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| Articles about Chaat |
| Khasta (Raj) Kachori - Indian Chaat Dish | | 2008-06-23 13:35:40 | | One of my best foodie memories of my hometown is waiting in line for a 3 rupees Khasta Kachori in a small 4 ft x 4 ft roadside food stall so I could satiate my craving for a spicy & tangy indian chaat!! Khasta Kachori, also known as Raj Kachori or Daal Kachori is a popular street-food in India. "Khasta" actually means "flaky", so this is essentially a flat disc-shaped kachori which is filled with a delicious moong dal mixture, then deep fried, and later stufed with potatoes, sev, onions and...
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| | By: Fun and Food | | |
| | Dahi Matar chaat | | 2008-04-08 01:32:00 | | This tempting chaat is based on Ramya's recipe published in her blog Mane Adige.Ingredients2 cups cooked peas (I used dry peas)Salt to tasteChaat masala1/2 tsp red chilli powder1/4 cup tamarind juiceChopped tomatoes1/2 tsp garam masala powder1/2 tsp coriander powderFew finely chopped coriander leaves4 tbsp curdsA Bit of jaggeryCook the tamarind juice with salt, jaggery, red chilli powder, garam masala powder, coriander powder and chaat masala. Add the cooked peas and cook on low flame for 10 to | | By: Simple Indian Food | | |
| | Aloo Tikki Chole Chaat | | 2008-03-13 04:34:00 | | Some days back when Pravs of Simply Spicy blog posted Aloo tikki chole chaat, i couldnt stop myself from making it. So here is the modified version of the chaat as per my taste requirements.Ingredients for the tikki1/2 kg boiled and mashed potatoes2 tbsp bread crumbs to mix with potatoes and more to dip the tikkis1 finely cut green chillyFinely chopped coriander leavesSalt as per taste4 tbsp Bengal gram dal- soaked and cooked1/2 tsp red chilli powder1/2 tsp garam masala powder1/2 tsp roasted cum | | By: Simple Indian Food | | |
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| Papdi Chaat | | 2008-01-17 03:43:00 | | Ingredients to make papdi (Translation)1 cup wheat flourSalt to taste2 tsp rava1/2 tsp ajwain2 tbsp maida2 tsp gheeOil to fryOther ingredientsCurdChat Masala powderSevSweet chutney Green chutneyFinely chopped coriander leaves2 boiled potatoesSalt to tasteMix all the ingredients except oil for papdi with little water and make a soft dough. Make big chapatis of it and cut into small rounds using some round lid. Use a knife to fork it so that it doesnt fluff while frying. Now deep fry these till go | | By: Simple Indian Food | | |
| | Sev Usal (Usal Paav) - A Chaat Dish | | 2007-10-06 02:00:17 | | "Chaats", the spicy, tasty, crunchy snacks that are served in most Indian restaurants are available in several forms and flavors, and the one word that I can use to describe them is "mouth-watering"!!! One such variation is the Sev Usal, which is traditionally a Maharashtrian dish, but famous is most of the western part of India. It consists of a "Ragda" or gravy made of dried green peas, topped with Sev (kind of like hard noodles made of chick-pea flour), several sauces to bring in the spicy, tangy, sweet and garlicky flavor, and garnished with onions and coriander!! It can be relished as it is, or eaten with bread or "paav". This is a classic way of consuming pulses, and can be made quickly. It has long been a favourite road-side snack in India, and is equally delicious when you make it in your kitchen!Ingredients4 cups dried green peas (green vatana)4 tbsp tamarind paste3 tsp cumin seeds3 tsp mustard seeds2 green chillies - chopped2 tsp turmeric powdersalt - to taste3 tbsp sugar (or jaggery)2 tbsp lemon juice (optional, add to taste)2 tbsp red chilli powder2 tsp garam masala powder3 tbsp oil1/2 cup chopped corianderAdditional1 cup coriander - chopped1/2 cup onions - chopped2 cups thick Sev (you can find it easily at an Indian store)Red Garlic chutney - to tasteGreen Coriander chutney - to tasteDate-Tamarind sweet chutney - to tasteMethodSoak the dried green peas in water overnight or at least for 4-5 hours. Then pressure cook them upto 3-4 whistles so they are well-cooked, almost mashed.Now take a pan, add the oil to it, then the cumin and mustard seeds. When they start spluttering, add the green chillies, saute for a minute, then add the boiled peas to this. Add the tamarind paste and sufficient amount of water to make it like a gravy. Most of the water will evaporate later, so don't worry if the curry looks thin initially. Now add all the dry spice powders, salt, lemon juice and sugar. Let this boil on medium flame for some time. Adjust seasoning to your taste, then finally add the chopped cilantro (reserve the other for the garnish). Remove from flame and set aside.Meanwhile, make all your chutneys in advance, or get the ready-made ones from the store. For chutney recipes, see Date-Tamarind chutney and Green Chutney. Now take the gravy in a bowl or plate, add all 3 chutneys according to your taste. Sprinkle some sev on the top to add the crunch, and top it off with chopped onions and coriander. Serve hot with bread pieces sauteed in ghee or butter. As for me, I like it just the way it is!!!Tip: You can even enjoy this gravy with potato patties for a variation to "Ragda Patties". And as for leftovers (if any:)), use them the next day to eat with rotis or parathas!!Please visit the actual blogsite at http://funnfud.blogspot.com
| | By: Fun and Food | | |
| | Chaat Fever and a Farce called Dahi Wada … | | 2006-08-19 07:39:00 | | Being away from Mumbai the one thing you miss the most is the roadside food. The ‘Chaat’ by which I mean Bhel Puri, Sev Puri, Pani Puri , Dahi Batata Puri , Ragda Pattice and Mumbai’s lifeline the ‘Vada Pav’. Dubai serves excellent food in all cuisines but what I miss the most is my Mumbai roadside food. Yes I’ve suffered from over eating out too (jaundice struck in the second year of MBA) but you simply can’t resist it! Ours is a neat group of 5 couples here who get together every weekend and most of the times we go out trying out new restaurants. However this time around we decided to be home and have a nice ‘Chaat’ evening. The menu was: Pani puriDahi Batata PuriBhel PuriSev PuriDabeliVada pav. My mouth was already watering when we were discussing the menu. I took up to prepare Vada Pav cause I had my grandmom’s recipe for it and which is as good as the ones you get in Mumbai. Each family picked up a dish or two. We all were done and gathered at one of the couple’s place for the night. We knew this would be a night to remember but for me it really turned out a night that I will remember for the rest of my life. I’m new to the group as I’ve recently moved here and H had all along kept bragging about how he makes the most amazing Dahi Wadas in this world. Dahi Wadas are my weak point so everytime we met; and he brought up the topic, I used to pester him to make it once. Since this was a ‘Chaat’ evening he decided to put to test his culinary skills on us as well. As we were getting ready to set up the goodies H insisted we try the Dahi Wadas first. I was keen we have it as dessert later but he insisted that if you find them good I can make more later as I was not sure how they would turn out. Now I could not resist this offer and I said fine serve it first. Anyways I’m dying to eat them, I had caught a glimpse in the fridge and they looked delicious. I was the first one to try it, I wanted to h | | By: Granger Gab | | |
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