Chaat

Golgappa

Posted on December 21, 2010. Filed under: Chaat | Tags: , , |

Ingredients:

For stuffing
2 packets: Golgappa Puris
4 nos. Medium-sized Potatoes (peeled, boiled and mashed)
¾ cup: Chickpeas (boiled and coarsely crushed)
to taste: Black salt
to taste: Red Chilli powder
3 tbsp: Coriander leaves (finely chopped)

For the flavoured paani
Apple and Tea
1 nos. BlackTea bag
2 tbsp: Lemon juice
250 ml: Apple juice 
7-8 nos. Mint leaves (finely chopped)
1tsp: Sugar

Tomato and celery

250 ml: Tomato juice
1 tsp: Tabasco sauce
To taste: Salt
To taste: Black Pepper powder
2 tbsp: Lemon juice
1 tsp: Celery (finely chopped)
1 tsp: Coriander

Guava and mint
250 ml: Guava juice
To taste: Black salt
To taste: Black Pepper powder
1 tsp: Cumin seeds powder

Orange and dill
250 ml: Orange juice
1½ tbsp: Dill (finely chopped)
To taste: Black salt
To taste: Black Pepper powder
1tbsp: Lemon Juice

Mint Chutney
1 bunch: Mint leave
To taste: Salt
To taste: Black salt

Method:

1. For stuffing, combine mashed potatoes with chickpeas, black salt, red chilli powder and coriander leaves and mint leaves. Keep aside.
2. For Apple and Tea paani, bring 1 cup water to a boil, add tea bag and simmer for 1 minute. Remove the tea bag and cool the water. Mix in lemon juice, apple juice and mint leaves and refrigerate to chill.
3. For Tomato and Celery paani, mix all ingredients thoroughly and refrigerate to chill.
4. For Guava and Mint paani, combine guava juice, lemon juice, mint leaves and black salt. Lightly roast cumin seeds and grind to a powder using mortar pestle. Mix into the guava juice and refrigerate till chilled.
5. For Orange and Dill paani, combine orange juice, lemon juice, chopped dill and black salt and refrigerate till chilled.
6. To serve, break a hole in the golgappa puris and stuff with 1 tbsp of spiced potato filling. Dip into any of the prepared flavoured paanis and serve immediately.

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Masala wada

Posted on October 15, 2009. Filed under: Chaat | Tags: |

Crisp on the outside and soft inside, these South Indian wadas served with coconut chutney make a delicious snack. While frying these you have to start with hot oil, and then reduce the flame in order to cook the dal without over browning the outer surface.

Makes approx.30 wade.

Ingredients
1 cup Bengal gram dal (chana dal)
2 whole dry red chillies
2 teaspoons finely chopped green chillies
1 teaspoon cumin seeds (jeera)
½ cup finely chopped onions
4 tablespoons chopped coriander
½ cup grated fresh coconut
2 tablespoons chopped mint leaves
salt to taste
oil for deep frying
coconut chutney to serve
Method
1. Clean, wash and soak the dal overnight. Drain.
2. Grind the dal with the dry red chillies, green chillies and cumin seeds and a little water to get a thick coarse paste.
3. Add the remaining ingredients and mix well.
4. Shape into small wadas and deep fry in hot oil till golden brown. Ensure that the wadas are cooked in the centre.
5. Drain on absorbent paper and serve hot with chutney.
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Stuffed dahi wada

Posted on October 15, 2009. Filed under: Chaat, Snacks | Tags: , , , |

Dahi vadas are eaten all over India. But Marwaris have glorified and enriched this simple lentil preparation by stuffing them with an assortment of dry fruits like cashews, sultanas etc. Jodhpuris and Marwaris often use moong dal instead of urad dal for the vadas.
Rajasthanis relish dahi vadas at any time of the day – as a snack or as an accompaniment to a main meal.
Making stuffed dahi vadas may seem complicated the first time you try them. But they can be very easily prepared as they are eaten and believe me, you will thoroughly enjoy them! Just follow the diagrams given at the end of the recipe.
You can prepare the vadas a day in advance and store them refrigerated. Soak the vadas in hot water and just before serving, drain them and squeeze out any excess water, before you add the curds.

Preparation Time : 30 mins.
Cooking Time : 20 mins.

Makes 10 dahi vadas.

For the vadas
¾ cup urad dal (split black lentils)
¼ teaspoon asafoetida (hing)
a pinch soda bi-carb
salt to taste
To be mixed together into a stuffing
2 tablespoons cashewnuts, chopped
2 tablespoons sultanas ( kismis)
1 teaspoon gingergreen chilli paste
Other ingredients
oil for deep frying
For serving
1 cup fresh curds, beaten
a pinch black salt (sanchal)
2 tablespoons sugar
salt to taste
For the garnish
chilli powder
roasted cumin seed (jeera) powder
chopped coriander
Method
1. Clean, wash and soak the urad dal for 2 to 3 hours.
2. Drain out all the water. Grind the urad dal to a coarse paste in a blender using a little water.
3. Add the asafoetida, salt, soda bi-carb and approx. 3 tablespoons of water to the urad dal paste and mix well with your hands.
4. Spread 2 tablespoons of the urad dal paste onto a 125 mm. x 125 mm. (5″ x5″) piece of wet muslin cloth and form a 50 mm. (2″) diameter circle (using wet hands).
5. Place ½ teaspoon of the stuffing in the centre of the urad dal paste and fold the muslin cloth over in the centre to make a semi-circle (as shown in the diagram below).
6. Seal the edges of the semi-circle. Carefully open the muslin cloth and place the stuffed vada on your fingertips (wet your hands before).
7. Carefully slide the stuffed vada into a kadhai filled with hot oil and deep fry about 4 to 5 vadas at a time over a medium flame till they are golden brown.
8. Drain and soak the vadas in water for about 45 minutes.
How to proceed
1. Mix the curds, black salt, sugar and salt together. Keep aside.
2. Just before serving, squeeze out any excess water from the vadas by gently pressing each one between your palms. Arrange the vadas on a serving dish.
3. Pour the curds over the vadas. Sprinkle chilli powder, cumin seed powder and coriander on top.
4. Serve immediately.
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Palak pakoda chaat

Posted on October 15, 2009. Filed under: Chaat | Tags: , |

Large spinach leaves, coated with a thin gram flour batter, are deep fried to make crisp spinach pakodas which are topped with sweet chutney and sprinkled with roasted cumin powder.
Here are all the ingredients of a delicious chaat!

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 6.

Ingredients
50 fresh spinach leaves, washed
1 cup Bengal gram flour (besan)
1/2 teaspoon chilli powder
salt to taste
oil for deep frying
For serving
1 teaspoon cumin seed (jeera) powder

6 tablespoons meethi soonth

1/4 teaspoon chilli powder
Method
1. Mix the gram flour, chilli powder and salt with ¾ cup of water to make a thick batter.
2. Heat the oil in a kadhai and when hot, dip each spinach leaf in the gram flour batter and drop a few leaves at a time into the hot oil. Fry until golden brown, remove and drain on absorbent paper. Repeat for the remaining spinach leaves.
3. Place the spinach pakodas on a serving plate. Spread with the meethi soonth and sprinkle the cumin powder and chilli powder on top.
4. Serve immediately.
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Dal pakwan

Posted on October 15, 2009. Filed under: Achaar/chutneys/powders, Chaat | Tags: , , , |

An extremely popular Sunday breakfast delicacy in Sindhi homes.
Chana dal served with crispy pakwans. The dal is thick, creamy and spicy. The pakwans, though the name sounds intimidating, use the same papadi dough rolled out into large chapatis and deep fried until crisp.
In order to obtain crispy unpuffed pakwans, always prick them before frying. It is also important to remember to fry them over medium heat so that they are crisp.

Preparation Time : 20 mins.
Cooking Time : 40 mins.

Serves 6 to 8.

For the dal
225 grams split Bengal gram (chana dal)
2 medium onions, peeled and finely chopped
1 teaspoon cumin seeds (jeera)
2 green chillies, slit
1/2 teaspoon turmeric powder (haldi)
1 large tomato, finely chopped
2 tablespoons chopped coriander
1 teaspoon coriandercumin seed (dhania-jeera) powder
1/2 teaspoon chilli powder
1/4 teaspoon garam masala
2 tablespoons ghee or oil
salt to taste
For the pakwans
2 cups plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon salt
oil for deep frying
For serving
chopped onions

meethi soonth

Method
1. Clean, wash and soak the Bengal gram for 3 to 4 hours. Drain and keep aside.
2. Heat the ghee in a saucepan and fry the onions, cumin seeds and chillies until the onions are light brown in colour. Add the Bengal gram and turmeric powder. Season with salt and add ½ cup of water.
3. Cover and cook on a slow heat for 15 to 20 minutes until the dal is soft.
4. Add the tomato, coriander, coriander-cumin seed powder and chilli powder and cook for 1 minute. Sprinkle the garam masala on top.
For the pakwans
1. Mix the flours, cumin seeds and salt with enough water to make a stiff dough. Knead well. Divide the dough into 15 portions. Roll out each portion into rounds of 125 mm. (5″) diameter. Prick all over with a fork.
2. Heat the oil in a kadhai and when hot, add the pakwans one at a time. Deep fry until golden brown over medium heat till they are crisp and golden brown. Remove with a slotted spoon and drain on absorbent paper. Repeat for the remaining pakwans.
How to proceed
1. Serve the hot dal with the pakwans, onions and meethi soonth.

A sweet and tangy Marwari chutney made of dried mango slices with a predominant flavour of dried ginger powder (soonth). This is also called Navratna chutney.

Preparation Time : 10 mins.
Cooking Time : 25 mins.

Makes 1 1/2 cups.

Ingredients
12 dried mango slices
1/2 cup grated jaggery (gur)
1/2 cup sugar
1/4 cup dried dates (kharek)
1/4 cup broken cashewnuts
2 tablespoons sultanas
1 teaspoon chilli powder
1/2 teaspoon dried ginger powder (soonth)
1 teaspoon fennel seeds (saunf)
1/2 teaspoon cumin seeds (jeera)
salt to taste
Method
1. Soak the dates and cashewnuts in warm water.
2. In a pan, combine the mango slices, jaggery and sugar with 1 cup of water and simmer for 20 minutes till the mango slices are soft.
3. Cool completely and purée into a fine paste.
4. Drain the soaked dates and cashewnuts. Deseed and chop the dried dates.
5. Add all the ingredients into the puréed chutney mixture and mix well.
6. Use as required. Store refrigerated.
Tips
Dried mango slices are available at most grocers. You can subsitute the slices with approximately 2 to 3 tablespoons amchur powder.
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Moong aur mooli chaat

Posted on October 15, 2009. Filed under: Chaat | Tags: , |

I have experimented with a lot of recipes for moong dal pakodis and this is probably the best I have come across. The addition of a little Eno’s fruit salt makes the pakodis spongy and more crunchy and also makes them cook faster .
These moong dal pakodis must be eaten hot with fresh chilled curds and of course with the spicy green and sweet khajur chutney without which any chaat is incomplete. The use of grated mooli or white radish instead of sev is a refreshing change and reduces the calorie count.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Serves 4 to 6

Ingredients
1 cup yellow moong dal (spilt yellow gram)
1 teaspoon chopped coriander
2 green chillies, finely chopped
1 onion, chopped
1 teaspoon ginger, grated
1/2 teaspoon Eno’s fruit salt
salt to taste
oil for deep frying
For the tempering
1 teaspoon cumin seeds (jeera)
2 pinches asafoetida (hing)
1 tablespoon oil
For the topping
1 cup grated white radish (mooli)

1/4 cup green chutney

2 tbspns khajur imli ki chutney


1 1/2 cups fresh curds, beaten
1/2 teaspoon chilli powder
1 teaspoon roasted cumin seed (jeera) powder
1/2 teaspoon black salt (sanchal)

1 teaspoon chaat masala


Method
1. Clean, wash and soak the moong dal for 4 hours . Drain out all the water.
2. Grind the moong dal to a paste without using any water.
3. Add the coriander, green chillies, onion, ginger and salt and mix well. Keep aside.
4. Make the tempering by heating the oil in a small pan and then adding the cumin seeds and asafoetida to it. When the cumin seeds crackle, pour the tempering over the prepared moong dal mixture. Mix well.
5. Sprinkle the fruit salt over the mixture and mix gently.
6. Fry spoonfuls of the mixture in hot oil (you will get approx. 25 pakodis).
7. Reduce the flame and deep fry till the moong pakodis are golden brown in colour.
8. Drain on absorbent paper and keep aside.
How to proceed
1. Place the hot moong pakodis on a serving plate.
2. Top with the radish, green chutney, khajur imli ki chutney, curds, chilli powder, cumin seed powder, black salt and chaat masala and serve immediately.
Tips
Do not add the fruit salt to the mixture till the oil is hot and you are ready to fry the moong dal pakodis.
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Potato basket chaat

Posted on October 15, 2009. Filed under: Chaat | Tags: , |

These dainty potato baskets are made with potato straw and filled with a crunchy mixture of stir-fried bean sprouts and capsicum.
Selecting the right kind of potatoes is the most vital step in making these baskets. Use a variety of potato that is used to make wafers. Some vendors even call them “Old Potatoes”. This variety of potato has more starch which results in crisper baskets and these potatoes do not even brown easily. Old tea strainers which are made of metal can be used to make these baskets.
You can make these baskets a day or so in advance and store them in an air-tight container.

Cooking Time : 40 mins.
Preparation Time : 15 mins.

Makes 10 baskets.

For the potato baskets
2 cups thickly grated potatoes (old potatoes)
oil for deep frying
For the filling
2 cups bean sprouts
1/2 cup red or yellow capsicum, finely chopped
1/4 teaspoon pepper powder
1/2 teaspoon chilli powder
1/4 teaspoon dried ginger powder (soonth)
1/4 teaspoon sugar
1 teaspoon amchur (dried mango powder)
1/2 teaspoon roasted cumin seed (jeera) powder
2 tablespoons chopped coriander
1 teaspoon butter
salt to taste
Other ingredients

1/2 cup green chutney


For the potato baskets
1. Soak the grated potatoes in cold water for 10 to 15 minutes.
2. Drain and wash in running water for about 5 to 7 minutes.
3. Drain and wipe dry using a dry absorbent cloth.
4. Divide the grated potatoes into 10 equal portions.
5. Place each portion of the grated potatoes on a 37 mm. (1½”) diameter metal tea strainer and top with a second strainer.
6. Hold firmly and deep fry in oil on a medium flame till the basket is golden brown. Remove the strainer from the oil, invert it and tap lightly to unmould the basket.
7. Repeat steps 5 and 6 to make 9 more baskets. Store in an air-tight container.
For the filling
1. Heat the butter and add the pepper powder, chilli powder, ginger powder and sugar and sauté for a few seconds.
2. Add the bean sprouts, capsicum, amchur, cumin seed powder, coriander and salt and cook for about a minute. Keep aside.
How to proceed
1. Put 3 to 4 tablespoons of the filling into each potato basket.
2. Top with a spoonful of the green chutney.
3. Arrange on a serving plate and serve immediately.
Tips
Old potatoes or chip / wafer potatoes are required to make crisp potato baskets.
It is wise to invest in half a dozen metal strainers, once you are comfortable with the recipe so that the frying gets done quicker.
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Paneer tikki aur chhole

Posted on October 15, 2009. Filed under: Chaat | Tags: , , , |

Tikki chole is one of the more popular chaats in North India.
One afternoon when I was left with the task of feeding my hungry grandchildren, I thought of making the most of what was available on my kitchen shelf. I then chanced upon this recipe which has today become very popular amongst my family and friends.
It took some time to master the art of making crisp alu tikkis. I use old potatoes (which are commonly referred to as wafer potatoes) to make the tikkis crisp and a slice of soaked bread to not only bind the potatoes but also to make them more crunchy. The paneer filling for tikkis uses tomato purée which adds a sharp tangy taste to it.
If you are one of those who would like to avoid deep frying tikkis (all of us think it a crime to eat deep fried food), you can shallow fry on a griddle (tava) using a little oil.
Chole along with these tikkis makes a heavy snack. But you will enjoy the tikkis by themselves with a little green chutney.

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Serves 3 to 4.

For the tikkis
1 1/2 cups boiled potatoes, grated
3 tablespoons cornflour
1 bread slice (with the crust removed)
salt to taste
For the filling

1/2 cup paneer crumbled

1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons coriander (dhania) powder
2 tablespoons tomato puree
1 medium onion, chopped
2 tablespoons chopped coriander
1 tablespoon oil
salt to taste
Other ingredients
bread crumbs for coating
oil for deep frying
For serving

1 recipe chhole


4 lemon wedges
1 onion, chopped
For the tikkis
1. Soak the bread in water. Squeeze out the excess water and crumble it.
2. Mix the potatoes, cornflour, crumbled bread and salt and knead well into a soft dough.
3. Divide the mixture into 10 equal portions, shape into even sized rounds and keep aside.
For the filling
1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the turmeric powder, chilli powder, coriander powder, tomato purée and salt and sauté for 1 minute.
2. Add the paneer and mix well. Cook for one minute more.
3. Remove from the fire, add the onion and coriander and mix well.
4. Divide the mixture into 10 equal portions.
How to proceed
1. Flatten out each potato portion into a 50 mm. (2″) diameter circle. Place a portion of the filling in the centre of each circle.
2. Bring together the edges in the centre to seal the filling inside the potato. Repeat with the remaining portions to make 9 more tikkis.
3. Roll the filled potato tikkis in bread crumbs and flatten them slightly.
4. Deep fry in hot oil till golden brown.
5. Serve hot with the chole, lemon wedges and chopped onion.
Tips
Use old potatoes (wafer potatoes) to get crisper tikkis.
You will need 3 to 4 medium sized boiled potatoes for 1½ cups of grated potatoes.

CHOLE

Cooking Time : 30 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1 cup chick peas (kabuli chana), soaked overnight
1 tea bag or 1 teaspoon tea leaves, tied in muslin cloth (optional)
1/2 teaspoon cumin seeds (jeera)
1 onion, finely chopped
12 mm. (1/2″) piece ginger, grated
2 cloves garlic, grated
2 teaspoons chole masala (chana masala)
2 teaspoons chilli powder
2 teaspoons amchur (dry mango powder)
1/4 teaspoon turmeric powder (haldi)
1 tablespoon coriander (dhania) powder
1 teaspoon cumin seed (jeera) powder
2 tablespoons oil
salt to taste
Method
1. Pressure cook the chick peas with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.
2. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
3. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
4. Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes.
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Mutter chaat

Posted on October 15, 2009. Filed under: Chaat | Tags: , |

A riot of flavours, typical of any chaat – but with the bhujia adding a great new dimension.

Cooking Time : 10 mins.

Serves 4.

Ingredients
2 cups tender green peas
½ teaspoon jeera (cumin seeds)
½ teaspoon saunf (aniseed)
½ teaspoon amchur (mango peel powder)
½ teaspoon chaat masala
1 to 2 pinches hing (asafoetida)
2 green chillies, chopped
¼ teaspoon sugar
1 teaspoon lemon juice
100 grams papdi or bhel ki puri
100 grams bhujia
1 tablespoon chopped coriander
1 teaspoon butter
2 tablespoons oil
salt to taste
Method
1. Blanch the peas in boiling water for 5 minutes. Drain and crush lightly.
2. Heat the oil in a pan. Add the jeera and saunf and cook for a few seconds.
3. Add the hing and green chillies and cook for a few seconds.
4. Add the peas, amchur powder, chaat masala, sugar and salt and cook for a few minutes.
5. Add the butter and sprinkle the lemon juice and coriander.
6. Garnish with crushed bhujia and papdi.
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Corn sev puri

Posted on October 15, 2009. Filed under: Achaar/chutneys/powders, Chaat | Tags: , , , , |

Although every Mumbai visitor never misses eating sev puri, those who eaten the
same thing over the years do grow weary of it.
Here is a recipe for all those who agree with me. Similar but yet very very different
from the traditional sev puri.
Baked papadis or little puris are topped with sweet corn and crunchy onions spiked
with a tangy ajwain (carom) flavoured tomato chutney. These puris are truly
divine and a must try.
All that is required to be kept ready is a batch of baked papadis which can be stored in an air-tight container. You can then easily whip up this recipe at any time of the day when unexpected guests arrive.

Cooking Time : Nil.
Preparation Time : 5 mins.

Serves 4.

To be mixed together into a corn topping
1 cup Green Giant Niblets Corn
1 cup chopped spring onions
2 green chillies, finely chopped
1 tomato, finely chopped

1 teaspoon chaat masala


2 teaspoons lemon juice
salt to taste
Other ingredients

24 baked papadis

1/2 cup tamatar ki chutney

1 cup sev or nylon sev

1/4 cup fresh pomegranate (anar)
2 tablespoons chopped coriander
Method
1. Arrange the papadis on a serving plate.
2. Top each papadi with 1 teaspoon of the corn topping.
3. Put 1 teaspoon of the tamatar ki chutney on each papadi and garnish with the chopped coriander, sev and pomegranate.
4. Serve immediately.

BAKED PAPADIS


This is a virtually fat free recipe for all low cal food lovers!
Crispy baked puris are delicious at any time of the day.
You can spice up the dough, if you prefer, adding a little chilli powder and cumin seeds. I personally like them just plain. Again, I would suggest the you store large quantities in an air-tight container.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes 40 puris.

Ingredients
1 cup (125 grams) whole wheat flour (gehun ka atta)
1 teaspoon oil
1/4 teaspoon salt
Method
1. Mix the flour, oil and salt. Add water and prepare a stiff dough. Knead well.
2. Divide the dough into 40 portions.
3. Roll out into thin puris and prick with a fork.
4. Arrange the puris on a lightly greased baking tray.
5. Bake in a hot oven at 200°C (400°F) for 10 minutes.
Tips
This wholesome substitute for the traditional fried and greasy puris uses the superior fat reducing method of baking.

TAMATAR KI CHUTNEY


Ajwain and garlic flavoured tomato chutney. Freeze large quantities of this chutney, scoop out small potions of it and reheat for use.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes 1 cup.

Ingredients
8 medium sized tomatoes
1 teaspoon ajwain (carom seeds)
a pinch asafoetida (hing)
1 tablespoon garlic, grated
1 teaspoon chilli powder
1 teaspoon sugar
2 tablespoons oil
salt to taste
Method
1. Blanch the tomatoes in hot water. Peel and purée in a liquidizer.
2. Heat the oil in a pan, add the ajwain and asafoetida and sauté for 30 seconds.
3. Add the garlic and sauté for a few seconds.
4. Add the pureed tomatoes, chilli powder, sugar and salt and bring to a boil.
5. Simmer for 20 minutes or till the oil has separated. Cool and use as required.

//

SEV


This crisp vermicelli made of gram flour is used to top almost all chaats.
Mounds of different types of sevs are displayed at almost all farsan shops. The variety of flavours you get includes palak sev, garlic sev, pepper sev etc. Just name it and it is available!
But did you know that making sev at home was as simple as this!

Preparation Time : 5 mins.
Cooking Time : 15 mins.

Makes 2 cups.

Ingredients
1 cup Bengal gram flour (besan)
2 tablespoons hot oil
1/4 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
salt to taste
oil for deep frying
Method
1. Combine the Bengal gram flour, oil, asafoetida and turmeric powder, salt and approximately 3 tablespoons of water to make a stiff dough.
2. Fill the dough into a sev “press” and press out thin strands into hot oil. Deep fry on a slow flame till light brown and crisp.
3. Cool and store in an air-tight container.
Tips
You can also flavour the batter with chilli powder or garlic paste or spinach purée to make spicy sev, garlic sev or spinach sev.

CHAAT MASALA (CHAAT)


One flavour that most snacks rely on for their zip is chaat masala.
Chaat masala is a spice blend consisting of black salt, chilli powder, cumin seeds and dry mango powder.
That is why traditional combinations are home ground and kept ready for use.
There are as many recipes for chaat masala as there are households in India, but this one is a personal favourite!
Store this masala in an air-tight container.

Cooking Time : Nil.
Preparation Time : 4 mins.

Makes 4 cups.

Ingredients
1 cup slightly roasted coriander seeds (dhania)
1 cup Kashmiri red chillies, roasted
1 cup roasted cumin seeds (jeera)
1 cup amchur (dry mango powder)
3 tablespoons black pepercorns
1 cup salt
3 tablespoons black salt (sanchal)
Method
1. Powder all the ingredients together in a grinder.
2. Store in an air-tight container.
3. Use as required.
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