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.

Sev Tameta Nu Shaak (Tomato-Sev Curry - Gujarati Style)

          This is a very popular Gujarati side dish. It is indeed an absolutely quick, simple and a no fuss recipe that can be prepared in a jiffy. It is a spicy, sweet and a tangy tomato curry topped with sev (crispy & fried gram flour vermicelli). This yummy dish needs to be served immediately lest it turns soggy. Relish this side dish with chapatti, roti, phulka, theplas, etc. So check out the step by step pictorial recipe to prepare it.

• 2-3 tomatoes, chopped
• 1 cup sev (fried gram flour noodles)
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. garlic, chopped (opt)
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. sugar
• salt to taste
• 2 green chilies
• 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, garlic and asafoetida. Sauté for a few seconds.

          Now add the tomatoes and continue to fry till it is mashed. Add all the dry spices and green chilies. Give it a stir. 

          Add 1 & 1/2  cups water. Simmer on a medium flame till it is reduced to a desired consistency. Add the sev and mix well. 

          Switch off the flame and garnish with coriander leaves. Serve immediately as a side dish with theplas, chapatti, phulka or roti. They also goes well with bajra roti, jowar roti, etc.

                  Heat oil & temper with mustard seeds. Then add cumin seeds, garlic &
                  asafoetida. Sauté few seconds.

                                 Add tomatoes & continue to fry till it is mashed. 

                                 Add all dry spices & green chilies. Give it a stir. 

                    Add 1 & 1/2 cups water. Simmer till it is reduced to a desired consistency.

                                 Add sev & mix well. Switch off the flame.

                                   Garnish with coriander leaves.

                        Serve immediately as a side dish with roti, thepla, chapatti, phulka, etc. 

Bhel Puri (Mumbai Street Snack)

          This is a famous and a yummy Mumbai style street food / chaat liked by all I am sure. This is my favourite too. The main ingredient is puffed rice which is served along with boiled potatoes, tomatoes, onion, chilies, sev, papdi and different types of spicy and tangy chutneys. 

          It goes very well as a snack or can be enjoyed anytime of the day. In fact it can be had as a light dinner too. It is a very easy recipe where you need to just combine all the ingredients and have them as quickly as possible before it gets soggy. Make it at home now by following my simple and an easy step by step pictorial recipe to prepare it.

• 2-3 cups puffed rice, slightly dry roasted & cooled
• 1/2 cup mixture / farsan
• 5-6 papdis, crushed
• 1/2 cup fine sev (savoury noodles)
• 1/2 cup boiled potatoes, chopped
• 1/2 cup tomatoes, chopped
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1/2 cup coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• 1/2 tsp. red chili powder
• 1/2-1 tsp. cumin powder
• 1/2-1 tsp. pepper powder
• 1/2-1 tsp. chaat masala 
• pinch of salt
• 1 tsp. lime juice
• sweet tamarind chutney as required
• green chutney as required
• red chili-garlic chutney as required 
• 1 tsp. each of coriander leaves and sev to garnish

          In a bowl, mix together all the ingredients (except the chutneys). Now add in 2-3 tsp. each of the chutneys and give it a quick stir.

          Transfer to a serving bowl or in individual bowls. Garnish with coriander leaves and sev. Lastly drizzle some of the chutneys and serve immediately for a delicious evening snack.

                                Mix together puffed rice, farsan & crushed papdis.

                                Add sev, onions,

                                boiled potatoes, tomatoes, green chilies,

                                peanuts, coriander leaves,

                                all dry spices

                                and the chutneys.

                                Mix everything well.

                            Serve, garnish with sev, coriander leaves & a drizzle of chutneys.
                          

Stuffed Sev Paratha (Savoury Stuffed Flat Bread)

         Parathas, be they plain or stuffed has been an integral part of the breakfast menu on an Indian platter. They are filling and wholesome too. So here are some stuffed parathas made of Sev (savoury deep fried snack). Have them along with yoghurt, pickles or butter. So check out the step by step pictorial recipe to prepare it.

• 1 cup atta (whole wheat flour)
• salt to taste
• 1 tbsp. oil to knead
• 1 cup sev (crunchy savoury snack)
• 1 onion, finely chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• handful of coriander & mint leaves, chopped
• oil to shallow fry

          Knead a soft dough with the atta, salt, oil and required quantity of water. Cover and keep aside for 20 minutes.

          In a bowl, mix together sev, onion, green chilies, ginger, coriander-mint leaves and salt to taste. Divide the dough into 8 equal portions.

          Roll them out into small circles just like poori by dusting some flour. Take one rolled out circle and spread some of the sev mix on it evenly. Cover with another circle and seal all edges.

          Roll further into a big circle just like chapatti. Make similar stuffed parathas with the rest of the rolled out circles. 

          Heat a tawa / griddle and add a tsp. of oil. Shallow fry the parathas one at a time on both sides till light brown in colour. Serve them hot with yoghurt, pickles or butter. 

                          Mix sev, onion, green chilies, ginger, coriander-mint leaves & salt. 

                  Divide dough into 8 equal portions. Roll each into small circles by dusting 
                  some flour. Take one circle & spread some sev mix on it evenly . 

                                  Cover with another circle & seal all edges.

                   Roll into a big circle just like chapatti. Make similar stuffed parathas with 
                   rest of the rolled out circles. 

                    Heat a tawa & add a tsp. of oil. Shallow fry parathas on both sides till 
                    light golden in colour. 

                                 Serve them hot with yoghurt, pickles or butter.