Chat Recipes

8/3/2019 Chat Recipes

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Chat recipesHai,

I have attended classes for Bakery, Chat and Bengali recipes some time back. I havebeen trying them out one by one.

The Chat recipes I tried out only recently. I would say they were superb. I havetasted chat recipes at the Bikenerwala at Delhi and liked them immensely. These

recipes bring back memories of those items. Hope you all will like.

Basic Green Chutney

Grind to a smooth paste with water- one cup each of coriander and pudina leaves(clean well), 2 or 3 green chillies. Add 4 tsps of jaljira powder (available in markets),

salt and 2 tsp of jeera powder and 2 tsp of chat masala. Mix well and adjust water.This should be fairly thin.

Basic Date Chutney

Soak a fairly large lemon sized tamarind, 100 gm seedless dates in 1 cup hot water

for 1 hour. Or microwave for 3 minutes in high. Blend well in mixer along with 1/2 or3/4 cup jaggery. Add 1/4 tsp asafoetida powder and 1/2 tsp salt and boil till thick.

These two are needed for almost all chats. They can be prepared the previous dayand refrigerated.

Special Dahi Masala Powder

cumin (jeera) - 2 tbsps, black cardamom (or usual ones) - 2 , pepper - 2 tsp, blacksalt - 1 tsp.

Dry roast all these together and cool and powder well. This gives a good aroma andtaste to dahi chats and dahi bhalla.

Potato Masala for Dahi Poori

Boiled potato pieces - 1 1/2 cup, green chillies chopped - 4, ginger chopped - 1 tsp,

coriander leaves chopped - 4 tbsp, curry leaves- a few, salt and chat masala totaste, oil - 2 tbsp.Heat oi and fry ginger, chillies, curry leaves, Add potato,powders, salt and mix well.

Put off fire and add coriander leaves and mix well.

Other powders neededChilli powder, chat masala powder, roasted jeera and pepper powder, garam masala

powder.

GolgoppasGolgoppas

Puri is available readily in India. So I do not make them. But I shall give the recipe here

for those who want to make them.Maida 1 cup, fine rawa 1/3 cup, cooking oil 2 tsp, salt tsp, warm water to mix.

Make a firm dough using all the ingredients. Knead well and keep covered with a wet

cloth for hr. Divide into 4 parts and roll out thinly. Cut small puris using cutter orbottle lid. Keep covered with wet cloth till all dough is used up. Moderately heat oil and

moisten one side of puri. Drop this side in oil first. When it puffs up, lower flame and fry

till crisp. Drain, cool and store.


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Dahi for dahi puri

Hung curd or ready curd -1 cup ( 200 ml of Amul dahi or Aavin cup curd), salt to taste,

sugar 2 tsp. Chilli powder 1 tsp, milk cup ad a little cream. Add 2 tsp of dahimasala powder. Mix together all these well and chill it.

Keep ready omapodi and finely chopped coriander leaves.

Assembling

Panipuri

Mix equal quantity of green and date chutney. Adjust water. Make a hole in the puri and

fill with this water. Serve.

Potato masala, boiled salted channa or sprouts can be filled inside the puris and thenfilled with pani.

Dahi puri

Make hole in puri and put a little potato masala. Pour green chutney, date chutney, dahi

and then sprinkle omapodi and coriander leaves and serve.

Bhel puri

Left over or broken puri can be used instead of papdi. Add a handful of broken puri,

puffed rice ( ordinary mutta pori or masala pori), omapodi, finely chopped onion, tomatopieces, grated carrot. Mix well, add a little salt. Then add green chutney and date chutney,

mix well. Now add chopped coriander leaves and mix well and serve.Continued

Ragda Patties

Ingredients:For Ragda

1 1/2 cup dehydrated white peas, soaked overnight

3 cup water (saved from the boiled peas)

1 tbsp. oil3 green chillies

1 tbsp. chopped coriander

1 tbsp. chopped mint1/4 tsp. blacksalt

1/2 tsp. each pepper powder, turmeric, cumin powder and garam masala.

For Patties

4 potatoes boiled, peeled, mashed1/4 cup semolina (rawa)

1/2 cup bread crumbs


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8-10 green chillies crushed fine1 tsp. ginger grated

1 tbsp. oil1/4 tsp. turmeric powder.

Salt to taste Oil to shallow fry patties.

Method for Ragda

Wash and pressure cook peas in water till well done.

Cool 3 tbsp. peas for blend.Blend together cooled peas, green chillies, mint, coriander

Heat oil, add paste. Fry for a minute.Add dry masalas, fry further 2-3 minutes.

Add peas, water and bring to boil.Summer for 7-8 minutes till gravy thickens.

Method for Patties

Mix all ingredients well with hand.Knead lightly.With the help of greased hands form 12-14 round flat 1/2"thick 2" patties, (use

mould if you want any other shapes, eg. hearts, diamonds, etc.)Roast few at a time on a greased hot griddle.

Turn once to roast other side, making them crisp and golden brown. Keep aside.

corn pakori(CUTLET)

hiiii FRIENDS

INGREDIENTS

2Kg cornbasan 2tbs

salt to tastered chilli to taste

coriander leaves

green chilli to tasteoil for deep frying

RECIPE

first you clean the corn & grate them ,then mix all the ingerdients.take frying- panwith oil and heat on medium flame then deep fry the pakodi and enjoy the monsoon

season.


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Paapdi Chat

Ingredients:

Maida 1 cupOil 2 tsp.

Cumin seeds-1/4 tspSalt according to tasteGreen Chutney & Tamarind Chutney

Cumin Powder

Chat masalaPlain Sev

Beaten fresh curdboiled peeled chopped potatoes-1/2 cup

boiled chick peas-1/2 cuponion-1

coriander leaves-2tbsp

Method

For Papdi:Mix Maida, ajwain seeds,oil and salt.Add enough water and knead it.Distribute it intosmall balls.

Roll out each portion of the dough with the help of some dry flour, roll into

large thin rounds. Cut out small rounds from it with a cutter.Fry them.Drain on papertowel. Store in an airtight container when cool.Crush coarsely the papdis. Spread the

papdis.Add potatoes, chick peas and onions and curd all over. Add chutneys, salt, cumin

and chaat masala. Garnish with chopped coriander and sev.Serve and enjoy

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Chat Recipes