SPROUTS AND CORN CHAAT

SPROUTS AND CORN CHAAT

INGREDIENTS

Sprouted moong / green gram parboiled	½ cup
Sprouted matki / moth beans parboiled	½ cup
Corn kernels parboiled	1 cup
Potato boiled and cubed	1 no
Onion chopped	1 no small
Tomato chopped	1 no small
Pomegranate pearls	1/4 cup
Coriander leaves chopped	2 – 3 sprigs
Chaat masala pdr	1/8 tsp
Lime juice	1 tsp
Salt	T.T.
Sev puri puris	For serving

METHOD:

1.       Mix together the sprouts, corn, onion, tomato, potato and pomegranate.

2.       Sprinkle on to it chaat masala pdr, lime juice, black salt, salt and coriander leaves.

3.       Toss all together.

4.       Serve chilled on sev puri puris.

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MASALA SEV KACHORI

MASALA SEV KACHORI

INGREDIENTS

STUFFING
Thick Sev / bhavnagri sev crushed  http://paripoornapaksiddhi.blogspot.in/2013/10/shev-sev.html	1 cup
Chincha / Imli / Tamarind thick pulp	3 tbsp
Gul / jaggery	2 ½ - 3 tbsp
Red chilli pdr	1 tsp
Haldi / turmeric	¼ tsp
Salt	T.T.
Garam masala pdr	½ tsp
Badishep / saunf / fennel seeds	1 tsp
Coriander leaves chopped	3 tbsp
DOUGH
Maida / refined flour	½ cup
Fine rawa / fine semolina	½ cup
Salt	T.T.
Oil	1 tbsp + for deep frying
TOPPING
Onion minced	1 no
Tomato finely chopped	1 no
Mint coriander chutney  http://paripoornapaksiddhi.blogspot.in/2014/05/dhania-pudina-chutney-coriander-mint.html	3 – 4 tbsp
Dates tamarind chutney  http://paripoornapaksiddhi.blogspot.in/2014/07/khajoor-imli-chutney-dates-tamarind.html	¼ cup
Coriander leaves chopped	2 – 3 sprigs
Beaten curd	½ cup
Chaat masala pdr	¼ tsp
Fine Sev / barik or nylon sev	2 – 3 tbsp

METHOD:

DOUGH

1.       Mix together the maida and rawa. Add in some salt and 1 tbsp of hot oil.

2.      Using water knead it into a semi hard dough.

3.       Cover with a moist cloth and allow to rest for around 2 hours.

4.       Knead the dough well again and make even sized balls of the dough, a little smaller than a lemon.

5.       Roll out the dough ball thinly like a puri. It should be approx a little larger than your palm.

6.       Keep 1 tbsp of the stuffing in the centre, gather all the ends together to encase the stuffing to make a ball again.

7.       Again roll it out carefully into a palm sized circle.

8.       Deep fry the kachoris in hot oil on both sides till golden brown. They will puff up.

STUFFING

9.       Mix together the jaggery and tamarind pulp. Add into it 3 – 4 tbsp of water and bring it to boil. Allow to cool. By now the jaggery would have also dissolved.

10.   In a bowl take the crushed sev. To it add the chilli pdr, turmeric pdr, garam masala pdr, saunf, salt, coriander leaves and a few tbsp of the jaggery tamarind water.

11.   Mix it up and allow to soak for some time approx 10 – 15 min till the sev softens. If required add in a few more tbsp of the jaggery tamarind water.

ASSEMBLING

12.   Arrange the kachoris on a serving plate.

13.   Sprinkle on it a little onion and tomato.

14.   Also add in a little of the mint coriander chutney and dates tamarind chutney.

15.   Spoon on some beaten curd and garnish with chopped coriander leaves and sev. Sprinkle a pinch of chaat masala on top.

16.   Serve immediately or then the kachoris may get soggy.

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FRUITY PANI PURI / PANI PURI WITH MIX FRUIT JUICE

FRUITY PANI PURI / PANI PURI WITH MIX FRUIT JUICE

INGREDIENTS

Pani puri puris	1 packet (100 nos)
Moong sprouts half cooked with little salt    OR Parboiled corn kernels	½ cup
Ragda made with white watana / dry white peas (optional)	1 cup
Sev	½ cup
Potatoes boiled, peeled and finely chopped	2 nos
Khajoor imli chutney / dates tamarind chutney http://paripoornapaksiddhi.blogspot.in/2014/07/khajoor-imli-chutney-dates-tamarind.html	1 ½ - 2 cups
Boondi  (optional)	½ cup
Coriander leaves	For garnish
TEEKHA PANI / SPICED WATER
Coriander leaves	½ cup
Mint leaves	1 cup
Green chillies	2 – 3 nos
Black salt	½ tbsp
Lemon	1 – 1 ½ nos
Salt	T.T.
Mix fruit juice (I used tropicana)	1 tetra pack

METHOD:

RAGDA / WHITE PEA MASH

1.       Soak the safed watana / dry white peas in water for 5 – 6 hours.

2.       Pressure cook it along with ¼ tsp haldi / turmeric pdr for 5 – 6 whistle till soft. Mash it.

3.       Heat 1 tbsp oil, add in the cooked mash along with a little water till it forms a thick sauce consistency. Make sure it is mashed and not pureed. Add salt. Keep aside.

TEEKHA PANI / SPICED WATER

4.       Grind to a smooth paste using water the coriander leaves, mint leaves and green chillies.

5.       Strain out the water and again grind the remaining green paste using little more water.

6.       Restrain it again. Pour into it the mix fruit juice as much as required.

7.       Also add in black salt, table salt and lime juice.

8.       If you find the water too strong for your taste then dilute it a little with chilled water.

9.       If you want to make the regular pani then just skip the fruit juice and use chilled water.

ASSEMBLING

10.   Arrange the puris on a serving plate. Prick a finger sized hole on top.

11.   Into the puri add in a little boiled potato, sprouts / corn and sev on top.

12.   Serve with the prepared ragda, fruity spiced pani and dates tamarind chutney at the side.

13.   Just before eating put in a little of the above three (ragda, pani and chutney) into the puri and pop the whole thing in your mouth.

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RAGDA PATTIES / POTATO PATTIES WITH WHITE PEA GRAVY (MASH)

Ragda patties or pattice is one of the most popular street food / chaat. It can not only be eaten as a mid meal snack but can also be served as dinner as it fills you up.

It comprises of potato patties served with a mash of white pea gravy. It is topped with sweet sour chutney made of dates & tamarind and spicy tangy chutney made from mint and coriander with heaps of fine sev and crushed puris. The end amalgamated result is just super mesmerizing.

RAGDA PATTIES / POTATO PATTIES WITH WHITE PEAS GRAVY (MASH)

INGREDIENTS

PATTIES / PATTICE
Potatoes boiled and mashed	1 kg
Ginger garlic paste	1 tbsp
Haldi / turmeric	¼ tbsp
Red chilli pdr	1 tbsp
Jeera / cumin pdr	½ tbsp
Chaat masala pdr	½ tbsp
Garam masala pdr	½ tbsp
Bread crumbs (optional)	2 – 3 tbsp
Cornflour	2 – 3 tbsp
Salt	T.T.
Oil for shallow frying	As required
RAGDA / WHITE PEAS MASH
Safed  watana /Dry white peas soaked for 5 – 6 hours and pressure cooked till mushy	250 gms
Ginger garlic paste	1 tbsp
Onion finely chopped	2 nos large
Tomato finely chopped	1 no large
Jeera pdr / cumin pdr	1 tbsp
Haldi / turmeric pdr	¼ tbsp
Red chilli pdr	1 tbsp
Garam masala pdr	½ tbsp
Salt	T.T.
Chopped coriander leaves	3 – 4 sprigs
Oil	2 – 3 tbsp
OTHER INGREDIENTS
Mint and coriander chutney http://paripoornapaksiddhi.blogspot.in/2014/05/dhania-pudina-chutney-coriander-mint.html	1 cup
Dates and tamarind chutney http://paripoornapaksiddhi.blogspot.in/2014/07/khajoor-imli-chutney-dates-tamarind.html	1 cup
Onion finely chopped	1 no
Tomato finely chopped (optional)	1 no
Papdi puris	10 – 15 nos
Sev	100 gms
Chopped coriander leaves for garnish	4 – 5 sprigs
Roasted cumin pdr	½ tsp
Chaat masala pdr / black salt	½ tsp
Red chilli pdr	¼ tsp

 

METHOD:

PATTICE / PATTIES

1.       Mix all the ingredients except oil well into the mashed potatoes.
 

2.       If the mix is soggy then add in more cornflour.

3.       Make small lemon sized balls and lightly flatten them to make patties.
 

4.       Shallow fry them till golden brown on both sides till golden brown. Keep them warm.
 

 

RAGDA / WHITE PEAS MASH

5.       Heat oil, add in the ginger garlic paste and onions. Fry them till they are soft and lightly coloured.

6.       Add in the masalas like haldi, chilli pdr, jeera pdr, garam masala pdr and lightly fry them in oil with the onions.
 

7.       Now add in the tomatoes and again cook till they are soft and oil seperates out of the mix.
 

8.       Add in the cooked white peas, and approx. 1 1/2 - 2 glasses of water. Bring to boil, add in salt.

 

 

9.       It should be mushy but of pourable saucy consistency. Adjust the seasonings accordingly and sprinkle chopped coriander leaves.

ASSEMBLING

10.   In a serving bowl put 2 – 3 patties.
 

11.   Pour 2 large servings of the ragda on top.
 

12.   Add in a tbsp each of the mint coriander chutney and the dates tamarind chutney.
 

13.   Sprinkle a little chilli pdr, black salt or chaat masala pdr, jeera pdr, crushed papdi and sev on top.

14.   Finally garnish with coriander leaves.
 

15.   Serve immediately with more of both the chutneys at the side.

 

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