Dahi Batata Puri

Who doesn't love chaats ... I simply adore them ...here is one such recipe which I attempted to make and simply loved it to core...it was yumm just like the ones we gets in chaat house even more better as it's home made  :)

Ingredients

15 Puri ( Make holes in the center)

2-3 boiled and finely chopped potatoes

2 onion finely chopped mixed with juice of half a lemon

3 tbsp finely chopped coriander leaves

2 cups Yogurt well beaten

1/2 tsp cumin seeds powder

1 cup fine sev

For the green chutney

1 cup coriander leaves

1 " ginger finely chopped

2 green chilli 

juice of 1 lime

1/2 tsp sugar

1 slice of bread crushed

salt to taste 

very little water to blend

For the Red chutney

4 garlic flakes

2 tbsp desiccated coconut

2 tbsp kashmiri red chilli powder

1/2 tsp coriander powder

salt to taste 

very little water to blend

For the Tamarind date chutney 

Med size piece of tamarind
1/4 cup deseeded dates
Med size piece of jaggery
1 tsp Roasted cumin seeds
1/2 tsp red chilli powder
1/2 cup water
salt to taste

Method

• For the green chutney grind everything to a very fine paste 
• For red chutney grind all the ingredients to a very fine paste
• For tamarind chutney grind all the ingredients to a very fine paste
• Whisk the yogurt with salt,sugar, 1/2 tsp cumin powder,1 tbsp each of tamarind chutney,red chutney,green chutney and keep aside
• Arrange the Puri in a plate ,add potatoes,onion, little chutney,yogurt in each of the puri, sprinkle sev and coriander leaves and then serve immediately.

Raw Mango Kurmura

This is my version of Jhatpat chaat or u can say my style chanbure upkari (konkani).....I love raw mango I got from Indian store and it was perfect so came up with my recipe...try this finger linking spicy and tangy combo of kurmura, u will always want more :)

Ingredients

1 cup Puffed Rice (Kurmura)

1 med raw Mango (cut into small cubes)

2 Tbsp Coconut oil ( I recommend this don't omit this)

1 tbsp Priya Raw mango Pickle (Mango Thokku)

1 small red onion chopped

1 tsp red chilli powder

1/2 tsp sugar

2 tbsp coriander leaves (chopped)

1/2 cup sev

1/4 cup Boondi ( u can use spicy or normal)

salt to taste

Method

• Dry roast Kurmura in a deep kadai on low flame till crisp.
• In mixing  bowl add red onion chopped, raw mango, red chilli powder, sugar, Mango pickle,coconut oil and mix well with a spoon.
• Then add in the roasted kurmura, sev, boondi, coriander leaves and mix well.
• Add salt to taste and serve immediately .Garnish with sev and coriander leaves.

Tomato Slice Chaat

Well heres another lip smacking chaat which I loved trying as well as having it ..long back during my college days I and my friends used to love having chaat from the stall just outside my college ....I used to just enjoy the taste there and I remember having tomato slice chaat which he said it to be a new chaat worth trying and I just loved it ..well thats a way long story now the other day when I saw tomato lying in my fridge I thought y not re create this chaat which I had tasted long back .......It is not only healthy but u would love it too :)

Ingredients

1 Ripe & Firm Tomato cut into 6 Thick slices (deseeded)

2 Potato Boiled (grated)

1/4 cup coriander leaves chopped

salt to taste

1/4 cup Fine sev

1/4 cup curd (whisked)

1/2 cup Tamarind chutney (Recipe given below)

1/2 cup green chutney(Recipe Given below)

For Green chutney( Makes 3/4th cup)

1 cup chopped coriander leaves

1 cubed onion

2 green chillies

2-3 garlic flakes

1 tbsp lemon juice

1 tsp sugar

a pinch of black salt

salt to taste

For Sweet Tamarind chutney( makes 1/2 cup)

Med size piece of tamarind

1/4 cup deseeded dates

Med size piece of jaggery

1 tsp Roasted cumin powder

1/2 tsp red chilli powder

1/2 cup water

1/2 tsp dried mango powder(amchur)

salt to taste

Method

Boil, grate the potatoes and then add salt and mix.

For Tamarind chutney

• Grind all the ingredients mentioned under tamarind chutney with little water to a fine paste

For Green chutney

• Grind all the ingredients mentioned under green chutney with little water to a fine paste

For the chaat

• In bowl or a serving plate arrange deseeded slices of tomato then put 1 tsp of boiled potato on it .
  

then drizzle with 1 tbsp curd, then put a tsp of tamarind chutney and green chutney then sprinkle sev generously then top with corr leaves and serve and enjoy :)

Stuffed Dahi Kachori

I Absolutely adore this chat & from past few days I was craving for having a chaat V badly ....I truely miss India (Bangalore) for that .....this is one of my fav too so I thought y not give it a try .....may be its a bit of a lengthy process but end result was absolutely delicious and just loved it :) And u can see me already ready to have a big bite of this chaat :).....Did I make u crave for one too ???.....hmmm then follow the steps and try it and let me know :)

Ingredients

For the dough

1 cup Maida

2 tbsp very hot oil

salt to taste

a pinch of soda

1 tsp sugar

For Stuffing

2 Boiled and mashed potato

2 Onions, chopped

1 tsp Cumin seeds

a pinch of Asafoetida

2 tsp crushed Coriander seeds

4-5 garlic finely chopped

a small piece of ginger finely chopped

2-3 Green chillies finely chopped 

1 tsp Red chilli powder 

1 tsp garam masala powder

2 tbsp finely chopped fresh coriander leaves

salt to taste

Oil to deep fry

Other ingredients

1/2 cup green chutney

1/2 cup sweet chutney

1 cup well beaten curds

1/4 cup boiled moong sprouts

2 tbsp finely chopped coriander leaves

1/2 cup Nylon sev

1 tomato finely chopped

1 tbsp dry masala powder( 1 tsp roasted cumin seeds, 2 tbsp crushed black peppercorn,2 cloves,salt to taste,a pinch of black salt......Blend all this into a fine powder)

Method

For the dough

• Sieve the maida with soda and salt and then mix it well with sugar and with hot oil, then add little water and knead into a stiff dough and then cover it with a muslin cloth and keep aside for half an hour

For the Potato-onion stuffing

• Heat oil in a pan, add cumin seeds, hing, when it splutters add crushed coriander seeds and fry for 1-2 minutes and then add onion and fry till light brown
• 
  
• Add garlic, ginger,green chillies,red chilli powder,garam masala powder and fry for another 2 minutes
• 
  
• Add salt, mashed potatoes,and mix it well, cook for 5 minutes and then lastly add coriander leaves and then keep it aside to cool

For the Kachori 

Knead the dough again and then divide it in equal portions

Take one portion and flatten it slightly and then put 1 tsp of corn mixture in to and close the edges, and then roll it with the help of a rolling pin into a small round shape semi-thick puri and in the same manner repeat it for the rest of the dough and mixture

Heat oil in a pan, when its hot fry one kachori at a time on a medium flame till golden brown and crisp, drain on a kitchen towel and then keep aside

For the Dahi Kachori

• Take a serving plate, Place one kachori in between, make a hole in the center of it
  
• 
  
• Stuff with 1 tbsp of moong sprouts,1/4 cup of curds,1 tbsp of tamarind chutney, 1 1/2 tsp of green chutney,& sprinkle 1/4 tsp dry masala powder
• 
  
• Sprinkle generous amount of sev, chopped coriander leaves, and chopped tomato and serve it immidiately ....repeat the same with the other kachori when u serve

Khakra Chaat

This is one of tarla dalal's recipe which i found it very interesting and unique as i had never used khakra to do a chaat but after doing this, i found it simple yet delicious and a perfect snack whenever there are unexpected guests as it can be done within few minutes
Ingredients
5-6 Plain khakras broken into pieces
For the tomato Mix
2 tomato blanched, peeled & pureed
1 tomato finely chopped
4 fresh green chillies chopped
1/4 cup boiled American sweet corn
1/4 cup fresh boiled green peas
1 onion finely chopped
1 tsp red chilli powder
2 tsp finely grated garlic
3 tbsp finely chopped coriander leaves

a pinch of sugar
salt to taste
2 tbsp oil
For garnishing
1/4 cup chopped onion
few finely chopped coriander leaves
few American sweet corn
1 tsp chaat masala powder

Method

• Heat oil in a pan, fry garlic, green chillies for 1-2 minutes and then add onion and fry till translucent
• Add pureed tomato and fry till oil leaves the sides of the pan 
• Add chilli powder and fry for 1 minute and then add corn,peas,tomato,coriander leaves and 2-3 tbsp water, salt, sugar and fry for 1 minute
• Switch off the gas and allow it to cool and then keep aside
• In a serving plate, arrange the khakra pieces on it evenly, spread the tomato chutney on it evenly and garnish it with coriander leaves, chopped onion, corn and lastly sprinkle chaat masala powder over it and then serve it immediately

Double Decker Bread Chaat

We all know that after preparing chaat how much ever we try we will be left with little chutney or other, and i absolutely love chaats , so after preparing masala puri otherday at home i was left with both green chutney so i tried out this chaat with bread in my way ......And my husband absolutely loved it .

Ingredients

2 Sliced of bread

1/2 cup chopped tomato

1/2 cup chopped coriander leaves

1/2 cup chopped onion

1/2 cup nylon sev

For Green chutney

2 tbsp chopped Mint leaves or dry mint

1 cup chopped coriander leaves

1 cubed onion

2 green chillies

2-3 garlic flakes

1 tbsp lemon juice

1 tsp sugar

a pinch of black salt

salt to taste

For Sweet Tamarind chutney
Med size piece of tamarind
Med size piece of jaggery

1 tsp Roasted cumin seeds

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1/2 cup water

1/2 tsp dried mango powder(amchur)

salt to taste

Method

For the green chutney

• Grind all ingredients with water to get a thin smooth paste and keep aside.

For the Sweet tamarind chutney

• Grind all ingredients with water to get a thin smooth paste and keep aside

For the bread chaat

• 
  
  Cut bread into roundals with the help of round pastry cutter.
• 
  
  Spread green chutney on one slice of the bread.
• Spread tamarind chutney on the other slice of the bread
• Take a serving plate place one roundals of bread with green chutney and place another slice on bread with tamrind chutney over it .
• Garnish with chopped tomatoes, chopped onion, fine sev and sprinkle coriander leaves and serve.

Chole-Samosa Chaat

Whenever i go out i usually order this chat as it really tastes good, but this time i wanted to try this at home as well and believe me it tasted much more better than the chats served over there..Adding lettuce leaf to it makes it more crunchy and delicious....try this and am sure u ll keep doing this whenever there are guests at home and they ll definitely appreciate your efforts....surely a worth trying one!!!

Ingredients

6-7 Samosa(For recipe pls check out my earlier posts)

For chole

2 cup Chickpeas(chana)

1 onion sliced

4 tbsp tomato puree

8-10 flakes of garlic

1 tsp chopped ginger

2 slit green chilli

3 tbsp tomato ketchup

1 green cardamom

3 cloves

1 " cinnamon stick

1 tsp cumin seeds

1 tsp hing powder

1 tbsp crushed kasoori methi

1 tsp garam masala powder

1 tsp chana masala

a pinch of red food colour

2 tbsp finely chopped coriander leaves

salt to taste

2 tbsp oil

Other ingredients

1 cup finely sliced lettuce leaf

1 cup finely chopped coriander leaves

2 onions finely chopped

Method

• Wash & Soak chickpea overnight, then drain it and pressure cook it with water till done and then keep aside
• Heat oil in a pan, add sliced onion,garlic,ginger and fry well till the onion is brown in colour
• Then add green chilli,tomato ketchup and fry well for 2-3 minutes and add tomato puree and fry till it gives out a nice aroma, switch off the gas and allow it to cool
• Grind this along with green cardamom, cinnamon,cloves with little water to a fine smooth paste
• Heat 1 tsp oil in a pan, add cumin seeds,hing powder and when it starts to crackle add the paste and fry till it leaves oil 
• Now add kasoori methi,garam masala powder,red food colour,chana masala and fry for 1-2 minutes
• Add salt,cooked chickpeas,coriander leaves and little water and allow it to boil till the gravy is semi-thick and then take it out in a bowl and keep aside

• In a serving dish,spread the lettuce then put samosa put the chana over itand then add onion, coriander leaves,garnish with lemon wedges and serve immediately

( U can use ready made samosa also if u want to make it quickly)

Special Bombay Bhel

One of my fav all time chaats :D

Ingredients(serves 4)
3 cups Puffed rice
1 cup crushed papdi
1/2 cup grated carrots
2 onions Finely chopped
3 tbsp Grated Raw mango 

1/2 cup finely Chopped coriander leaves

1 Finely chopped tomatoes - 1 tbsp
1/2 cup Sev

1 tsp Red chilli powder

1/4 cup cooked diced potatoes

3 tbsp Sweet chutney

3 tbsp Mint chutney

2 tbsp Garlic chutney

1 tbsp lemon juice

1/4 tsp Dry mango powder
Salt to taste
For sweet chutney(makes 1 cup)
Med size piece of tamarind

Med size piece of jaggary

1 tsp Roasted cumin seeds

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1/2 cup water

1/2 tsp dried mango powder(amchur)

salt to taste

For Green chutney(Makes 1 cup)

2 tbsp chopped Mint leaves or dry mint

1 cup chopped coriander leaves

1 cubed onion

2 green chillies

2-3 garlic flakes

1 tbsp lemon juice

1 tsp sugar

a pinch of black salt

salt to taste
For  Garlic chutney(makes 1/2 cup)
4-5 flakes of garlic
small piece of tamarind

Cumin seeds - 1/2 tsp

Red chilli powder - 1 tsp

Salt - 1 tsp
Method
For sweet chutney
Mix all the ingredients together in a pan and cook on a low flame till all the ingredients dissolve properly and the chutney gets the right consistency and then keep aside
For green chutney
Grind all ingredients with water to get a thin smooth paste and keep aside
For garlic chutney
Grind all the ingredients with water to get a smooth paste and then keep aside
For the bhel
In a big bowl mix crushed papdi's, puffed rice and half of the sev.
Add Chopped onion,raw mango,tomatoes,potatoes,green chutney,sweet chutney,garlic chutney,red chilli powder,dry mango powder,1/4 cup coriander leaves salt,lemon juice.

Mix well with a spoon and serve immediately garnished with rest of the sev,1/4 cup chopped coriander leaves and one papdi on top of it.

Masala Puri

Ingredients

For the peas gravy

1 cup dry green/white peas

2 onions chopped

1 tsp cumin seeds

2-3 green chillies

1 tsp coriander seeds

1 "piece ginger

5 garlic cloves

1 tsp chilli powder

1/2 tsp turmeric powder

salt to taste

3 tbsp oil

1/2 bunch of coriander leaves

For Green chutney

2 tbsp chopped Mint leaves or dry mint

1 cup chopped coriander leaves

1 cubed onion

2 green chillies

2-3 garlic flakes

1 tbsp lemon juice

1 tsp sugar

a pinch of black salt

salt to taste

For Sweet Tamarind chutney

Med size piece of tamarind

1/4 cup deseeded dates

Med size piece of jaggery

1 tsp Roasted cumin seeds

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1/2 cup water

1/2 tsp dried mango powder(amchur)

salt to taste

Other ingredients

15-20 golgappas( puris of pani puri)

2 onion chopped

2 tbsp finely chopped coriander leaves

1/2 cup well beaten curds

1/2 cup fine or nylon sev

Method

For the gravy

• Soak the peas overnight in water and then pressure cook it with salt and keep aside 
• Grind 1 onion,ginger,garlic,green chillies,cumin seeds,coriander seeds and coriander leaves with little water to a fine paste
• Heat oil in a pan ,add 1 chopped onion and fry till brown then add red chilli powder,turmeric powder,salt and the masala paste and fry till the raw smell goes off
• Add boiled green peas and fry and then add water and bring it to a boil and keep aside

For the green chutney

• Grind all ingredients with water to get a thin smooth paste and keep aside

For the Sweet tamarind chutney

• Mix all the ingredients together in a pan and cook on a low flame till all the ingredients dissolve properly and the chutney gets the right consistency and then keep aside

For the Masala puri

• Take a serving plate, spread 5 spoons of gravy, then put 2 tsp of green chutney and sweet chutney each
• sprinkle chopped onion,chopped coriander leaves, and put 2 tsp of curds
• Crush 3-4 golgappas and sprinkle sev and serve immediately

Vada Pav

Ingredients

6-8 pav bread
½ cup Boondi (crushed)

For Potato bonda
1 onion chopped
5 potatoes boiled and mashed
1 tsp ginger-garlic paste
5-6 green chillies finely chopped
1 sprig curry leaves
½ tsp turmeric powder
3 tbsp chopped coriander leaves
Few cashewnut pieces
Salt to taste

For the batter
½ cup Gramflour
Pinch of soda
Salt to taste
1 tbsp Hot oil
½ tsp Turmeric powder
Salt to taste
A pinch of Hing powder

For garlic chutney
3-4 garlic flakes slightly roasted
½ cup scrapped coconut
2 fried red chillies(badagi)
3 tbsp Boondi
Salt to taste
Grind all these together coarsely with very little water

For green Chutney 
4 tbsp coriander leaves 
2 tbsp sev
1 small clove of garlic
1 green chilli 
salt to taste
1 tbsp lemon juice
2 tbsp coconut
salt to taste

Grind all this to a fine paste and keep aside.

Imli chutney

Gooseberry Size tamarind
Gooseberry size jaggary 
1/4 tsp roasted cumin seeds
Pinch of salt

Grind all this to a fine paste and keep aside.

Method
Heat oil in a pan, add curry leaves and fry for a while then add ginger garlic paste 

Add onion and fry till transparent then put green chillies, turmeric powder, salt cashewnut pieces and coriander leaves.
Then add mashed potatoes and mix well.
Make small balls and keep aside .
Make semi-thick batter of all ingredients listed under batter and dip the potato balls in the batter and deep fry till golden brown. Keep aside.
Take one pav bun, half it and green chutney and layer it again with little tamarind chutney on the other sde apply Red chutney  then add crushed boondi and place a fried potato bonda in the center and serve .

Corn Bhel

Ingredients
1 big cup Boiled American Sweet corn
1 Tomato chopped 
1 onion chopped
1 boiled potatoes cut into small pieces (1 small)
3-4 tbsp chopped coriander leaves
1 tsp lemon juice
generous pinch of chaat masala
3 tbsp of green chutney
3 tbsp of sweet tamarind chutney
salt to taste
1 cup nylon/fine sev
5-6 puris (used of pani puri) Crushed
Sweet tamarind chutney
Take lemon size tamarind,a big piece of jaggary,1tsp jeera,1/2tsp chilli powder and salt and grind it with little water to a smooth paste

Green Chutney
Take 1/4 bunch of coriander leaves,3 garlic flakes,1 green chilli, 1/2 the bread , salt and grind it with little water to a smooth paste


Method

1. In a bowl, put tomato, onion, corn , potatoes,coriander leaves,lemon juice,green chutney,sweet tamarind chutney,salt and mix it well  add little salt to taste, chaat masala.
2. Spread this Corn mixture in a serving plate and sprinkle generously with fine sev, crushed puris and garnish it with coriander leaves. 
3. Serve Immediately !
   

Potato and Sev Canapes

Ingredients

1 packet Dip Canapes(available in any supermarket)
3 Potatoes boiled and mashed
1 Onion finely chopped
1/2 cup chopped coriander leaves
1 cup sweet tamarind chutney
1 cup green chutney
1 cup curd
1 cup nylon sev
salt to taste
oil for deep frying

Sweet tamarind chutney
Take lemon size tamarind,a big piece of jaggary,1tsp jeera,1/2tsp chilli powder and salt and grind it with little water to a smooth paste

Green Chutney
Take 1/4 bunch of coriander leaves,3 garlic flakes,1 green chilli,salt and grind it with little water to a smooth paste

Method
Heat oil and deep fry the canapes in batches for a min
In a bowl add mashed potatoes,onion,coriander leaves and salt and mix it well
Arrange the canapes in a serving plate
Add 1 tsp each of potato mixture,sweet tamarind chutney,green chutney,curds in each canape,then put sev on each canape and garnish with coriander leaves and serve