Guilty pleasures~Bread Chaat

Alka Keswani — Thu, 20 May 2010 09:10:27 +0000

No, I wont talk about the fire barfing Sun, neither about the “Laila” , the spoiler cyclone that is scaring the hell out of the people of Andhra. I wont talk about the global warming that is responsible for the unbearable temperature shifts, melting icebergs, Ash spewing volcanoes…no..no such talks today…I am too paranoid of heat to even talk about it. So lets talk about some cool stuff … Swimming pools, water parks, Beaches, Summer coolers, Ice creams, Fresh fruit juices, curd….curd? Oh yeah, the humble curd…churn it to make sweet lassi, or spicy Chaach(buttermilk), eat it with pulav(one pot meal..ideal for summers), or simply with rice or Khichdee, make some light curries with it, make a vegetable or boondi raita and enjoy with paratha, Dodo or Koki, or simply add some sugar to a bowl of curd and relish….I bet, it won’t disappoint you in any of it’s avatars . At home, I always try to stock some surplus of curd , and most of the time we are able to exhaust the stock. But some times we do have some leftover curd, threatening to get soured if not consumed soon. At such times (specially if its evening time when I finally get to notice the poor curd crying for the attention) I give in to my cravings for a chaat and indulge in Bread chaat… ummmm delicious ! I wonder why guilty pleasures are so heavenly ? Print Guilty pleasures~Bread Chaat Rating 5.0 from 1 reviews Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 2 The delicious Appetizer made from fried bread slices, topped with spiced yogurt and tangy chutney Ingredients Bread slices (white/ brown/fresh/stale) 3 Curd 1 cup(or approximately 16 tsp) Potato 1, boiled , peeled and chopped finely Salted boondi, soaked and squeezed, 1 tiny cup Khajur imli Chutney 12 tsp (You can just mix some tamarind juice with sugar or melted jaggery when in hurry) Salt as per taste Chaat masala as per liking Black pepper powder for garnishing Red chilly powder for garnishing Coriander leaves for garnishing Method Boil, cool, peel and chop a potato. Soak and later squeeze salted boondi Sprinkle some salt, red chilly powder,chaat masala if you like. Whisk the curd and add some water if needed to make a smooth flowing consistency of curd. Add salt. Cut each bread slice into four, and deep fry/shallow fry/bake till crisp golden brown (PS:I am unsure how the baked version will taste, since I am yet to try that one. Anyone who knows how it tastes, kindly enlighten me ! ) Drain on kitchen towel to get rid of excess oil (takes away some of your guilt too 😉 ). Let it cool down to room temperature. If not using right away (What??? you can wait to eat it ?? Admiring your patience..really ! ) store it in airtight containers. For serving, arrange the bread pieces on a plate, pour some imli khajur chutney , some potato and boondi, some generous spoons of whisked curd(use less curd if you like to bite on crispy bread, and add more if you like to relish some soft bread dunked in curd...make a choice ! ). Garnish with pepper powders and chaat masala and some fresh coriander leaves.You can also use some thin Sev (Nylon sev). Relish immediately, you don't want those nagging thoughts of calories, weight, deep fried taboo stuff to spoil the show..so hurry up, gobble it down before any revolting thoughts strike your mind...Enjoy ! 2.2.1

The post Guilty pleasures~Bread Chaat appeared first on Sindhi Rasoi |Sindhi Recipes.

Dhai sev puri

Alka Keswani — Thu, 05 Jun 2008 02:24:02 +0000

Sev Batata Puri This is a typical street food that is happily hogged by Sindhis. After panipuri , this is most yummy Chaat (savories) and its really simple to assemble it. Honestly speaking I belong to that greedy- type- of- people -genre who wants to participate in every food event held in blogosphere. So this time it’s gonna be an entry for multiple events (sorry guys, I dont wanna miss any one !) Dhai (dahi or curd) sev (crispy fried gramflour snacks, also called Nylon sev…eeeks) puri (crisp small, fried discs made from all purpose flour or maida) is my entry for Monthly Mingle – Appetizers & Hors’Doeuvres brought to us by Mansi .This monthly mingle was started by Meeta of http://whatsforlunchhoney.blogspot.com/ which is a treat to your eyes , because of its classic and most elegant pictures of food. Then its going to Zlamushka,for Tried and tasted event,where I am sending this recipe as inspired from Nupur of onehotstove.I just can’t miss it coz, Nupur is the first person whose blog I visited while searching for a pavbhaji recipe and I was then gradually hooked to food blogs so much that I decided to come up with sindhi rasoi (of course which meant loads of extra work for hubby dear to arrange the whole setup) The third event is MBP-streetfood and as per rules the link of my fellow blogger from where this recipe is inspired is Nupur of One hot stove Well, going back to today’s recipe, Dhai sev puri could be served as appetizers, but care should be taken to serve it immediately as they tend to get soggy pretty soon, even waiting to click picture of them will spoil their crispness, as in my case:-( But that should not discourage you to try this out.Though high in calories,but this is sure a feast for your taste buds. Generally Dahi puri is made by using puffed puris ( golgappa) as a base to hold condiments, toppings and beaten curd. and sev puri is made by using un puffed puris. But since I find the unpuffed puri more crunchier, I prefer it over puffed one. Feel free to use the base of your choice ! Print Dhai sev puri Rating 5.0 from 1 reviews Dahi sev puri opr batata puri, famous chaat recipe Ingredients Fried puris (unpuffed) as many as you need Mint coriander chutney ..1/2 tsp for every puri Tamarind chutney (or date tamarind sauce) Curd (yoghurt) 1 tsp per puri Finely chopped onions (for toppings) Boiled and finely chopped potatoes (again for toppings) Salt Chaat masala powder (or amchur powder/black salt powder which ever is available) Red chilly powder Coriander leaves for garnishing Sev a spoonful for every puri Method Stock some unpuffed puris, those are available at farsan stores or chaat waalas carts In case you are unable to find them ,you can make it yourself and store till used.(Recipe given at the end) Peel and mince onion very fine.Boil, peel, chop potatoes finely Get ready with your Mint coriander chutney (Grind a cup of coriander leaves with handful of mint leaves, a sliced onion, ginger and garlic, salt, 2 tsp of tamarind pulp, and a chilly or two with little of water) Prepare tamarind chutney, its recipe is here Now just before serving, arrange puris in serving plate, put a dash of tamarind chutney, toppings of onion and potatoes, a spoonful of curd (beaten properly, seasoned with salt and pepper), some mint coriander chutney, sev and sprinkle some chaat masala or black salt powder and finally garnish with coriander leaves. Serve immediately and watch them going ...going....gone! Now one thing that deters food lovers from preparing this at home is unavailability of puris and time constraint of making it in home. So one can take tips from Nupur, or try out the simplest option available on earth.Just cut bread slices into four pieces and fry them on medium flame in hot oil till golden brown, drain the extra oil on tissue paper and let them cool properly.You can even use brown bread for this, so that you can boast of a healthy version of this dhai sevpuri Notes * Though Bombay Puris are readily available across India, but if you are unable to find these nearby, its easy to make these at home. The below recipe yields around 15-20 puris, depending upon the size. Ingredients : A pinch of asafoetida 1 cup All purpose flour (Maida) ½ tsp cumin seeds/Ajwain (caraway)seeds 2 tsp oil (Ghee is preferred) Salt to taste ½ tsp Red chilly powder Sufficient water to make a dough Oil for deep frying Method: Mix ghee/oil with maida together till the mixture looks like bread crumbs. Add salt, chilly powder, hing, ajwain/ cumin seeds and knead a tight dough using water.Let the dough rest for a while. Now divide this dough into 2 portions and roll each portion like a roti. Prick all over the surface with a fork. Dip a circular cookie cutter, or a very small katori or lid of any small bottle in dry flour and cut out small discs from rolled dough and keep aside, well covered! Deep fry, few pieces at a time, in hot oil,keeping the flame low, so that the puris do not remain uncooked from inside. Drain on kitchen towel and let these cool completely before storing in an airtight container. Stays well for several days at room temperature, if kept away from moisture. 3.1.09

The post Dhai sev puri appeared first on Sindhi Rasoi |Sindhi Recipes.

how to make sevpuri at home Archives | Sindhi Rasoi |Sindhi Recipes

Guilty pleasures~Bread Chaat

Dhai sev puri