Ramzan
Corn and Potato Paratha
Ingredients for filling
Sweet corn 1 cup
Onion chopped 4 tbsp
Green chilies grinded 1 tsp
Potatoes boiled and mashed 2 cups
All spice powder ½ tsp
Salt ¾ tsp
Cumin roasted and crushed 1 tsp
Mint leaves chopped 2 tbsp
Coriander leaves chopped 3 tbsp
Crushed red pepper ½ tsp
Method for filling
In
a bowl mix together 2 cups mashed potatoes, 1 cup sweet corn,4 tbsp
chopped onion, 1 tsp green chili paste, ½ tsp all spice powder, 1 tsp
cumin crushed, ¾ tsp salt, 3 tbsp chopped coriander and 2 tbsp mint
leaves, mix all well, fill in paratha dough and shallow fry with ghee on
tawa.
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Frozen Paratha
Ingredients
Flour ½ kg/4 cups
Baking powder 1 tsp
Salt ½ tsp
Sugar 2 tsp
Ghee
Solid ghee for layering
Dry flour for sprinkling
Method
In
a bowl add ½ kg flour, ½ tsp salt, 1 tsp baking powder, 2 tsp sugar and
2 tbsp ghee, mix all well, knead with water as required to form into
medium dough, leave for 1 hour. Now make into 8 equal balls, roll each
ball into a ¼ plate size roti, spread with solid ghee, sprinkle flour,
fold into a paratha, roll again into an 8 inch size paratha, put on
plastic sheet and freeze till required.
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Chicken Tikka Partaha
Ingredients for fillings
Chicken tikka meat 2 cups
Onion chopped 1
Green chilies chopped 1
Coriander leaves chopped 4 tbsp
Chili powder ½ tsp
Lemon juice 1 tbsp
Salt ¼ tsp
Method for filling
Mix
together in a bowl 2 cups chicken tikka meat, 1 chopped onion, 1
chopped green chilies, 4 tbsp coriander leaves, ½ tsp chili powder, 1
tbsp lemon juice and ¼ tsp salt, mix all together fill in paratha dough.
Method for paratha
Take
dough make into two small balls; roll them to 6 inches round, spread
filling till edges, cover with second roti, press to seal, dust with
flour and roll further to a 8 inch roti, shallow fry on tawa.
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Banana paratha
Ingredients
Samosa roti whole 2
Samosa roll patti 4
Bananas 6 chopped
Sugar 4 tbsp
Malai 4 tbsp
Cardamom powder 1 tsp
Method for filling
In
a bowl mix together, chopped banana, sugar, malai, cardamom powder fill
in samosa roti, close all 4 sides, fry on tawa with ghee till crisp and
brown.
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Sweet pan cake rolls
Ingredients for pan cakes
Flour 1 ½ cup
Salt ½ tsp
Eggs 2
Water 1 cup
Ingredients for filling
Fresh coconut grated 2 cups
Sugar 4 tbsp heaped
Almonds chopped ½ cup
Pistachio chopped ½ cup
Cardamom powder 1 tsp
Method
In a bowl mix together coconut grated, sugar, chopped almonds and pistachio, cardamom powder and mix all well.
Method for pan cakes
In
a bowl make batter with flour, eggs, and water to a medium consistency.
Heat non stick frying pan. Add ¼ cup batter to the frying pan and make
pan cakes, remove, cool fill with filling, serve cold.
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Cottage cheese rolls
Ingredients
Cottage cheese 16 ounces crumbled
Coriander leaves 4 tbsp
Salt ½ tsp
Black pepper ½ tsp
Green chilies chopped 1 tbsp
Egg yolks 4
Roll pattis 1 dozen
Method
In
a bowl mix together cottage cheese, coriander leaves, green chilies,
salt, black pepper and egg yolks, fill in square roll patti, seal with
flour paste and deep fry till light golden.
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Chicken rolls
Ingredients for filling
Chicken mince 250 gm boiled in 1 cup water
Oil 2 tbsp
Onion 1 chopped
Black pepper 1 tsp
Salt 1 tsp
Mustard powder 1 tsp
Wooster sauce 1 tbsp
Vinegar 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Mint leaves chopped 2 tbsp
All spice ½ tsp
Ingredients for rolls
Flour 1 ½ cup
Salt ½ tsp
Eggs 2
Water 1 cup
Bread crumbs as required
Method for rolls
In
bowl mix together flour, salt, eggs, and make into a batter with water,
mix well, sieve batter in a non-stick greased fry pan, make small pan
cakes, cook on both sides, remove cool. Put prepared chicken mince on 1
side rolled tightly, dip in eggs, roll in crumbs and shallow fry in
frying pan.
Method for filling
Boil chicken mince in 1 cup
of water till tender and water dries. Heat 2 tbsp oil dried chopped
onion till light golden, add in boiled mince with salt, black pepper
powder, mustard powder, Wooster sauce, vinegar and fry well, lastly add
in chopped coriander leaves, green chilies and all spice powder, remove
and cool.
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Burmese rolls
Ingredients
Mince 250 gm
Salt 1 tsp
Black pepper 1 tsp
Oil 2 tbsp
All spice powder ½ tsp
Ginger garlic paste 1 tsp
Water 1 cup
Onion chopped 2 tbsp
Beans sprouts 1 cup
Roll patti 1 dozen
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Vinegar 1 tbsp
Method
Heat
oil in a pan add chopped onion, fry for 2 minutes add ginger garlic
paste, fry add mince with salt, pepper, all spice and 1 cup water, cover
and cook till water dries and mince is tender, remove, cool add beans
sprouts, chopped coriander leaves, green chilies and vinegar. Fill in
roll patti, seal with flour paste and deep fry.
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Khageena samosa
Ingredients for filling
Eggs (beaten) 4
Salt ½ tsp
Oil 3 tbsp
...Turmeric ½ tsp
Green chilies chopped 1 tbsp
Onion grated 2 large
Coriander leaves 3 tbsp
Method
Heat
3 tbsp oil, add 1 tbsp chopped green chilies, slightly fry, add 2 large
grated onions, fry till transparent add ½ tsp turmeric, fry for 2
minutes, add 4 beaten eggs with ½ tsp salt, stir fast till cooked,
lastly add 3 tbsp coriander leaves, remove, cool filling, fill in samosa
patti and fry on medium flame till crisp and golden brown
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Sweet Samosa
Ingredients
Khoya or barfi 250 gm
Sugar 3 tbsp
Cardamom powder ½ tsp
...Desiccated coconut 2 tbsp
Almonds chopped 3 tbsp
Pistachio chopped 3 tbsp
Samosa Patti as required
Method
Mix
together, 250 gm khoya, 3 tbsp sugar, 2 tbsp desiccated coconut, ½ tsp
cardamom powder, 3 tbsp almonds and 3 tbsp pistachio chopped, mix all
well, fill in samosa patti and deep fry.
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AALOO KA SAMOSA/SINGHARA
Singhara
Ingredients
Flour 2 cups
Solid ghee 2 tbsp heaped
Salt ½ tsp
...Water to knead
Ingredients for filling
Potato peeled, boiled and coarsely mashed 4
Sweet corn ½ cup
Crushed red pepper 1 tsp
Cumin seeds 1 tsp
Salt 1 tsp
All spice ½ tsp
Raw mango powder ½ tsp
Method for dough
In
a bowl sieve together 2 cups flour and ½ tsp salt and rub in 2 tbsp
ghee, knead with water into a hard dough, cover and leave for 30
minutes.
Method for filling
In another bowl mix together
coarsely mashed potatoes, ½ cup sweet corn, 1 tsp crushed red pepper, 1
tsp cumin seeds, 1 tsp salt, ½ tsp all spice powder, ½ tsp raw mango
powder and keep aside.
To roll
Divide dough into small ping
pong size balls, roll each out into an oval or round shape, cut in half
from centre to give two parts from each round of dough, place filling in
centre, brush edges with flour paste, deep fry on medium heat.
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Mix vegetables samosa
Ingredients
Potato boiled and coarsely mashed 2
Carrots cut into tiny cubes and boiled 1
Peas boiled 4 tbsp
...Onion finely chopped 1
Ginger garlic paste 1 tsp
Turmeric powder ½ tsp
Salt 1 tsp
All spice ½ tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 1 tbsp
Ingredients for baghar
Oil 3 tbsp
Curry leaves few
Mustard seeds ½ tsp
Method
Heat
3 tbsp oil in a pan, add ½ tsp mustard and few curry leaves, add 1
finely chopped onion, cook till soft, add 1 tsp ginger garlic paste, ½
tsp turmeric powder, 1 tsp salt and fry well, add all boiled vegetables,
mix well lastly add ½ tsp all spice, 2 tbsp chopped coriander leaves
and 1 tbsp chopped green chilies, mix and cool fillings, fill in samosa
patti, sealed and deep fry
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Chicken Samosa
Ingredients
Chicken mince 250 gm
Oil 2 tbsp
Ginger garlic paste 1 tsp
...Salt 1 tsp
Black pepper ½ tsp
All spice ½ tsp
Crushed red pepper ½ tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Ingredients for dough
Flour 2 cups
Ghee 6 tbsp
Salt ½ tsp
Water to knead
Method for filling
Heat
oil add mince with ginger garlic paste, salt, black pepper, all spice,
and crushed red pepper, cook for 10 minutes till done, remove in a bowl
add 2 tbsp chopped coriander leaves and 4 green chilies chopped.
Method for dough
In
a bowl add 6 tbsp ghee, add flour and salt, gradually add in water and
knead to make a hard dough, knead well, make into small balls, roll into
small saucer size, spread filling in centre and fold one side to form
into a D shape Samosa, deep fry till light golden
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Qeemay ka Samosa
Ingredients
mince (beef or mutton) 250 gm
Oil 2 tbsp
Ginger garlic paste 1 tsp
...Salt 1 tsp
Black pepper ½ tsp
All spice ½ tsp
Crushed red pepper ½ tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Onion (finely chopped) 1cup
Ingredients for dough
Flour 2 cups
Ghee 6 tbsp
Salt ½ tsp
Water to knead
Method for filling
Heat
oil add mince with ginger garlic paste, salt, black pepper, all spice,
and crushed red pepper, cook for 10 minutes till done, remove in a bowl
add 2 tbsp chopped coriander leaves,finely chopped onion and 4 green
chilies chopped.
Method for dough
In a bowl add 6 tbsp ghee,
add flour and salt, gradually add in water and knead to make a hard
dough, knead well, make into small balls, roll into small saucer size,
spread filling in centre and fold one side to form into a D shape
Samosa, deep fry till light golden.
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Stuffed Mirch Pakora
Ingredients
Green chilies large 12 – 15
Chat Masala 6 tsp
Raw Mango Powder 1 tsp
...Salt ½ tsp
Roasted cumin crushed ½ tsp
Ingredients for batter
Gram flour 2 cups
Salt 1 tsp
Soda bicarb ½ tsp
Method
Slit
green chilies, remove seeds and keep aside, mix together 6 tsp chat
Masala, 1 tsp Raw Mango powder, ½ tsp salt and ½ tsp cumin crushed and a
little water until a thick paste is formed , fill green chilies with
this prepared paste, dip in gram flour batter and deep fry to a light
golden.
Method for batter
Mix together 2 cups gram flour, 1 tsp salt, ½ tsp soda bicarb and some water until a smooth thick batter is formed
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Qeemy kay Pakory
Ingredients
Mince un cooked 250 gm
Gram flour 4 tbsp
Coriander seeds crushed 1 tsp
...All spice powder ½ tsp
Crushed red pepper 1 tsp
Egg 1
Onion chopped 3 tbsp
Ginger garlic paste ½ tsp
Green chilies chopped 4
Baking powder ¼ tsp
Salt 1tsp
Coriander leaves 2tbsps
Method
In a bowl add 250 gm mince, mix with 4 tbsp gram flour, crushed 1 tsp
coriander seeds, ½ tsp all spice powder, coriander leaves, 1 egg, salt, 1
tsp crushed red pepper, ¼ tsp baking powder, 4green chilies chopped, 3
tbsp onions chopped mix all well and deep fry in oil.
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Moong ki Daal ky Pakory
Ingredients
Yellow lentil with skin 250 gm
Green onion finely chopped 250 gm
Coriander leaves chopped 2 tbsp
...Green chilies chopped 1 tbsp
Salt ½ tsp
Red pepper crushed ½ tsp
Coriander seeds crushed 1 tsp
White cumin crushed 1 tsp
Baking powder ½ tsp
Method
Soak
250 gm lentil for 6 hours, wash well remove skin and grind well, mix in
it 250 gm chopped green onions, 2 tbsp coriander leaves, 1 tbsp green
chilies, ½ tsp salt, ½ tsp crushed red pepper, 1 tsp crushed coriander
seeds, 1 tsp crushed cumin, ½ tsp baking powder, mix all well, make into
pakoras and deep fry till golden and crisp.
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Bread Pakora
Ingredients
Bread crumbled 2 slices
Yogurt whipped 5 tbsp
Chili powder ½ tsp
...Salt ½ tsp
Baking powder ¼ tsp
Green chilies chopped 4
Coriander leaves chopped 4 tbsp
White cumin seeds ½ tsp
Gram flour ½ cup
Method
Remove
the sides of 2 bread slices, crumble into small pieces, soak in 5 tbsp
yogurt and little water, add to it ½ tsp chili powder, ½ tsp salt, ¼ tsp
baking powder, ½ tsp cumin seeds, 4 tbsp chopped coriander and 4
chopped green chilies and ½ cup gram flour. Mix all well, deep fry and
serve hot.
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PAKORA
Ingredients for pakora
Gram flour 200 gm
Salt ½ tsp
Chili powder ½ tsp
Soda bicarb ¼ tsp
Coriander leaves 2 tbsp
Green chilies chopped 3
Method for pakora
Mix gram flour with all seasonings and water to make in to a thick batter. Deep fry.
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Chicken Bhajias
Ingredients
Chicken breast 3 cut into tiny pieces
Salt 1 tsp
Semolina 2 tbsp
...Gram flour 2 tbsp
Green chilies ground 1 tsp
Coriander seeds crushed 1 tsp
White cumin seeds ground ½ tsp
Onion 1 grated
Coriander leaves chopped ¼ cup
Mint leaves chopped 1 tbsp
Crushed red pepper 1 tsp
Eggs 2 beaten
Baking powder 1 tsp leveled
Method
In
a bowl mix together chicken pieces with 1 tsp salt, 2 tbsp semolina, 2
tbsp gram flour, 1 tsp ground green chilies, ½ tsp white cumin ground , 1
tsp coriander seeds crushed, 1 grated onion and 1 tsp crushed red
pepper, mix well, just before frying add 2 beaten eggs to the mixture
with 1 tsp baking powder, fry in deep oil till golden.
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Fruit chat
Ingredients
Apples 2
Banana 4
Grapes 1 cup
...Guava 3
Pomegranate 1
Potato 1 peeled, cubed and boiled
Boiled chick piece 1 cup
Lemon juice 3 tbsp
Chat masla 1 tsp
Caster sugar 3 tbsp
Roasted cumin crushed ½ tsp
Salt ½ tsp
Orange juice 1 cup
Method
Cut
all the fruits in small cubes, add and mix with 3 tbsp lemon juice, 1
cup orange juice, 3 tbsp caster sugar, ½ tsp salt, black pepper, 1 tsp
chat masala, ½ tsp roasted cumin crushed and 1 cup boiled chick mix all
well, remove in a bowl, chill for few hours and serve
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Khatti methi chana chat
Ingredients
Chick piece 250 gm soaked overnight
Soda by carb ½ tsp
Potatoes peeled, cubed and boiled 1 cup
...Coriander leaves chopped 4 tbsp
Onion chopped ½ cup
Crushed papri ½ cup
Chat masala 1 tsp
Caster sugar 2 tbsp
Yogurt whipped 1 cup
Salt ½ tsp
Ingredients for chatni
Tamarind pulp 1 cup
Dates 8
Jaggery 2 tbsp
Sugar 1 tbsp
Chili powder 1 tbsp heaped
Chat masala 1 tsp
Salt ½ tsp
Whole red chili 6
Black salt ½ tsp
Method for chutney
In
a sauce pan cook together 1 cup tamarind pulp, 8 dates, 2 tbsp jaggery,
1 tbsp sugar, 1 tbsp chili powder, ½ tsp salt, 1 tsp chat masala, 6
whole red chilies and ½ tsp black salt for 15 minutes, cool and blend.
Method for chat
In
a dish place the boiled chick peas, add ¾ cup chutney then spread 1 cup
whipped yogurt, pour remaining chutney on top, top with crushed papri, ½
cup onion chopped, 4 tbsp coriander leaves chopped, serve warm.
Ingredients for Papdi:
Plain flour 1 cup
Wheat flour 1 cup
Oil 2 tbsp
Water ½ cup
...Salt pinch
Oil for frying
Potatoes 2 chopped & boiled
Chick peas 1 cup boiled
Chaat masala 1 tsp
Roasted cumin crushed 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Yogurt 4 cups
Caster sugar 4 tbsp
Salt ½ tsp
Water ½ cup
Sweet chutney ½ cup
Green chutney ½ cup
Method for Papdi:
In a bowl mix both flours and add oil .Mix with finger tips, add water and
Knead to form a stiff dough. Roll out into small papdi’s
Prick them with a fork and deep fry on low heat till light brown and crisp.
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Aalo Chana Chaat
Ingredients
Potatoes boiled and cubed 250 gm
Green chilies finely chopped4
Chickpeas boiled ½ kg
Coriander leaves chopped ½ cup
Sweet and sour dip½ cup
Crushed red pepper 1 tsp
Salt 1 tsp heaped
Chat Masala 1 tbsp
Sugar 1 tbsp
Ginger finely chopped2 tbsp
Lemon juice 2 tbsp
Tomato ketchup 3 tbsp
Method
In a bowl mix together 250 gm boiled and cubed potatoes, ½ kg boiled chickpeas 2 tbsp finely chopped ginger, 4 finely chopped green chilies, ½ cup chopped coriander leaves, 1 tbsp Chat Masala, 3 tbsp tomato ketchup, 2 tbsp lemon juice, 1 tsp heaped salt, 1 tsp crushed red pepper, ½ cup sweet and sour dip and 1 tbsp sugar. Garnish with coriander leaves and thinly sliced onion.
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Katori chat
Ingredients for katori
Flour 1 ½ cup
Butter soft ½ cup
Salt ½ tsp
...Ingredients for filling
Boiled chick peas 2 cups
Chili powder 1 ½ tsp
Khatai powder ½ tsp
Salt 1 tsp
Cumin seeds 1 tsp
Coriander crushed 1 tsp
Cumin crushed 1 tsp
Turmeric ¼ tsp
Oil ¼ cup
For serving
Whipped yogurt 1 cup
Sev 1 cup
Green chutney ½ cup
Date imli chatni ½ cup
Method for katoris
Knead
together, 1 ½ cup flour, ½ cup butter, ½ tsp salt with very little
water into a stiff dough, roll the dough into a large sheet of ¼ inch
thick, cut rounds of dough with 2 inch cutter and press into tart molds,
prick all over using a fork, bake on no. 6 200 degree for 15 minutes,
remove and cool.
Method for filling
Heat ¼ cup oil add 1 tsp
cumin seeds, 1 ½ tsp chili powder, 1 tsp coriander powder, 1 tsp cumin
crushed and 1 tsp coriander crushed, ¼ tsp turmeric powder, ½ tsp khatai
powder, add 2 cups boiled chick peas with 1 tsp salt and ¼ cup water,
mix all well, cook on low flame for 5 minutes.
To serve
Fill
each prepared katori with chickpeas filling topped with yogurt, green
chutney date and imli chatni, sev, sprinkle chat masla, and serve
immediately.
or u can keep it in air tight box
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Jai puri chat
Ingredients
Potatoes 250 gm peeled, cubed and boiled
Bondi 1 cup soaked
Yogurt 1 cup whipped
...Chat masala 1 tsp
Coriander leaves 2 tbsp
Ingredients for puri
Flour 1 cup
Cumin seeds ½ tsp
Black pepper crushed pinch
Oil 2 tbsp
Lukewarm water as required
Oil for fry
Method for puri
Mix 1 cup flour with 2 tbsp oil, add ½ tsp cumin seeds, pinch of black
pepper crushed and knead into a firm dough with luke warm water, leave
covered for 30 minutes, roll, cut with a small round cutter, prick puri
and deep fry.
To serve
Arrange 250 gm boiled
potato cubes in a dish, top with 1 cup bondi, cover lavishly with
crushed puri, drizzled with 1 cup yogurt, 1 tsp chat masla, 4 tbsp green
chatni, 4 tbsp imli chtani, garnish with 2 tbsp chopped coriander
leaves
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Corn chat
Ingredients
Sweet corn 2 cups
Sev 1 cup + 1 cup
Potatoes peeled, cubed boiled 2 cups
...Tomatoes chopped into tiny cubes 2
Spring onions ½ cup chopped with leaves
Coriander leaves 2 tbsp
Green chilies chopped 2 tbsp
Salt 1 tbsp
Chili powder 1 tsp
All spice powder ½ tsp
Lemon juice 2 to 3 tbsp
Oil ¼ cup
Crushed and roasted cumin 1 ½ tsp
Method
Heat
¼ cup oil, add 2 cups boiled potatoes, stir fry for 2 minutes, add 2
cups sweet corn with 1 tbsp salt, 1 tsp chili powder, ½ tsp all spice
powder, 1 ½ tsp roasted and crushed cumin, remove from flame cool
slightly mix in tomatoes, spring onion, lemon juice.
To serve
In a serving dish, spread 1 cup sev then potatoes and corn mixture, again top with 1 cup sev, garnish with chopped coriander.
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Pani Puri:
Ingredients for golgappay:
Semolina ½ cup
Plain flour ½ cup
Method:
...Mix semolina and flour and knead to a stiff dough with ¼ cup water
cover dough with wet cloth keep aside for 1 hour make small balls
sand roll into thin purees and deep fry.
Filling:
Potatoes 1 (cut into cubes & boiled)
Chick peas 1 cup (boiled)
Sweet chutney ½ cup
Ingridients for pani:
Mint leaves ½ bunch
Coriander leaves 2 tbsp
Green chili 1
Lemon juice 2 tbsp
Black salt 1 tsp
Salt ½ tsp
Roasted crush cumin 1 tsp
Crushed black pepper ½ tsp
Fennel seeds ½ tsp
Dried ginger ½ tsp
Method for pani:
Grind all the ingredients for pani into a fine paste,
add 3 cups chilled water to it mix well chill and serve.
To serve:
Make a hole in the center of puri fill with boil chick
peas and boiled potato, add tsp of sweet chutney fill it with pani
eat immediately
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Gol Gappay
Ingredients
Wheat flour 1 cup
Water to knead
Oil 2 tsp
Salt ¼ tsp
Oil for fry
Ingredients for Sour Water
Tamarind pulp 1 cup
Water 3 glass
Black salt 1 tsp
Dry ginger powder ½ tsp
Roasted cumin ½ tsp
Carom seeds (roasted and grinded) ½ tsp
Red chili powder ¼ tsp
Black pepper powder ¼ tsp
Ingredients for Date Chutney
Food color a pinch
Tamarind pulp 1 cup
Water 1 cup
Date 100 gm
Jaggery 1 tbsp
Salt ¼ tsp
Ingredients for filling
Chickpea boiled 1 cup
Potatoes (boiled and cut into cubes) 1 cup
Ingredients for Yogurt Chutney
Green chilies 2
Yogurt 1 cup
Garlic 2 cloves
Salt ½ tsp
Cumin roasted 2 tsp
Lemon juice 2 tbsp
Method for Gol Gappay
In a bowl mix together 1 cup Wheat flour, 2 tsp Oil, ¼ tsp Salt and knead to dough with Water as required. Leave for 4 hours, now roll and cut using a donut cutter, then deep fry in Oil.
Method for Sour Water
In a pan put together 1 cup tamarind pulp and 3 glasses of water. Add ½ tsp roasted cumin, ½ tsp roasted carom seeds, ½ tsp dry ginger powder and 1 tsp black salt. Also add ¼ tsp red chili powder and ¼ tsp black pepper powder. Cook for 1 minute and turn the flame off.
Method for Date Chutney
Cook 100 gm dates with 1 cup water. Now cool the mixture and blend well. Pour this paste in pan and cook with 1 cup tamarind pulp, 1 tbsp jaggery and a pinch of food color. Cook till mixture thickens.
Method for Yogurt Chutney
In blender put together 2 Green chilies, 1 cup Yogurt, 2 cloves of Garlic, ½ tsp Salt, 2 tsp roasted Cumin and 2 tbsp Lemon juice. Blend well and serve with Gol Gappay.
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Aloo for Kachori
Potatoes
2 cups (3-4) potatoes (peeled, boiled and broken into pieces by hand)
1/2-3/4 cup water
1 tsp crushed red chilli... See More
1/2 tsp tumeric
1/2 tsp onion seeds (kalonji)
1/2 tsp salt
Bakhar
1/4 cup oil (use from oil used to fry catchory)
1 tsp white cumin seed.
Mix broken potatoes, water, salt and spices in pan. Cook on med-high heat pressing potatoes with spoon to crush potato slightly.
In seperate pan, heat oil, and add cumin seeds. Once golden pour over potato mixture and serve with Kachori.
Katchory
Dough
2 cup plain flour
1 tsp salt
7 Tsp oil
1/2 cup water approx
Filling
1/2 cup channa dhal ( soaked for 2 hour, discard water and boil with 2 cups water till soft once cool then mash with masher or by hand)
1 tsp crushed red chilli
1/2 tsp salt
1/2 tsp garam masala powder
Add filling ingredients together and mix well.
Mix all dough ingredients together - use water a little at a time until dough is made. Allow dough to rest for 1 hour covered with a damp cloth.
Once dough has rested, make dough into a long log shape and cut into 1 inch (3cm) pieces. Using ghee or oil, flatten dough into a round - ensure that middle is thicker and the edges are thinner. Place a tablespoon of dhal mix to centre of dough and bring edges of dough to the centre. Gently flatten using oil and hands make a round by pressing around edges (not centre it it will break).
Fry on a medium heat. Drain and serve.
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Aalo potli kachori
Ingredients for filling
Potatoes boiled and coarsely mashed 1 cup
White cumin seeds ½ tsp
All spice ½ tsp
...Turmeric ¼ tsp
Salt 1 tsp
Coriander seeds crushed 1 tsp
Crushed red chili 1 tsp
Crushed red pepper 1 tsp
Chat masala 1 tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 1 tbsp
Oil 2 tbsp
Method
Heat 2tbsp oil add ½ tsp cumin seeds with 1 cup mashed potatoes and 1tsp crushed red pepper, 1 tsp salt, 1 tsp chat masla, 1 tsp coriander powder, 1 tsp all spice, 1 tsp turmeric powder, 2 tbsp chopped coriander leaves and 1 tbsp green chilies, mix all well and remove. Cool filling, with dough make small puris and fill each with filling to form into a potli, deep fry on low flame till golden.
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Keema kachori
Ingredients for covering
Flour ½ kg
Salt 1 tsp
Ghee 1/2 cup
...Warm water to knead
Ingredients for filling
Mince 250 gm
Oil 2 tbsp
Onion chopped 2 tbsp
Tomatoes blended 2
Ginger garlic paste 1 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
Turmeric powder 1 tsp
All spice ½ tsp
Coriander leaves chopped 3 tbsp
Green chilies chopped 3 tbsp
Method for mince
Heat 2tbsp oil, add 2 tbsp chopped onion, fry for 2 minutes, add 1 tsp ginger garlic paste with chopped onion, 2 blended tomatoes, 1 tsp chili powder, 1 tsp turmeric powder, 1 tsp coriander powder, with 250 gm mince, fry for 5 minutes add ½ cup water. Cover and cook till done, lastly add all ½ tsp all spice , 3 tbsp chopped coriander leaves and 3 tbsp green chilies.
Method for covering
In a bowl mix together ½ kg flour, 1 tsp salt, ½ cup oil and water and knead to a small medium dough, cover and keep aside for 30 minutes, divide into 20 equal portions and shape them into balls, leave them covered for 10 minutes, take 1 ball, spread slightly, put ½ tsp filling in it and again re roll into a ball, put oil on a flat surface, roll the kachoris into saucer sized shape and deep fry on medium flame till light golden.
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Maavy ki kachori
Ingredients for filling
Khoya 1 cup
Caster sugar 4 tbsp
Almonds chopped 2 tbsp
...Pistachio chopped 2 tbsp
Cardamom powder ½ tsp
Oil for deep frying
Ingredients for covering
Flour 1 cup
Gram flour 1 tbsp
Ghee 4 tbsp
Water for kneading
Ingredients for syrup
Sugar 1 cup heaped
Water 1 cup
Saffron ½ tsp mix into 2 tbsp hot water
Method for filling
Mix together 1 cup khoya, 4 tbsp caster sugar, 2 tbsp chopped almonds and 2 tbsp pistachio, ½ tsp cardamom powder and keep aside.
Method for covering
In a bowl mix together, 1 cup flour, 1 tbsp gram flour and 4 tbsp ghee and knead into a medium dough adding water as required, knead for 5 minutes, cover and leave it for 15 minutes, make into 10 to 12 balls, flatten each ball fill with tbsp of filling in each, collect the extra dough on top, fold the 1 side, flatten even with the thumb, heat oil in a wok till just warm, fry kachori in slow flame 3 – 4 at a time, drain and remove when light golden, before serving break the kachori lightly from top, spread a sugar syrup on top and serve
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Dhai baray
For Pakoras
200gm white lentils (Marsh)
1 tsp crushed red pepper
1/2 inch piece Ginger finely chopped...
1 tsp salt
1 tsp baking powder
1 tsp white cumin
Oil for frying
Water for soaking pakoras
Room temp water in pan
1 tsp salt
1 tsp crushed red pepper
1 tsp white cumin powder
Yogurt
1 kg yogurt (drain in cheesecloth for a little while to drain excess water)
5Tsp castor sugar
1/4 cup water
3/4 teaspoon salt
Topping
1 tsp chaat masala
1/2 tsp chili powder
2 Tsp green corriander leaves
Chopped green chilli
Green chutney - as required
Meeti chutney - as required
Soak white lentils in water for a minimum 4 hrs max 6 hrs. Pour off liquid leaving a little to help purée dhal. Add ingredents for pakora and blend until a smooth paste.
Heat oil for deep frying in a big pan.
Fry pakoras and drain - let cool.
In seperate pan mix all ingredients for soaking pakoras in pan. Once pakoras have cooled, place in spiced water.
In a large bowl place yogurt, sugar, water and salt and mix well. Layer some yogurt into serving dish.
As pakoras are soft in water, gently squeeze water out and place ontop of yogurt in serving dish. Once plate is full put another yogurt layer over pakoras.
Top with all the topping.
Green chutney
1 medium bunch greencorriander
1/2 bunch mint
4 small green chillis
1tsp or 4 cloves of garlic
1 tsp roasted cumin powder
2-3 Tsp lemon juice
1/4 cup water
2 tsp yogurt
1 tsp sugar
Blend all ingredients well till smooth.
Meeti Chutney
2 cups thick tamarind pulp
1 cup Gur
1tsp red chilli powder
1tsp ginger powder
1tsp roasted cumin powder
1/2 tsp heaped salt
Put all ingredients in saucepan and cook till thick and glossy (approx 15 minutes).
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Dhai papri chaat
Papri
1 cup plain flour...
2 Tsp oil
Approx 1/4 cup water
Pinch of salt
Oil for frying
Filling
1 cup chickpeas
2 boiled potatoes cubed
Yogurt
4 cups yogurt (drained in a cheeseclth get remove excess water)
4 Tsp castor sugar
1 tsp salt
Topping
1 tsp red chilli crushed
1 tsp roasted cumin powder
1 tsp chaat masala
Sev (sao) as required.
Mix all ingredients for papri (except oil for frying) - using water as needed to make a firm dough
Roll out dough (but do not use flour when rolling out). When all dough rolled get a round cutter (or glass) cut circles out if dough. Poke the dough all over with a fork to prevent papri from puffing up. Have oil heated high, but reduce temp to low was you add papri.
Fry till golden brown, drain and let them cool.
Once cooked, place papri in a layer of your serving dish. Spoon over potato and chickpeas.
Mix yogurt, sugar and salt together and pour a layer of yogurt over chickpeas. Top with cumin, chaat masala, crushed chilli , meeti chutney, green chutney and sev(sao). Finally add some crushed papri on top and serve./
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CREAMY FRUIT CHAAT:
ingredients:
grapes half cup
mangoes chopped 2
peaches chopped 2
1 cup boiled chickpeas
1 cup boiled potatoes cubes
4 bananas cut
guavas 2 chopped with skin(seedless)
2 packs of tetra pack cream
caster sugar 4tb.sp heaped
coater t.sp salt
coater t.sp pepper
1t.sp chaat masala
lemon juice 2tb.sp
METHOD:add all the fruits in a bowl also add salt,pepper,chaat masala,lemon juice,sugar & cream mixed it & serve dchilled.
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Dahi Papdi Chaat
Ingredients for Papdi:
Plain flour 1 cup
Wheat flour 1 cup
Oil 2 tbsp
Water ½ cup
Salt pinch
Oil for frying
Potatoes 2 chopped & boiled
Chick peas 1 cup boiled
Chaat masala 1 tsp
Roasted cumin crushed 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Yogurt 4 cups
Caster sugar 4 tbsp
Salt ½ tsp
Water ½ cup
Sweet chutney ½ cup
Green chutney ½ cup
Method for Papdi:
In a bowl mix both flours and add oil .Mix with finger tips, add water and
Knead to form a stiff dough. Roll out into small papdi’s
Prick them with a fork and deep fry on low heat till light brown and crisp.
To Serve:
Arrange papdi’s in a serving platter top with potatoes,
boiled chick peas, yogurt mixture, sweet chutney, green chutney .
Sprinkle chaat masala, cumin powder, crushed red chili Serve
Immediately and garnish with coriander leaves .
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Bondi Raita:
Ingredients:
Boondi2 cups (soaked in water)
Yogurt ½ kg (whipped)
Salt½ tsp
White cumin (crushed) 1 tsp
Crushed red pepper½ tsp
Sugar1 tsp
Coriander leaves 1 tbsp
Green chilies 1 tsp (chopped)
Method:
Beat yogurt add in all the seasonings, mix in soaked boondi garnish with chopped coriander and serve.
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Bondi Ka Raita
Ingredients for Bondi
Gram flour 1 cup
Green chili chopped 1
Turmeric a pinch
Water ½ cup
Yogurt whipped 1 ½ cup
Coriander leaves chopped 1 tbsp
Salt 1 tsp
Chili powder ½ tsp
Chat Masala ½ tsp
Method for Bondi
In a bowl, mix together 1 cup gram flour, ½ tsp salt, ½ tsp chili powder and a pinch of turmeric, make into a thick paste with water as required. Now fry bondi’s in deep oil till light golden and crisp. Remove and keep aside. In a bowl add whipped yogurt with ½ cup water, mix ½ tsp salt, add bondis, garnish top with 1 tbsp coriander leaves, 1 chopped green chili and ½ tsp chat Masala.
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