tempting food pictures and recipes

10 Winter Special Sindhi Dishes

Alka Keswani — Wed, 11 Jan 2023 08:49:07 +0000

Winter season in Mumbai is a boon for those who love to eat a variety of greens/leafy vegetables. Sarson ka Saag, Bathua, Saag of Hara bhara, fresh Methi, Paalak, green garlic etc make our meals so refreshing. Winters also bring a bounty of red juicy Carrots, plump pods of Peas, Kand, tender Radish and Sweet potatoes in the markets. Walking down the lanes of vegetable markets in this season means walking down the memory lanes, pausing at the carts loaded with winter produce, admiring the array of colors, sniffing the freshest vegetables and fruits, picking the best from the lot, remembering the food your parents/grandparents cooked, drooling at the thoughts of savouring your favorite seasonal food and eagerly heading towards home with the bag full of nostalgia. Winter season in Mumbai evoke memories of my Mother cleaning (picking) drumstick flowers by tilting the aluminium winnow to collect the rolling buds at one end. Memories of the friends in the neighbourhood chatting while enjoying Sawa Phota or the Choliya (fresh Garbanzo beans) picking pods from bunches of the Saag, memories of the family gathering on a Sunday evening to savour boiled D^adhri (Pods), the wonderful moments spent with the Aunt K in the neighbourhood slurping ‘Aur Jo Ras‘ made by her on a cozy winter afternoon eyeing on the preparations being done for making Thoom Ja Vada to be savoured as evening snacks. Here are 10 Winter Special Sindhi dishes that I would like to share with you all. Do try these, if you are blessed enough to find the seasonal produce in the markets around you. The list includes the winter special sweets that Sindhis love to indulge in! Suhanjhro Traditional Sindhi style curry made using Drumstick flowers or Sahjan ke Phool. It is a very delicious and nutritious curry though cleaning Moringa (Sahjan) flowers is a time consuming process but it is totally worth it. Do check the recipe here! Pali Pali or the fresh tender leaves of chana (Hara Bhara saag) cooked in rustic desi style is not a dish but an emotion, particularly for the elderly Sindhis who would often talk about the Golden era when the pali was cooked on logs/sigri, mashed (Ghotna) crazily with wooden whisker and was had with Chanvar Ji maani (Roti made from rice flour) and home made white butter, a pure winter bliss! Do check the recipe of this saag here! D^adhri The tender pods of Khesari, boiled and garnished with loads of amchoor and coriander powder are one of my most favorite snacks to enjoy at leisure. Have you ever tried these? Find more details about D^adhri here! Sawa Phota Fresh pods of Chickpeas/Garbanzo beans, also known as Choliya or Har bhara in local languages are either boiled and spiced up or roasted with spices. The boiled Sawa Phota are one of my most favorite Winter special Sindhi dishes. Thoom Ja vada Deep fried patties/tikkis made with pounded fresh green garlic, chillies, coriander leaves, flavored with Annardana and basic spices i.e the Thoom Ja Vada are simply irresistible and the garlic lovers would vouch for it. If it sounds interesting to you, then do check the recipe here! Vataran Ji Lilotari Vatana or fresh green peas rule the vegetable markets during winters.Do you, like me, buy the pods in bulk,shell and stock the peas for the rest of the year? If you have some fresh peas in your refrigerator then I would suggest trying this Vataran Ji Lilotari, a curry loved by Brahma Khatri Sindhis. Do check my blog post about the Brahma Khatris and about the Vataran Ji Lilotari here! Gogrun Ji Khatain Turnips and green garlic, both found during winter season are pickled with mustard seeds to make this lovely yellow colored kanji pickle. If you haven’t tried this pickle yet, then I would suggest you to grab some turnips and garlic and make this ASAP! The recipe of Sindhi style Turnip Pickle is shared here! Saandhyal Gajrun Saandhan in Sindhi means to preserve or to conserve something. Saandhyal Gajrun is a tangy, sweetish pickle made using juicy red carrots, mustard oil, Rai dal and basic spices. Do check the recipe of lip smacking Sindhi style carrot pickle here ! Khorak (Khhoraak) For Sindhis Khorak is an ultimate Khurak to ward off the evils of seasonal allergies and to boost the immunity. A mix of roasted flour, poppy seeds, dry fruits/nuts, ghee and edible gum makes Khhoraak an ideal sweet to consume in cold weather as it gives warmth and energy too. Find the recipe of Khorak here! Majoon Yet another body and soul warming sweet dish, Majun/Majoon, not to be confused with Majoun, a Unani medicine made using Cannabis, is a sweet made around Diwali and is had through out the winter season. A delicious mix of Chhuhara (dried dates) dry fruits/nuts, ghee, sugar and mawa and much more, this is a must try! Check the recipe here! Which one of the above mentioned Winter special Sindhi dishes is your favorite?

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Dadhri|Forgotten Sindhi Snack

Alka Keswani — Tue, 01 Feb 2022 12:56:45 +0000

D^adhri, a healthy snack loaded with nostalgia! I grew up in Ulhasnagar, a place where many Sindhis still follow their traditions, where the old rituals are still valued, where you can hear the locals speaking in Sindhi language, the families eating Sindhi food on daily basis and Sindhi festivals being celebrated traditionally. It is a place where you can still find the forgotten food like Kuneh Ja beeh, Lor^h, Beeh Ja pakora/Tikki, Suhanjhro, Pali etc. As a child growing up in a typical middle class Sindhi family, I remember consuming only seasonal vegetables, fruits/food and nothing fancy/exotic/imported. It was not a fad but a norm in those days. You can read more about my rants on how the certain things in the modern world annoy me, and about my food memories from the past, here! Winter blessings! I wait for winters to cook my favorite food as some of my favorite vegetables/greens are available for a brief period from December- January. The winter delicacies like Turnips, Drumstick flowers, Fresh green garlic, Cholia saag, Lor^h are available only for a brief period. Another lesser known, seasonal delicacy that I always crave for is D^adhri (डधिड़ी)! My memories of enjoying a plate full of hot boiled D^adhri garnished with spices on a cold winter evening, after returning from school/college, often invoke cravings for these seasonal pods every winter but from past two decades I couldn’t find these in the local markets. Neither could find it during my innumerable trips to Ulhasnagar. Suddenly two days ago, Chef Jyoti Vishnani, of Sindh Da Swaad fame told me that she spotted D^adhri in Ulhasnagar and if she should get some for me! I couldn’t believe my luck! But well, ” Agar kisi cheez ko dil se chaaho to puri Qaynat usey tumse milane ki koshish mein lag jaati hai.” My good luck and the generous friend made it happen and the D^adhri reached me, against all odds:-) Thank you Jyoti, thank you, dil se!! D^adhri, as far as I know, was a term used for specific tiny green pods, that were boiled whole and consumed as snacks. I was not aware of the botanical/regional names of these pods. When I discussed it with my extremely knowledgeable friend, a respected blogger, nutrition consultant, recipe developer, healthy, sustainable food promoter, with Master’s degree in Botany, Sangeeta Khanna, she suggested that it could be Khesari (Lathyrus sativus L) a controversial dal that was banned for years. Now when I finally had the D^adhri, I showed her the pics of the same and she confirmed that it is indeed Khesari!Thank you, Sangeeta Khanna 🙂 Many Sindhis told me that they call boiled Peas pods as D^adhri, and not necessarily only the Khesari. Friends from Sindh tell me that the Khesari is also known as Phari (plural= P haryoon)! There is hardly a recipe for D^adhri. Just pick the fresh looking pods, discarding dried, wilted or rotten pods. Rinse with water a couple of times. Either boil in an open pan, with enough salt, some turmeric and water for 20-25 minutes or cook in a pressure cooker (15 minutes on low flame after 1 whistle or cook on medium heat for 4 whistles of the cooker). Drain and garnish with some black salt, coriander powder, red chilli powder and amchoor. Some also add little of tamarind juice. As kids we were asked to hold each boiled pod towards the light source. The boiled pods would be fairly transparent and if you see any suspicious bits in the pods (worms, insect or rotten peas) discard it. I seriously don’t remember if we were actually able to figure out the bad stuff but we would religiously hold each pod against the light, pretending to scrutinise each, like a CID officer but eventually popping each pod in the mouth 😉 Actually to eat D^adhri one has to hold the pod in between the teeth, pull out the skin of the pod, thereby releasing the flavorful ‘peas’ in the mouth. Have shared a Reel about cooking D^adhri on Instagram. Update: Sharing the video here:

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14 Vegetarian Sindhi Thali meals

Alka Keswani — Sat, 29 Jan 2022 08:30:44 +0000

When I started sharing some Sindhi Thali spreads on Instagram (Sindhirasoiofficial) and Facebook page (Sindhirasoi.com), I started receiving many requests to share the recipes of each dish presented in the Thali. So I thought to share the details of all the Thali meals in a blog post for easy reference! Most of these meals were cooked across the year, though some are from the distant past. I haven’t meticulously planned the menus of these Thalis and the dishes were cooked depending on the seasons and availability of the ingredients during the lockdown, in the past year or so. Hence some dishes appear repeatedly in the Thali meals, shared below. Looking at the popularity of these Thali meals, I am now thinking of making well planned Sindhi Thali meals to share with you all. For now, do check some of these Sindhi Thali spreads and do let me know which of these appeals to you the most! Also do share with me your Sindhi Thali meal ideas. I will try to cook the combination in my kitchen and share it here! BTW my blog Sindhirasoi.com is now 14 years old! Yes, this blog was created on 29th January 2008 and to celebrate the 14 years of learning, un learning, of receiving awards, rewards, accolades and recognition, love and adulation, allow me to celebrate it by sharing 14 Vegetarian Sindhi Thali meals with you all! So here are some Sindhi Thali Combos! Sindhi Thali #1 Chithyal Gogrun (Mashed Turnips flavored with green garlic) Juar Jo Dhodho (Patted Jowar roti) Khichdi (Rice and Mung dal chilka cooked till soft) Gogrun Ji Khatain (Turnips Pickle) Curds and Salad Sindhi Thali #2 Beeh Palak (Lotus stem cooked with Spinach) Patri Khichn~i (Rice and Mung dal chilka cooked till porridge like) Basar Ji Khatain (Onion Pickle) Sindhi Thali#3 Palak Paneer Bhugha Chanvar (Rice cooked with caramelized onions and Khada masala) Gogrun Ji Khatain (Zero Oil Turnip pickle) Salad, Roti, Kheecho (Khichiya papad) Matho (Raita). I have made Bathua Raita and though it is not a traditional Sindhi dish but it is made in Sindhi style i.e boiled bathua leaves, chopped and added to beaten curds and flavored with finely chopped chillies and ginger. This is how we (The Sindhis) make the raita with bottle gourd/Drumstick flowers etc. Sindhi Thali #4 Masoor Dal made in Sindhi Style (Whole masoor dal added to caramelised onions and cooked with tomatoes, chillies, ginger, salt, turmeric and water till done and finished with a tadka of garlic, curry leaves and cumin seeds) Seyal Bhaji (Mix Vegetable curry) Patate Ja pakora (Potato fritters) Beeh Ji Tikki (Lotus stem Tikki) Salad, Raita (Bathua Raita), Papad and Roti Sindhi Thali #5 Beeh patata ( lotus stem and potato curry), Dal Suji jo seero (Sooji halwa) Beeh patate ji tikki (Mashed potato and Lotus stem tikki) Bheendi kadhukash (grated mango pickle) Kachri (Flower shaped fryum made from rice flour), Sindhi papad Vangi (cucumber) Rice Phulko (roti) Sindhi Thali #6 Beeh Patata (lotus stem and potatoes curry) Bhugha Chanvar with peas and Meha (Apple gourds) Sanna Pakora (Double fried, crunchy fritters) Dyamun/J^ammu (Gulab Jamun) Boondi Raita Roti, Papad, Salad, Fryums Sindhi Thali #7 Jhang Pulao (Mix vegetable Pulao) Soya (Nutrela) Daag^ mein (Nutrela cooked in Sindhi style gravy) Roti, Cucumber, Fryums and Boondi Raita Sindhi Thali #8 Boiled rice Dal (mix of mung dal and chanadal) cooked with tomatoes and chillies and tempered with ghee, cumin, hing and ginger) Matho (Doodhi i.e Bottle gourd raita) Kheecha (khichiya papad), papad Taryal Patata (Potato roundels, shallow fried and tossed with turmeric, salt, chilli powder and coriander powder) Roti Alu tikki Karela Aur Ji Ras mein (fried karela cooked in a soupy gravy of tempered mustard, coriander powder and turmeric, flavored with pounded black pepper) Kesar flavored suji halwa Sindhi Thali #9 Bhuga Chanvar ( Rice cooked with caramelized onions) Saibhaji (Sindhi style Spinach sabzi) Taye waara patata and vaangan (Tawa/pan fried potatoes and brinjal) Boiled and roasted Cholia ( Sawa phota/ Hara bhara) spiced with turmeric, coriander powder, chilli powder and amchoor. Roti, salad, curds and fryums Sindhi Thali #10 Dal Chanvar (Dal and Rice) Daas Karela ( Dhaage waale karele) Sanna Pakoda ( Double fried fritters) Macrolyun Phoolpatasha ( A traditional Sindhi dish made by cooking Elbow pasta and Makhana in onion tomato gravy) Gajrun jo seero (Gaajar Halwa) Gogrun ji Khatain (Turnips in Kanji style pickle) Kachumber (cucumber, onions and tomatoes spiced with salt, chilli powder and lemon juice) Papad and Roti Sindhi Thali #11 This is a Thali most suitable for a new mother. As per Sindhi tradition, a new mother is supposed to have home made, nutritious food without onions, garlic, garam masala, turmeric etc, for the first forty days. Known as Viyam Ja Khada (meaning, post- partum food or food after child birth) the above thali is made as per the dietary restrictions for a new mom. Carrots Chehro Phulko (Cumin, salt, pepper flavored roti) Methi (Fenugreek leaves) Singyun Tamate mein (Drumsticks cooked in tomato gravy) Tooryun (Sponge gourds) Phote mein Karela (Bitter gourds cooked in Cardamom flavored curry) Lolo (in the centre of the Thali). Rajgira ladoo (Not home made) Tring (placed out of the Thali) For More details about the diet or for the recipe of each dish, please click here! Sindhi Thali #12 Tidali (3 dal mix) Juar Jo Dhodho(Patted Jowar Roti) Vangan (Tawa fried Brinjal) Bartho (Brinjal Chutney) Kachumber (Onion rings marinated with salt, chilli powder and lemon juice) Mint Coriander chutney Sindhi Thali #13 Lun~ak (Purslane) (Recipe coming up next) Churi Khichdi (Dry Khichdi i.e rice and mung dal chilka cooked with salt and water) Karele Ji Chhill (Sun dried bitter gourd peels, toasted on a griddle with a tsp of ghee/oil) till crunchy. Mirchan Ji Khatain (Bhavnagri chillies pickled in lemon juice) Curds, Roti, Cucumber and Papad Sindhi Thali #14 The most Popular Sindhi Thali I have ever made!Starting from roti, in clock wise direction: Shikarpuri Phulko (Simple whole wheat flour Roti) Koki Baat Jo seero (A sweet made from broken wheat) Sindhi Kadhi Saibhaji (Sindhi style Spinach cooked with assorted vegetables and lentils) Dal (Yellow lentils) Das meha Boondi raita Kachalu and Alu Took(Crisp fried Taro root and potatoes) Sanna pakora (Double fried gram flour fritters) Attey ja Ladoo (Whole wheat flour ladoo) Tosho (A sweet made from flour and sugar syrup) Steamed rice topped with Sindhi Boondi Sindhi Papad and Kheecha (Khichiya papad) Gathri pickle /Bheendi/Kadhukash (Mango pickle, on the top left, outside Thali) So if you were to cook/share a Thali meal with your friends/Family, which of the above meals would you love to share? Do let me know in the comments. Also, if you think that this post is worth sharing, then please do so! Don’t forget to tag me so that I can thank you personally!

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Tamate Ji Kadhi|Sindhi Recipe

Alka Keswani — Sun, 23 Jan 2022 13:25:36 +0000

Kadhi! A Kadhi, for Sindhis, generally means something that is soul soothing, heart warming, exhilarating…a dish that while being stirred in a pot, stirs up memories in your mind. It is not what the non Indians label as a ‘curry’. It is what your Mother/father/grandparents would cook, with all the love. It is something that you crave for, on a cold day, on days when you feel low, when you need a balm to soothe your aching heart. Kadhi is a Soul food, Kadhi chaawal, a comforting meal! Drop a yes, if you agree ! Many assume that a Sindhi Kadhi means the besan kadhi, flavored with tamarind/Kokum with a plenty of assorted vegetables to pump up the flavors. But let me tell you that there are other types of ‘Sindhi’ Kadhis too! To begin with, there is a Shikarpuri style Kadhi, where strained Toor dal is added to the roasted besan mix. You can find its recipe here! Then there is Chaapru style Kadhi, known as Aur Jo Ras (Aur= mustard seeds, Ras= juice/broth/gravy) a delightful mix of garlic, mustard seeds, assorted vegetables and besan rolls (Gatte), something that could be consumed to increase your appetite when you are recovering! You can find the recipe here! A variation of Aur Jo ras is Thumaro and you can check its recipe here! And then there is Tamate Ji Kadhi, a soupy, lighter version of Besan Kadhi, where the amount of besan used is less and only tomatoes are used as souring agents. No tamarind or kokum is used, ideally, in tamate ji kadhi. My mother would make Besan Kadhi while my elder sister makes Tamate Ji kadhi and though I love both types, but over the years I have become biased towards Tamate Ji Kadhi since it doesn’t requires hours of simmering, could be made in a pressure cooker, in a jiffy and also is comparatively easier to digest. Print Tamate Ji Kadhi|Sindhi Recipe Rating 5.0 from 1 reviews Tangy, soupy Sindhi Kadhi flavored made with besan and tomatoes Ingredients 2 tbsps Gramflour (Chana dal besan) 1 tsp. mustard seeds ¼ tsp.fenugreek seeds 7-8 Curry leaves 2-3 green chillies Ginger (1/2 inch piece) 5-6 tomatoes ½ tsp.Red chilly powder ¼ tsp Turmeric powder Salt to taste 2 tbsp. oil Vegetables 10 cluster beans (gavar) 2 Large potatoes 8-9 Okra 1-2 drumsticks (cut in finger sized length) Method Blend tomatoes in a mixie jar. You can blanch and then blend the tomatoes for smoother texture. For that just make slits in tomatoes and boil in hot water for 2-3 minutes or till the skin separates out. Drain, cool and blend in a mixie jar. In pressure cooker heat 2 tbsp.of oil and add curry leaves, ginger, mustard seeds, fenugreek seeds and let the seeds splutter. Add gram flour and cook it on low flame while stirring constantly. When the flour turns reddish brown in colour add red chilli powder and tomato puree. Add 2-3 cups of water, while stirring, to avoid any lumps. Be careful as it splutters a lot at this stage. Add turmeric powder, green chilies and salt. Cover the cooker with the lid and wait for a whistle and then simmer it for 10 minutes minimum, under pressure. Turn off the heat and allow the cooker to cool down. Peel potatoes and cut into 4 or 6 pieces each. Tip off the ends of cluster beans. Scrape drumsticks and cut into finger sized pieces. Add these to the Kadhi and cook further till potatoes vegetables are cooked properly. You can add cauliflower/Lotus stem/peas/corn etc. too. Add more water here. Many a times if we add enough water along with the tomatoes, the kadhi spills out even when cook under pressure. So do add water in batches. Tip off the ends of Okra and slit from top to bottom end.Stuff a little of salt in each and fry the okra till done. Add the okra and some coriander leaves in the Kadhi and simmer for 4-5 minutes. Tamate Ji Kadhi should not be as dense as the besan Kadhi so adjust the consistency accordingly and add hot water if needed. Serve hot with plain white rice, aloo took (crisp deep fried potatoes) and sweet boondi. 3.5.3251

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Batan Papdi Chaat |AlifBe~45

Alka Keswani — Thu, 25 Nov 2021 08:38:21 +0000

Want secret recipes of Batan Papdi Chutney and special Chaat masala? Do check the video recipe : AlifBe~ 45 The 45th Alphabet of Arabic Sindhi script is ڻ in Sindhi, ण in Devanagari and N~ in Roman Sindhi. In Hindi or Devanagari, no word starts with this particular alphabet. Same is the case with the Sindhi script and the ण appears in the middle or at the end of any word. In English it is generally denoted by ‘N’ as in Ramayan, Raavan, Brahman etc due to lack of proper corresponding alphabet for ण, in English. And I have picked one of my favourite street foods for this alphabet in the AlifBe series! Batan Paapdi (Papdi) or Batar Papdi It is a very unique chaat available in Sindhi dominated areas. The base of this chaat is Batan~ or the Batar, the kadak round ‘biscuit’, often had with tea. More popular as Ulhasnagar special Chaat, the batan~ papdi chaat is named so, perhaps, due to the button shaped ‘biscuits’ (or kadak pao, as some like to call it) or maybe it is a wrongly pronounced term for the batar; the makhaniya or buttery biscuits. And no, Surti batar or the Jeera batar wont work for this chaat as those are not very porous. You can find the ‘Sindhi Batan~’ in Sindhi dominated areas in many Kirana shops. The porous batan~ have a look and texture similar to an over baked (kadak) mini laadi pao. The Batan~ are topped with boiled potatoes, onions, papdi, dalmoth and 3 types of chutneys. Each morsel of this chaat is like a ‘riot of flavors’ in the mouth! Sach mein…batan papdi ki kasam 😉 The flavors of Batan~ papdi chaat at every eatery/cart vary a bit because of the spice blends and the chutneys used. Each vendor uses his or her secret recipes for the chutney as well as the spice mix and hence it is not appropriate to say that the following recipe is ‘the’ recipe for making this chaat, but it is definitely one of those ‘secret’ recipes that would help you to recreate the ‘thele waali batan~ papdi‘ sort of flavors. Commercially, most of the vendors make 3 types of chutneys for Batan~ papdi; Spicy green chutney– used sparingly in general but if someone wants the dish to be spicy, the quantity of this chutney is increased. Mint coriander chutney for the minty, refreshing flavors Tangy tamarind chutney, the star ingredient! Also, each vendor uses unique spice blend or the Chaat masala that imparts distinct flavors to the chaat. I have shared one such spice blend (like chaat masala) recipe below along with 3 chutney recipes. But if making three types of chutneys and chaat masala sounds tedious to you then you can try the cheat version i.e, 1) Use any chaat masala of your choice. 2) Skip making spicy chilli chutney. Just use that mint coriander chutney that you generally stock in your refrigerator. Dilute it with some chilled water and add panipuri masala or Jaljeera powder. But believe me, the tangy tamarind chutney is the heart of Batar Papdi and should not be compromised. It is very easy to make. You can make a base paste in bulk and preserve it in the refrigerator for few weeks.(Recipe shared below). And when you crave for panipuri or batan papadi, just use a portion of that chutney paste, add some chilled water and some tamarind paste/water. Easy? Print Batan Papdi Chaat |AlifBe~45 Rating 5.0 from 1 reviews Ulhasnagar special Batan~ or Batar Papdi chaat is a unique street food made using makhaniya biscuits as the base. Ingredients For Batan~ Papdi Chaat 10-12 Batan~ 1 Big Onion ¼ of small beetroot (raw) 2 Boiled Potatoes 1 Bowl Papdi ½ Bowl Dal moth Green Chilli Chutney (Recipe shared below) Mint Coriander Chutney Tangy Chutney (Recipe shared below) Spice Mix/Chaat Masala (Recipe shared below) Or any branded or home made chaat masala For special Chaat masala ½ inch Dalchini (Cinnamon) 1 tbsp Coriander seeds 1 tbsp Fennel seeds 1 tbsp Cumin seeds 1 tbsp Red Chilli powder 1 tbsp Amchoor Powder 2 pinches of Ajwain (Carom seeds) ½ tbsp Roasted Cumin powder ¼th tsp Saunth (Dried ginger powder) ½ tsp Black salt ¼th tsp Hing (Asafoetida) 4-5 Cloves 8-10 Black pepper corns ¼ tsp Salt 1 tsp Sugar 1-2 tbsp dried mint leaves ¼ tsp Citric acid (I didn't use any) For spicy green chilli chutney 4-5 green chillies 3-4 spinach leaves 1 inch piece ginger ¾ th cup of coriander leaves Salt/kalanamak as per taste Tangy Tamarind chutney 12-15 Mint leaves 1 tbsp Amchoor ½ tsp Kaala Namak ½ tsp red chilli powder ½ tsp Cumin seeds 2 pinches of Ajwain (Carom seeds) 2 pinches of Hing (Asafoetida) (optional) 2-3 tbsp of water ½ tsp Citric acid i,e Tatri (I didn't use any) ¼ tbsp Salt Other ingredients Lemon sized ball of Tamarind 1 cup water to soak tamarind 750 ml chilled/iced water Method Make mint coriander chutney. You can check its recipe here For special chaat masala powder, just blend the ingredients mentioned under "Special Chaat masala" to make a fine powder. Store it in a clean and dry glass bottle. Use it to garnish any type of chaat. For spicy green chilli chutney, just blend green chillies, ginger, spinach and coriander leaves. Use a little of water, if needed, to make a smooth paste. Do not dilute this chutney. For the tangy chutney, soak tamarind in water for 20 minutes. Mash well, with fingers and discard the pulp. In a blender jar, add all ingredients mentioned under "Tangy Tamarind chutney". Using a tbsp or so of water, make a smooth paste. You can store this paste in the refrigerator for few weeks and can use it to make Panipuri ka khatta paani. Take 750 ml of chilled water, add some ice too. Add the above mentioned paste and mix it well. Adjust seasoning. Can add a bit of sugar or jaggery to balance the flavors. Commercially many vendors use citric acid (Tatri) too, to make this chutney but I didn't use any. Boil and peel potatoes and cut in small chunks/ random slices. Finely chop onion and beetroot and mix together. Add some fresh coriander leaves too. To assemble the chaat, cut open each batan (refer the video). Ideally batan~ are first flash dipped in the tangy chutney but you will have to be very quick at this step else the batan tend to get too soggy and swell up. You can skip this step. Place the batan in the serving plate with the porous side up. Lay some potatoes over each batan, sprinkle chaat masala (home made/branded, any chaat masala will do). Top it with spicy chilli chutney (more if you like it spicy, less, if you like it mild), some mint coriander chutney, papdi, dal moth, onions and then pour over 1-2 ladle full of chilled tangy tamarind chutney and consume the chaat immediately. 3.5.3251 As always, here is a small tutorial to understand how to write in Arabic Sindhi!

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