Flat puris for masala puri chaat

Recipe Type : Indian                                                         Yield : 4
Preparation Time : 6 mins                                                Cooking Time : 2 mins each


Ingredients :
1 cup all -purpose flour (maida)
1/4 cup semolina
1 tsp clarified butter
salt
water
pinch of baking soda
1 cup canola oil for frying


Method:
1. In a bowl add all ingredients (except oil). Mix well to form dough.
2. Rest the dough for half an hour.
3. Divide the dough into equal portions.
4. Flatten the dough balls using rolling pin.
5. Using round cookie cutter, cut the dough into round shapes (puris).

6. Heat a pan containing oil.
7. Deep fry small round puris until golden.

Masala chaat

Moong dal ki khasta kachori chaat

Recipe Type : Indian                                                                       Yield : 12 kachoris
Preparation Time : 30 mins                                                            Cooking Time : 2 hours

Ingredients:
For stuffing:
1/2 cup moong dal (split green gram)
1 tsp chilly powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp chaat masala
3 chopped green chilly (or ground)
2 tsp grated ginger
2 tsp cumin-coriander powder
salt
1tbsp crushed coriander seeds
4 black peppercorns
1/2 tsp amchur powder (mango powder)
3 tbsp canola oil
2 tbsp chickpea flour (besan)
1/4 tsp asafoetida
1 tbsp kasuri methi
2 tsp cumin seeds
2 tsp fennel seeds

For dough:
2 cups all purpose flour (maida)
salt
water
pinch of baking powder
2 tbsp melted clarified butter
oil for frying

For chaat:
1 tsp chaat masala
1/2 tsp chilly powder
2 cups curd (if required add sugar and mix well)
1/2 cup sev
1/2 cup chopped onion
1/2 cup chopped tomato
3 tbsp coriander leaves
1/4 cup tamarind chutney
1/4 cup green chutney


Method :
For Stuffing:

1. Soak moong dal for 2 hours.
2. Sieve out water and grind coarsely (moong dal).

3. Heat a pan. Add oil, cumin seeds, fennel seeds, crushed black pepper and coriander seeds. Fry for few seconds.
4. Now add chickpea flour, chilly powder, cumin-coriander powder, grated ginger, amchur powder, salt, chopped chilly powder, turmeric powder, amchur powder, chaat masala, kasuri methi and garam masala. Fry on a low flame for 4 mins.

5. Now add coarsely ground moong dal. Mix well. Fry until all water evaporates. Switch off flame. Allow to cool.

For dough:

1. In a pan add all purpose flour, salt, baking powder, and clarified butter. Mix well.

2. Now add water. Mix well. Prepare dough. Keep it aside for 1 hour.

Kachori:

1. Now divide the dough into small balls.

2. Using rolling pin flatten the dough into small roundel.

3. Now place the stuffing (1 spoonful of stuffing) in middle of the roundel (flattened dough).

4. Fold the sides to form round shape.

5. Flatten the dough into small round shape (repeat this step to prepare rest of the dough balls).

6. Heat a pan containing oil. Fry on a low flame.
7. Now deep fry stuffed roundels. It may take 10 mins to deep fry.

Final method:
1. In a bowl place khasta kachori.
2. Pierce open the khasta kachori from top and put chopped onion and tomato pieces.
3. Pour 2-3 spoons of curd.
4. Add green chutney and tamarind chutney.
5. Sprinkle chaat masala, chilly powder, sev and coriander leaves.

 Enjoy!!!!

Pani Puri

Recipe Type : Indian                                                                             Yield: 8
Preparation Time : 7 mins                                                                     


Ingredients :
For pani:
1 liter water
1 bunch of mint leaves
1 cup chopped coriander leaves
1/2 of lemon
2 tsp chopped ginger
1 tbsp black salt (as required)
1 tsp chaat masala
1 tsp cumin powder
4 green chilies

Method :
1. In a mixer jar, add all ingredients except water. Grind to fine paste.

2. Add ground masala to the water.

3. Refrigerate it for an hour, before serving.


For stuffing:
3 cooked potatoes
2 tsp chilly powder
black salt
1/2 tsp chaat masala

Method :
Mash potatoes. Add all remaining ingredients and mix well.

For Puris recipe

Assemble:
Crack the top of a puri, with a spoon or fork. Fill with stuffing and pour pani. Enjoy!

Pani puri-puris (small puris)

Recipe Type : Indian                                                                           Yield : Count of 100
Preparation Time : 20 mins                                          Cooking Time : 2 mins per batch


Ingredients:
1 cup water (as required)
oil for deep frying
salt to taste
7 tbsp all-purpose flour (maida)
2 cups of semolina (fine sooji)

Method :
1. In a bowl add all ingredients (except oil). Mix well.
2. Knead the dough for 15 mins.

3. Apply 3 tsp of oil and keep it for resting for 1.5 hours.
4. After 1.5 hours, roll the (flatten) dough into thin sheet.

5. Use small cookie cutter to cut it into round shapes.

6. Heat a thick bottom pan containing oil.

7. Deep fry flattened dough to golden color. While deep frying flattened doughs, slightly press it using frying spoon. It will puff up.
8. After 8 mins keep these fried puris in air tight container.
9. You can use these puris in various preparations like: pani puri, aloo chaat, masala chat, sev puri and dahi puri.

Note: You can store the puris for up to 1 month in an air tight container.
If you feel it is not crispy enough, keep it in oven (350 degree celsius) for 10 mins or as needed.

Sprouted green gram-Avocado Chaat

Recipe Type : Indian                                                                      Yield : 2
Preparation Time : 10 mins                                                            


Ingredients :
1/2 cup sprouted green gram
1/4 cup pomograte seeds
1 chopped avocado
1 chopped tomato
1 small cucumber
1 tsp lemon juice
salt
1 finely chopped green chilly
1 cup sev
1 tbsp green chutney
1 tbsp tamarind-date chutney

Method:
In a bowl add all ingredients. Mix well.

Black Chickpeas-Avocado Chaat

Recipe Type : Indian                                                                           Yield : 2
Preparation Time : 12 mins                                                                Cooking Time : 15 mins

Ingredients : 
1 avocado
1 tomato
1 onion
4 green chilies
1/4 tsp black pepper powder
salt
1/4 tsp chaat masala
1 tbsp tamarind-dates chutney
1/2 tbsp tomato ketchup
1 tbsp green chutney
1/4 cup sev
1/2 cup black chickpeas (soaked for 6 hrs)
2 tsp lemon juice
water
2 tbsp chopped coriander leaves

Method :
Tamarind-dates chutney: Grind 2 deseeded dates + salt + 1 tbsp tamarind paste + black pepper powder + little water to fine paste.
Green chutney: Grind coriander leaves + salt + ginger + 2 green chilies + little water to fine paste.

1. In a pressure cooker pour water, soaked black chickpeas and little salt. Cook for 3 whistles. Sieve out water and allow to cool.
2. In a bowl add cooked black chickpeas, chopped onion, chopped tomato, finely chopped green chilies, and chopped avocado.
3. Sprinkle lemon juice.
4. Add tamarind-date chutney, green chutney, tomato ketchup, chaat masala and sev. Mix well.
5. Garnish with coriander leaves.

Sev Puri

Recipe Type : Indian                                                                           Yield : 4
Preparation Time: 15 mins                                                                 Cooking Time : 20 mins

Ingredients:
1/2 cup whole yellow peas (vataana)(soaked for 8hrs)
1/2 cup whole green peas (soaked for 8 hrs)
2 tbsp chopped coriander leaves
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 chopped green chilies
1 tsp salt
2 chopped onions
2 chopped tomato
1/2 tsp chat masala
1/2 tsp garam masala
2 tbsp oil
1/2 tsp chilly powder

200g  puris
200g Indian thin sev
2 tbsp sweet curd

Sweet date-tamarind chutney:
In a blender jar add 5 de-seeded dates, 1 tbsp tamarind paste, 1/2 tsp chilly powder, salt, 2 tbsp water and cumin powder. Make a fine paste.

Green chutney
In a blender jar add chopped coriander leaves, 2 green chilies, salt, 6 mint leaves and 2 tbsp water. Make a fine paste.

Method:
1. Cook soaked yellow and green peas adding little salt and turmeric powder. Keep aside.
2. Heat a sauce pan. Add oil.
3. Now add 1 and half chopped onions. Fry till onion form golden color.
4. Add 1 and half chopped tomato. Cook for 3 mins.
5. Now add turmeric powder, salt, cumin powder, chilly powder, coriander powder, green chilies and chaat masala. Fry for 3 mins.
6. Now add cooked yellow and green peas.
7. Add one cup of water. Mix well. Cook for 5 more mins.
8. Garnish with coriander leaves.

Serving Method :
On a plate arrange puris. Put every ingredients in each puri. Add ragda (curry), chopped onion, chopped tomato, green chutney, sweet date - tamarind chutney, sweet curd, little chilly powder, Indian thin sev and coriander leaves.

Ragda-Patties

Recipe Type : Indian                                                                           Yield : 6
Preparation Time: 15 mins                                                                 Cooking Time : 20 mins

Ingredients:
3 cooked potatoes
1/2 cup whole yellow peas (vataana)(soaked for 8hrs)
1/2 cup whole green peas (soaked for 8 hrs)
2 tbsp chopped coriander leaves
1 tsp turmeric powder
2 tsp cumin powder
2 tsp coriander powder
2 chopped green chilies
1 and half tsp salt
1 chopped onion
1 chopped tomato
1/2 tsp chat masala
1 tsp garam masala
3 tbsp oil
1 tsp chilly powder

200g Indian thin sev
1/2 tsp asafoetida
3 tbsp bread crumbs

Sweet date-tamarind chutney:
In a blender jar add 5 de-seeded dates, 1 tbsp tamarind paste, 1/2 tsp chilly powder, salt, 2 tbsp water and cumin powder. Make a fine paste.

Green chutney
In a blender jar add chopped coriander leaves, 2 green chilies, salt, 6 mint leaves and 2 tbsp water. Make a fine paste.

Method:
Ragda Recipe:
1. Cook soaked yellow and green peas adding little salt and turmeric powder. Keep aside.
2. Heat a sauce pan. Add oil.
3. Now add 1 and half chopped onions. Fry till onion form golden color.
4. Add 1 and half chopped tomato. Cook for 3 mins.
5. Now add 1/2 tsp turmeric powder, 1 tsp salt, cumin powder, 1/2 chilly powder, 1 tsp coriander powder, green chilies and 1/2 tsp garam masala, chaat masala. Fry for 3 mins.
6. Now add cooked yellow and green peas.
7. Add one cup of water. Mix well. Cook for 5 more mins.
8. Garnish with coriander leaves.

Patties Recipe:
1. In a bowl add mashed 3 potatoes. Add salt, chilly powder, bread crumbs, coriander powder, and cumin powder. Mix well.

2. Prepare round shape balls.
3. Flatten the balls to form patties.
4. Heat a pan. Add little oil. Fry patties on both sides.

Serving Method:
In a plate arrange patties. Pour ragda (curry), add sweet date- tamarind chutney, green chutney, and chopped onion.

Masala chaat/ Ragda chaat/Papdi chaat

Recipe Type : Indian                                                                           Yield : 6
Preparation Time: 15 mins                                                                 Cooking Time : 20 mins

Ingredients:
1/2 cup whole yellow peas (vataana)(soaked for 8hrs)
1/2 cup whole green peas (soaked for 8 hrs)
2 tbsp chopped coriander leaves
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 chopped green chilies
1 tsp salt
2 chopped onions
2 chopped tomato
1/2 tsp chat masala
1/2 tsp garam masala
2 tbsp oil
1/2 tsp chilly powder

200g flat puris
200g Indian thin sev
1 tbsp sweet curd

Sweet date-tamarind chutney:
In a blender jar add 5 de-seeded dates, 1 tbsp tamarind paste, 1/2 tsp chilly powder, salt, 2 tbsp water and cumin powder. Make a fine paste.

Green chutney
In a blender jar add chopped coriander leaves, 2 green chilies, salt, 6 mint leaves and 2 tbsp water. Make a fine paste.

Method:
1. Cook soaked yellow and green peas adding little salt and turmeric powder. Keep aside.
2. Heat a sauce pan. Add oil.
3. Now add 1 and half chopped onions. Fry till onion form golden color.
4. Add 1 and half chopped tomato. Cook for 3 mins.
5. Now add turmeric powder, salt, cumin powder, chilly powder, coriander powder, green chilies and chaat masala. Fry for 3 mins.
6. Now add cooked yellow and green peas.
7. Add one cup of water. Mix well. Cook for 5 more mins.
8. Garnish with coriander leaves.

Serving method:
1. In a bowl add crushed flat puris, followed by ragda, copped onion, chopped tomato, 2 tsp of green chutney and 2 tsp of sweet date-tamarind chutney, curd, little chilly powder, coriander powder, garam masala, cumin powder,  Indian thin sev and coriander leaves.