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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Bhelpuri With Salad|A Not So Sindhi Chaat Recipe

Alka Keswani — Wed, 23 Jan 2013 07:29:07 +0000

Bhelpuri~ One of the most popular chaat/ street food! Indians need no introduction for this quick to whip up, tangy mixture of puffed rice, boiled potatoes, chopped onion, farsan (crispy or crunchy, mixed fried munchies) mint and coriander chutney (dip), sweet tamarind/sonth chutney topped up with some crunchy sev (thin, fried, salted gram flour noodle strings). I sometimes wonder if its just Sindhis, who have a strong affinity for chaats or does it apply to all the communities of India? I doubt whether anyone can resist any type of lip smacking chaat, be it Panipuri, Sevpuri, Dahi puri, Raga patties or Bhelpuri . My son is very fond of Bhelpuri, sookha bhelpuri , the drier version of regular bhelpuri, with the fresh tang provided by irresistible lemon juice (lime juice) instead of chutneys. Now, I would any day prefer to offer him a bowlful of ‘home-fixed’ bhel as after-school snack, than the addictive packaged chips or sugar loaded tetra packed fruit juice. And to make sure that the junk quotient of fried munchies is somewhat balanced by few healthy ingredients thrown in, I add in some chopped vegetable salad, coated with honey, lemon juice and red chilly dressing! Little sweet, little tangy, bit savory, crunchy and healthier Bhelpuri to curb the mid meal hunger pangs, sounds good deal, eh? And while the young lad savors the drier version, I am always happy to throw in a dash of fiery green chilly chutney, some sweet date and tamarind chutney or Sonth chutney, some mint and coriander chutney and voila! the spicy salad bhel is ready to relish! Print Bhelpuri With Salad|A Not So Sindhi Chaat Recipe Rating 5.0 from 1 reviews Prep time: 15 mins Total time: 15 mins Serves: 1-2 The famous street food of India, a snack made by mixing puffed rice and various condiments and fried munchies, just before serving, the Bhelpuri is favorite of one and all! Ingredients Kurmura (Puffed rice) 3 cups Mint coriander chutney 2 tsp Date tamarind chutney/Sonth chutney 1-2 tsp Salt Red chilly powder ½ tsp (or as per taste) Mixed Farsan (Bombay mix or any other variety) ¼ cup or less For Salad Mix:(Use veggies of your choice, in any proportion, you prefer) ½ small red onion, finely chopped ½ small potato boiled, peeled and chopped 1 tbsp chopped red bell pepper 1 tbsp chopped yellow bell pepper 2 tbsp shredded/chopped cabbage 1-2 tbsp of diced tomato, without pulp 1 tbsp of finely chopped Raw mango (optional) Salt for seasoning Few drops of honey (optional) Red chilly powder, as per taste For Garnish Fresh coriander leaves Chaat masala ¼ tsp (optional) Crispy Bombay Puris (Deep fried Maida puris) * 2-4 2 tbsp Nylon sev, Method Mix all the ingredients listed under 'For Salad', in a small bowl.keep it aside. Now in a large bowl, mix all the ingredients(except those listed under 'For garnish'), along with the salad mix. Toss well using two forks or spoons. Serve in a plate or bowl after garnishing with coriander leaves, some nylon sev and crispy Bombay Puri and make sure to consume it immediately or else the bhel will turn soggy. 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 20-27 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 Also Note: For sookha or dry bhel, you can skip all sorts of chutneys and just add freshly squeezed lemon juice in puffed rice mixture. To bring in some sweet flavor, use around 1/4 tsp of honey in salad dressing or a pinch of sugar or so!

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tamarind chutney Archives | Sindhi Rasoi |Sindhi Recipes

Batan Papdi Chaat |AlifBe~45

Bhelpuri With Salad|A Not So Sindhi Chaat Recipe