Matar Pao|Black Vatana Chaat

Alka Keswani — Wed, 12 Jan 2022 08:36:37 +0000

Matar Pao or the black vatana chaat is a classic street food dish from Ulhasnagar, my home town! It is made by cooking dried black peas (Kaala Matar/Vatana) with salt and water and the curry is generally flavoured with just pepper. A spicier version is made by adding garam masala powder by many vendors. The rustic flavours of the dish come from cooking vatana for longer duration, till soft and then by mashing some to make the gravy more thicker, homogenous and flavourful. Dried black peas take forever to cook and hence soaking these for 12 – 24 hours is a must. Also adding a little of baking soda is highly recommended or else the peas would take ridiculously long time to cook well. The Matar pao chaat is easy to assemble. Just top the pao with boiled vatana, chutneys, chaat masala (optional), pepper (optional), boiled potato cubes, chopped onions and sev/papdi/dalmoth. Check this recipe video : If you happen to visit Ulhasnagar, particularly, camp number 5, during Chaliha festival, you will spot many vendors around Puj Chaliha Sahib Mandir, selling this chaat on the carts. The chaat during those 40 days of festival is made without using any garlic or onions (in curry and in chutneys) and is usually topped with grated cabbage, boiled kachalu (Arbi) / potatoes. Pao is optional for the devotees. Also no Farsan is used for those who are observing Chaliha fast. Print Matar Pao|Black Vatana Chaat Dried black peas curry and Pao chaat Ingredients 1 cup dried Black peas Salt as per taste 1 tbsp black pepper powder ⅛th tsp cooking soda (Pakode waali soda) For Chaat 5 Pao 2 boiled potatoes 1 large onion Chaat masala (optional) to garnish Mint coriander chutney (5-6 tbsp or as much preferred) Sweet Tamarind chutney (3-4 tbsp or as much preferred) Farsan (Papdi/Dalmoth/Nylon sev) to garnish Coriander leaves to garnish Method Pick, wash and soak dried black peas in enough water for 12 to 24 hours. Change water once if soaking for more than 12 hours. Rinse well with water before cooking. In a pressure cooker add soaked peas, 3 cups of water, salt and cooking soda. Close the cooker with the lid. Cook on high heat till 1 whistle . Cook under pressure, on lowest heat for around 30 minutes. Turn off the flame. When the pressure subsides, open the lid of the cooker and check if the peas are cooked well. Pinch few peas in between your fingers and thumb and if easily mashed, the peas are ready to eat. Else, add some water, if needed and cook further. Using back of the ladle, mash some peas so as to thicken the gravy. The gravy should not be too watery. If the gravy is very loose, heat it further and if there is barely any gravy then add some hot water. Add black pepper powder. You can add some garam masala at this stage. For assembling the chaat, take a serving platter and place pao cut into bite sized pieces. Pour piping hot vatana/matar curry over it. Add boiled potatoes cut in cubes/pieces and chopped onions. Pour some mint coriander chutney, sweet tamarind chutney ( Cheat version:I took half a cup of tamarind water and added 3 tbsp of jaggery and microwaved it for 3 minutes. Added some salt, kala namak, chaat masala, chilli powder and hing to it). You can garnish with some chaat masala and pepper (I didn't use any). For the recipe of home made chaat masala, check this video of mine. Top the chaat with some farsan of your choice. Papdi, Nylon sev and dal moth are the popular choices. Garnish with coriander leaves and consume immediately. 3.5.3251

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Chaap Chhola~Chole Patties

Alka Keswani — Mon, 13 Oct 2008 00:38:03 +0000

There is a happening place, a bit far from our home called GOL MAIDAN (circular garden), which is famous for the Thela food (food sold on carts).The tangy panipuris and batar papdi are the most popular street food there, along with fresh juices, falooda ice creams, patties samosa and many more ! Just on the opposite corner of Golmaidan’s main gate is Kishore patties waala, a person who started his culinary affair from a small thela and now is a proud owner of a huge shop.The pattise (patties/patty) served there are cooked on a huge griddle swimming in fat that gives it a nice golden brown, perfectly crisp crust. These tiny patties, are then placed in”dona“-a bowl made from dried leaves, topped with simmering rich gravy chola ,with a dash of chutney and sliced onions.Once you grab that parcel, be sure every person passing by,will know what you are carrying (the heady aroma ofcourse) until you reach a place to unwrap the dona and wipe out the whole stuff, burping cheerfully after consuming calories enough for a person to survive for few days without food! Though it is not possible to recreate that sinful magic at your homes, but still I tried making these with a tiny blob of butter. No marks for guessing how much I missed the original taste of Kishore’s Patties ! Nevertheless they turned out better than usual (one without butter) So here is the recipe, do try it with or without butter! Chaap Chhola: Recipe of patties is already given here Sindhi chole served with patties are made from kabuli chana unlike the regular Ragda. Here is a bit of info that I would like to share (Source: here ) From a nutritional standpoint, chickpeas are an excellent source of protein, proteins that are devoid of purines, and are therefore ideally suited to those who suffer from gout. With respect to other legumes they have a higher fat content, which makes them more caloric; they are therefore not what one wants during a diet. However, they are quite rich in calcium, making them a good choice for combating osteoporosis, are also rich in iron, and are an excellent source of fiber. They’re instead sodium-poor, which makes them a good bet for those on reduced sodium diets. Please note: The recipe given below is inspired by Punjabi style Chole. Shall share the authentic Sindhi style curry recipe soon. Print Chaap Chola~Ragda Patties Rating 3.0 from 1 reviews Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Ragda pattie is a famous Indian style Potato patty served with hot legume curry, favorite street food of Indian.Though ideally Vatana is used to make ragda, here Garbanzo beans are used instead. Ingredients For Chole Chickpeas or Kabuli chana 250 gm Onion 2 Tomatoes 3 Garlic 4-5 cloves Ginger Green chillies 3(or as per need) Garam masala powder 1tsp Salt Turmeric powder Red chilly powder Tamarind water -few spoons(depending upon the taste preferred) Oil 2 tsp or more Method Wash and soak chickpeas for atleast 7 hrs Boil them with salt, till almost cooked (Many people prefer to boil chana along with whole garam masala tied in muslin cloth and some even boil it along with dried tea leaves i.e chaipatti, again tied in a muslin cloth potli. Discard them after boiling) In a pressure cooker, pour some oil and fry onion till brown in colour Cool and grind fried onions along with ginger, garlic, chillies and tomatoes Now pour this mixture again in pressure cooker, add some salt (remember there is already some amount of salt in chickpeas), garam masala powder, chana masala (optional) and fry it for 2-3 minutes Now add half boiled chana and fry it further for about 5 min Add some water, close lid of cooker and wait till 2-3 whistles Add some tamarind paste and coriander leaves and simmer for 2 min Adjust the consistency of gravy, it should be not too watery, nor too dense For Serving, in a plate cut open (horizontally) each Pattie from the center, pour few spoons of chole (chana/ragda), garnish with slices of onions and some coriander chutney (optional but highly recommended) and fresh coriander leaves. Serve it immediately,with bread or soft buns,or enjoy it just like that 3.5.3251 This plate of simmering ragda pattise is on its way to Sra’s When my soup came alive , who is hosting My Legume Love Affair (4th helping), an event kick started by Susan of The well seasoned cook

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Matar Pao|Black Vatana Chaat

Chaap Chhola~Chole Patties