Chaat Corner

DAHI VADA

 

 

Ingredients for 12pcs

 

For the vadas

Split Black Gram (Urad Dal), soaked for 4 hours: 1/2 cup

Ginger (Adrak): 12mm. (1/2") piece

Green Chillies: 2

Salt to taste

 

For the garnish

Chilli powder (Lal Mirchi Powder): about 1/2tsp

Roasted Cumin Seeds (Jeera) Powder: about 1tsp

 

For serving

Beaten Curds (Dahi): 3 cups

Khajur Imli ki Chutney: 2 tbsp

Salt to taste

Method

For the vadas

• Wash and drain the urad dal.
• Grind together the urad dal, ginger, green chillies and salt in a food processor to a coarse paste.
• Mix well till the batter is light and fluffy. Add a little water if required.
• Wet your hands and take 2 tablespoons of the batter on your palm or on a sheet of wet plastic and shape into a circle of 25 mm. (1") diameter. Deep fry in hot oil on a slow flame till the vadas are golden brown for about 10 minutes.
• Drain on absorbent paper.

 

How to proceed

• Soak the deep fried vadas in water for about 45 minutes.
• Just before serving, drain and squeeze out the excess water.
• Arrange the vadas on a serving dish and top with beaten curds.
• Garnish with chilli powder, cumin seed powder and salt and serve with khajur imli ki chutney.

 

 

PAANI PURI/ GOL GAPPA/ PUCHKA

 

Ingredients for 6 servings

For Puri

Fine Semolina (Suji/Rawa): 3/4 cup

Refined Wheat Flour (Maida):

3/4 tbsp

Bottled Soda Water: 4 1/2 tbsp

Salt to taste

 

For The Pani Chopped Mint Leaves (Pudina) 2 1/4 cup

Chopped Coriander (Dhania): 1 1/2 Tbsp

Tamarind (Imli) : 1/2 cup

Ginger (Adrak): 1/2 pcs

Green Chillies: 6 to 7 1/2 pcs

Roasted Cumin Seeds (Jeera) Powder: 1 1/2 tsp

Black Salt (Kala Namak): 2 1/4tsp

Salt to taste

Cold Water: 1lt

 

Other Ingredients

Khajur Imli ki chutney : 3/4 cup

Mixed Sprouts , boiled: 3/4 cup

Boondi , soaked and drained 3/4cup

 

 

Method

 

For the puris

• Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
• Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
• Place these circles under a damp cloth for about 5 minutes.
• Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
• Remove, drain on absorbent paper and store in an air-tight container.

 

For the pani

• Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
• Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
• Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
• Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

How to assemble

• Crack a small hole in the centre of each puri.
• Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.

 

 

 

 

 

DAHI BATATA PURI

 

Ingredients for 6 servings

Puris: 36 nos

Potatoes (boiled , peeled and chopped): 1 1/2 cups

Pudina Chutney: 3/4 cup

Meetha chutney: 1/2 cup

Chilled Fresh Curds (Dahi) , beaten: 4 1/2cup

Chilli Powder: 3tsp

Roasted Cumin (Jeera) Seeds Powder: 3tsp

Black Salt (Kala Namak): 3tsp

Nylon Sev: 12Tbsp

Finely Chopped Coriander (Dhania): 6tsp

Method

• Crack a small hole in the centre of each puri and arrange 6 puris on a plate.
• Stuff each puri with ½ tbsp of potatoes and top with 1 tsp  pudina chutney, ½ tbsp of meetha chutney and 2 tbsp of curds.
• Sprinkle ½ tsp of chilli powder, ½ tsp of cumin seeds powder, ½ tsp of black salt and 2 tbsp of sev evenly over the puris and serve immediately garnished with 1 tsp of coriander.
• Repeat with the remaining ingredients to make 5 more plates.

Secret Tip: Use chilled beaten curds, for an extra-cooling effect! Replace potatoes with Boiled Peas/Boiled Kabuli Channa/Soaked Boondi/Boiled Moong for stuffing the puris and proceed as per the recipe.

 

 

SEV PURI

Ingredients for 6 servings

Papadis: 36nos

Potatoes (boiled , peeled and mashed): 1 1/2cup

Onions (Finely Chopped): 1cup

Geela Lehsun Chutney: 1/3cup

Pudina Chutney: 3/4cup

Meetha Chutney: 1cup 

Dry Chaat Masala Powder: 6tsp

Lemon (cut into halves): 1 1/2pcs

Nylon Sev: 1 1/2cup

Tomatoes (Finely Chopped): 3/4cup

Raw Mangoes (Kairi): 6tsp

Chopped Coriander (Dhania): 6Tbsp

Masala Dal: 6tsp

 

Method

• Arrange 6 papadis on a plate and place ½ tbsp of potatoes and 2 tsp of onions over each papadi.
• Top each papadi with ¼ tsp of geela lehsun ka chutney, ½ tsp teekha chutney and ½ tbsp of meetha chutney.
• Sprinkle 1 tsp of dry chaat masala powder and squeeze some lemon juice evenly over the papadis.
• Sprinkle ¼th of the sev, 2 tbsp of tomatoes and 1 tsp of raw mangoes evenly over the papadis and serve immediately garnished with 1 tbsp of coriander and 1 tsp of masala dal.
• Repeat with the remaining ingredients to make 5 more plates.