Papdi Chaat Recipe

papdi chaat

Who doesn't love chaat and that too homemade, hygienic chaat. Papdi chaat or papri chaat is also known as dahi sev puri in Mumbai. Papdi used in this chaat is readily available but it can also be made at home.

Recipe of papdi (papri) chaat

15 papdi (papri/flat puri) made of maida or all purpose flour

1 big onion- chopped

2 medium potatoes- boiled, peeled and chopped

1 cup sev (shev)

Sweet tamarind chutney (imli ki chatni)

Green chutney (dhania pudina chatni)

1 tsp chaat masala

1 cup beaten curd (yogurt)

Fresh chopped coriander leaves (cilantro)

1. Arrange papdi in a platter. Place potato and onion over them.

2. Drizzle hari chutney, imli chutney and curd over papdi.

3. Sprinkle chaat masala  over them.

4. Sprinkle sev over papdi and garnish with coriander leaves. Serve immediately papdi chaat.

Phulka (Roti Recipe)

(phulka) roti

Roti or phulka is an unleavened Indian bread which is enjoyed in most parts of India. There are slight variations from region to region. Roti is eaten with both dry sabzi and curries.

Recipe of roti or phulka

2 cups whole wheat flour (atta)

1/2 tsp salt

1 cup water (slightly warm)

Flour for dusting

1. Put atta in a big, open bowl. Add salt to it.

2. Add water, little at a time and start kneading.

3. Knead till all dry flour turns into smooth dough. Knead some more.

4. Smear few drops of oil on the surface of dough to prevent the formation of crust. Cover and set aside for 20 minutes.

5. Pinch a golf size ball from the dough and make a round ball from it. Flatten it between your palms.

6. Roll it on a rolling surface, dipping it in dry flour, from time to time, to prevent from sticking to the rolling surface. Use rolling pin (belan) for rolling out the roti.

7. Roll out the ball into a 5-6 inch disc.

8. Heat a tawa (griddle) and when it is hot enough, place the rolled out roti or phulka on it.

9. When few bubbles appear on the surface, flip and cook from other side also. Cook for 1 minute or so.

10. Remove tawa from fire and put the roti on naked flame. The roti will baloon up. Turn over, with the help of tongs (chimta). Cook from other side also. When you see few brown-black spots on roti, take it off the flame.

11. Smear some ghee (clarified butter) on the phulka (optional) and serve hot. If it is to be eaten later, then line a hot case with a neat cloth and store rotis for later.

Kadai Paneer

kadai paneer

Kadai paneer or kadhai paneer is one of the dishes which need no introduction. It’s a delectable combination of Indian cottage cheese and capsicum.

Recipe of kadai paneer

250 grams paneer (cottage cheese/ panir) – cut into fingers

1 onion- chopped

1 tomato- chopped

2 medium shimla mirch (capsicum/bell pepper) – seeds removed and cut into strips

Salt to taste

3-4 cloves garlic (optional) - chopped

1/2 tsp black pepper powder (kali mirch)

1/2 tsp cumin powder

1/4 tsp red chilli powder (cayenne pepper)

1/2 tsp turmeric powder

1/2 tsp coriander powder

2 tsp kasoori methi (dry fenugreek leaves) – crushed by hands

1 tbsp oil

1. Heat oil in a kadai (wok/heavy bottomed vessel) and add onion. When it turns translucent, add garlic. Sauté for 1/2 a minute.

2. Add tomato, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, kasoori methi and salt. Mix well and fry till oil begins to separate.

3. Add capsicum and cook covered for 3-4 minutes.

4. Add paneer and mix well. Lower heat and cook covered for about 4-5 minutes. Serve hot kadhai paneer with naan or paratha and cucumber raita.

Aloo Patta Gobi Recipe (Potato and Cabbage)

aloo patta gobi sabzi

This is a very simple recipe of aloo patta gobi sabzi. No fancy spice or ingredient has been used and still it tastes great with hot phulka.

Recipe of aloo patta gobi sabzi

1 small patta gobi (patta gobhi/band gobhi/cabbage)

2 medium aloo (potatoes) - peeled and cubed

1/2 tsp cumin seeds

Salt to taste

A pinch of hing (asafoetida)

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1/2 tsp garam masala

1 tbsp oil

1. Remove outer 2 leaves of patta gobi and wash. Chop it into pieces.

2. Heat oil in a pan or a kadhai (wok). Add cumin seeds. When they turn darker, add amchoor.

3. Add aloo and patta gobi. Add salt and all the spices except amchoor and garam masala. Mix well.

4. Turn the heat to low and cover the lid of the kadhai. Stir occasionally and cook covered till aloo is tender. Add amchoor and garam masala and mix.

5. At this point, you can remove the lid and roast the sabzi on a little high heat to burn away any moisture and to give the sabji a little roasted appearance.

6. Turn off the heat and serve aloo patta gobhi sabzi with roti or rice.

Chawal ke Pakode (Rice Fritters)

rice pakora

Rice pakora or chawal ke pakode makes tasty evening snack and can be made really fast if you have cooked rice on hand. You can use leftover rice for making rice pakora.

Recipe of rice pakora (fritters)

2 cups cooked rice (chawal)

1/2 cup besan (gram flour/chickpea flour)

1 big onion- chopped

3 green chillies- chopped

Chopped coriander leaves (cilantro)

Salt to taste

1 inch piece ginger- chopped

Oil to deep fry

1. Take besan in a bowl and add all the ingredients except oil. Add 1/4 cup water to make thick batter.

2. Heat oil in a kadhai/wok or deep frying pan. When the oil is hot enough, turn the heat to medium. Drop small portions of the batter in the kadhai.

3. Deep fry rice pakora till golden, turning as needed. Drain pakode on an absorbent paper. Fry in batches.

4. Serve rice pakora hot with chutney or tomato sauce.