Dahi Batata Puri

Ingredients: Puris 1 packet Thick yogurt/curd 3 cups Sugar 1/2 cup Water 3/4 cup Potatoes 4 medium Chat masala 2 tsp. Thin sev Chopped coriander leaves, Salt to taste For Sweet chutney: Pulp of dates 1/2 cup Tamarind pulp 1/4 cup Sugar 1/4 cup Grind together all these items. For Spicy chutney: Coriander 1 bunch Green chillies 8-10 Cumin seeds 1 tsp. Salt to taste Grind together all these items.

Method:

1.Boil potatoes and mash them. Add salt and chat masala, mix. Beat the yogurt with sugar and a pinch of salt. Add the water to get desired pouring consistency. This is known as Dahi.
2. Prepare chutneys as mentioned above. Arrange puris in a plate. Put mashed potato in each puri with the help of a spoon.
3. Then fill puris with sweet dahi and pour sweet and spicy chutneys on top.
4. Garnish the puris with sev and coriander leaves. Serve as an appetizer, breakfast or a quick meal.

Rajma Tikki

Ingredients:

• 150 g red kidney beans, soaked overnight in lots of water
• 5 g green chillies, chopped
• 1 tablespoon ginger-garlic paste
• 10 g red chilli powder
• 10 g cumin powder
• 20 g chat masala
• salt
• 10 g chopped fresh coriander leaves
• 10 g corn flour
• oil, to deep fry
• For garnishing
• 10 g carrots
• 10 g red capsicums
• 10 g beetroots
• 10 g sliced onions
• 10 g chat masala
• 10 g cumin powder, roasted
• To serve with
• 100 ml mint chutney
• 100 ml tamarind chutney or
• tomato ketchup

Method:

1. Add salt and cook the kidney beans in the same water in which they were soaked overnight. More water may be added if needed. Cook until tender.
2. Drain well, cool and pat on clean kitchen paper towels.
3. Mince or mash the kidney beans.
4. Add the remaining ingredients, except oil and knead to make dough.
5. Divide the dough into 8 portions.
6. Heat oil in a wok.
7. Deep fry one cutlet first in the oil until golden.
8. If it opens up, add a little more corn flour and knead the mixture well.
9. Then, shape into cutlets and deep fry in the oil.
10. Drain on a clean kitchen paper towel.
11. Sprinkle cumin powder and chat masala powder on the cutlets.
12. Garnish with carrot, beetroot and capsicum and onion slices.
13. Serve hot with the ketchup or chutneys.

Bhel Puri Recipe

Ingredients:

1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice

How to make bhel puri:

• Mix the puffed rice, tomatoes, onions.
• Drain the water from the grated potatoes and mix that as well.
• Mix all the ingredients under seasoning and add to this.
• Lightly crush and add the nimkis and golgappas.
• Add the sev and kaara pusa directly and mix well.
• Finally garnish with coriander leaves and lemon juice.
• Serve immediately..

Moong ki dal ki chat

Ingredients
1 packet Fried yellow lentils 2 Chopped onions 2 Chopped green chilies 2 Boiled potatoes 4 Somosa strips6 Lemon 1 bunch Chopped mint leaves 1 packet Cottage cheeseChat masala as required1 tsp Black pepper powder 1 tsp Red chili powder Salt as required

Directions

In bowl add the fried lentils, chopped green chilies, chopped spring onions, chopped mint leaves and boiled potatoes. Mix well.Now ad the black pepper and red chili powder along with the lemon juice.In a serving platter spread a layer of fried lentils. Add the cubed cottage cheese, fried somosa strips and finally the potato mixture.

Sev Puri

Ingredients:

10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)

How to make sev puri:

• Arrange the puris on a plate make a hole in each puri in the centre.
• Fill with a few chopped boiled potato cubes.
• Add about 1/4 tsp of tamarind and green chutneys in each.
• Sprinkle cumin powder, salt, red chilli powder.
• Sprinkle finely chopped onions.
• Then generously sprinkle sev all over the puris.
• Garnish with finely chopped coriander.
• Serve fresh..

Papdi Chaat

Ingredients:

• 250 gm all-purpose flour
• 4 tbsp ghee
• 1 tsp onion seeds
• Salt to taste
• Vegetable/ canola/ sunflower cooking oil to deep fry
• 5 large potatoes, boiled, peeled and chopped into tiny pieces
• 1 cup chickpeas, boiled and mashed coarsely (sprinkle with salt to taste)
• 2 red (Spanish) onions chopped very fine
• 2 large tomatoes chopped very fine
• 2 cups fine sev (gram flour vermicelli)
• 2 tsp red chilli powder
• 3 tsp powdered black rock salt
• 2 tbsp cumin seeds, gently roasted and powdered
• Fresh finely chopped coriander leaves for garnish
• 2 cups fresh yoghurt whisked till smooth and chilled
• 1 cup Tamarind Chutney (see recipe below)
• 1 cup Mint-Coriander Chutney (see recipe below)
• Equipment:
• 2" circular cookie cutter

Preparation:

• Mix the flour, ghee, onion seeds and salt to taste and mix well. Add just a little water at a time and knead to get a firm, smooth dough. Cover with a damp cloth and allow to rest for 20 minutes.
• After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth.
• Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin. Now use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep on a lightly floured tray or plate for later frying (they will become the Papdis). Repeat till all the dough is used up.
• Heat oil for deep frying, in a deep pan on a medium flame. When hot, add the Papdis a few at a time and fry till crisp and pale golden.
• Drain and keep on paper towels. Repeat till all Papdis are made. They can be stored for a few weeks if kept in an airtight container.
• To serve, first set up all ingredients - Papdis, toppings and chutneys - within easy reach. dip 5-6 Papdis (per person) in yoghurt and remove. Arrange on a plate.
• Put a little potato, chickpeas, onion and tomato on each Papdi. When all are done in this way, drizzle a teaspoonful each of Tamarind and Mint-Coriander Chutney on each Papdi.
• Sprinkle a handful of sev all over the Papdis in the plate. Now sprinkle red chilli powder, cumin powder and black rock salt and garnish with chopped coriander leaves. Serve as soon as possible or the Papdis will get soggy.

Aloo Chat

Ingredients:

3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying

Preparation:

• Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.
• Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
• In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
• Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
• Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
• You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

Aloo Corn Tikki

Ingredients:
1 cup boiled corn
2 cup boiled and mashed potato.
1 cup curd (Dahi).
1 cup chopped onion.
1 cup chopped tomato.
1 cup chopped fresh coriander.
1 cup seve.
2 table spoon Garam Masala.
2 or 3 Green Chilli.
1 Table Spoon red Chilli Powder.
1 Tea Spoon turmeric.
Salt and Chat Masala to taste
Method:
Mix the mashed potatoes, corn, gram masala, green chilli, red chilli powder, turmeric, half cup coriander and salt to test. Make into a smooth paste, from this paste make equal sized patties. Heat oil on Tava and shallow fry these patties till golden and crispy.
How to Serve:
Take two piece of patties in a bowl add curd, chat masala, pinch of salt, chopped onion, chopped tomato, seve and finally fresh coriander on it. Now it’s ready for serve.

Golgappe

Ingredients:

For puri:
Rava - 2 cups
mida - 1\4 cup
salt to taste
oil 1\4 cup
oil for frying

For pani:
tamarind lemon size
green chillies - 3
bunch of dhaniya leaves(cilantro)
bunch of mint
leaves ground to a paste.
black salt - 1 tea spoon
ordinary salt to taste
dhana jeera powder - 1 tea spoon
black pepper powder 1\2 tea spoon.

For masala:
Boiled chana (or) peas, aloo, raw onions (optional)
For sweet water (as served in some states)
water, sugar, jeera powder, black salt (a little)

Method:

1. For spicy water:
    Soak tamarind in water and take extract of it and dilute adding more water of desired amount (make sure the water is sour enough don't dilute too much) mix the ground paste and all the other ingredients and taste, adjust salt according to your taste. If too spicy make it little sour by adding lime juice or simply dilute your choice.

2. For sweet water:
    Mix all the ingredients and taste, adjust to your taste if you think some thing is less.

3. For puris:
    Mix all the mentioned ingredients and knead it to a soft dough of chapati consistency. Heat oil in a kadai and roll the dough into small, small puris of ping-pong ball size or size that fits in your mouth easily and fry them. For some reason if the puris stop fluffing apply / brush little water over the rolled puris and fry them.
    Puris will not fluff if the dough gets dry.

4. To Serve:
    Break open the top of puri, put some boiled mashed aloo, peas or chana, raw onions(optional) dip in sipcy or sweet water and at a gulp put it in mouth and enjoy.