Poha Pakora Chaat

 

              Chaats are of different types and forms and happens to be one of my favourite snack. It is a favorite Indian street food enjoyed by all, young and old alike. It is yummy, light on the stomach and extremely tongue tingling. The ingredients can be mixed and matched to dish out this delicacy. 

          So let me share a delicious Chaat prepared with some leftover pakoras made of leftover Kanda Poha and complete with all the toppings. I added chopped cucumber, tomato, onion, green chilies, coriander leaves, some dry spices, yoghurt, raw mango chutney and sweet tamarind chutney. So here you have leftovers ka makeover. 

          All Chaat lovers will definitely enjoy this fusion recipe. They are relished as a tea-time snack, as a light dinner or anytime of the day. So check out the step by step pictorial recipe to prepare this yummy comfort food.

• Few leftover Pakoras 
• 1 cup chilled whisked yoghurt
• 1/2 cup green mango chutney
• 1/2 cup sweet tamarind chutney
• 1 onion, chopped
• 1 tomato, chopped
• 1/2 cucumber, chopped
• 1-2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• handful of boiled chickpeas
• handful of farsan mixture 
• 1 tsp. chaat masala 
• 1 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• salt to taste

          To assemble the chaat - On a serving plate, arrange the leftover pakoras. Top it up with chopped cucumber, tomato, onion, boiled chickpeas and green chilies.

          Then pour the chilled yoghurt, green mango chutney and sweet tamarind chutney.

          At the end, sprinkle all the dry spices, farsan and chopped coriander leaves. Voila, yummy chaat is ready to savour. 

                     On a serving plate, arrange the leftover pakoras. Top it up with

                     cucumber, tomato, onion, boiled chickpeas & green chilies.

                 Pour chilled yoghurt, mango chutney & sweet tamarind chutney.                                       Then sprinkle all the dry spices, farsan & coriander leaves.

                       Voila, yummy chaat is ready to savor.

Ghugni Chaat (Kolkata Street Food)

 

           Chaat is a favourite Indian street food enjoyed by all, young and old alike. They are yummy, light on the stomach and extremely tongue tingling. Today I would like to share a delicious GHUGNI CHAAT which is a very popular Kolkata street food. So all Chaat lovers will definitely enjoy this traditional Bong recipe.

          Ghugni typically refers to Dried Peas Curry, which is a very common weekend breakfast menu in most Bengali homes. It is served with hot luchi / poori, especially during weekends. So you can turn any leftover ghugni into this mouth watering chaat, complete with all the toppings, that includes a drizzle of some kasundi too. Do check out the step by step pictorial recipe to prepare this yummy comfort food.

      Ghugni - 

• 1 cup dried peas, soaked overnight
• 3 tbsp. mustard oil
• 1 potato, cubed
• 1 tomato, chopped
• 1 tsp. cumin seeds 
• 2 bay leaves
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 2 green chilies, slit
• 1 tsp. ghee

Toppings - 

• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• kasundi (mustard sauce) as required
• green chutney as required
• sweet tamarind chutney as required

          Boil the peas in 2 cups water for 4-5 whistles or till soft, but not too mushy. Keep aside. 

          Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves and cumin seeds. Sauté for a few seconds. 

          Add the onion and fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

         Then add the chopped tomatoes and cook till it is mashed. Add the boiled peas, fried potatoes and green chilies. Add more water if required.

          Simmer on a low flame till the potatoes are cooked. When done, switch off the flame and add the ghee. Garnish with all the toppings and enjoy.

                    Heat oil in a pan & fry the potatoes till light brown. Drain & keep aside.

                   Temper the same oil with bay leaves & cumin seeds. Sauté for a few seconds. 

                                  Add the onion and fry till light brown. 

                         Add ginger-garlic paste & all the dry spices mixed with some water. 

                         Sauté till the oil separates.

                                  Add the chopped tomatoes and cook till it is mashed. 

                        Add the boiled peas, fried potatoes & green chilies. Adjust the water. 

                        Simmer on a low flame till the potatoes are cooked. 

                                  When done, switch off the flame and add the ghee. 

                                 Garnish with all the toppings and enjoy.

           

Ragda Pattice / Patties (Potato Tikki & Dried Yellow Peas Curry)

 

           Ragda Pattice / Patties is a very popular and a yummy street food snack of Mumbai that is loved by young and old alike. This Indian fast food can be found in every street corner food stalls and in restaurants. 

          It is basically shallow fried potato cutlets or tikkis served with Ragda, a dried white peas curry along with various toppings and chutneys. This tongue tickling chaat item is very wholesome and can be termed as a one-pot meal. It is a great tea time snack, a party snack or a kitty party snack. In fact it can be had anytime of the day. 

Ragda - 

• 1 cup dry White Peas, soaked overnight
• pinch of baking soda
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste 
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

Pattice / Patties - 

• 2-3 potatoes, boiled & mashed
• 2 bread slices
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• 1 tsp. amchur powder
• 1 tbsp. coriander leaves
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 2 tbsp. oil to shallow fry

To Serve -

• green chutney 
• Instant sweet chutney 
• 1 tsp. lime juice 
• 2-3 tbsp. sev
• 2-3 tbsp. boondi (opt)
• 2 tbsp. onion, chopped
• 2 tbsp. tomato, chopped
• 1/4 tsp. roasted cumin powder 
• 1 tsp. coriander leaves, chopped

           Ragda - Boil the soaked peas in 2 & 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste and all the dry spices mixed with little water. Fry on a low flame till oil separates.

         Add the tomato puree and tomato paste. Continue to stir fry till dry. Add the boiled peas and 3/4 cup water if required. 

           Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.

          Patties - Soak the bread slices in water for a few seconds and squeeze out the water. In a bowl, add the bread, potatoes and all the ingredients (except oil).

          Knead well and divide into equal portions. Give it a patty shape and refrigerate for 25-30 minutes.

          Heat oil on a griddle / tawa and fry the patties few at a time till golden on both sides. Drain on a kitchen towel.

         Now to assemble - on a serving plate, place 2 patties and ladle some ragda over it, followed by the green chutney, sweet chutney, onion, tomatoes, lime juice, sev, boondi, cumin powder and coriander leaves.

Green Chutney - 

• 1 cup coriander leaves
• 1/2 cup mint leaves
• 1-2 green chilies
• 1-2 garlic cloves
• 1/2" ginger
• 1 tsp. lime juice 
• salt to taste
• 1 tbsp. feta cheese (opt)

          

           Grind all the above mentioned ingredients with very little water into a paste. Your green chutney is ready.

Instant sweet chutney - 

• 3 tbsp. ketchup
• 1/2 tsp. tamarind paste
• 1/2 tsp. red chili powder
• 1 tsp. sugar

           Mix together all the above mentioned ingredients along with 1/4 cup water. Your instant sweet chutney is ready.

Prawn & Sausage Bhel

 

          Bhel Puri is a very popular Mumbai style street food / chaat liked by young and old alike. This is my favourite too. The main ingredient is puffed rice, which is served along with chopped onion, boiled potatoes, tomatoes, chilies, sev, papdi, farsan and various types of spicy and tangy chutneys. 

          However, I gave a slight twist by adding some sautéed prawns and chicken sausages. I skipped the chutneys though and kept it dry. It turned out super yummy and appetizing. This fusion non-veg. bhel is a must try recipe. Instead of the mandatory chutneys, I relished with some chili mayo and it turned out to be a mind blowing combo. So do give it a try and I'm sure you'll enjoy this delectable chaat.

          You can enjoy this bhel as a snack or anytime of the day. In fact, I sometimes like to have it as a light dinner. 

          It is an absolutely easy recipe and best enjoyed immediately before it turns soggy. Apart from the ingredients I used, you can also add sprouts, chopped bell pepper, capsicum or dry fruits.

• 10-12 prawns, deveined & cleaned 
• 2-3 chicken sausages, sliced
• 1-2 tbsp. oil
• pinch of salt, turmeric powder and red chili powder
• 2-3 cups puffed rice 
• 2 tbsp.  fine sev (savoury noodles)
• 8-10 small papdis, crushed
• 2 tbsp. mixture (farsan)
• 2 tbsp. plain boondi
• 2 tbsp. roasted peanuts
• 1-2 tbsp. roasted chana dal
• 1 onion, chopped
• 1 tomato, chopped
• 1/2 cup cucumber, chopped
• 1 small potato, boiled & chopped
• 1/4 cup kabuli chana, boiled
• 1-2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. fresh grated coconut 
• 1/2 tsp. red chili flakes
• pinch of salt 
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. chaat masala 
• 1 tsp. lime juice

          Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 5-10 minutes. 

          Meanwhile, heat oil in a pan and sauté the sliced sausages till light brown. Keep aside. In the same oil stir fry the prawns for 2-3 minutes. Drain and keep aside to cool down. 

          In a large bowl, mix together all the mentioned ingredients. Transfer to a serving bowl or individual bowls and serve immediately for a yummy evening snack. 

Ragda Samosa Chaat - Savoury Street Snack

          Chaats are of different types and forms and happens to be one of my favourite snack. They are yummy, light on the stomach and extremely tongue tingling. The ingredients can be mixed and matched to dish out this delicacy. Today I would like to share a delicious RAGDA SAMOSA CHAAT, where the Ragda is a white peas curry. 

          To this, some crumbled samosa is added, topped with some spicy, sweet and tangy chutneys, onion, tomato, sev, some dry spices and coriander leaves. They are relished as a tea-time snack, as a light dinner or anytime of the day. So check out the step by step pictorial recipe to prepare it.

Ragda....

• 1 cup dry Yellow / White Peas, soaked overnight
• pinch of baking soda
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste (opt)
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

Chaat.......

• 2-3 samosa, roughly crumbled
• 1 onion, chopped
• 1 tomato, chopped
• 1-2 fresh red / green chilies, chopped
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• 2-3 tbsp. mixture farsan
• 2-3 tbsp. fresh grated coconut
• 1/2 cup sev (fried gram flour noodles)
• sweet tamarind chutney as required
• mint-coriander chutney as required
• beaten yogurt as required
• salt to taste
• red chili powder to taste
• chaat masala to taste
• roasted cumin powder to taste 
• lime juice as required
• chopped coriander leaves as required

         Ragda ......Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.

         Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required. 

           Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.



To assemble the chaat......

          For serving, pour a cupful of the prepared ragda in individual bowls. Then arrange the samosa first.

          Top it up with the onion, tomato and chilies, followed by the tamarind chutney, green chutney and yoghurt.

          Next add all the dry spices, followed by some sev, peanuts, fresh coconut, farsan, chopped coriander and lime juice. Relish as an evening tea-time snack or as and when desired.

                                  Ingredients needed for the chaat.

                                 Ingredients needed for the chaat.

                                  For serving, pour a cupful of ragda in individual bowls. 

                                  Then arrange samosa first. 

                                 Top it up with onion, tomato & chilies.

                                 followed by tamarind chutney, green chutney & yoghurt. 

                 Add all dry spices, followed by some sev, peanuts, coconut, farsan, lime juice
                 & coriander leaves. Relish as a tea-time snack or as & when desired.

Samosa Chaat (Savoury Snack)

          Chaats are savoury snack and in general is one of my favourites. It is enjoyed by young and old alike. So here is my version of a SAMOSA CHAAT, which is very easy and simple to prepare if you have any leftover chole or samosa. It just needs a wee bit of assembling.

          So get going and dish out this amazing Indian street food that is spicy, sweet and crunchy. As they say - waste not, want not! Enjoy this mouth watering delicacy in the comfort of your home with family and friends. They can be had as a tea-time snack, appetizers, as a light dinner or anytime you desire. So check out the step by step pictorial recipe to prepare it.

• 2-3 samosas, roughly crushed
• 1 onion, chopped
• 1 tomato, chopped
• 1-2 fresh red / green chilies, chopped
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• 2-3 tbsp. mixture farsan
• 2-3 tbsp. fresh grated coconut
• 1/2 cup sev (fried gram flour noodles)
• sweet tamarind chutney as required
• mint-coriander chutney as required
• beaten yogurt as required
• salt to taste
• red chili powder to taste
• chaat masala to taste
• roasted cumin powder to taste 
• lime juice as required
• chopped coriander leaves as required

          On a plate, arrange the crushed samosa first and top it up with the tamarind chutney, green chutney and yoghurt. Then add the onion, tomato and green chili.

          Next add all the dry spices, followed by some sev, peanuts, coconut and farsan. Again drizzle some more chutneys and yoghurt.

          Add some chopped coriander and lime juice to the finished product and relish as an evening tea-time snack or as and when desired.

Chop onion, tomatoes, fresh chilies & coriander leaves. You also

 need lime.

Keep some sev, farsan, roasted peanuts & fresh grated coconut ready.

                                  On a plate, arrange crushed samosa first.

                                 Top it up with tamarind chutney, green chutney & yoghurt. 

                                  Then add onion, tomato & green chilies.

                            Add dry spices, followed by some sev, peanuts, coconut & farsan. 

                                  Again drizzle some more chutneys & yoghurt.

                   Add chopped coriander & lime juice. Relish as a tea-time snack or as and 
                   when desired.