Authentic Food Delights (2024)

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

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
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• Add garlic, ginger,green chillies,red chilli powder,garam masala powder and fry for another 2 minutes
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• 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
  
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• 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
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• 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

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