Tag Archives: Street Food

Chhole Bhature


Chhole (Khatte Chane) Bhature

Two-in-one recipe Chole bhature is a typical dish widely eaten in Northern India mainly Punjab.  It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida.

Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.

 Ingredients

  • 2 cups Kabuli chana (Chickpeas) soaked overnight and boiled (or use 2 cans of ready chick peas 400 gms. each)
  • 3 large tomatoes, chopped (or one cup pasatta, or 2 tbsp. tomato paste)
  • ½ tsp whole black pepper corns
  • 1 tsp Ajwain (caraway seeds)
  • 2 tsp. Kashmiri chili powder
  • ½ tsp. turmeric powder
  • 1 tbsp. tamarind pulp
  • 1 tsp. roasted cumin powder
  • ½ tsp. garam masala powder
  • Salt to taste
  • 1 tbsp. Ghee or Oil
  • Chopped onions for garnish
  • Chopped coriander for garnish
  1. Heat ghee and add the pepper corns and ajwain. Add chopped tomatoes and cook till they turn soft (alternately use a cup of pasatta and cook few minutes).
  2. Add chilli, turmeric and fry till oil separates.
  3. Add the boiled chana alongwith the liquid and adjust salt.
  4. Bring to a boil and simmer few mintues while mashing some of the chana to thicken the gravy.
  5. Add the tamarind pulp, cook five minutes and then add the cumin powder and garam masala powder.
  6. Stir well and simmer till fat surfaces and gravy is thick.
  7. Serve garnished with chopped onions and coriander leaves alongwith Bhaturas  (Recipe Bhaturas)

Bhaturas

Ingedients

  • 2 cups Maida (all purpose flour)
  • 1/2 cup Rava
  • 1 tsp. salt
  • 1/4 tsp. soda bicarb
  • 1/2 tsp. baking powder
  • 2 tbsp. yogurt
  • 1 tsp sugar
  • 2.5 tsp. ghee
  • Oil for frying

Method

  1. Sieve with the flour and rava with the baking powder and soda bicarb and salt.
  2. Mix 1 tsp. sugar with 2 tbsp. yogurt, make a well in the centre of the flour, add water little at a time and bring the flour together and knead to a soft but firm dough.
  3. Cover with a wet cloth and leave for 10 minutes.
  4. After 10 minutes, add melted ghee and knead the dough soft and smooth. 
  5. Leave covered with cloth to rest for 45 minutes.
  6. Divide into lemon sized balls or as per desired size and roll out into discs and deep fry in hot oil till puffed up on both sides.
  7. Serve hot with Chhole garnished with chopped onion & coriander leaves.

Dahi Batata Puri Chaat


Dahi Batata Puri

Chatpata chaats are popular on the streets of India, and famous on almost every street in Mumbai.  Frequented by those wanting a quick snack or as a substitute for lunch or dinner these lip-smacking street foods are adored by young and old. Dahi batata puri also called dahi aloo puri or dahi puri are crispy puris stuffed with potato and covered with yogurt chutney and coriander leaves.  Pomegranate seeds not only enhances the presentation but adds a delicious juicy crunch to each morsel. Those who wish to avoid potato can substitute it with sprouted moong or soaked boondi.  The aloo puris are a burst of flavours with the various chutneys, yogurt, coriander, sev etc.  I personally do not like combining yogurt and raw onion and so have skipped raw onion in this Chaat, do feel free to use onion if you prefer.

Dahi Batata Puri Chaat

  • 12 Pani puris
  • 1 boiled potato/boiled sprouted moong/soaked boondi
  • 1 tsp. chaat masala powder
  • 1 small chopped onion (optional)
  • 1 tbsp. sweet chutney (saunth)
  • 1 tbsp. garlic (red) chutney
  • 1 tbsp. coriander mint (green) chutney
  • Salt as required
  • 1 cup yogurt
  • ½ tsp. chilli powder
  • 2 tbsp. malai (barikh) sev
  • ½ tsp. roasted cumin powder
  • Pomegranate and coriander leaves for garnish

Method

  1. Chop boiled potato. 
  2. Mix with onion (optional, I usually don’t prefer yogurt and fresh onion combination), sprouts, salt and mix. 
  3. Mix yogurt with chilli powder, cumin powder and chaat masala and salt if required.
  4. Arrange puris on a plate and make a hole on the top of the puri. 
  5. Fill the puris with boiled potato mixture or only sprouts or only boondi. 
  6. Top with the yogurt mixture and then drizzle the garlic chutney, green chutney and sweet chutney, sprinkle the sev and garnish with pomegrantate seeds and coriander leaves. 
  7. Add more chutney over the sev if desired. 
  8. Serve immediately. 
  9. Adjust the sweet and teekha chutneys to your taste.

Video for Garlic chutney in this video (Punjabi Samosa Chaat) : https://youtu.be/EgRtjOXeDuU

Coriander & Mint chutney recipe in this video (Besan and Jowar flour chilas with Hari chutney) https://youtu.be/_xUjz8HvwdA

Punjabi Samosa and Chaat


Punjabi Samosa with Garlic, Green & Sweet Chutneys

Delicious and scrumptious “street food”. Make and enjoy in the comfort of your home at your convenience using pure and fresh ingredients.

Punjabi Samosa and Chaat

Makes 12 large or 24 small samosas

Ingredients

For the samosa dough

  • 2 cups flour (maida, All purpose flour)
  • 1 tsp. ajwain (optional)
  • 6 tbs. melted ghee
  • 1 tsp. Salt or to taste
  • Water to knead

Filling

  • 2 large potatoes
  • ½ cup green peas (optional)
  • 1 tsp. cumin seeds
  • 3 green chillies
  • 1” pc. ginger
  • 1 tsp. amchur powder
  • ½ to 1 tsp. chilli powder (as per taste)
  • 1 tsp. garam masala powder
  • 2 tbsp. coriander leaves
  • Salt to taste
  • 1 tbsp. ghee
  • Oil for frying

Method

  1. Mix the flour with the ajwain, salt and ghee and mix well. 
  2. Add small quantities of water and make a hard dough. 
  3. Knead for 3 minutes, cover with a damp cloth and keep aside for 15 minutes.
  4. Peel the potatoes, wash and chop into small cubes. 
  5. Heat ghee in a pan, add the cumin . 
  6. When it crackles add the chopped green chillies and the potatoes. 
  7. Saute for 2 minutes. 
  8. Add the salt, chilli powder, amchur and garam masala powder and toss for a minute. 
  9. Add water little at a time until peas and potatoes are cooked.  (If using fresh peas, parboil them before adding to the potatoes). 
  10. Add coriander leaves and mix well. Take off the heat.
  11. Divide the dough into 12 balls to get 24 samosas, (I have rolled into 6 to make 12 bigger size samosas) and roll out each as thin as possible into a somewhat elongated shape. 
  12. Using a knife cut into two in the centre. 
  13. Wet the cut edge and form into a cone shape with your hands. 
  14. Fill the cone with a heaped tbsp. of the filling and bring the edges to cover the filling and press together to secure. 
  15. Heat oil to smoking, reduce heat to low and fry the samosas few at a time till golden brown on all sides. 
  16. Serve hot with sweet chutney (saunth), garlic chutney & green chutney.

To make Samosa Chaat:

Samosa Chaat with Ragda

Ragda

  • 1 cup white peas, boiled till soft
  • 1 tsp. Ginger paste
  • 1 tsp. garlic paste
  • 2 green chillies, finely chopped (or 1 tsp. green chillie paste)
  • ½ tsp. cumin seeds
  • ¼ tsp. asafoetida
  • 1 tsp. coriander seeds powder
  • 1 tsp. red chilli powder
  • ¼ tsp. turmeric powder
  • 1 tbsp. ghee
  • 1 tsp. salt or to taste
  • ½ tsp. Garam masala powder
  • 2 tbsp. coriander leaves

Method

  1. Heat ghee, add cumin seeds, when they sizzle add asafoetida, ginger, garlic paste and chillies. 
  2. Saute for a minute.
  3. Add coriander and chillie powder, turmeric powder and mix well. 
  4. Add some water to prevent the masala burning. 
  5. Add the cooked peas and stir to mix. 
  6. Add salt 1 cup water and cook till fat surfaces. 
  7. Add garam masala and fresh coriander and cook 3 to 4 mintues.

To assemble:

  • Break samosa into large pieces and cover with the  2 to 3 ladles of ragda. 
  • Top with green chutney, sweet chutney (saunth) and garlic chutney and some chopped onion. 
  • Sprinkle some chaat masala. 
  • Add some sev all over and garnish with coriander leaves. 
  • Add additional chutneys if desired
  • Serve immediately.

To make Dahi Samosa Chaat:

Dahi Samosa Chaat
  • 1 cup yogurt
  • ½ tsp. chaat masala
  • Few pomegranate seeds
  • Green chutney
  • Garlic chutney
  • Coriander leaves
  • Sweet chutney
  • Sev

To assemble:

  1. Place 2 samosas in a bowl. 
  2. Top with ½ to 1 cup beaten yogurt. 
  3. Drizzle garlic chutney, green chutney, sweet chutney, garnish with pomegranate seeds, coriander leaves, sev.
  4. And sprinkle some chaat masala
  5. Serve immediately.

To make green chutney:

Grind to a paste:

  • 1” pc ginger
  • 2 green chillies
  • 2 flakes garlic
  • 1 to 2 cups fresh coriander leaves
  • ½ cup mint leaves
  • 2 tbsp.  lemon juice
  • 1 tsp. salt or to taste
  • Grind all together to a paste without adding water as far as possible. 

To make garlic chutney:

Grind to a paste:

  • 1 cup garlic
  • 3 red chillies
  • 1 lemon, juice
  • Salt to taste
  • Grind together to a smooth paste adding water as required. 
  • To serve take as much chutney as required and dilute with water and serve.

To make Sweet Chutney (Saunth)

Made from Mango powder and usually served with snacks

  • 5 tsp mango powder (Amchur)
  • 3/4 cups sugar or jaggery (I used jaggery)
  • 2 ½ tsp. cumin seeds
  • ½ tsp. Black salt
  • 1 tsp. black peppercorns
  • 1 tsp. black cardamom seeds (use white if not available)
  • 1 tsp. red chilli powder
  • Salt to taste
  • 1 drop red food color
  • 1 small raw mango

Method

  1. Roast the cumin on a pan, cool. 
  2. Pound black salt with a pestle if it is in chunks.
  3. Powder the cumin, black salt, peppercorns, cardamom seeds to a fine powder.
  4. Transfer to a dry bowl and add the red chill powder and salt and mix well. 
  5. Sieve the mango powder to break up the lumps. 
  6. Peel, and cut the mango into small pieces. 
  7. To make a larger quantity, double the ingredients.
  8. Put 1 cup water in a saucepan, add mango powder and whisk to prevent lumps. 
  9. Cook on medium heat, stirring continuously until it thickens and becomes glossy.
  10. Add the remaining ingredients (except mango pieces) and stir till jaggery dissolves. 
  11. Simmer 5 minutes. 
  12. Remove and sieve through a soup strainer and cool. 
  13. Add the mango pieces and refrigerate.
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