Snacks and more

BHEL PURI

Ingredients

3 cups puffed rice

2 chopped boiled potatoes

1 tomato, deseeded and chopped

1 chopped onion

Coriander leaves, salt, lemon

Raw mango, finely chopped

Red chilli powder

Date and tamarind chutney

Coriander mint chutney

Puris (papri)

Method

On a heated pan, roast the puffed rice for about 2 minutes until nice and crunchy. Take out the puffed rice in a bowl. Add crushed puri, chopped onions, chopped potatoes, coriander leaves, red chilli powder, salt, lime juice, coriander mint chutney, date and tamarind chutney. Mix well.

Plate it and garnish with some more puris, chopped tomatoes, coriander leaves, raw mangoes and a few drops of lime juice. The bhel puri is ready to serve with puris.

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RAJ KACHURI CHAAT

Ingredients

200g (2 cups) semolina

2 tbsp flour

½ tsp salt

Oil to fry

2-3 boiled chopped potatoes

½ cup boiled green moong

½ cup boiled chickpeas (chhola)

½ cup boondi

2 cups whisked curd

2 tsp ground, roasted cumin seeds

1 tsp black pepper

1 tsp red chilli powder

½ cup sweet date and tamarind chutney

½ cup coriander-mint green chutney

½ cup pomegranate

½ cup coriander leaves

Method

In a mixing bowl, take semolina and refined flour. To it, add some salt and one tablespoon oil. Mix well. Now add water in small parts and knead stiff and tight dough for making puris.

Cover and keep aside for half an hour to rest. Then divide the dough into 12 equal portions. Roll out each portion of the dough into 3-inch diameter circles. Heat enough oil in a wok to deep fry the kachuris. 

Now slide the rolled kachuri to the hot oil. Press kachuri with a ladle to puff it up and then reduce the flame to minimum and fry the kachuri until golden brown and crispy.

Drain out on paper towels and fry the rest. Let the kachuris cool down. Keep it in open air for 2-3 hours.

Serving

Break kachuris from the centre on the thinner side and place it in a plate. Place 4 to 5 potato chunks, one tablespoon boiled moong daal and chanadaal, one tablespoon boondi, roasted cumin seeds, black pepper, red chilli powder, sweet chutney, curd, green chutney, pomegranate seeds. Again, sprinkle some cumin seeds powder, red chilli powder, coriander leaves, curd and chutney. Serve and relish!

KATORI CHAAT

Ingredients

For the dough —

2 cups flour

1 tsp salt

2½ tbsp oil

½ cup lukewarm water, or as required

Oil for frying

For the sweet chutney—

1 cup tamarind pulp

¾ cup sugar

1 tsp dried ginger powder

1 tsp red chilli powder

1 tsp fennel seed powdered

½ tsp red chilli, crushed

¼ tsp salt

For the green chutney –

2-3 green chillies

1 tbsp lemon juice

¼ tsp salt

½ cup mint leaves

½ cup fresh coriander

2-3 tbsp water, as required

For the chaat—

1 cup boiled chickpeas

2 medium size, boil potatoes cubes

1 cup soaked and boiled green lentil gram (green moong daal)

1 medium onion chopped

1 medium tomato cubes

1-2 green chillies, chopped

Salt to taste

Chaat masala, to taste

Method

In a pan, add tamarind pulp, sugar and mix well. Add dried ginger powder, red chilli powder, fennel seeds powder, red chilli crushed and salt, mix well and cook for 2 minutes and set aside.

To prepare green chutney —

In a grinder, add green chillies, lemon juice, salt, mint leaves, fresh coriander, and water, grind them well and set aside.

To prepare chaat —

Whisk yoghurt as required

In a bowl, add chickpeas, potatoes, green lentil gram, onion, tomato, green chillies, chaat masala, salt and mix well.

To prepare the dough —

In a bowl add flour, salt, oil and mix well. Gradually add water, mix well and knead until dough is formed and let it rest for 15 minutes. Take a small portion of dough, make a ball and roll out and prick with fork, makes eight.

On inverted small bowls (1x3.5 inch), place rolled dough and press the edges and cut with the help of a knife.

In a wok, heat oil and fry katori wrapped with dough until golden and crispy, and remove small bowl with the help of tongs. Makes 10-12 katoris.

Assembling

On prepared katori, add prepared chaat mixtures, green chutney, sweet tamarind chutney, yoghurt, more sweet chutney, red chilli crushed, chaat masala, and serve.

POHA KACHURI

Ingredients

½ cup thick flattened rice (soaked in little water)

1 onion, chopped

2 tbsp grated coconut

¼ cup boiled green peas

2 tbsp roasted peanuts

2 tbsp coriander leaves

3 green chillies

Juice of ½ lime

¼ tsp chaat masala

1 tbsp powder sugar

Salt to taste

For outer covering —

4 potatoes, boiled and mashed

1½ tbsp corn flour

2 slices of bread

 tbsp milk

Salt to taste

Method

In a bowl, add flattened rice, onion, green peas, grated coconut, roasted peanuts, coriander leaves, green chillies, lime juice, chaat masala, sugar, salt and mix well.

Keep aside.

In another bowl, add mashed potatoes, corn flour, garam masala, and salt. Add milk soaked bread in potato mash and knead it properly. Apply corn flour to your hand, take a medium ball of potato mash, make a hole in it and add the flattened rice filling and seal the ball.  In a pan, heat oil, fry the poha kachoris until golden brown. Serve hot.

ALOO PURI

Ingredients

2 potatoes, boiled and grated

2-3 green chillies, chopped

¼ tsp coriander and cumin powder

¼ tsp red chilli powder

¼ tsp raw mango powder

¼ tsp carom seed, ¼ tsp asafoetida

1 tbsp oil, 1 cup wheat flour

1 tbsp coriander leaves

Oil for frying

Method

Add flour to mashed potatoes along with raw mango powder, coriander and cumin

powder, asafoetida, red chilli powder, carom seeds, coriander leaves, green chillies, salt and oil.

Mix them well and add water so as to form a dough. Keep the dough aside for 10 minutes. Then make small round balls of this dough and roll them in the form of a puri.

Apply oil on the rolling pin and the rolling board and roll them in to puri. Fry them and serve it hot along with pickle.

GOLGAPPA

Ingredients

For step 1—

1 cup semolina

¼ cup flour

½ tbsp salt

For step 2—

Thin green chutney for golgappa

½ cup mint leaves

¼ cup coriander leaves

1 green chilli

½-inch ginger

¼ cup thick tamarind juice

Water

For step 3—

Stuffing masala —

2 boiled potatoes

¼ cup boiled chana

1 tbsp red chilli powder

½ tbsp cumin powder

1 tbsp coriander powder

¼ tbsp black salt

¼ tbsp regular salt

½ tbsp dry mango powder

For step 4—

Sweet chutney —

½ cup dates (seedless)

½ cup tamarind (seedless)

½ cup jiggery

2 cups water

Method

For step 1—

Mix well. Add ½ cup hot water, or more if necessary. Knead dough and turn to soft-stiff dough for 5 minutes.

Cover with moist cloth and let it rest for 30 minutes. Knead dough for another 2 minutes. Divide dough into 2 parts. Make into big round shape, dust with flour and roll thin. Take a small round cup, cut them into a puri shape.

In a pan, heat oil on medium flame, fry puris and press puri gently to puff up. Deep fry the puri in medium flame till it turns golden brown in colour on both sides. Crunchy, puffed puri is ready.

For step 2—

Blend all ingredients into smooth paste. Filter and add 2 cups of water in it. Then add 1 tbsp chat masala, ¼ tbsp black salt, ¾ tbsp cumin powder, ¼ tbsp pepper powder, ¼tbsp ginger powder, regular salt as required.

Mix well. Now it is ready, chill till it is ready to be served.

For step 3—

Mix all ingredients and stuffing masala is ready.

For step 4—

Mix the ingredients well, then boil for 10 minutes. Now add 1 tbsp red chilli powder, ½ tbsp cumin powder, ½ tbsp coriander powder, ½ tbsp fennel seeds, ½ tbsp dry ginger powder, ¼ tbsp black salt, and regular salt to taste.

Mix well.

Simmer for 5 minutes and turn off the flame. Now transfer it to a blender and blend it smoothly. Filter the chutney. Store in an airtight container.

Assembling

Make a hole into golgappa, pour spoonful of aloo masala, onion, coriander leaves, green chutney, sweet thin tamarind chutney.  Enjoy the crunchy, tangy bite of golgappa.

 

Photo: LS Archive/Collected