1 tbsp active dry yeast 1/8 cup warm water 2 cups all purpose flour 1 tbsp unsalted butter, softened 1 tbsp sugar 1 tsp salt
For the topping:
2 tbsp unsalted butter, melted 1 tbsp garlic salt or 1/2 tsp salt and 1 clove fresh garlic
Place 1/8 cup warm water in the bowl of a mixer, sprinkle in the yeast and set aside until foamy, for about 5 minutes. Add the flour, butter, sugar, salt, 1/2 cup plus 1 tablespoon warm water. Mix well until a slightly sticky dough forms.
Knead the dough by hand on a floured surface until very smooth and soft. Roll into a 2-foot-long log. Cut into 1 1/2 inch-long pieces. Knead each piece slightly and shape into a long breadstick. Arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth. Let rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400 deg F. Brush the breadsticks with 1 tablespoon of the butter and sprinkle with garlic salt.
Bake until lightly golden, about 13 minutes. Brush the warm breadsticks with the remaining 1 tablespoon melted butter and sprinkle with garlic salt.
Kachori is a popular snack in North India, mainly Uttar Pradesh and Rajasthan. Its basically small flattened balls made of flour filled with a stuffing of moong or urad dal, besan, chilli powder, salt and other spices. In Delhi, it is usually served as a chaat popularly known as Khasta Kachori or Raj Kachori. The kachoris alone make a good evening snack for kids to munch on. They can be made well in advance and stored in an airtight container.
1 cup maida/all purpose flour 1-2 tbsp ghee 1-2 boiled and chopped potatoes 1/2 cup mint leaves 1 cup coriander leaves 2-3 green chillies 1 tsp cumin seeds 1 tbsp beaten yogurt 1/2 tsp chilli powder 1/2 tsp powdered ajwain(optional) 1/2 tsp black salt 1/2 tsp amchur powder(dry mango powder) tamarind paste salt oil to deep fry
For the tamarind chutney: Blend tamarind paste, jaggery,cumin seeds and water to form a smooth paste.
For the mint chutney: Blend mint leaves, coriander leaves, salt, cumin seeds, green chillies and water to a smooth paste.
Mix the maida with ghee, salt and make a dough. The dough will be hard. Cover and set aside for 15-20 minutes. Take small balls of the dough, cut circles using a bowl/katori or a cookie cutter. Deep fry in hot oil until golden brown. Drain on a paper towel.
Place 3-4 puris on a plate. Add boiled chopped potatoes on top, sprinkle some mint and sweet chutney. Add few spoons of yogurt, pinch of chilli powder, black salt, amchur powder and powdered ajwain. Garnish with sev and chopped coriander leaves.
100 gms paneer 2 tbsp butter 1 tbsp black pepper powder 1 tsp coriander powder 1 tsp chilli powder 1/4 tsp turmeric powder 1/2 cup tomato puree 1/2 cup chopped onion 1 tsp chopped garlic 1/2 cup chopped capsicum 1 tsp cornflour 4 tsp tomato ketchup salt to taste
Smear butter on paneer slices, sprinkle black pepper powder and keep aside. Heat a tbsp of oil, add garlic and fry for a minute. Add the chopped onion and fry until golden brown. Add garam masala, dhaniya powder, chilli powder and salt. Mix well and cook for 30 seconds. Add the chopped capsicum, tomato puree and mix well. Fry for 2-3 minutes until it gets a bit dry. Add water and cornflour. Add 4 tsp tomato ketchup and cook for 5 minutes.
Take a pan, place the paneer slices and fry on low flame until golden brown. Garnish the gravy with fried paneer.
During college days, I remember relishing masala puri at one of the popular joints in jayanagar called saurabh's. He made the best masala puri I ever had. When I went to the US, something that I missed was having a good chaat. And then, I found this recipe on the net. I altered the recipe a bit to suit my own taste, and was very happy with the way it turned out.. The chutneys can be made ahead of time and stored in the refrigerator for 2-3 days. Though it is a bit time consuming, its totally worth it.
1 pack small flat puris 1 cup dry peas 2 chopped red onions + 1 chopped onion for garnish 1 tsp powdered spices(2 cloves+2 elaichi+1 small cinnamon stick) 2 peeled and boiled potatoes 2 chopped tomatoes 1/2 tsp garam masala 1/2 tsp chat masala 1/2 tsp chilli powder 1-2 tbsp beaten curd 1-2 tbsp sev 1-2 tbsp chopped coriander leaves 1-2 tbsp oil salt to taste
For the tamarind chutney:
tamarind paste 1/2 cup grated jaggery 1 tsp cumin seeds 1/2 cup pitted dates
Grind all the above to a smooth paste and set aside.
Soak the dry peas in water for 6-8 hours. Add salt, turmeric and pressure cook until soft. Heat oil, add the spice powder and saute for few seconds. Add the chopped onions and fry until golden brown. Add the chopped tomatoes, boiled potatoes, boiled peas and saute. Add half of the tamarind chutney and green chutney, salt and boil for 5 minutes. Switch off the heat and add garam masala.
In a plate, crush puris, add the above masala, chopped onions, tamarind chutney, green chutney, curd, chaat masala, chilli powder and garam masala. Garnish with chopped coriander leaves and sev.