Category Archives: Chaat recipe

Sweet Potato Chaat Recipe – Shakarkandi ki Chaat Recipe

Sweet Potato Chaat Recipe – Shakarkandi ki Chaat Recipe

Try innovative Sweet potato chaat whenever you crave for something tantalizing and delicious. Did you ever wonder you could make yummy Shakarkandi chaat. I am sure you didn’t.  It is very easy and quick to make this tasty snack of Sweet potato chaat, You can serve it to friends and family and surprise everyone.

Here is an easy recipe with pictures to make Sweet potato chaat. Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!

Directions: 

Making:

Take a polythene bag and put the sweet potatoes into it along with 1-2 tbsp of water so that it doesn’t get dry. Tie it with a loose knot.shakarkandi chaat

Place the polythene bag inside the microwave and cook the sweet potatoes for 7 minutes on highest temperature. Check later.shakarkandi chaat

After 7 minutes, press and check the sweet potatoes. They have turned tender. Take out the polythene and transfer the sweet potatoes in a bowl. Allow them to cool down completely.shakarkandi chaat

Once the sweet potatoes cools down completely, take a sweet poatao and peel off its skin with the help of a knife then cut it into ½ inch thick pieces. Similarly, prepare another sweet potato as well.shakarkandi chaat

Now prepare the chaat. For this, add ½ tsp black salt, ½ tsp roasted cumin powder, ½ tsp green chilly sauce, 2 tsp sweet chutney, 1 tsp lemon juice and some chopped green coriander into the sweet potatoes. Mix all the ingredients nicely.shakarkandi chaat

Sweet potato chaat is now ready. Transfer it to a serving plate.shakarkandi chaat Serving:

Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!shakarkandi chaat Suggestions

  • If you want then you can boil the sweet potatoes in the same way as potatoes.

 

Sweet Potato Chaat Recipe - Shakarkandi ki Chaat Recipe
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Sweet potatoes – 2
  • Sweet sauce
  • green chilly sauce
  • Green coriander (finely chopped)
  • Roasted cumin powder
  • Black salt
  • Lemon – 1
Instructions
  1. Take a polythene bag and put the sweet potatoes into it along with 1-2 tbsp of water so that it doesn't get dry. Tie it with a loose knot.
  2. Place the polythene bag inside the microwave and cook the sweet potatoes for 7 minutes on highest temperature. Check later.
  3. After 7 minutes, press and check the sweet potatoes. They have turned tender. Take out the polythene and transfer the sweet potatoes in a bowl. Allow them to cool down completely.
  4. Once the sweet potatoes cools down completely, take a sweet poatao and peel off its skin with the help of a knife then cut it into ½ inch thick pieces. Similarly, prepare another sweet potato as well.
  5. Now prepare the chaat. For this, add ½ tsp black salt, ½ tsp roasted cumin powder, ½ tsp green chilly sauce, 2 tsp sweet chutney, 1 tsp lemon juice and some chopped green coriander into the sweet potatoes. Mix all the ingredients nicely.
  6. Sweet potato chaat is now ready. Transfer it to a serving plate.
  7. Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!

 

Aloo Chaat recipe Step by Step – Quick Spicy alu chaat – Delhi Wale Aloo Chaat – Easy Potato Chaat

Idli Dhokla Recipe – South Indian Idli Dhokla Recipe

Quick and toothsome this aloo chaat recipe is surely everyone’s favorite. Making this instant spicy tangy aloo chaat is very easy to prepare. All we need to do is saute the boiled potatoes with some spices and  top them up with your favorite chutney and other toppings.

Kids devor eating this aloo chaat. You can prepare this aloo chaat for any special gathering or for your hunger pangs. Also this dahi wale Aloo chaat is one of the most popular street foods in India which is liked by everyone. So here you have easy to prepare aloo chaat recipe with step by step instructions and pictures. Enjoy!

Direction:

Getting ready :

Finely Chop ginger, green chili. Mince green coriander. Boil the potatoes , peel and cut them into pieces. Also chop tomatoes.

aloo chaat recipeMaking:

To make Quick aloo chaat , put the pan on flame to heat. Put 1 tbsp oil into it. Once the oil is sufficiently hot then put finely chopped ginger ,green chili and roast it slightly. Also add coriander powder to it. Then add tomatoes, salt, black salt and mix it. Add red chili powder and mix it.

aloo chaat recipe

Add boiled potatoes and mix it well. Then add 1/2 tsp roasted cumin seeds powder, 1/4 tsp chaat masala,along with 2 tsp green coriander chutney,2 tsp sweet chutney.Mix all the ingredients well and turn off the flame.

aloo chaat recipeServing :

Quick and tempting Aloo Chaat is ready. Garnish it with green coriander and sev and serve it as a snack. Relish the amazing flavors of aloo Chaat to satisfy your cravings.

aloo chaat recipeSuggestion:

  • You can use tomato sauce instead of sweet chutney.
  • If you don’t have green coriander chutney, you can add more green chili.
  • No need to cook the aloo chaat but just mix it.
  • If you have pomegranate in your fridge, you can sprinkle it too

Aloo Chaat recipe - Quick Spicy alu ch-aat - Delhi Wale Aloo Chaat aloo chaat recipe
Author: 
Recipe type: Chaat Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled Potatoes- 3 ( 250 gms) (chopped)
  • Tomato- 1 ( finely choped)
  • Green Coriander- 2 to 3 tbsp ( finely chopped)
  • Sev- 2 tbsp
  • Oil - 1 tbsp
  • Coriander Powder- ½ tsp
  • Red Chili powder- Less than 1/ 4 tsp
  • Ginger- 1/ 2 inch( finely chopped)
  • Green Chili - 1 to 2 ( finely chopped)
  • Salt - ½ tsp
  • Cumin powder- ½ tsp
  • Chaat Masala - ¼ tsp
  • Black salt - Less than 1/ 4 tsp
  • Green Coriander chutney - 2 tsp
  • Sweet chutney - 2 tsp
Instructions
  1. Finely Chop ginger, green chili. Mince green coriander. Boil the potatoes , peel and cut them into pieces. Also chop tomatoes.
  2. To make Quick aloo chaat , put the pan on flame to heat. Put 1 tbsp oil into it. Once the oil is sufficiently hot then put finely chopped ginger ,green chili and roast it slightly. Also add coriander powder to it. Then add tomatoes, salt, black salt and mix it. Add red chili powder and mix it.
  3. Add boiled potatoes and mix it well. Then add ½ tsp roasted cumin seeds powder, ¼ tsp chaat masala,along with 2 tsp green coriander chutney,2 tsp sweet chutney.Mix all the ingredients well and turn off the flame. Quick and tempting Aloo Chaat is ready. Garnish it with green coriander and sev and serve it as a snack. Relish the amazing flavors of aloo Chaat to satisfy your cravings.

 

Champakali Nimki Recipe – Elo jhelo nimki recipe – Karela Chaat Recipe

Champakali Nimki Recipe – Elo jhelo nimki recipe – Karela Chaat Recipe

Champakali Nimki is a crunchy Nimki you could munch on anytime. This different type of nimki is so appealing it will surely keep you wanting for more. It is also known as Elo Jhelo in some parts of India. Made of ingredients like refined flour, salt and a blend of flavorful spices Karela Chaat is a favorite among both kids and adults.

Here is an easy step by step recipe with pictures to make Champakali Nimki. Have these crispy and tasty bitter gourd shaped nimki along with piping hot cup of tea. Enjoy

Directions

Making:

Take refined flour in a big mixing bowl followed by cumin seeds, carom seeds, salt, black pepper and oil. Mix everything really well.

Karela chaat recipe

Add water in small portions to the flour and knead stiff dough. Dough should be harder than required for making pooris. Cover and leave the dough on one side for 15 to 20 minutes to set.

Karela chaat recipe

Later, knead the dough a little and divide it into medium lemon size lumps. Take a lump and roll it out into 6 to 7 inch diameter round and thin poori.

Karela chaat recipe

Now cut the poori into 1 cm/1/2 inch thin strips leaving ½ inch space from top and bottom.

Karela chaat recipe

Then start folding the poori from one side to another side of it. Stick the ½ inch top and bottom properly to make both the ends pointy like bitter gourd.

Karela chaat recipe

Place the prepared bitter gourd shaped nimki on a plate and likewise prepare the rest of them.

Karela chaat recipe

Heat enough oil in a wok on flame to deep fry the bitter gourd shaped nimki. When the oil gets heated, slide the bitter gourd shaped nimki in the wok.

Karela chaat recipe

Fry the bitter gourd shaped nimki on medium-low flame until they become light brown in colour from all the sides.

Karela chaat recipe

Later, transfer the fried bitter gourd shaped nimki on a plate covered with absorbent paper. Bitter gourd shaped nimki are ready.

Karela chaat recipeServing:

Have these crispy and tasty bitter gourd shaped nimki along with piping hot cup of tea. You can store the nimki in an airtight container. To prepare the chaat, take two bitter gourd shaped nimki on a serving plate.

Karela chaat recipe

Put 3 to 4 pieces of boiled potato on the plate followed by some whisked curd, salt, black salt and roasted cumin powder. Pour some sweet chutney, green coriander chutney on top.

Karela chaat recipe

Again sprinkle some roasted cumin powder and red chilly powder on the chaat and top it up with sev and pomegranate seeds. Bitter gourd shaped nimki chaat is ready to serve.

Karela chaat recipe

Champakali Nimki Recipe - Elo jhelo nimki recipe - Karela Chaat Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 500 grams (5 cups)
  • Cumin seeds – 1 tsp
  • Black pepper – 1 tsp (coarsely ground)
  • Carom seeds – 1 tsp
  • Salt – 1 tsp
  • Oil – 125 grams (2/3 cup)
Instructions
  1. Take refined flour in a big mixing bowl followed by cumin seeds, carom seeds, salt, black pepper and oil. Mix everything really well.
  2. Add water in small portions to the flour and knead stiff dough. Dough should be harder than required for making pooris. Cover and leave the dough on one side for 15 to 20 minutes to set.
  3. Later, knead the dough a little and divide it into medium lemon size lumps. Take a lump and roll it out into 6 to 7 inch diameter round and thin poori.
  4. Now cut the poori into 1 cm/1/2 inch thin strips leaving ½ inch space from top and bottom.
  5. Then start folding the poori from one side to another side of it. Stick the ½ inch top and bottom properly to make both the ends pointy like bitter gourd.
  6. Place the prepared bitter gourd shaped nimki on a plate and likewise prepare the rest of them.
  7. Heat enough oil in a wok on flame to deep fry the bitter gourd shaped nimki. When the oil gets heated, slide the bitter gourd shaped nimki in the wok.
  8. Fry the bitter gourd shaped nimki on medium-low flame until they become light brown in colour from all the sides.
  9. Later, transfer the fried bitter gourd shaped nimki on a plate covered with absorbent paper. Bitter gourd shaped nimki are ready.
  10. Have these crispy and tasty bitter gourd shaped nimki along with piping hot cup of tea. You can store the nimki in an airtight container. To prepare the chaat, take two bitter gourd shaped nimki on a serving plate.
  11. Put 3 to 4 pieces of boiled potato on the plate followed by some whisked curd, salt, black salt and roasted cumin powder. Pour some sweet chutney, green coriander chutney on top.
  12. Again sprinkle some roasted cumin powder and red chilly powder on the chaat and top it up with sev and pomegranate seeds. Bitter gourd shaped nimki chaat is ready to serve.

 

Dahi Gujia Recipe – Dahi Vada – Dahi Bhalla Recipe

Dahi Gujia Recipe – Dahi Bhalla Recipe

Dahi Gujiya has always been a favorite among all age groups. This Dahi Vada  takes very less of your time and is prepared very easily.  Made of Ingredients like urad dal, curd, tamarind and various other Indian spices, it makes a super delicious chaat recipe for snack. This North Indian recipe of Dahi Bhalla is very delicious and hygienic as compared to those from the market.

Here is a detailed recipe for making Dahi Gujiya  with step-by-step picture. Try it out and have joyous moment while relishing this  lip smacking Dahi Gujiya with family . Enjoy!


Directions

Getting ready:

Wash the urad dal thoroughly with water. After that, soak it for 2-3 hours then drain out the excess water from it and grind it in mixer grinder into slightly coarse paste, add 1-2 tbsp water into the dal if required. Transfer the paste in a bowl.

Dahi vadaTake a bowl filled with water and add salt and asafoetida into it. Mix them really well. Take some more water in another bowl to make gujiyas.

Dahi vada

Making:
Whisk the urad dal continuously for 6-7 minutes with hand until it becomes fluffy.

Dahi vadaTake a thick square shaped polythene sheet to make gujiyas. Place it on a rolling board and apply some water over it. Pinch small lemon sized batter with wet hand and roll it into a ball with hand. Place it over the polythene sheet and flatten it into 2.5-3 inch diameter circle. Keep it ¼ cm thick.

Dahi vadaNow put 2-3 pieces of ginger, 3-4 pieces of cashews, 1 raisin and little crushed black pepper on the flattened batter.

Dahi vada Lift the polythene and fold the batter into semi-circle shaping it as a gujiya. Remove the polythene from top and close the stuffing by pressing the edges gently with fingers.

Dahi vadaPlace a wok on flame and pour enough oil into it to deep fry the gujiyas. When the oil gets heated, carefully separate the gujiya from the polythene and slide it into the oil. Likewise, make the gujiyas and drop them into the oil.

Dahi vadaOnce the gujiyas are fried from beneath, flip their sides and fry them until they get golden brown from all the sides. Gujiyas have turned golden brown, transfer them directly into the salt-asafoetida water. Make all the gujiyas similarly until the batter is utilized completely. Cover the bowl and keep the gujiyas drenched for an hour.

Dahi vada1 hour later, remove the lid. Squeeze out the extra water from each gujiya by pressing them gently between the palms. Place them on a plate.

Dahi vada Now take curd in a big bowl and add sugar and pomegranate seeds into it. Mix them really well. Drop the gujiyas into the curd and keep them as it is for half an hour. After that, gujiyas will be ready to serve.

Serving:

To serve dahi gujiya, take 2 gujiyas on a serving plate along with some curd. Now pour some sweet chutney, green coriander chutney, black salt, mint powder (optional), roasted cumin powder and some red chilly powder on them and serve this luscious and tempting dahi gujiya. Enjoy!

Suggestions

  • You can take black urad dal as well. If you are using black urad dal them soak and remove the skin. After that, grind the dal.
  • You can take raw coconut or chironji for stuffing as well.
  • If you are making these gujiyas for any party then fry them a day before the party and keep them in refrigerator. The next day (2-3 hours before party), soak the fried gujiyas for an hour in lukewarm water with asafoetida and salt. After that, serve them as instructed.
  • Keep gujiyas dipped in curd inside the refrigerator for an hour to make them more delectable.
  • While grinding the dal, make sure that the quantity of water is not more otherwise it will become difficult to shape the gujiyas. Therefore, add water in small portions only. In case, the consistency of the ground dal is thin then add semolina into it to make the batter thick. After that, whisk the batter continuously for 6-7 minutes with hand until it becomes fluffy to make soft gujiyas.
  • Gujiyas will turn hard if the batter is too thick in consistency.

Dahi Gujia Recipe - Dahi Vada - Dahi Bhalla Recipedahi vada
Author: 
Recipe type: Chaat recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Ingredients
  • Urad dal – 1 cup
  • Asafoetida – 1 pinch
  • Salt – 1 tsp
  • Ginger baton - ½ inch (finely chopped)
  • Black pepper – 10-12 (crushed)
  • Cashews – 8-10 (chopped)
  • Raisins – 10-12
  • Curd – 2 cups (500 grams) (whisked)
  • Oil – to fry gujiya
Instructions
  1. Wash the urad dal thoroughly with water. After that, soak it for 2-3 hours then drain out the excess water from it and grind it in mixer grinder into slightly coarse paste, add 1-2 tbsp water into the dal if required. Transfer the paste in a bowl.Take a bowl filled with water and add salt and asafoetida into it. Mix them really well. Take some more water in another bowl to make gujiyas.
  2. Whisk the urad dal continuously for 6-7 minutes with hand until it becomes fluffy.
  3. Take a thick square shaped polythene sheet to make gujiyas. Place it on a rolling board and apply some water over it. Pinch small lemon sized batter with wet hand and roll it into a ball with hand. Place it over the polythene sheet and flatten it into 2.5-3 inch diameter circle. Keep it ¼ cm thick. Now put 2-3 pieces of ginger, 3-4 pieces of cashews, 1 raisin and little crushed black pepper on the flattened batter.
  4. Lift the polythene and fold the batter into semi-circle shaping it as a gujiya. Remove the polythene from top and close the stuffing by pressing the edges gently with fingers.
  5. Place a wok on flame and pour enough oil into it to deep fry the gujiyas. When the oil gets heated, carefully separate the gujiya from the polythene and slide it into the oil. Likewise, make the gujiyas and drop them into the oil.
  6. Once the gujiyas are fried from beneath, flip their sides and fry them until they get golden brown from all the sides. Gujiyas have turned golden brown, transfer them directly into the salt-asafoetida water. Make all the gujiyas similarly until the batter is utilized completely. Cover the bowl and keep the gujiyas drenched for an hour.1 hour later, remove the lid. Squeeze out the extra water from each gujiya by pressing them gently between the palms. Place them on a plate.
  7. Now take curd in a big bowl and add sugar and pomegranate seeds into it. Mix them really well. Drop the gujiyas into the curd and keep them as it is for half an hour. After that, gujiyas will be ready to serve.
  8. To serve dahi gujiya, take 2 gujiyas on a serving plate along with some curd. Now pour some sweet chutney, green coriander chutney, black salt, mint powder (optional), roasted cumin powder and some red chilly powder on them and serve this luscious and tempting dahi gujiya. Enjoy!

 

Bhel Puri Recipe – How To Make Bhel Puri – Bhel Puri Receipe

Bhel Puri Recipe – How To Make Bhel Puri – Bhel Puri Receipe

Bhel puri, the spicy and tangy mixture of puffed rice, peanuts, papdi, chutneys and some Indian spices will definitely bring water to your mouth. Now a days, bhel puri can be found anywhere on streets. The crispy crunchy taste of a few ingredients in the snack will make you ask for more and more.

Whenever you are craving for something light and lip-smacking then make bhel puri instantly at your home. You can skip any ingredient that is not available in the your kitchen and increase/decrease the quantity of any ingredient according to taste. Serve this light snack to your guest and make them go wow. So, try out making bhel puri with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Take 4 tbsp puffed rice in a big mixing bowl.

bhel puri recipe

Add 2-3 tsp cucumber, 2-3 tsp potato, 2-3 tsp tomato, 3 tsp peanuts and 3-4 crushed papdis. Mix everything well.

bhel puri recipe

Further add 4 tsp sev, some chopped green chillies and ½ tsp chaat masala. Stir to mix everything with a spoon.

bhel puri recipe

Then add 1 tsp green coriander chutney and 2 tsp sweet chutney. Mix all the ingredients nicely with the help of a spoon.

bhel puri recipe

Bhel puri is now ready. Take 2-3 tbsp of bhel puri on a plate.

bhel puri recipeServing:

Sprinkle some chaat masala and green coriander sprigs on this mouth-watering and tangy bhel puri and serve it as it is.

bhel puri recipeSuggestions:

  • Prepare this bhel puri whenever you crave for it. Don’t make it in advance because the puffed rice will become soggy after sometime.

Bhel Puri Recipe - How To Make Bhel Puri - Bhel Puri Receipe bhel puri
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Puffed rice
  • Papdi
  • Roasted peanuts
  • Cucumber – 1 (finely chopped)
  • Potato – boiled and finely chopped
  • Tomato – deseeded and finely chopped
  • Chickpea flour sev
  • Green coriander chutney
  • Sweet chutney
  • Chaat masala
  • Green chilly – finely chopped
  • Green coriander – finely chopped
Instructions
  1. Take 4 tbsp puffed rice in a big mixing bowl. Add 2-3 tsp cucumber, 2-3 tsp potato, 2-3 tsp tomato, 3 tsp peanuts and 3-4 crushed papdis. Mix everything well.
  2. Further add 4 tsp sev, some chopped green chillies and ½ tsp chaat masala. Stir to mix everything with a spoon. Then add 1 tsp green coriander chutney and 2 tsp sweet chutney. Mix all the ingredients nicely with the help of a spoon. Bhel puri is now ready. Take 2-3 tbsp of bhel puri on a plate.
  3. Sprinkle some chaat masala and green coriander sprigs on this mouth-watering and tangy bhel puri and serve it as it is.

 

Aloo Chaat Recipes | Dilli Ki Fried Aloo Chaat Recipe – Potato Chaat

Aloo Chaat Recipes | Dilli Ki Fried Aloo Chaat Recipe – Potato Chaat

Aloo chaat is the popular and most relished snack. This sweet and tangy aloo chaat is everyone’s favorite. It is very easy to prepare, you just have to shallow fry the potatoes and top them up with your favorite chutney and other toppings. Kids love this aloo chaat the most.

You can make this aloo chaat for any special gathering or have it to fill your small hungers. So, whenever you crave for something spicy then prepare this instant aloo chaat at home with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and cut them into medium size pieces, place them in a bowl.

aloo chaatMaking:

Place a tawa on flame and pour some oil on it. When the oil gets heated, place the potato chunks on it. You can also deep fry the potato chunks.

aloo chaat

Once the potatoes gets fried from beneath, flip their sides and keep flipping the sides until they become crisp and golden brown from all the sides. Potatoes have turned crisp, turn off the flame and transfer them in a bowl.

aloo chaatServing:

Take some fried potatoes in a serving plate and sprinkle some salt and black salt on it. Mix it really well. Now pour 2 tsp sweet chutney, 1 tsp green coriander chutney, 2-3 tsp curd, roasted cumin powder, chaat masala on the fried potatoes.

aloo chaat

Then garnish the chaat with some green coriander and sev and serve this lip-smacking and tempting aloo chaat.

aloo chaat

Aloo Chaat Recipes | Dilli Ki Fried Aloo Chaat Recipe - Potato Chaat aloo chaat
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 2 (boiled)
  • Oil – 2-3 tbsp
  • Sweet chutney
  • Green coriander chutney
  • Sev
  • Curd
  • Green coriander (finely chopped)
  • Roasted cumin powder
  • Salt
  • Black salt
  • Chaat masala
Instructions
  1. Peel the boiled potatoes and cut them into medium size pieces, place them in a bowl. Place a tawa on flame and pour some oil on it. When the oil gets heated, place the potato chunks on it. You can also deep fry the potato chunks.
  2. Once the potatoes gets fried from beneath, flip their sides and keep flipping the sides until they become crisp and golden brown from all the sides. Potatoes have turned crisp, turn off the flame and transfer them in a bowl.
  3. Take some fried potatoes in a serving plate and sprinkle some salt and black salt on it. Mix it really well. Now pour 2 tsp sweet chutney, 1 tsp green coriander chutney, 2-3 tsp curd, roasted cumin powder, chaat masala on the fried potatoes. Then garnish the chaat with some green coriander and sev and serve this lip-smacking and tempting aloo chaat.

 

Aloo Tikki recipe – Quick Spicy Crisp Aloo Tikki Recipe

Aloo Tikki recipe – Quick Spicy Crisp Aloo Tikki Recipe

Aloo tikki is one of the most popular street foods in India and liked by everyone. Relish eating these yummy aloo tikkis in aloo tikki dahi chaat or aloo tikki chole chaat. In fact, you can have these super scrumptious quick aloo tikkis with ketchup or stuff them in burgers. Kids will surely eating this devouring aloo tikki recipe.

So, here is how you can make a wonderful and amazing quick aloo tikki in your own kitchen with this easy to follow recipe and step-by-step pictures. Prepare this lip smacking instant aloo tikki chaat and share a joyous moment with your dear ones.

Directions

Getting ready:

Peel the boiled potatoes and then grate them in a big mixing bowl for making the dough for tikkis.

aloo tikki chaatMaking:

Now mix the following spices to the grated potatoes – 2 finely chopped green chilies, 1 tsp salt, 2 to 3 tbsp finely chopped green coriander and 3 tbsp corn flour. Bread crumbs and ararot can also be added to the mixture for making the dough.

aloo tikki chaat

Mix everything really well and prepare dough for making the tikkis. Grease your hand with some oil and knead the dough again.

aloo tikki chaat

Now grease your hands with some oil again and pinch small ball from the mixture and roll giving it a round shape.

aloo tikki chaat

Then flatten the dough ball and give it a shape like tikki. Likewise prepare tikkis until the entire dough is utilized and place them on a plate.

aloo tikki chaat

Heat a pan with 3 to 4 tsp oil to shallow fry the tikkis. Spread the oil evenly on the pan and place the tikkis on it to roast.

aloo tikki chaat

Now shallow fry the tikki on medium-low flame until they get golden brown from beneath. When the tikkis turn brown from beneath, flip the sides and continue roasting from the other side as well until golden brown in color. Bring these tikkis on one side and place more tikkis to roast. Pour some oil on the tikkis as well and fry until golden brown and crispy.

aloo tikki chaat

The tikkis have turned golden brown from the other side as well, take them off from flame and place on a plate with absorbent paper.

aloo tikki chaatServing:

For serving, take a plate and place two aloo tikkis over it. Pour some curd on the tikkis, followed by sweet tamarind chutney and green coriander chutney.aloo tikki chaat

Then sprinkle some roasted cumin powder, black salt and red chilly powder over the tikkis. Lip smacking and mouth drooling aloo tikki chaat is ready serve. Enjoy!aloo tikki chaatSuggestions:

  • Instead of corn flour you can use arrowroot or crumbs of 2 bread slices. With mixing these to the potatoes, the moisture is soaked and mixture gets appropriate binding. Also, the tikkis come out crispy.
  • You can also deep fry the tikkis.
  • For making 7 tikkis
  • Time – 35 minutes

Quick Aloo Tikki Chaat Recipe aloo tikki chaat
Author: 
Recipe type: Snacks/Chaat
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For Tikki
  • Boiled potatoes – 8 to 9 (600 grams)
  • Oil – 3 to 4 tsp
  • Coriander leaves – 2 to 3 tbsp (finely chopped)
  • Green chilies – 2 (finely chopped)
  • Corn flour – 2 to 3 tbsp
  • Salt – 1 tsp or to taste
  • For serving
  • Whisked curd
  • Green coriander chutney
  • Sweet tamarind chutney
  • Roasted Cumin powder
  • Red chilly powder
  • Black salt
  • Besan sev
Instructions
  1. Peel the boiled potatoes and then grate them in a big mixing bowl for making the dough for tikkis.
  2. Now mix the following spices to the grated potatoes - 2 finely chopped green chilies, 1 tsp salt, 2 to 3 tbsp finely chopped green coriander and 3 tbsp corn flour. Bread crumbs and ararot can also be added to the mixture for making the dough.
  3. Mix everything really well and prepare dough for making the tikkis. Grease your hand with some oil and knead the dough again.
  4. Now grease your hands with some oil again and pinch small ball from the mixture and roll giving it a round shape.
  5. Then flatten the dough ball and give it a shape like tikki. Likewise prepare tikkis until the entire dough is utilized and place them on a plate.
  6. Heat a pan with 3 to 4 tsp oil to shallow fry the tikkis. Spread the oil evenly on the pan and place the tikkis on it to roast.
  7. Now shallow fry the tikki on medium-low flame until they get golden brown from beneath. When the tikkis turn brown from beneath, flip the sides and continue roasting from the other side as well until golden brown in color.
  8. Bring these tikkis on one side and place more tikkis to roast. Pour some oil on the tikkis as well and fry until golden brown and crispy.
  9. The tikkis have turned golden brown from the other side as well, take them off from flame and place on a plate with absorbent paper.
  10. For serving, take a plate and place two aloo tikkis over it. Pour some curd on the tikkis, followed by sweet tamarind chutney and green coriander chutney.
  11. Then sprinkle some roasted cumin powder, black salt and red chilly powder over the tikkis. Lip smacking and mouth drooling aloo tikki chaat is ready serve. Enjoy!

 

Dahi Papdi Chaat Recipe – Papri Chaat Recipe – How to make Papdi Chaat

Dahi Papdi Chaat Recipe – Papri Chaat Recipe – How to make Papdi Chaat

Dahi Papdi Chaat is one of the special recipe of North India. It is extremely tasty. Chandni Chowk’s papdi in Delhi is world famous. It can be found on the stalls in the market and also in some special shops. But no one can beat the taste of homemade chaat papdi. It is prepared with few ingredients moong lentil, potato, curd, refined flour and few aromatic Indian spices.

You can make dahi papdi for any special occasion or whenever you want to have spicy-tangy padhi chaat.  Everyone will like it for sure. So, definitely try out this recipe with easy to follow step-by-step instructions any enjoy with your family and friends.

Directions

Getting ready:

Wash and soak moong lentils for 2 hours into water. Drain excess water and make a coarse paste of it.

dahi papdi chaat

Take a cup of curd and whisk it until it becomes smooth. Mix black salt and sugar into the curd and mix well.

dahi papdi chaatMaking:

To make small papdi, take refined flour in a big mixing bowl along with salt, cumin seeds and oil. Mix everything really well. Add water in small portions and knead stiff dough as required for making pooris. To knead this much of flour, ¼ cup of water is required. Cover the dough and keep it aside for 15-20 minutes to set. After that, prepare the papdis.

dahi papdi chaat

Meanwhile, make moong lentils pakodi. Whisk moong lentils paste continuously for 3-4 minutes until it becomes fluffy. This way the pakodis will become soft and spongy.

dahi papdi chaat

Heat some oil in a wok. Pinch some amount from the lentil paste with hand and drop it into the hot oil. Drop the pakodis as many as possible into the wok. Don’t crowd the oil.

dahi papdi chaat

When the pakodis start floating on the oil then flip the sides. Keep frying until they become golden-brown in colour from all the sides. Lift the pakodis on the slotted ladle and hold it against the wok to drain the excess oil. Take them out on kitchen paper towel.

dahi papdi chaat

Take 3 cups of water into a bowl along with 1 tsp salt. Mix and dissolve the salt well into the water. Drop the pakodis into the water and soak it for 15-20 minutes until it absorbs the water completely. After that, use them.

dahi papdi chaat

Pakodis are now ready and dough is set as well. Now make the papdis. Knead the dough again to make it smooth. Divide the dough into 2 equal halves. Roll them in your hands and make them smooth. Flatten a dough ball with hand and place it on rolling board. Roll the dough ball using the rolling pin into a thick chapatti. It should be thicker than a parantha.

dahi papdi chaat

Take the lid of a bottle to cut the papdi pieces. Keep the lid on the rolled chapatti and press it firmly using the back of your palm. Remove the extra dough and use it further for making the papdis. Likewise, prepare the papdis.

dahi papdi chaat

Now take another dough ball and divide it into small balls. Roll each dough ball into thin papdis individually with the help of the rolling pin. Poke the fork 2-3 times on the upper side of the papdi and do the same on the other side as well. Likewise, prepare each papdi and place them on a plate. Papdis are now ready to fry.

dahi papdi chaat

Heat enough oil in a wok to deep fry the papdis. Oil should be medium hot. Keep the flame medium-low. Drop as many as papdis possible into the oil. Don’t crowd the oil.

dahi papdi chaat

When the papdis starts floating on the oil that means it is fried from beneath then flip its side. Fry them until they become golden-brown in colour.

dahi papdi chaat

After that, drain out them on kitchen paper towel to remove excess oil. Similarly, prepare all the papdis. Papdis are now ready.

dahi papdi chaatServing:

Take a serving plate, take 3-4 moong lentil pakodis from water and squeeze them to drain the extra water. Place them on the serving plate.

dahi papdi chaat

Take 2 papdis and crush it in your hand and add it to the pakodis. Now add 5-6 tsp of curd to it.

dahi papdi chaat

Top it up with 1 tsp of sweet chutney and 1 tsp of green chutney. Then sprinkle a pinch of red chilly powder, chaat masala powder, roasted cumin powder and salt.

dahi papdi chaat

Then garnish it with some pomegranate seeds. Then again pour little curd on it and top it up with roasted cumin powder, pomegranate seeds, salt and sweet chutney.

dahi papdi chaatSuggestions

  • If you want them you can add chopped boiled potatoes and boiled chickpea on it.

Dahi Papdi Chaat Recipe - Papri Chaat Recipe - How to make Papdi Chaat dahi papdi chaat
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Small papdi - 1 bowl (fried)
  • Moong lentils Pakodi - 1 bowl (fried)
  • Potato - 2 bowls (boiled)
  • Curd - 500 grams
  • Salt - ½ tsp or according to the taste
  • Roasted cumin seeds - 2 tsp
  • Chat Masala - 1 tea spoon
  • Sweet chutney - 1 small bowl
  • Green chutney - 1 small bowl
  • Coriander leaves - 2 tbsp
Instructions
  1. Sieve refined flour in a bowl.
  2. Wash and soak moong lentils for 2 hours into water. Drain excess water and make a coarse paste of it.
  3. Take a cup of curd and whisk it until it becomes smooth.
  4. Peel pomegranate and keep its seeds in a bowl.
  5. To make small papdi, take refined flour in a big mixing bowl along with salt, cumin seeds and oil. Mix everything really well.
  6. Add water in small portions and knead stiff dough as required for making pooris. To knead this much of flour, ¼ cup of water is required.
  7. Cover the dough and keep it aside for 15-20 minutes to set. After that, prepare the papdis.
  8. Meanwhile, make moong lentils pakodi. Whisk moong lentils paste continuously for 3-4 minutes until it becomes fluffy. This way the pakodis will become soft and spongy.
  9. Heat some oil in a wok. Pinch some amount from the lentil paste with hand and drop it into the hot oil. Drop the pakodis as many as possible into the wok. Don’t crowd the oil.
  10. When the pakodis start floating on the oil then flip the sides. Keep frying until they become golden-brown in colour from all the sides.
  11. Lift the pakodis on the slotted ladle and hold it against the wok to drain the excess oil. Take them out on kitchen paper towel.
  12. Take 3 cups of water into a bowl along with 1 tsp salt. Mix and dissolve the salt well into the water.
  13. Drop the pakodis into the water and soak it for 15-20 minutes until it absorbs the water completely. After that, use them.
  14. Pakodis are now ready and dough is set as well. Now make the papdis. Knead the dough again to make it smooth.
  15. Divide the dough into 2 equal halves. Roll them in your hands and make them smooth.
  16. Flatten a dough ball with hand and place it on rolling board. Roll the dough ball using the rolling pin into a thick chapatti. It should be thicker than a parantha.
  17. Take the lid of a bottle to cut the papdi pieces. Keep the lid on the rolled chapatti and press it firmly using the back of your palm.
  18. Remove the extra dough and use it further for making the papdis. Likewise, prepare the papdis.
  19. Now take another dough ball and divide it into small balls.
  20. Roll each dough ball into thin papdis individually with the help of the rolling pin..
  21. Poke the fork 2-3 times on the upper side of the papdi and do the same on the other side as well.
  22. Likewise, prepare each papdi and place them on a plate. Papdis are now ready to fry.
  23. Heat enough oil in a wok to deep fry the papdis. Oil should be medium hot. Keep the flame medium-low.
  24. Drop as many as papdis possible into the oil. Don’t crowd the oil.
  25. When the papdis starts floating on the oil that means it is fried from beneath then flip its side. Fry them until they become golden-brown in colour.
  26. After that, drain out them on kitchen paper towel to remove excess oil. Similarly, prepare all the papdis. Papdis are now ready.
  27. Mix black salt and sugar into the curd and mix well.
  28. Take a serving plate, take 3-4 moong lentil pakodis from water and squeeze them to drain the extra water.
  29. Place them on the serving plate.
  30. Take 2 papdis and crush it in your hand and add it to the pakodis.
  31. Now add 5-6 tsp of curd to it.
  32. Top it up with 1 tsp of sweet chutney and 1 tsp of green chutney.
  33. Then sprinkle a pinch of red chilly powder, chaat masala powder, roasted cumin powder and salt.
  34. Then garnish it with some pomegranate seeds. Then again pour little curd on it and top it up with roasted cumin powder, pomegranate seeds, salt and sweet chutney.

 

Bread Dahi Vada Recipe – Instant Dahi Vada Recipe – Bread ke Dahi Bhalle

Bread Dahi Vada Recipe – Instant Dahi Vada Recipe -Bread ke Dahi Bhalle

Bread dahi vadas is an innovative twist and delicious version to the original dal vadas. There is no soaking of dal is required and no laborious efforts are required to make these yummy bread dahi vadas. Dahi vada is a popular snack or street food of Northern India. Usually, dahi vadas are a deep fried snack prepare with urad dal where ahead planning and efforts are required.

But this recipe of Bread dahi vada makes a perfect easy, fat free chaat or appetizer recipe. Where no pre preparations and deep frying is needed. Just wrap the potato stuffing with bread slices and roast until crispy. Pour some whisked curd over the vadas, followed by some Indian dips or chutney. Lip smacking and yummy bread dahi vadas are ready in minutes. So follow this easy recipe of bread dahi vadas with step-by-step pictures and impress your dear ones.

Directions

Getting ready:

Cut the bread slices is roundels for making the vadas. For this, take a bread slice and place on the board. With a bowl cut out the roundels from bread slice.

bread dahi vadas

Peel the boiled potatoes and then mash them finely in a mixing bowl.

bread dahi vada

Chop each cashew into 6 to 7 pieces.

bread dahi vadaMaking:

Now to the mashed potatoes add the following ingredients – 1 tsp ginger (paste), 2 finely chopped green chilies, less than ¼ tsp red chilly powder, ½ tsp mango powder, 1 tsp coriander powder, more than ½ tsp salt or to taste, 1 tbsp raisins, chopped cashews and 2 tbsp chopped coriander. Mix everything really well.

bread dahi vada

Stuffing for making the vadas is now ready. Divide it into equal portions making round balls and place on a plate.

bread dahi vadas

Now for making the dahi vadas, take a bread slice and place it on a plate. Spread some buttermilk on the bread slice evenly.

bread dahi vada

Lift the bread slice and place one portion of the stuffing over it. Lift from all sides to close the stuffing nicely. Leave the vada open on one side.

 bread dahi vada

Heat a non stick pan with some ghee to roast the vadas. Place the vadas on to the pan and roast until golden brown from beneath. Keep the flame medium while roasting. Keep adding more ghee from the sides.

bread dahi vada

When roasted from beneath, flip the sides and let them roast until golden brown from this side as well. Take off the vadas from flame once roasted from both sides. Similarly prepare all the vadas.

bread dahi vadaServing:

Dahi vadas are ready, let’s roast them. For this, place 2 vadas on the plate, keeping the open side downwards. Pour some curd over the dahi vadas, followed by sweet chutney, spicy green coriander chutney. Then sprinkle some black salt, roasted cumin powder and some red chilly powder. Lip smacking and mouth drooling dahi vadas are ready to serve.

bread dahi vadaSuggestions:

  • To thicken the curd, place it on a soup strainer. Keep it aside and let the water drain out from the curd in the bowl kept below it. Add 1 tsp sugar to the curd and use for serving the vadas.
  • Make sure you keep the flame low-medium for frying the vadas.

Bread Dahi Vada Recipe - Instant Dahi Vada Recipe bread dahi vada
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread slices – 8
  • Potatoes – 5 (400 grams) (boiled)
  • Butter milk – 1 cup
  • Coriander leaves – 2 tbsp (finely chopped)
  • Ghee – 2 tbsp
  • Green chilly – 2 (finely chopped)
  • Coriander powder – 1 tsp
  • Ginger paste – 1 tsp
  • Red chilly powder – less than ¼ tsp
  • Dry mango powder – ½ tsp
  • Salt – more than ½ tsp (to taste)
  • Raisins – 1 tbsp
  • Cashew nuts – 15
Instructions
  1. Cut the bread slices is roundels for making the vadas. For this, take a bread slice and place on the board. With a bowl cut out the roundels from bread slice.
  2. Peel the boiled potatoes and then mash them finely in a mixing bowl.
  3. Chop each cashew into 6 to 7 pieces.
  4. Now to the mashed potatoes add the following ingredients - 1 tsp ginger (paste), 2 finely chopped green chilies, less than ¼ tsp red chilly powder, ½ tsp mango powder, 1 tsp coriander powder, more than ½ tsp salt or to taste, 1 tbsp raisins, chopped cashews and 2 tbsp chopped coriander. Mix everything really well.
  5. Stuffing for making the vadas is now ready. Divide it into equal portions making round balls and place on a plate.
  6. Now for making the dahi vadas, take a bread slice and place it on a plate. Spread some buttermilk on the bread slice evenly.
  7. Lift the bread slice and place one portion of the stuffing over it. Lift from all sides to close the stuffing nicely. Leave the vada open on one side.
  8. Heat a non stick pan with some ghee to roast the vadas. Place the vadas on to the pan and roast until golden brown from beneath. Keep the flame medium while roasting. Keep adding more ghee from the sides.
  9. When roasted from beneath, flip the sides and let them roast until golden brown from this side as well. Take off the vadas from flame once roasted from both sides. Similarly prepare all the vadas.
  10. Dahi vadas are ready, let’s roast them. For this, place 2 vadas on the plate, keeping the open side downwards. Pour some curd over the dahi vadas, followed by sweet chutney, spicy green coriander chutney.
  11. Then sprinkle some black salt, roasted cumin powder and some red chilly powder. Lip smacking and mouth drooling dahi vadas are ready to serve.

 

How To Prepare Raj Kachori – Raj Kachoris recipe

Raj Kachoris Recipe Video In Hindi

Raj kachori is a tangy-zingy spicy chaat filled with yummy condiments. The refreshing and various flavors stuffed in the kachoris make it a good and unique food experience. It is crispy from outside and soft from inside with soft pakodis, curd covered aloo bhujiya, namkeen, sweet chutney and so on.

This Rajasthani shahi raj kachori chaat recipe can be served as an evening snack or whenever you want to something zingy and spicy food. Two of these stuffed raj kachoris are more than enough for you. These raj kachoris make a beautiful presentation and are thoroughly enjoyed by everyone at my place. So, here you have simple to follow step-by-step instructions for sumptuous raj kachori. Enjoy!

Directions

Getting ready:

Sieve refined flour in a bowl.

raj kachoriMaking:

Take semolina and refined flour in a mixing bowl and add some salt to it. Mix the ingredients well. Add water in small portions and knead the flour into soft dough as required for making pooris.

raj kachori

Divide the dough into small lumps and roll it with hands into a round ball. With this much of dough, 15 small balls can be prepared. Now keep this ball on a rolling board and roll it into a flat disc of 3 inch diameter. Roll it in such a way that it doesn’t remain thin at the centre and roll it equally from all the sides.raj kachori

Heat enough oil in a pan or a wok to deep fry the kachoris. Oil should be hot enough for frying kachoris. To check, drop a pinch of dough into the oil and it should start frying instantly. Gently slide this rolled kachori to the hot oil and fry.

raj kachori

Press the kachori so it rises well and gets puffy. Flip its side and keep the flame on medium. Fry till it turns brown in color from all the sides and becomes crisp. It can take 4-5 minutes to fry a raj kachori.

raj kachori

Lift the kachori with the slotted ladle and hold against the wok to drain excess oil. Take out the kachori on kitchen paper towel. Prepare more kachoris in the same manner. Let the kachoris cool down for 2-3 hours so that it becomes crisp.

raj kachoriServing:

Kachoris are ready to serve. Keep the kachori on a plate. Break the kachori from the center from the side which is thin to put 2 dahi pakodi, 4-5 pieces of potatoes, 2 spoon boiled moong, curd, salt, cumin powder, black salt and red chili powder.

raj kachori

Further add green chutney, sweet chutney, sev bhujiya and pomegranate seeds. Again add curd sweet chutney, cumin powder, black salt and red chili powder into the kachori. Serve this super yummy and scrumptious raj kachori and relish eating.

raj kachori

 

Suggestions:

  • You can substitute and reduce or increase the quantity of the ingredients while stuffing as per your taste. If you do not have papdi, then you can use the kachoris which did not rise while frying. Break them into small pieces and stuff them inside the kachoris.
  • You can also use boiled peas, instead of chana while stuffing.
  • You can prepare gol-gappa with the dough prepared to make kachori. (Pani Puri – Gol Gappa). Mix jal jeera powder into the water to prepare gol-gappa water.

How To Prepare Raj Kachori – Raj Kachoris recipe How To Prepare Raj Kachori – Raj Kachoris recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sooji - 200 grams (2 cup)
  • Maida (all purpose flour) - 2 table spoon.
  • Salt - ½ tea spoon. (According to the taste)
  • Oil - to fry
  • Potato - 2-3 (boiled) (chopped)
  • Moong or chana - ½ cup (boiled)
  • Small Papdi made of maida - 20
  • Dahi pakodi - 10
  • Curd - 400 grams (2 cup) (Whisked)
  • Cumin seeds - 2 tea spoon (roast and grind)
  • Black pepper - 1 tea spoon
  • Red chili powder - 1 tea spoon
  • Sweet chutney - ½ cup
  • Green chutney - ½ cup
  • Sev bhujiya - ½ cup
  • Pomegranate - ½ cup (peeled)
  • Coriander leaves - ½ cup (chopped)
Instructions
  1. In a mixing bowl, take semolina and refined flour. To it then add some salt and 1 tbsp oil. Mix well.
  2. Now add water in small parts and knead stiff and tight dough for making the pooris. Cover and keep aside for half and hour to rest.
  3. Heat enough oil in a wok or pan to deep fry the kachoris.
  4. Knead the dough again after half an hour and make small lumps from the dough. Take one lump at a time and roll into round shape. Then roll out to a 3 inch round poori.
  5. Slide the rolled kachori to the hot oil. Press the kachori with a ladle to puff it up and then reduce the flame to minimum and fry the kachoris until golden brown and crispy.
  6. Drain out the fried kachori on paper kitchen towels and likewise fry the rest. Let the kachoris cool down.
  7. Kachoris are ready, let’s stuff them up.
  8. Break the kachoris from the center on the thinner side and place it in a plate. Place 4 to 5 potato chunks, 1 tsp boiled moong dal, 2 dahi pakodi, 2 to 3 curd coated papdis, roasted cumin seeds, black pepper, red chilly powder, sweet chutney, curd, green chutney, sev bhujiya, pomegranate seeds.
  9. Again sprinkle some cumin seeds powder, red chilly powder, coriander leaves, curd and chutney.
  10. Sumptuous and lip smacking raj kachori is ready. Serve and relish eating!