Chaat is a term for a fast eat, often found within the streets of the many Indian cities. This was especially popularized in the streets of Mumbai(Bombay). This is now found in many Indian towns and major cities.
Often chaats are sold by street vendors during a Push-Cart, where the Chaatwala or the Chaat guy prepares many tasty snacks to customers.
The popular chaats include Bhel Puri, Puri Masala, Pav Vada, etc. These days chaats are often found in many Indian restaurants cooking up dishes like Pav Bhaji, Cutlets, and lots of other 'exquisite' Indian snacks. Here you'll find recipes for some popular chaats.
Enjoy them right in your home!
Bhel Puri
1 carton puffed rice
1 packet bhel mix or sev
2 cups mashed boiled potatoes
1/2 cup chopped fresh cilantro
3 tbsps freshly roasted and ground cumin
1 or 2 green chilies, chopped
1 tsp freshly ground black pepper
4 tbsp tamarind
1/2 cup jaggery or brown sugar
1 cup chopped onions.
First, boil the potatoes. Peel them, mash them and salt them and add pepper to taste. Add the cilantro leaves. Roast the cumin and grind it. Dissolve the tamarind concentrate in 1 cup of hot water, and let it simmer to thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes slightly tart and sweet.
You may add some salt and ground red paprika if you would like to. The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix the cold cereal and sev/bhel mix during a large bowl.
Serve the rice-ball mixture on your plate, add the potatoes, then the onions, chilies, dust the cumin powder over it. Then pour the sauce and refill with the coriander garnish. Add salt/ pepper to taste.
Pav Bhaji
8 pavs buns( available in a confectionary)
butter to shallow fry.
For Bhaji:
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups of mixed vegetables (beans, carrots, cauliflower, potato, beans, gourds in bottles, etc.)
1/2 cup shelled peas
2 tbsp. butter
2 tsp. pav bhaji masala
1 1/2 tsp. chili powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 The cup of water (with vegetables boiled in)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.
To Garnish:
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon
Pressure cook mixed vegetables and peas until well done. Following draining, mash them coarsely.
Add ginger-garlic, capsicum, onion, tomatoes. Fry for 2-3 minutes until very soft. Add pav bhaji masala, chili powder, turmeric, salt, sugar, and fry 2-3 minutes further.
Bring the pieces to boil. Simmer until gravy is thick, stirring and mashing with masala, in between. Add juice, stir. Garnish with chopped coriander and a block of butter.
Slit pavs horizontally leaving one edge attached. (open it sort of a book)Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Serve hot with bhaji, a bit of lemon, and chopped onion.
Samosa
For covering:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead the dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped2 green chilies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds crushed
1 tsp. red chili powder
salt to taste
oil to deep fry
For dough:
Mix well till crumbly. Little by little add more water and knead into a soft pliable dough.
Cover with a damp cloth, keep away for 15-20 minutes. Beat dough on the work surface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chili, garlic, coriander seeds. Stir fry for a moment, add onion, saute till brown. Add coriander, lemon, turmeric, salt, red chili, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.
Make a thin 5" diam. round with some dough. Cut into two halves. Run a moist finger along. Join the diameter and press to form a cone. Place a tbsp. . of filling within the cone and seal the third side as above. Make five to 6.
Put in hot oil, deep fry on low to medium till brown. Do not fry on high, or the samosas will end up oily and soggy. Drain on racks or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or spaghetti sauce.
Vegetable Puffs
makes about 12 puffs
1 Ready to use pastry roll
Mixed Vegetables.
to taste Masala
Green Chilies
Salt to taste
Cook a vegetable mix with potatoes, peas, green chilies, and much of Masala. Check for salt, before you stuff it within the pastry roll; no thanks to rectifying it later. Thaw the roll before unfolding for around 10 minutes. After the pastry roll has thawed, open it out on a flat sheet, and roll it with a pin to form it a touch thinner.
The sheet of pastry would now be about 12 "x 12" Cut the sheet into 6 pieces.5. Place approximately 2-3 Tbsp of cooked vegetables on the sheet and fold it around.
Seal all the corners, by pressing the sheets together and applying a little water. Stick it into a pre-heated oven (350 degrees F) for about 20-30 minutes or until it browns. Make sure that you simply flip it around every 5-10 minutes.
Vegetable Cutlets
Serves about 12 cutlets
1 medium-size carrot
1 medium-size potato
1 medium-size beetroot (optional)
4-5 Beans
Peas (optional)
garlic - 1 small piece
Fennel seeds 2-3
Green chilies 2-3
Coriander leaves a little bit
One medium-sized onion finely cut
To dip: Take 2-3 tablespoon of Maida & add a bit of water and blend them well (it
should be pouring like idli flour)
Powder: take 3-4 slices of bread and pulverize them. (you can use either bread
crumbs)
Finely cut all the above-said vegetables. Wash & Pressure-cook with a bit of water, turmeric powder &salt.Smash them & keep it aside (if there's any excess water in the cooked vegetables just drain).Heat one tablespoon of oil. Fry onions till it turns brown and then adds the grounded paste.
Just fry for a couple of seconds. Then add the smashed vegetables & fry till it gets thickened. Wait to chill. Then make them into small balls and dip it within the above-said maida consistency & immediately smear them within the above-said powder and spread They are to dry in a plate or paper.
Once everything is over just do deep-fry or roast both the edges of them by adding a bit of oil till it turns into brown within the Tava.
Often chaats are sold by street vendors during a Push-Cart, where the Chaatwala or the Chaat guy prepares many tasty snacks to customers.
The popular chaats include Bhel Puri, Puri Masala, Pav Vada, etc. These days chaats are often found in many Indian restaurants cooking up dishes like Pav Bhaji, Cutlets, and lots of other 'exquisite' Indian snacks. Here you'll find recipes for some popular chaats.
Enjoy them right in your home!
Bhel Puri
1 carton puffed rice
1 packet bhel mix or sev
2 cups mashed boiled potatoes
1/2 cup chopped fresh cilantro
3 tbsps freshly roasted and ground cumin
1 or 2 green chilies, chopped
1 tsp freshly ground black pepper
4 tbsp tamarind
1/2 cup jaggery or brown sugar
1 cup chopped onions.
First, boil the potatoes. Peel them, mash them and salt them and add pepper to taste. Add the cilantro leaves. Roast the cumin and grind it. Dissolve the tamarind concentrate in 1 cup of hot water, and let it simmer to thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes slightly tart and sweet.
You may add some salt and ground red paprika if you would like to. The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix the cold cereal and sev/bhel mix during a large bowl.
Serve the rice-ball mixture on your plate, add the potatoes, then the onions, chilies, dust the cumin powder over it. Then pour the sauce and refill with the coriander garnish. Add salt/ pepper to taste.
Pav Bhaji
8 pavs buns( available in a confectionary)
butter to shallow fry.
For Bhaji:
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups of mixed vegetables (beans, carrots, cauliflower, potato, beans, gourds in bottles, etc.)
1/2 cup shelled peas
2 tbsp. butter
2 tsp. pav bhaji masala
1 1/2 tsp. chili powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 The cup of water (with vegetables boiled in)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.
To Garnish:
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon
Pressure cook mixed vegetables and peas until well done. Following draining, mash them coarsely.
Add ginger-garlic, capsicum, onion, tomatoes. Fry for 2-3 minutes until very soft. Add pav bhaji masala, chili powder, turmeric, salt, sugar, and fry 2-3 minutes further.
Bring the pieces to boil. Simmer until gravy is thick, stirring and mashing with masala, in between. Add juice, stir. Garnish with chopped coriander and a block of butter.
Slit pavs horizontally leaving one edge attached. (open it sort of a book)Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Serve hot with bhaji, a bit of lemon, and chopped onion.
Samosa
For covering:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead the dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped2 green chilies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds crushed
1 tsp. red chili powder
salt to taste
oil to deep fry
For dough:
Mix well till crumbly. Little by little add more water and knead into a soft pliable dough.
Cover with a damp cloth, keep away for 15-20 minutes. Beat dough on the work surface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chili, garlic, coriander seeds. Stir fry for a moment, add onion, saute till brown. Add coriander, lemon, turmeric, salt, red chili, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.
Make a thin 5" diam. round with some dough. Cut into two halves. Run a moist finger along. Join the diameter and press to form a cone. Place a tbsp. . of filling within the cone and seal the third side as above. Make five to 6.
Put in hot oil, deep fry on low to medium till brown. Do not fry on high, or the samosas will end up oily and soggy. Drain on racks or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or spaghetti sauce.
Vegetable Puffs
makes about 12 puffs
1 Ready to use pastry roll
Mixed Vegetables.
to taste Masala
Green Chilies
Salt to taste
Cook a vegetable mix with potatoes, peas, green chilies, and much of Masala. Check for salt, before you stuff it within the pastry roll; no thanks to rectifying it later. Thaw the roll before unfolding for around 10 minutes. After the pastry roll has thawed, open it out on a flat sheet, and roll it with a pin to form it a touch thinner.
The sheet of pastry would now be about 12 "x 12" Cut the sheet into 6 pieces.5. Place approximately 2-3 Tbsp of cooked vegetables on the sheet and fold it around.
Seal all the corners, by pressing the sheets together and applying a little water. Stick it into a pre-heated oven (350 degrees F) for about 20-30 minutes or until it browns. Make sure that you simply flip it around every 5-10 minutes.
Vegetable Cutlets
Serves about 12 cutlets
1 medium-size carrot
1 medium-size potato
1 medium-size beetroot (optional)
4-5 Beans
Peas (optional)
garlic - 1 small piece
Fennel seeds 2-3
Green chilies 2-3
Coriander leaves a little bit
One medium-sized onion finely cut
To dip: Take 2-3 tablespoon of Maida & add a bit of water and blend them well (it
should be pouring like idli flour)
Powder: take 3-4 slices of bread and pulverize them. (you can use either bread
crumbs)
Finely cut all the above-said vegetables. Wash & Pressure-cook with a bit of water, turmeric powder &salt.Smash them & keep it aside (if there's any excess water in the cooked vegetables just drain).Heat one tablespoon of oil. Fry onions till it turns brown and then adds the grounded paste.
Just fry for a couple of seconds. Then add the smashed vegetables & fry till it gets thickened. Wait to chill. Then make them into small balls and dip it within the above-said maida consistency & immediately smear them within the above-said powder and spread They are to dry in a plate or paper.
Once everything is over just do deep-fry or roast both the edges of them by adding a bit of oil till it turns into brown within the Tava.
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