Kachori Chaat / Raj Kachori

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.

Ingredients:

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.

Method:

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.


To assemble:

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.

Serves 3

Kaali Mirch Paneer Tukde

Ingredients:

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

Method:

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.

Serves 4

Masala Puri

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.

Ingredients:

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.

For the green chutney:

1 bunch coriander leaves
5-6 green chillies
1 tsp cumin seeds
1 tsp dhania/coriander powder

Method:

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.

Serves 5

Dhabe ki daal

Ingredients:

1/4 cup chana dal
1/4 cup red kidney beans/rajma
1/2 cup green moong dal
2 chopped tomatoes
2 chopped onion
1 tsp cumin powder
1/2 tsp chilli powder
2 slit green chillies
1 small clove chopped garlic
1 tbsp butter
1/2 tsp dry kasuri methi leaves
1 tbsp chopped coriander leaves
1 tbsp oil
salt to taste

Method:

Soak the dals in water for about 6 hours. Drain the water and pressure cook until soft. Heat oil in a pan, add the chopped onion and green chillies. Saute until golden brown. Add the cumin powder, chilli powder, garlic, chopped tomatoes, salt and saute until the oil leaves the sides of the pan. Switch off the heat. Add this mixture to the cooked dal and cook on a low flame for 5 minutes. Heat butter in a separate pan, add the kasuri methi leaves and chopped coriander and saute for few seconds. Add this to the dal mixture and mix well. Serve with chapathis.

Serves 4

Cucumber gojju

Ingredients

1 cucumber deseeded and chopped fine
2-3 red chillies
1 tsp white sesame seeds/til
1 tsp chana dal
1 tsp urad dal
1/2 cup grated fresh coconut
Jaggery as needed
tamarind paste
salt to taste
1 tsp mustard seeds
curry leaves
1 tsp oil

Method:

Dry roast chana dal, urad dal, white til and red chillies separately. Grind into a paste (with little water)along with coconut, jaggery, tamarind and salt. Add the chopped cucumber to this ground paste and mix well. Heat oil, when hot add the mustard seeds and curry leaves. Add this to the cucumber mixture and stir until combined. Serve with rice or chapathi.

Serves 3

Baby Corn Coins

Ingredients:

1 cup sliced baby corns
1/2 cup all purpose flour/maida
1 tbsp cornflour
1 tsp ginger garlic paste
1 tsp chilli powder
1 tsp soya sauce
1 tsp chilli sauce
water as needed
salt to taste
oil to deep fry


Method:

Mix flour, cornflour, ginger garlic paste, soya sauce, chilli sauce and salt. Add water to make a thick paste. Boil the sliced baby corns in salted boiling water for 5 minutes and drain. Dip the baby corns in the flour paste and deep fry in hot oil until golden brown. Serve with ketchup.

Serves 2

NOTE: If using canned baby corn, there is no need to boil. Just slice and deep fry them.

Banana Dosa

Ingredients:

2 ripe bananas
1 cup fine rava/semolina/chiroti rava
3/4 cup wheat flour
1 1/2 cup fresh yogurt
1/2 cup jaggery
1/4 cup grated fresh coconut
pinch of soda
pinch of salt

Method:


Blend bananas, jaggery and yogurt until smooth. Add the remaining ingredients and mix well. The batter should be a fairly thick consistency. Heat tava, pour the batter and roast until golden brown on both sides. Serve hot with ghee.

Serves 4

NOTE: You can adjust the amount of jaggery according to your taste. If the batter is too thick, add more yogurt instead of water.