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 devour eating this aloo chaat. You can prepare this aloo chaat for any special gathering or for your hunger pangs. Also this dahi 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.
Making:
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.
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.
Serving :
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.
Suggestion:
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
Finely Chop ginger, green chili. Mince green coriander. Boil the potatoes , peel and cut them into pieces. Also chop tomatoes.
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.
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.
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.
Making:
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.
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.
Serving:
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 Chaat Recipes | Dilli Ki Fried Aloo Chaat Recipe - Potato Chaat
Author: Nisha Madhulika
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
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.
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.
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 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.
Making:
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.
Mix everything really well and prepare dough for making the tikkis. Grease your hand with some oil and knead the dough again.
Now grease your hands with some oil again and pinch small ball from the mixture and roll giving it a round shape.
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.
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.
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.
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.
Serving:
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.
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!Suggestions:
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.
Peel the boiled potatoes and then grate them in a big mixing bowl for making the dough for tikkis.
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.
Mix everything really well and prepare dough for making the tikkis. Grease your hand with some oil and knead the dough again.
Now grease your hands with some oil again and pinch small ball from the mixture and roll giving it a round shape.
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.
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.
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.
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.
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.
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 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.
Take a cup of curd and whisk it until it becomes smooth. Mix black salt and sugar into the curd and mix well.
Making:
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
After that, drain out them on kitchen paper towel to remove excess oil. Similarly, prepare all the papdis. Papdis are now ready.
Serving:
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.
Take 2 papdis and crush it in your hand and add it to the pakodis. Now add 5-6 tsp of curd to it.
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.
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.
Suggestions
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
Author: Nisha Madhulika
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
Sieve refined flour in a bowl.
Wash and soak moong lentils for 2 hours into water. Drain excess water and make a coarse paste of it.
Take a cup of curd and whisk it until it becomes smooth.
Peel pomegranate and keep its seeds in a bowl.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
After that, drain out them on kitchen paper towel to remove excess oil. Similarly, prepare all the papdis. Papdis are now ready.
Mix black salt and sugar into the curd and mix well.
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.
Take 2 papdis and crush it in your hand and add it to the pakodis.
Now add 5-6 tsp of curd to it.
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.
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.
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.
Making:
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.
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.
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.
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.
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.
Serving:
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.
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.
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.
In a mixing bowl, take semolina and refined flour. To it then add some salt and 1 tbsp oil. Mix well.
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.
Heat enough oil in a wok or pan to deep fry the kachoris.
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.
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.
Drain out the fried kachori on paper kitchen towels and likewise fry the rest. Let the kachoris cool down.
Kachoris are ready, let’s stuff them up.
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.
Again sprinkle some cumin seeds powder, red chilly powder, coriander leaves, curd and chutney.
Sumptuous and lip smacking raj kachori is ready. Serve and relish eating!
Gol gappas, also known as Pani Puri, have always been a favorite. We all are tempted to the tangy-masala water and gol gappas stuffed with boiled potatoes-peas. We are so fond of gol gappas that we can have them plain as well. Crisp and crusty gol gappas filled with potatoes, sweet chutney and chilled flavored water make a perfect and great snack anytime of the day. These semolina or wheat flour pooris, drenched in tangy-spicy or sweet flavored water makes you keep on going eating till you can eat no more!
These are so popular and favorite that no special introduction is needed! These round pooris are known as gol gappas in Northern India and Poochkas in West Bengal. These tempting gol gappas are prepared with semolina and wheat flour as well. Gol gappas prepared with wheat flour are light in weight as compared to sooji gol gappas. It is not at all difficult to make these puffed and crispy gol gappas. Why don’t you try it yourself? So, here’s the recipe for making wheat flour gol gappas which is really easy to follow.
Directions
Getting ready:
Sieve wheat flour in a mixing bowl to knead the dough for making the gol gappas.
Making:
Combine wheat flour and semolina in the same mixing bowl. Mix thoroughly.
Knead stiff and tight dough for making the gol gappas with adding water in little parts.
Cover with a wet cloth and keep aside for 30 minutes first.
After 30 minutes, apply some oil on hands and knead the dough for 4-5 minutes to smooth it.
Cover again with the wet cloth for half hour and again knead for 4-5 more minutes. Repeat this process one more time.
Now divide the dough in small and equal lumps.
Roll these lumps to a smooth flat dough balls. Keep the dough balls covered to prevent them from drying.
Lift one dough ball at a time and roll out into 2 inch diameter poori.
Place this rolled poori on a wet muslin cloth and cover with another muslin cloth. Roll out all the dough balls and cover them with wet cloth to prevent from drying. Keep them covered for another 15 to 20 minutes.
In hot oil, place as many pooris as possible at once.
Press down with a ladle to get puffy gol gappas. Deep fry the pooris until golden brown and crispy.
Drain out the fried pooris in a sieve kept above the plate to remove the excess oil. Likewise prepare all the gol gappas. Gol gappa puris are ready.
Serving:
Serve these tempting and crispy atta gol gappas with mouth drooling zingy-sweet and sour pani and enjoy.
Suggestions:
Knead stiff and really smooth dough for the gol gappas.
Make sure you roll out the pooris evenly. They should not be thin at center and thick at the corners. If this is the case then the gol gappas will not puff up.
Combine wheat flour and semolina in a big mixing bowl and knead stiff and tight dough with adding water in little parts. Cover with a wet cloth and keep aside for 30 minutes first.
After 30 minutes, knead the dough with your oil greased hands for up to 4 to 5 minutes to smooth it.
Cover again with the wet cloth for half hour and again knead for 3 to 4 more minutes. Repeat this process one more time.
Now divide the dough in small lumps and roll these lumps to a smooth flat dough balls. Keep the dough balls covered.
Lift one dough ball at a time and roll out into 2 inch diameter poori. Place this rolled poori on a wet muslin cloth and cover with another muslin cloth.
Roll out all the dough balls and cover them with wet cloth to prevent from drying. Keep them covered for another 10 to 15 minutes.
In hot oil, place as many pooris as possible at once and press down with a ladle to get puffy gol gappas. Deep fry the pooris until golden brown and crispy.
Drain out the fried pooris in a sieve kept above the plate to remove the excess oil. Likewise prepare all the gol gappas.
Let the gol gappas cool down and then serve these tempting and crispy atta gol gappas with mouth drooling zingy-sweet pani and enjoy.
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