golgappa puri pour the peas masala on top sprinkle onion, tomato, grated carrot, coriander leaves.

Pour the imli chutney on top and lastly sprinkle sev and serve immediately!

Note:

Adjust all the spices according to your taste.

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Dahi Aloo Chaat Recipe / Aloo Dahi Chaat Recipe / Aloo Chaat Recipe - Chaat Recipes

 

Dahi Aloo Chaat

Ingredients

Boiled potato cut into medium size cubes - 2

( Sauté in 1 tsp of oil till light golden brown make sure the potatoes holds its shape, this step is optional)

Chopped onion - a handful

Chopped tomato -1

Chopped coriander leaves - 2 tsp

Chaat masala - 1/2 tsp

Red chilly powder - 1/4 tsp

Black salt - 1/8 tsp

Sugar - 1/2 tsp

Roasted and powdered cumin powder - 1/2 tsp

Salt to taste

Thick curd - 1/4 cup

( whisk the curd with black salt, salt and sugar)

Imli chutney as needed

Green chutney as needed

Thin sev as needed

Assembling

Take a plate arrange the potato cubes sprinkle salt, chilly powder, chaat masala and cumin powder.

Pour the curd on top drizzle the Imli and green chutney on top. Sprinkle the onion, coriander leaves, tomato and the sev.

Serve immediately.

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Steamed Dahi Vada Recipe / No Fry Dahi Vada / Soft Steamed Dahi Vada Recipe /Steamed Dahi Bhalla

Steamed Dahi Vada

Yields: 7 vadas

Ingredients for vada batter

Yellow moongh dal - 1/4 cup

Urad dal - 1/4 cup

Salt to taste

ENO fruit salt - 1/4 tsp

Other ingredients

Boondhi - as needed

Chopped coriander leaves - 1 tbsp

Chopped green chillies - 2

Red chilly powder,Black Salt,Roasted jeera powder - as needed to sprinkle on top.

Thick beaten curd with some salt,a pinch of hing and 1/8 tsp of sugar - 3 cups

Imli chutney/ Sweet Tamarind chutney few drops

Steamed Dahi Bhalla

Method

Wash both the dals well and soak together in fresh water for about 4 hours.

Drain the water out and add the dals into a mixi jar, grind to a fluffy smooth semi thick batter. Do not add too much water while grinding.

Pour the batter in a bowl and using a spool beat for a minute,add ENO fruit salt and gently mix till combined.

Pour 1 or 2 teaspoons of the batter into a greased small stainless steel bowls/katori.

Steam immediately till cooked,cool and gently remove the vadas from the katori and drop it into warm water and leave it for few minutes.

Gently squeeze out excess water and place it on a plate.Pour the thick curd on top till the vadas are well immersed.

Sprinkle the red chilly powder,black salt,jeera powder,green chillies,coriander leaves,imli chutney and boondhi.

Keep in fridge for 30 minutes and serve chilled.

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Dabeli Recipe / Kutchi Dabeli Recipe / Chaat Recipes / Mumbai Street Food Recipes

Dabeli

Ingredients for Lal chutney / Red garlic Chutney

Kashmiri red chilly powder - 1 tbsp

Roasted peanuts - 1 tbsp

Triphala / Szechuan pepper - 1/4 tsp

Garlic - 4

Salt to taste

Lemon juice - 2 tsp

Water as needed

( Grind all above ingredients together,add water as needed to get a semi thick chutney consistency.Adjust the seasonings according to your taste.)

Dabeli

Ingredients for potato mixture

Imli Chuney - 1 tbsp or as needed

Boiled and mashed potato - 1 medium size

Dabeli Masala - 1 tbsp or as needed

( Heat butter in a pan add the homemade dabeli masala and fry for a minute.pour the imli chutney and give a mix,add the mashed potatoes and mix till well combined.Pour little water to get a nice mashed thick consistency.switch off the stove.Take a bowl spread the aloo mixture ,sprinkle some grated coconut,thin sev,chopped coriander leaves,fresh pomegranate seeds and keep it aside)

Masala Peanuts

Roasted peanuts - a handful

Lemon juice - 1 tsp

Dabeli masala - 1 tsp

( Mix all above ingredients together in a bowl)

Dabeli

Other ingredients

Chopped coriander leaves as needed

Thin Sev - as needed

Grated coconut - 1 tbsp

Fresh pomegranate seeds - 1/4 cup

Chopped onions as needed

( today i did not use)

Pav buns - 4

Butter to toast the buns as needed

Dabeli

Assembling

Spread the potato mixture on one side of the bun and red garlic chutney on the other side.

Sprinkle some onions,coriander leaves,pomegranet seeds,onions and sev on top of the potato and close the bun.

Roll the edges on sev,heat butter in a tawa and toast both sides till slightly brown.

Serve immediately!

Adapted from Cookingshocking.

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Kala Chana Chaat / Black Chickpea Salad / Chana Chaat Recipe - Chaat Recipes

Kala Chana Chaat

Ingredients
Kala chana /  Black Chickpea  - 1 & 1/2 cups
( wash and soak chana in water overnight,next day pressure cook with some salt,drain the water and keep it aside)
Chopped onion - 2 tbsp
Chopped tomato - 1 small
Chopped green chillies - 1
Chopped coriander leaves - 1 tbsp
Chopped carrots - 2 tbsp
Lemon juice -1/2 tbsp
Spice powders diluted with some water to make a semi thin paste
Chaat masala - 3/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste
Jeera powder - 1/2 tsp
Tempering
Hing - 1/8 tsp
Oil - 3 tsp
Grated ginger - 1/2 tsp
Garnish
Chopped coriander leaves and sev

Kala Chana Chaat

Method
Heat oil in a pan temper it with jeera,hing and ginger fry for a minute.
Now pour the diluted spice powders mixture and in low flame cook till raw smell has disappeared.
Add the cooked kala chana and mix well still everything is combined,
Switch off the stove and let the channa cool.
Take a bowl add the cooked channa next add all above ingredients mentioned.
Lastly squeeze the lemon juice and gently mix.
Garnish with chopped coriander leaves and sev.
Serve immediately!

Note:
You can add boiled and cubed potatoes and chopped cucumbers too.

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Cornflakes Chaat / Cornflakes Bhel / Corn Flakes Chaat - Quick And Easy Snack Recipes

Cornflakes Chaat

Ingredients
Plain fried cornflakes - 2 cups
Chopped onion - 1/4 cup
Chopped tomato - 1 small
Chopped cucumber - 1/4 cup
Chopped bell pepper/capsicum- a handful
Chopped coriander leaves - 2 tbsp
Grated carrot - 1/8 cup
Lemon juice - 3 tsp
Salt to taste
Black salt,Roasted jeera powder ,Red chilly powder ,Chaat masala,Salt - as per your taste
Thin sev - for garnish ( optional)

Cornflakes Chaat

Method
Take a wide bowl add all the above ingredients one by one.Lastly squeeze the lemon juice.
Gently toss till well combined.Sprinkle sev if using as a garnish.
Serve immediately!

Note:
Actually there is no measurements for this recipe add all ingredients according to your preference.


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Ram Ladoo Recipe / Ram Laddu / Delhi Street Food. Ram Ladoo

Ram Ladoo

Yields : 20 ladoos
Ingredients
Yellow Moongh dal - 1/2 cup
Channa dal - 1/4 cup
Salt to taste
Jeera - 1/2 tsp
Hing - a generous pinch
Chopped green chillies - 1
Chopped ginger - 1/2 tsp
Imli chutney/Tamarind chutney - 3 tsp or as needed
Green Chutney - 4 tsps or as needed
Thinly shredded radish/mooli - a handful
Chopped coriander leaves for garnish
Chaat masala - 1 tsp
Amchur powder - 1/2 tsp
Oil to deep fry
Method
Wash both the dals for 2 to 3 times and soak it in water for 5 hours.
Drain the water completely and grind the dals till they are thick coarse mixture.Do not add any water for grinding if needed as very little water and do not grind the batter smooth.
Transfer it into a bowl and using a spoon,whisk or your fingers beat the batter till it reaches to a light fluffy batter.
Heat oil in a pan drop small portion of batter using a spoon or fingers.Deep fry till light brown on all sides.Remove it on a kitchen paper.
Arrange the fried ladoos in a plate top it up with shredded mooli,chopped coriander leaves,Imli chutney,green chutney and sprinkle chaat masala and amchur powder and serve immediately.

Note:
a) Dals should be washed well and soaked at least for 5 hours.
b) Do not add water while grinding,if needed add very little.
c) Batter should be a coarse grainy thick batter,do not grind to a smooth paste.
d) Beat batter well till colour changes and turns into a light fluffy batter.

Please follow these above mentioned tips to get the best result.

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Dahi Puri / Dahi Puri Chaat / Dahi Poori - Chaat Recipes

Dahi Puri

Ingredients

Golgappa
Imli / Tamarind Chutney
Green chutney
Sprouted green moongh dal
Thin sev
Chopped onion
Chopped coriander leaves
Boiled and mashed potato - 1 large
( add some chaat masala,red chilly powder and salt to the potato mix it and keep)
Beaten curd
( add needed sugar and a pinch of salt to curd mix and keep)

Dahi Puri

Method

There is no any measurements for this recipe add the above ingredients according to your taste.
Carefully make a small hole in the middle of golgappas (small puffed pooris) put some green moongh sprouts then fill it up with some potato mixture,sprinkle onions and coriander leaves.
Then add both the chutneys and curd, garnish with lots of sev,
Serve this immediately.
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Bhel Puri / Bhel Poori - Chaat Recipes

Bhel Puri

Ingredients
Puffed Rice
Imli / Tamarind chutney
Green Chutney
Sprouted green gram dal
Grated carrot
Chopped onion
Chopped boiled potato
Chopped cucumber
Chopped tomato
Chopped coriander leaves,
Salt to taste
Chaat masala
Roasted peanuts
Thin Sev
Method
Take a wide bowl mix all above ingredients together lastly sprinkle some sev for garnish and serve immediately.There is no specific measurements add all according to your taste.

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Papdi Recipe / Papri Recipe / How To Make Papdi For Chaat Recipe / Homemade Papdi Recipe / Papdi Chaat Recipe

Papdi

Ingredients
Maida / all purpose flour - 1 cup
Sooji / Rava - 1 tbsp
Oil - 1 tbsp
Salt - 1/4 tsp
Ajwain - 1 tsp
Water as needed
Oil to deep fry

Papdi

Method
Take a bowl add maida,salt,oil,ajwain & sooji,mix it with your fingers to look like bread crumbs.
Now sprinkle water little by little and start making a dough.
The dough should be a soft stiff dough.Cover it with a lid & rest for 10 minutes.
Roll out the dough to a very thin sheet,take a fork & prick it on top of the sheet fully.
Do not skip this step by pricking your papdis don't rise up like pooris while deep frying.We need crisp papdi.
Take a round cookie cutter or lid of any bottle & cut them.
Make sure the papdis are rolled out thin otherwise they will not be crisp after frying.
If not before dropping into the oil roll it out thin then fry them.
Heat oil in a kadai slowly slide the papdi into the oil & deep fry till crisp & light brown on all sides in medium high flame.
Remove it on a kitchen tissue,cool completely & store them in a air tight container.
Note:
a) Roll out the dough to a very thin sheet otherwise your papdis will not be crisp.
b) Your dough should be a stiff yet soft do not add too much water.
c) Deep fry in medium high flame.

Papdi Chaat Recipe
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Papdi Chaat

Ingredients
Papdi
Imli /Tamarind chutney
Green chutney
(Grind mint,coriander leaves,green chillies,salt,lemon juice,small piece of ginger ,jeera powder & chaat masala.Make a semi thick paste & store it in fridge.)
Boiled yellow peas
Chopped onion,tomato & coriander leaves
Thin sev
Curd
Chaat masala & black salt
Method
Arrange the papdi in a plate place some peas on top,drizzle both chutneys & curd.
Sprinkle the chopped vegetables & the masala powders.
Lastly garnish with thin sev & serve immediately.

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Pani Puri Recipe / Pani Poori Recipe / How To Make Pani Puri

Pani Puri

Ingredients for pani
Cold water - 3 cups
Fresh mint leaves - a handful
Fresh coriander leaves - a handful
Lemon juice - from 1/2 of a lemon
Black salt / Kala namak - 1/2 tsp
Salt - 1/4 tsp
Roasted and powdered jeera/cumin powder - 1 tsp
Dry mango / amchur powder - 1 & 1/2 tsp
Green chillies - 1
Ginger - a very small piece
Chaat masala powder (optional) - 1/2 tsp
Other ingredients ( Fillings are of your choice)
Golgappa/Puri
Chopped cooked cubed potatoes
Cooked channa,chole or raw moongh sprouts
Chopped onion
Sev

Method to make pani
Take a mixi jar add mint,coriander leaves,ginger and green chillies.
Grind it to a fine paste.Take a bowl pour this ground mixture,cold water & all above mentioned dry ingredients.
Mix well adjust the taste,filtering is optional.
Your pani is ready to serve.
Note:
You can also add 1 or 2 tsp of thick Imli chutney to the pani for a slight sweetness.
Serving
Take a puri make a small hole on top fill it with chole,potato & sev.
Immerse into the pani and eat immediately.

For Golgappa puri recipe click HERE

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Golgappa Puri Recipe / Gol gappe Recipe / Golgappe Recipe / Homemade Golgappa Recipe / Puri Recipe For Pani Puri

Golgappa

Yields: 50 puris
Ingredients
Fine semolina / Sooji / White Rava - 1 cup
All purpose flour / maida - 1 tsp ( slightly heaped)
Hing - less than 1/8 tsp
Salt - 1/4 tsp
Water - little less than 1/2 cup
Oil to deep fry

Golgappa

Method
Take all the above ingredients in a bowl.
Add water little by little to form a soft & semi stiff dough,knead it well for 1 minute.
Cover this with a wet cloth or lid and rest for 10 minutes.
Add a drop of oil to your work surface roll out the dough to a very thin large circle.
Make sure there are no cracks otherwise your puri will not puff up well.
Take a round cookie cutter or a cap of any bottle and cut it into small discs.
Once again roll it thin before dropping into the hot oil.
Heat oil in a pan & deep fry these puris in batches till light golden brown & crisp on both sides in medium high flame.
Slightly press the puris on top to puff up evenly.
Cool and store them in an airtight box.
Note:
a) The dough consistency is soft & slight elastic,after resting it will become a stiff dough.
b) Add water little by little do not add at once.
c) Always keep the dough & rolled out puri covered with a cloth or plate.Do not allow them to dry.
d) Make sure you roll out the puri very thin for puffing.
e) Always fry them in medium high flame.
f) Use fine rava for this recipe.If using bigger variety the water measurement may vary.

Check out for PANI recipe HERE

Frying readymade golgappa in air fryer click HERE

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Pav Bhaji Recipe / Mumbai Juhu Beach Pav Bhaji Recipe / Pav Bhajji Chaat Recipe

Step by step method/picture to make Pav Bhaji ( Mumbai Juhu Beach Pav Bhaji Recipe)

Pav Bhaji

Ingredients pressure cooked & mashed well
Diced potato-3
Chopped beans-1/2 cup
Chopped carrots-2
Diced green capsicum-1
Peas-1/2 cup
Salt to taste
Turmeric powder-1/4tsp
Water-1 cup
Butter-1tbsp
Other ingredients
Butter-2tbsp
Jeera/cumin-1/4tsp
Crushed kastoori methi-1tsp
Hing-1/4tsp
Ready made Pav bhaji masala-1&1/2tsp
Green chillies-1
Red chilly powder-1/4tsp
Red & yellow food colour-each a pinch
Chopped coriander leaves-2tbsp
Ginger & Garlic paste-1/2tsp
Chopped onion-1/4
Chopped tomato-1 big
Garnish
Chopped onion-2tsp
Chopped coriander leaves-1tbsp
Lime juice-2tsp
Butter-1tbsp
Pav buns-6
(toast it in butter)

Pav Bhaji

Method
Heat 2tbsp of butter,add the kastoori methi,green chillies & hing saute for a minute.
Now add the onions & fry till light pink,add the ginger & garlic paste,tomato,food colour and all dry ingredients.
Saute till raw smell disappears,add the mashed vegetables with the water if any,In low flame cook till thick.
Switch off the stove add some lime juice,1tbsp butter & coriander leaves,mix it well.
Before serving sprinkle some chopped onions on top.
Serve it with toasted buns/pav.

Saw this in YouTube,made slight change from the original recipe.

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