chaat recipe Archives | Sindhi Rasoi |Sindhi Recipes

Mirchi Pakora Chaat | Tangy Green Chilly fritters

Alka Keswani — Mon, 02 May 2011 13:30:42 +0000

A tangy lip smacking chaat recipe.... green chilly fritters dunked in curd and chutneys and garnished with Nylon sev.

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Dhai Bhalla(Dahi vada)

Alka Keswani — Sat, 10 May 2008 07:13:33 +0000

Pic. Updated ! She was there at the beginning When the world was new to you – She was there to turn to happy times Those when, you were hurt or blue. She was there to listen to your thoughts And when you asked, to give advice – She was there to tell you, “Those don’t match” Or, “sweetheart you look so nice” She was there with you at nighttime To help you say your prayers _ She was there to tell you, “it’s alright” When you had a dream that scares. She was there at morning time To get you up and out of bed – She was there when you didn’t felt good To say, “u stay at home instead” She was there when you were hungry And when you had those dirty clothes – She was there when you needed her (How she knew? Only heaven knows.) She was there at the beginning And she will be there your whole life through – She’ll be there in your mind and heart Just like a mother is supposed to do. Wow! These words by Del Abe Jones surely explains how Mothers are Well on this Mother’s day I not only want to thank my Mom for everything she did for her kids, but also would like to thank that supreme Divine that created me as a Woman, so that I can experience the phenomenal emotion of being a Mother. To be honest , almost all the recipes published on this site are those of my mother and this is, one of the most favourite dish of my mom. All the pleasant and innocent memories of enjoying food eating , strangely belong to the era when I was a daughter. After being a wife and a mother I enjoy more, cooking for them rather than enjoying eating with them.I remember whenever my mother made dahi vadas we used to relish them with hot Spicy rotis (Yes, we ate them with rotis:-)). The memories of my mother running between kitchen to dining area, bringing hot rotis one at the time and our whole family distributing it among ourselves so that we all could eat chilled dahi vadas with piping hot rotis, still moisten my eyes.Those were the Golden days of my life! Here’s me hoping and praying that mothers, all over the globe enjoy this day and every day of their life, by being a dedicated, loving and caring mother of “apples of your eyes” Happy Mother’s day! Print Dhai Bhalla(Dahi vada) Dahi wada or dahi vada are the lentil dumplings, fried and dunked in beaten, spiced curd/yogurt. A very famous, delicious accompaniment for every special meal Ingredients Urad dal (Dhotala, also known as black gram, but skinned and split) 200 gms Salt as per taste Cumin seeds 1 tsp Green chillies 2-3 Black salt ¼ tsp Jeera powder (Cumin seeds roast and grind it) ¼ tsp Curd approximately 250 gm Coriander leaves for garnishing Oil for frying Method Soak urad dal for at least 7 hours and later wash it thoroughly Grind it along with green chillies, adding little water Remember the batter should be thick and not watery Add salt, cumin seeds, coriander leaves, khishmish (optional) and mix it thoroughly in one direction Now take a spoonful of this batter and fry it in hot oil over medium to low flame till cooked, but remember the colour of vadas should not be dark. Repeat the procedure for remaining batter. Let the vadas cool and later soak them for 2-3 minutes in luke warm water Squeeze out the water by pressing each vada between palms of your hands Lay them in a serving bowl or plate and cover them generously with beaten curd,to which salt is added Sprinkle black salt, cumin powder, red chilly powder, (and/or chaat masala ) and garnish it with coriander leaves Note: Some people prefer dahi vadas with a dash of sweet tamarind chutney, some boiled potato chunks and salted boondi (soaked in water and later squeezed out), while others prefer them with sweet curd, in that case just add some sugar while beating the curd. You can add few pinches of hing (asafoetida) in the luke warm water in which vadas are to be soaked. It not only aids in digestion of dahi vada but also enhances the flavors. 3.5.3251 Note: You can view Detailed Recipe of Dahi Bhalle, with many Tips, at Beyondcurries

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Paanipuri

Alka Keswani — Tue, 22 Apr 2008 15:24:11 +0000

Paanipuri ….the most famous street food of Mumbai, is nothing but a crunchy round , crisp fried shell (Puri) of flour ( All purpose flour with semolina), served with a filling of boiled potatoes, boondi (Fried droplets of gramflour batter) and a spicy, tangy chutney called paani (literally meaning ‘water’) There are many variations of Panipuri viz; Batatapuri, Ragdapuri, Sevbatata puri, Pyazbatata puri , Dahi puri all named according to the stuffing used.Panipuris are also known as Golguppe or Puchka or even Ghupchup.No matter what type of stuffing is used, no matter what recipe of chutney is followed and no matter what it is called as, but the journey of this heavenly Chaat starting from a plain puri to stuffed, chutney filled paanipuri rolling in the mouth ends with only one reaction……UUmmmmm;) Well after lots of drooling lets come to the main point…..how to make them? The fried puris are available at most of the farson shops, almost all over India and Indian Stores abroad.But for those less fortunate ones (My sympathies !!) who are unable to fetch them, just put some extra efforts and make these at home.Here’s the Panipuri recipe…… Print Panipuri Rating 5.0 from 2 reviews Prep time: 20 mins Cook time: 20 mins Total time: 40 mins The most famous chaat, panipuri, crisp fried puris dunked in spicy chutney Ingredients For Pooris/Puchkas Maida (all purpose flour) 1 cup Sooji (Rawa or semolina) 2 tspn Water Oil for frying For Sonth Chutney Tamarind-50gm Jaggery ½ cup(crushed) Salt Rock salt (kaala Namak) ½ tsp Garam masala powder ¼ tsp Powdered dried ginger (Saunth) ½ tsp Red chilli powder ¼ tsp For Mint Coriander Chutney Mint leaves (pudina) ½ bunch Coriander leaves chopped ½ cup Green chillies 2-3 Black rock salt (kaala namak) ½ tspn Red chilly powder ¼ tsp (optional) Salt as per taste Cumin seeds 1 tsp Other Ingredients Jaljeera powder or chaat masala powder 1tsp Water and ice cubes Tamarind water (diluted water in which tamarind was soaked and squeezed out) few spoons Method Sieve the flour and add sooji and salt. Knead a hard dough using some water. Now let it rest under wet cloth for about an hour or more. Later take a small portion of this dough and roll into a thick chapati. Using a small bowl or cup with sharp edges, cut the chapati into many puris. Repeat the procedure for remaining dough. Now fry these puris in hot oil, gently pressing them from sides so that the puris puff up (some of them may not puff at all, so don't worry, coz those will give you an excuse to make Papdi Chaat ;). Drain them on tissue paper and store them into an airtight container, after cooling, till further use. For sonth chutney, boil all the above ingredients (listed under sonth chutney), till a thick consistency is obtained. Strain and let it cool down For Green chutney, grind coriander leaves and mint leaves along with green chillies and cumin seeds, into a fine paste. Now take this paste, mix some water, salt, rock salt, ice cubes, some tamarind water, jaljeera powder or chaat masala powder and keep on tasting and adjusting seasoning (wow ..I love this part of making ) till you finally achieve a satisfying flavor. For serving, carefully prick the puris with finger, put a bit of stuffing of your choice (ragda or boiled potato, boondi,or sprouted Moong) put some sonth chutney,then dip into chilled tamarind chutney and consume IMMEDIATELY……have a blast! Note: Always store Puris in airtight containers or else they will turn out soggy. In case making sonth chutney is not possible, just soak some tamarind in water, squeeze it out, discard the pulp and add some sugar or grated jaggery, few pinches of sonth(dried ginger) powder and mix properly.Use it along with Green chutney. For convenience, you can mix both types of chutneys in a single container, and serve. 3.2.2885

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