Crispy Chana Chat

Crispy Chana Chat   

Mouth watering smell when vendor selling chana-chaat passes when we are sitting in a train. To revive same age old memories with hygiene of your home, I am presenting below chana-chaat with a twist. Chaat made of boiled chana is quite common. Here I gave it a different feel by making it crispy. Do try it and delight your kids and guests with this delicious protein powerhouse.

Preparation Time : 30 Min

Cooking Time : 30 Min

Ingredients : 

For Crispy Chana  

• Boiled Black gram (Kala Chana) 1 cup
• Cooking oil 1 tablespoon 
• Dry mango powder 1 tea spoon
• Salt according to taste
• Red chilly powder according to taste

For Chat :

• Crispy chana
• Onion chopped 2 tablespoon
• Tomato chopped 2 Tablespoon
• Green chilly chopped
• Coriander chopped
• Lemon juice 1 tablespoon
• Chat Masala 1 tea spoon

Procedure :  

• Take boiled chana in a plate or a plan surface. Now press this with a spoon as shown in picture

• In a pan take a tablespoon of oil and toast crushed chana on a low flame for 5 to 10 minutes till these are crispy

• Now add Salt, chilly powder and dry mango powder and toast it. Close the flame and keep it side

• In a bowl take crispy chana add chopped onion, tomato, green chilly, coriander, lemon juice and chat masala mix it well

• Enjoy 

Moong Dal Dahi Bhalla (Lentil dumplings in curd sauce)

Moong Dal Dahi Bhalla (Lentil dumplings in curd sauce)

Dahi Bhalla is a very famous snacks and chaat item. Being a north Indian and punjabi I always enjoyed eating dahi bhalla. This version is my favourite as this is a bit lighter than regular ones as I used moong dal instead of urad dal. It simply melts in mouth. Secondly it is topped with tadka of hing, curry leaves, mustard seeds and green chillies in place of roasted cumin powder and tamarind chutney.

Preparation Time : 20 Min

Cooking Time : 20 Min

Ingredients :

• 1 Cup dhuli moong dal (split green gram skinless) soaked in water for 2 hours
• 3 Cup curd
• 2 Green chillies
• Salt according to taste
• 1 Teaspoon of fruit salt
• Oil for frying
• 3 Cup warm water
• 1 Teaspoon salt
• 2 Teaspoon sugar

For Tadka (Tempering) :

• 1 Teaspoon oil
• Pinch of asafoetida (hing)
• 1 Teaspoon mustard seeds
• 2 Green chillies chopped
• Few curry leaves
• Red chilly powder according to taste

Recipe Video : 

Procedure :

• Soak moong dal in water and keep aside
• Now remove the water from dal. Put it in a mixer along with salt and green chilly and form a paste. Make sure that the mixture is thick.

• Transfer this mixture in a bowl, add fruit salt and mix gently. You will see that dal mixture is double now

• In a pan heat oil. Take a small portion of dal mixture and drop in hot oil. Deep fry these balls till these are cooked properly on medium flame

• Take another bowl, add warm water in this along with salt and sugar mix well. Once the dal balls are cooked soak them in warm water for 5 -7 minutes

• In another bowl take curd, beat it till it is in a smooth consistency, add pinch of salt to this

• Now Squeeze the balls to remove the excess water and put them into curd

• Repeat these steps with rest of the balls

• Keep it in a refrigerator. Before serving just add tadka to this
• In a tadka pan add 1 teaspoon of oil. add pinch of hing, mustard seeds, green chillies, curry leaves and chilly powder. Pour this tadka on your Dahi Bhalla, it will give a different taste to your dahi bhallas 

Tip : 

• To remove water from dal properly you can after removing the water form dal put it on a dry and clean kitchen towel and wait for 10 - 15 minutes 
• Adding fruit salt make your bhallas very light
• If we add little bit of salt and sugar in a warm water in which we soak our dal balls. It gives slight sweet taste to our bhallas just like we have at restaurants 
• Soaking bhallas in warm water helps in removing excess oil and make it more soft

Street style Matar Kulcha

Street Style Matar Kulcha

I remember during our childhood we enjoyed lot of street food paani puri, chaat, matar kulcha, chole tikki and lot more but now a days due to health and hygiene issues we avoid street foods. But now you can enjoy the same taste at your home with this simple recipe.

Preparation time : 20 Min

Cooking Time : 20 Min

Ingredients : 

Ingredients

•  Kulcha bread  4No.
•  1 cup dry peas (matar)
•  1 onion, finely chopped
•  1 tomato, finely chopped
•  1 cucumber finely chopped 
•  1-2 green chillies, finely chopped
•  Finely chopped ginger 1 teaspoon
•   Lemon juice 1 tablespoon
•  Salt according to taste
•  Red chilly powder according to taste
• 1 teaspoon cumin powder
• Asafoetida 1 pinch
• 1 teaspoon chaat masala 
• Chopped Coriander 1 tablespoon
• Cooking oil 1 teaspoon
• Green chutney according to taste
• Sweet and Sour Tamarind sauce according to taste

For Presentation: 

• Few chopped onions, cucumber, tomato, green chilly and coriander leaves
• Green and tamarind sauce

Procedure :

• Chopped onions, tomato, cucumber, green chilly, ginger and coriander leaves and keep aside
• Boil dry peas in salty water and keep aside
• Now take a pan add 1 teaspoon coking oil to it. Once the oil is hot add asofoetida, cumin seeds. chopped ginger and green chilly, saute it for 2 mins
• Add chopped onion to this, saute it for 2 to 3 min then add salt, red chilly powder and boiled peas and mix them well.
• Close the gas and take out the matar mixture in a bowl and add chopped cucumber, tomato, coriander, lemon juice and chat masala,. Mix them well and keep aside
• Now take the kulcha bread cut it from middle and make a pocket kind segment
• Just toast it from both the side on tava
• For serving take the kulcha bread and one side of pocket apply  green chutney and second side Sweet and Sour Tamarind sauce and place the matar mixture (dry pea) in between and sprinkle the mixture of chopped onions, cucumber, tomato, green chilly and coriander leaves on it
• Street style matar kulcha is ready to serve enjoy it with your family during breakfast, evening snacks or during monsoon time or when ever you like .......