Dahi Vada (Fried Lentil Dumplings In Spiced Yoghurt)

 

         'Dahi Vada' or 'Dahi Bhalla', a popular North Indian street food, is my personal favorite. There are many versions to it. It is served in South India with a different name - Curd Vadai or Thayir Vadai and minus the chutneys. This yummy melt in the mouth party recipe is light on the stomach and is mandatory during festivals and special occasions. 

         Dahi vadas are generally fried dumplings made of soaked & ground split black gram, dunked in whipped yogurt and topped with all the chutneys and seasonings. However, I gave a slight twist by adding some flaxseed to the batter. Secondly, instead of deep frying them, I used a Paniyaram Chatti to fry them for a healthy version. So check out the step by step pictorial recipe to prepare my version of this delicacy.

• 1 cup urad dal (split black gram), soaked overnight
• 1 tsp. ginger, chopped
• 2-3 green chilies, chopped
• 1/2 tsp. asafoetida
• 1 tbsp. flaxseeds
• salt to taste
• 2 tbsp. coriander leaves, chopped
• 2 cups yoghurt, beaten with some salt
• oil to shallow fry 

Green Chutney-

• 2 cups of coriander leaves, chopped
• 1 cup of mint leaves, chopped
• 1 tsp. lime juice
• 1 tsp. ginger, chopped
• 2 green chilies
• salt to taste

Tamarind Chutney-

• 1 tsp. tamarind paste
• 2 tbsp. sugar
• 1 tsp. red chili powder or to taste
• 1/4 tsp. roasted cumin powder

Garnishing - 

• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1/2 tsp. chaat masala
• 2 tbsp. coriander leaves, chopped

         Green chutney - blend all the following ingredients with required quantity of water and keep aside.

          Tamarind chutney - mix together all the mentioned ingredients with some water and keep aside.

          Grind the soaked urad dal, ginger and green chilies into a smooth batter by adding very little water. Add salt, asafoetida, flaxseed and chopped coriander leaves. Mix the batter well.

          Heat a Paniyaram chatti and grease with some oil. Drop spoonful of the batter in it and cook, covered, on a low flame till one side is well browned. Flip it over and cook the other side too, till done. 

          Drop them in lukewarm water for 15-20 minutes to make them soft. Then squeeze them between your palms and keep aside. 

        To serve, place the vadas on a plate and pour the beaten yoghurt over it. Then add the coriander chutney, tamarind chutney, roasted cumin powder, red chili powder, pepper powder and chopped coriander leaves. Enjoy !!!!

                    Grind the soaked urad dal, ginger and green chilies into a smooth batter 

                    by adding very little water. 

                         Add salt, asafoetida, flaxseed & chopped coriander leaves. Mix well.

                    Heat a Paniyaram chatti & grease well with some oil. Drop spoonful of the 

                    batter in it & cook, covered, on a low flame till one side is well browned.

                                 Flip it over and cook the other side too, till done. 

                       Drop them in lukewarm water for 15-20 min. to make them soft. Then

                       squeeze them between your palms and keep aside. 

       To serve,  place the vadas on a plate & pour the beaten yoghurt over it. Then

       add the coriander chutney, tamarind chutney, roasted cumin powder, red chili

 powder, pepper powder and chopped coriander leaves. 

                       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. 

Pani Puri ( Indian Street Food)

 

              Pani Puri, the irresistible spicy and tangy street food is to die for. It is a favorite chaat item with young and old alike. It is also called puchka, golgappa or gupchup, based on which state it is referred. 

              In this recipe, small crisp puris are stuffed with a potato mix, dipped in a tangy mint flavored chilled spicy water, drizzled with some sweet chutney and gulped down at a go. It is pure divine. Words cannot describe the magical moment when there is a total burst of flavors in the mouth. 

              It is best enjoyed as an evening tea-time snack. However, they can be relished any time of the day. So here is my version of this all time favorite comfort snack. The ingredients for the stuffing, sweet chutney and the pani puri water can be an individual preference. You can adjust the seasonings, accordingly. 

Pani - 

• Handful of mint and coriander leaves, roughly chopped
• 2-3 green chilies, 
• 1 garlic clove
• salt to taste
• 1 tbsp. lime juice
• 2 tbsp. boondi
• 1 marble size tamarind
• 1 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder 

Stuffing- 

• 2 potatoes, boiled & mashed
• 1/2 cup chickpeas, boiled & crushed
• 1 tomato, chopped
• salt to taste
• 2 tbsp. boondi
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. amchur powder
• 1 tsp. red chili flakes
• 1/4 tsp. pepper powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. roasted peanuts, coarsely ground

Sweet tamarind Chutney-

• 1/2 tsp. tamarind paste
• 1 tsp. red chili powder
• pinch of salt
• 2 tbsp. sugar or to taste
• 1/2 cup water or as required

• 1-2 tbsp. nylon sev 
• few store bought small puffed up pooris

           Blend the coriander leaves, mint leaves, green chilies and garlic with required quantity of water to a fine paste. Add lime juice and mix well.

        Pani - Soak the tamarind in water and strain the pulp. Add 3-4 cups of water, 2 tbsp. of the mint-coriander paste, salt and all the dry spices. Mix well. Adjust seasoning and keep aside. Add the boondi while serving.

         Stuffing - In a bowl, mix together all the mentioned ingredients and keep aside.

         Sweet tamarind chutney - In a bowl, mix together all the ingredients and keep aside.

          To serve, make a hollow in the centre of each pani puri with a spoon. Stuff a little of the filling, sprinkle some sev and drizzle a tsp. of the sweet chutney over it. 

          Pour some of the pani puri water and gulp it down immediately at a go and enjoy the mouthful experience.

                                 The potato-chickpea stuffing. 

                                  Boondi.

                                   The spiced water.

                                  Sev and sweet tamarind chutney.

                                  The puris..

Papdi Chaat

          Chaat in general is one of my favourite snacks. This popular street food is also loved and enjoyed by many, young and old alike. So today let me share my version of a spicy and a tangy Papdi Chaat. I added some extra ingredients like grated carrots, fresh grated coconut, crushed peanuts and toasted sesame seeds for some flavour and crunch.

           It really turned out very delicious and chatpata. So now make them at home and enjoy this mouth watering treat as a tea-time snack. So check out the step by step pictorial recipe to prepare it.

• 8-10 papdis (savoury crackers)
• 1 potato, boiled & chopped
• 1 onion, chopped
• 1 tomato, chopped
• 1-2 fresh green / red chilies, chopped
• 2-3 tbsp. fresh grated coconut
• 1-2 tbsp. toasted sesame seeds
• 2-3 tbsp. carrot, grated
• 1/2 cup sev
• 2-3 tbsp. roasted peanuts, crushed
• green chutney, red chili & garlic chutney & sweet tamarind chutney as required
• 2-3 tbsp. coriander leaves
• pinch of roasted cumin powder
• pinch of chaat masala
• pinch of pepper powder

          Place the papdis on a serving plate. Arrange the onion, potato, tomato, green chilies, carrot, coriander leaves and coconut.

          Then drizzle the chutneys, followed by some sev, peanuts, sesame seeds, cumin powder, pepper powder and chaat masala. Lastly add a bit of the chutneys if preferred and serve as an evening snack.

                                Papdis and all the ingredients for the topping.

Peanut Masala

       
          This is a simple, yet a delicious snack much liked by everyone. A perfect appetizer for any party, it livens up the atmosphere. It can also be considered as a chaat item mixed with onion, tomato, green chilies and coriander leaves, all finely chopped. You can also add 1 tbsp. of mint chutney to add some zing to it. The topping of bhujia is optional but if used, adds some color and flavor to the snack.

• 1 cup roasted salted peanuts
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1-2 green chilies, finely chopped
• 2-3 tbsp. coriander leaves, finely chopped
• 1 tsp. lime juice / 1/2 tsp. chaat masala
• 2-3 tbsp. bhujia (opt)

          In a bowl combine all the above ingredients and enjoy as a tea time snack or as an appetizer.

           This dish tends to get soggy so it needs to be consumed immediately.