Aloo Black Chana Chat recipe |Alu kala chana chaat

when you have a yummy ,chatpata  and a healthy  homemade chaat in your hands, why to go to chaat stalls to eat it out?

yes you are right today back with another chat recipe namely ALOO BLACK CHANA CHAT.




 Aloo Black Chana Chaat is oil free and a great snack to have as a salad or as tea time snack.


This fantastic chaat surprisingly does not call for curd or yogurt like others chaat do but is blended well with sweet and tangy tamarind chutney to give a tickle to the taste buds. Sweet and green chutneys are an integral part of most chaat recipes which enhances the flavours of the chaat.


Aloo black Chana chaat is a very popular Indian street food where Aloo means Potatoes and Chana means the chickpeas or garbanzo beans and chaat means snack.
Normally you find this variety of snack prepared more often on the streets of North India.

I had tasted this one of the local restaurants in mumbai ,thats when i decided to simulate in my kitchen and result was mindblowing.
you can assemble this in minutes if you have boiled white chana(chickpeas or chole in hindi),boiled potatoes and chat chutneys ready in your kitchen.

I have added three chutneys:
◾green chutney
◾sweet tamarind chutney
◾spicy red chili garlic chutney

If you are short of time to make chaat chutneys, then just add the spice powders and still enjoy the chaat but in that case squeeze some lemon juice while serving.



the recipe can also be made into a salad. just add some grated carrots, cucumber,boiled corn, beetroots, zucchini to the chaat. skip the papdi and sev, if serving as a salad.


Ingredients

½ cup dried black chickpeas or 1.5 to 2 cups cooked black chickpeas/ kala chana/ brown chole
2 medium potatoes/aloo
1 small onion, chopped
1 small tomato chopped
1 green chill sliced
2 to 3 tbsp chopped coriander leaves/dhania patta
mint coriander green chutney as required
sweet chutney as required
red garlic chili chutney as required
chaat masala as required
roasted cumin powder as required
some chopped coriander leaves
a few crushed papdis
yellow sev as required
salt as required
lemon juice as per taste


Method:

1.Cook and boil potato, peel and cube it into bite sized pieces.

2 soak  dried brown chickpeas overnight in enough water. drain very well. pressure cook the black chickpeas in 2 cups water and ¼ tsp salt till they are completely cooked. when the pressure settles down on its own, open the lid and strain the chickpeas. let them  come to room temperature.

3.To the chickpeas, add chopped boiled potatoes.add green chutney, tamarind chutney and red chili chutney as per your taste preferences.

4.add ¼ cup finely chopped onions and ¼ cup finely chopped tomatoes.mix everything very well.

5.Place a portion of the kala chana chaat on a serving plateor bowl .sprinkle a pinch or two of chaat masala, roasted cumin powder and black salt/regular salt as required.

6.sprinkle some crushed papdi on top.sprinkle some sev on top.lastly add a touch of chopped coriander leaves. drizzle some lemon juice .serve aloo chana chaat immediately.




Tips:

Aloo black chana chaat can be served at room temperature or chilled. if serving chilled, then add the crushed papdis, sev and coriander leaves while serving.
You can alternatively use white channa (chole) too.
This can be served as salad too skipping the chutneys alone
instead of boiled aloo you can use leftover aloo sabji too

Chaat Chutneys

Chaat is a form of savory snacks generally served at road side carts or stalls in India.

 

 

Chaat literally means "to lick" or "to taste".


 Some of the popular chaats are Panipuri, Bhelpuri, Dahi Puri, Papdi Chaat, Dahi Vada, Sev Puri, Pani Puri, Masala Puri, Channa Chaat, Aloo Chaat, Ragda Pattice, Bread Chaat,  Aloo Tikki, Pakora, Chila, Mangode, Bedai, Samosa Chaat etc.





It is a mixture of some common ingredients with a sweet, spicy and tangy  taste. There are a variety of chaats but the ingredients used are mostly common like onions, tomatoes, cilantro, raw mango, thin sev, potato pieces, crispy fried bread, spicy fried gram beans, papdis, spicy fried channa dal and chick peas. The other ingredients used for the flavour are lemon juice , pomegranate seeds, black salt, tamarind, yogurt , chutneys and chaat masala


Chaat is generally served with various chutneys.


lets have a look at the respective recipes

CLICK ON THE NAMES OF CHUTNEY FOR THE DETAILED RECIPES

 1. Green Chutney : Mint Coriander Green chilly chutney 

2. Tamarind Chutney : Tamarind Dates chutney  

3. Red Chutney: Red chilly Garlic  chutney




Variations:

Chaat masala and black salt is adding in chutneys according to preference.

Other Names:Chaat Chutney, Red chutney or Garlic Chutney or Lal Chutney, Hari Chutney or Green chutney or Cilantro Mint Chutney or Mint Coriander Chutney, Tamarind chutney or Tamarind Dates Chutney.

Jhaal Muri Recipe | How to make kolkata Jhaal Moodi Masala

Just like bhel is to mumbai, so is jhaal muri to Kolkata.This simple yet delicious snack can be put together in minutes and features typical Bengali ingredients like mustard oil.

Jhal moori / masala muri (or known as Bengali bhel) is a tea time must have dish for all Bengalis.




It’s a spicy combination of muri / moori (puffed rice) mixed with sorser tel (mustard oil, for that authentic pungent taste) with sliced onions, boiled potato slices, chanachur (bhujiya) and of course green chillies (from where it gets the name “jhal” / hot) with varieties of other ingredients as per your taste & availability like thin coconut slices, tomatoes, cucumbers, fried papad…the list is endless and each one unique from one another.



Jhaal muri is a popular street food snack of Kolkata. Jhaal means spices and muri is puffed rice.

A long time ago, I visited Kolkata and I still remember this mouthwatering snack. This puffed rice is tossed with potato, cucumber, tomatoes.  A special blend of spices including tamarind pulp, and mustard oil are also added to jhaal muri. This is a simple yet delicious snack.




Ingredients
4 cups murmura/ muri (puffed rice)
1/4 cup fine sev (bengal gram vermicelli)
1/4 cup peanuts
1 teaspoon oil
1/2 cup potato boiled, peeled and cut into small pieces
1 cup chopped onion
1/2 cup boiled black chana
1/2 cup tomato finely chopped, seeded
1/2 cup cucumber finely chopped
2 tablespoons green chili, finely chopped, adjust to taste
2 tablespoons cilantro finely chopped (hara dhania)
1/4 cup tamarind paste
4 teaspoons mustard oil

Spice Mix
◾4 teaspoons roasted cumin seeds powder
◾1 teaspoon salt
◾1 teaspoon black salt
◾1 teaspoon mango powder (amchoor)
◾1 teaspoon red chili powder
◾1/2 teaspoon garam masala

4 slices of lemon for garnishing




Method:

1.Combine all the dry spices together. Set aside.




2.Heat a 1 teaspoon of oil in a small pan on medium heat, add peanuts and roast stirring continuously till lightly brown. This should take about 2 minutes. Set aside.

3.Dry roast the muri/puffed rice on medium heat for about 3 minutes. Notes: muri should not change color, they should be white but roasting gives freshness and make them crispy. Set aside.

4.Just before ready to serve jhaal muri add the peanuts, sev, tomato, potato, cucumber,onion, green chili, cilantro, tamarind paste, mustard oil and spices. Toss them and serve.

5.You may adjust all the ingredients to your taste. Enjoy!

Aloo chana chaat recipe, how to make aloo chana chaat recipe

when you have a yummy ,chatpata  and a healthy  homemade chaat in your hands, why to go to chaat stalls to eat it out?

 

 

yes you are right today back with another chat recipe namely ALOO CHANA CHAT.



 Aloo Chana Chaat is oil free and a great snack to have as a salad or as tea time snack.


This fantastic chaat surprisingly does not call for curd or yogurt like others chaat do but is blended well with sweet and tangy tamarind chutney to give a tickle to the taste buds. Sweet and green chutneys are an integral part of most chaat recipes which enhances the flavours of the chaat.




Aloo Chana chaat is a very popular Indian street food where Aloo means Potatoes and Chana means the chickpeas or garbanzo beans and chaat means snack.
Normally you find this variety of snack prepared more often on the streets of North India.

I had tasted this one of the local restaurants in mumbai ,thats when i decided to simulate in my kitchen and result was mindblowing.
you can assemble this in minutes if you have boiled white chana(chickpeas or chole in hindi),boiled potatoes and chat chutneys ready in your kitchen.

I have added three chutneys:
◾green chutney
◾sweet tamarind chutney
◾spicy red chili garlic chutney

If you are short of time to make chaat chutneys, then just add the spice powders and still enjoy the chaat but in that case squeeze some lemon juice while serving.



the recipe can also be made into a salad. just add some grated carrots, cucumber,boiled corn, beetroots, zucchini to the chaat. skip the papdi and sev, if serving as a salad.


Ingredients

½ cup dried chickpeas or 1.5 to 2 cups cooked chickpeas/chana/chole
2 medium potatoes/aloo
1 small onion, chopped
1 small tomato chopped
1 green chill sliced
2 to 3 tbsp chopped coriander leaves/dhania patta
mint coriander green chutney as required
sweet chutney as required
red garlic chili chutney as required
chaat masala as required
roasted cumin powder as required
some chopped coriander leaves
a few crushed papdis
yellow sev as required
salt as required
lemon juice as per taste


Method:
1.Cook and boil potato, peel and cube it into bite sized pieces.
2 soak  dried chickpeas overnight in enough water. drain very well. pressure cook the chickpeas in 2 cups water and ¼ tsp salt till they are completely cooked. when the pressure settles down on its own, open the lid and strain the chickpeas. let them  come to room temperature.
3.To the chickpeas, add chopped boiled potatoes.add green chutney, tamarind chutney and red chili chutney as per your taste preferences.
4.add ¼ cup finely chopped onions and ¼ cup finely chopped tomatoes.mix everything very well.
5.Place a portion of the chana chaat on a serving plateor bowl .sprinkle a pinch or two of chaat masala, roasted cumin powder and black salt/regular salt as required.
6.sprinkle some crushed papdi on top.sprinkle some sev on top.lastly add a touch of chopped coriander leaves. drizzle some lemon juice .serve aloo chana chaat immediately.

Tips:
aloo chana chaat can be served at room temperature or chilled. if serving chilled, then add the crushed papdis, sev and coriander leaves while serving.
You can alternatively use black channa too.
This can be served as salad too skipping the chutneys alone

Red Chilli Garlic Chutney,Spicy red chutney for chat

Chaat is something which nobody can resist. todays recipe is about red chilli garlic chutney which is often used in chaats from bhelpoori to ragda pattice.

A basic quick chutney made using red chillies and garlic. Its uses are versatile and can be used in recipes ranging from wraps to street-food recipes.

Ingredients
10 red chillies
10 to 12 garlic (lehsun) cloves
salt to taste

Method
Grind the chillies and garlic with 1/2 teacup of water.

Baked Papdi |Wheat flour papdi Microwave Recipe

Baked papdi is a virtually fat free recipe for all low calorie food lovers!I have used a microwave for making baked papdis.it is adapted from tarla dalals book :microwave cooking



If you want to enjoy your favourite snacks sans any guilt, you need to just use smart cooking methods.

 In this recipe, you will find out how to make delicious, crunchy Baked Papdi using the microwave. Once you have the dough, each batch of 20 takes just a few minutes to bake, so you can prepare large batches and store them in airtight containers, to make delicious sev puri, papdi chat or to use as a base for any of your favourite toppings.



 Crispy baked papdis are delicious at any time of the day. You can spice up the dough, if you prefer, adding a little chilli powder/crushed pepper and cumin seeds. I personally like them just plain. Again, I would suggest the you store large quantities in an air-tight container.

I have used whole wheat flour to make these papdi but you can make  them with only maida or can use maida & wheat flour in half quantities each. (Read tips )

You can use papdi to make bhelpuri,papdi chat or sev poori.

Makes 18-20 papdis

Ingredients

1/4 cup whole wheat flour or plain flour (maida)
1/8 tsp crushed cumin seeds (jeera)
1/8 tsp ajwain (owa/carom seeds)
half tbsp oil
salt to taste



Method
1.Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
2.You can make papdi in two ways.roll a big round chapati & then with help of a round cutter cut individual papdi & prick them with fork to avoid puffing.roll chapati as thin as possible


3.second method is  divide the dough into 15-20 equal portions.

4.Roll 20 portions each into a 2 inch diameter circle. Prick each papdi with a fork at regular intervals.Place the 20 rolled portions on a microwave turntable taking care that the puris do not touch each other.



5.Microwave the papdis on high for 50 seconds. Turn the papdis and again microwave on high for 40 seconds.if papdis are still not done Once again turn the papdis and again microwave on high for 10 more seconds.



6 Remove and allow it to cool slightly.Store in an air-tight container. Use as required

Tips :

1.I have used whole wheat flour to make these papdi but you can make  them with only maida or can use maida & wheat flour in half quantities each.

2.my microwave took 50 seconds for one side and then 50seconds for the other side to bake .keep an eye after one side of papdi is baked as papdis can burn even if you microwave it for more seconds .so make a batch and check the timing required based on your microwave power and then make rest of the papdis

Masala Pav Recipe ,How to make Mumbai Style Masala PAV

Masala Pav....Vow my mouth starts watering at the mere mention of masala pav. You can call it as a sister of famous MUMBAI PAV BHAJI recipe as the onion ,tomato & capsicum along with pav bhaji masala are used for making masala pav.boiled potato can be added or skipped depending on your wish but the trio of onion ,tomato & capsicum is a must.

Masala Pav is a classic Mumbai street food. Its amazing, how road side vendors have invented some of the tastiest dishes. If you are not familiar with the famous Mumbai street food, you are missing out. I've already shared quite a few chaat varieties

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Quick and easy, masala pav is made by stuffing spicy tomato-capsicum gravy inside butter-laden pavs. Sometimes, the pav is just roasted on the tava with butter, then loaded with onion ,tomato & capsicum masala. You are sure to keep licking your fingers. It makes a great evening snack, a tasty dinner or a weekend brunch.

Serve masala pav with chopped onion coriander,drizzled with lemon juice and sprinkle some sev on top of it.

Ingredients :

For The Masala

2 tbsp butter

1 tsp cumin seeds (jeera)
1 tbsp red chilli-garlic paste

3 garlic cloves +2 green chilli + half inch ginger crushed in mortar pestle
1 medium finely chopped onion
1 finely chopped capsicum
2 finely chopped tomatoes
salt to taste
1tbsp chilli powder (adjust as per taste)
2-3 tbsp pav bhaji masala (adjust as per taste)

pinch sugar (optional)
1/4 cup finely chopped coriander (dhania)
1 tbsp lemon juice

Other Ingredients

4 tsp butter
4 ladi pav ( sliced into halves)

Garnish

lemon pieces

1 small onion chopped finely

2 tbsp coriander leaves

yellow /red sev (optional)

Method :

1.   Heat the butter in a deep kadhai and add the cumin seeds.
   
2. When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 30 seconds.
3. Add the onions, capsicum and ¼ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the onions turn translucent, while stirring occasionally.
4. Add the tomatoes, salt, chilli powder, pav bhaji masala and 1 cup of water, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
5. Mash it lightly, add the coriander and simmer for another minute.
6. Add the lemon juice and mix well.
7. Slit the ladi pav into two with help of a knife.Heat 1 tsp of butter on a non-stick tava (griddle) . Now place Slitted pav on butter and saute it.turn over the pav if you are ok ,add some more butter from the sides .
8. Now place onion tomato capsicum masala on top of the pav & roast it for 1 minute .Roast for a longer time say 2-3 minutes if you want a crisp pav. Follow the process for remaining pav.
9. Now place masala pav in serving dish and serve with chopped onions,corianderleaves ,sev and lemon juice drizzled on top of masala pav

Ragda Recipe ,How to make Ragda Recipe for Ragda Pattice

I guess most of you like ragda pattice or ragda patties which is most popular fast food in India. Most commonly it is a street food from Mumbai.
 For my family ragda pattice is like a full meal. I usually make this on weekends for dinner.



 Ragda is also used in Pani Puri instead of boiled chana, moong and potatoes. One can make many Indian snacks and variety of Indian chaats with hot and spicy ragada. 
used in chaat items like Pani Puri, Ragda Puri, Ragda Pattice, Dahi Ragda Puri,ragda samosa and ragda cutlet or Ragda Chaat.

Ragda is made coneventionally using safed vatana /dried white peas .But you can even use hirwa vatana /dry green peas for making it .vatana should be perfectly cooked & soft to make a good ragda pattice.I normally pressure cook for 7-8 whistles so that white peas are cooked perfectly.

Do not  forget to soak vatana day before. And boil some potatoes earlier. Today we are learning how to make ragda ie white peas curry which is used for ragda pattice.
you can check out ragda patties recipe here

INGREDIENTS:

1 cup dry white or green peas/safed or hirwa vatana  soaked overnight
1 tsp cumin seeds,(jeera)
1 tsp mustard seeds(rai)
1 onion chopped
4-5 curry leaves
1 tsp red chilli powder
1 tsp dhania jeera powder(cumin coriander powder)
1 tsp kandalasun masala /marathi kala/goda masala
1 tsp ginger garlic paste
1/4 tsp asafoetida,
1 tsp turmeric powder,
1 tsp jaggery or sugar,
salt to taste,
1 tsp tamarind pulp or 2 kokum,
coriander leaves/cilantro,
1 tbsp oil

  
METHOD

1. Wash and soak the dry white or green peas/safed or hirwa vatana  in plenty of water for 7-8 hours. 
2.Rinse and pressure cook till soft and mushy around 7-9 whistles.
3. Heat oil in a pan. Add mustard seeds,cumin seeds. When they splutter, add asafoetida,curry leaves,half red chilli powder turmeric powder and ginger garlic paste Add onions pieces and fry till they look translucent.
4. Add boiled beans followed by some water for desired consistency,remaining chilli powder, kanda lasun masala/goda masala,dhania jeera powder

5.Once  curry reaches the boiling stage, add ground paste, tamarind, salt and jaggery. Mix well and cook covered further for 5 minutes.Mash few peas with spoon & simmer the curry till you get the consistency you want.  If required, add some more water.
6. Garnish with coriander leaves and serve with rice or chapati or can be used as a ragda for making ragda pattice




Tip

 Use kashmiri chilli powder for bright red colour
You an add boiled potatoes in curry.
Substitute kanda lasun masala with any other curry masala /garam masala of your choice.

Mungodi chat recipe |Aloo moong pakoda chaat

Today posting an interesting chatpata chat recipe.
Chat is yummiest Indian food amongst all.Mungodi chat is a Rajasthani chat.Mungodi means bhajiya/pakoda made from green moong dal or whole soaked moong sprouts.
I have used soaked green moong dal
This chat is made of  Moong Pakoda, chopped onions ,potato ,tomato ,variety of Chutneys and some plain Yogurt.
 Aloo Mungodi Chat is a healthy Appetizer. It can also be served for evening snack.y

Ingredients:

1/2 cup Green Moong Dal
3-4 Green Chilies
1/4 inch ginger
4 Garlic Cloves
1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
2 tbsp chopped coriander
1 tsp Cumin Powder
Salt to taste
Oil for deep-frying

Other Ingredients

2 Medium Potato, boiled
Salt to taste
Red Chutney
2 tbsp Green Chutney
1/4 cup Tamarind Chutney
2 tsp Chat Masala
1 tsp Cumin Powder
1/2 cup Yogurt
1/2 tsp Black Salt
Salt to taste
2 tbsp Cilantro, finely chopped
1/4 cup Onion, finely chopped
1/4 cup tomato, finely chopped
1/4 cup Nylon Sev
1/4 tsp Red Chili Powder

Method:

1.For Moong Pakoda, soak Green Moong Dal for atleast 3 hours and drain. Grind Dal with Green chilies,ginger, Garlic Cloves, Red Chili Powder, Turmeric Powder, Cumin Powder, salt to taste. add chopped coriander to batter.


Heat Oil and drop very small balls in it.Deep fry Pakoda over medium heat.drain on tissue
2.Whisk yoghurt with some salt & sugar
3. In a serving plate place 8 to 10 Pakodas. Add some potato cubes over top of the Pakodas. Drizzle 2-3 tbsp Yogurt, Green chutney / Tamarind Chutney / Red Chutney to taste. 


4.Sprinkle Chat Masala, Cumin Powder, Black salt, normal salt, and Red Chili Powder. 
5.Garnish with Cilantro ,chopped onions,tomatoes Nylon sev.

Maggi Bhel | 2 minute maggie noodle bhel

MAGGI NOODLES is something which everyone of us must have tasted numerous times .
Not only kids but we elders also enjoy eating MAGGI especially when we are lazy to cook & hard presed for time



I can vouch that Maggi has been a savior for all of us at some point in life. Everybody has a story to

Well todays recipe is about an interesting chat using maggi noodles namely MAGGI BHEL.I had made this bhel around 3 years ago but somehow forgot to post .The photo taken is also quite old .

So easy that kids can make it & so chatpata that you will want to have it more.

This recipe is for those moments when you crave for some chatpata chaat quickly to satisfy your cravings :)




You can even add kurmura /murmura (puffed rice) to this bhel ,however doing so is optional.( I had added half cup murmura )

If you have chutneys ready in fridge ,you can add mint coriander chutney & imli khajur chutney to above bhel

Ingredients: 

Maggi – 1 packet (USE ANY VARIETY)
Murmura /puffed rice - 1/2 cup  (optional)
Maggi masala – 1 
Tomato ketchup - 2 tbsp
Water – 2 tbsp or as required 
Tomato – 1 
Onion – 1 
Coriander – a handful 
Nylon Sev – to garnish 
Fried pea nuts 1Tbsp ( optional)
Boiled potato – 1 
Green chili – 1 finely sliced
Raw Mango – 2 slice or as required.
red chilli powder - 1/4 tsp (optional)
Sugar - pinch
Lemon juice - 1.5 tbsp

Method:

1.Shallow fry the noodles in a kadhai or roast them without oil in a pan until golden brown and let it cool

2.Now crush the noodles with bare hands in a bowl.

3.In a small bowl, mix the water ,tomato ketchup and maggi masala. Stir it and keep it aside. 
(Add pudina & tamarind chutney to the same mixture if using)

4.Now finely chop the tomato, onion, raw mango, potato and chili.

5.In a large bowl, bring together the fried/roasted maggi, murmura (optional) the masala mix and the veggies. Mix it well.add sugar & red chilli powder if using.Squeeze lemon juice .(Check tips for variations in chutneys and taste of chat).

6.Garnish with nylon sev and coriander.

7.Serve immediately.

Tips :

1.Try Atta, Multigrain Maggi or Foodles Multi-grain for a healthier version.

2.Try lime juice instead of raw mango.

3. You can even add kurmura /murmura (puffed rice) to this bhel ,however doing so is optional.( I had added half cup murmura )

4.If you have chutneys ready in fridge ,you can add mint coriander chutney & imli khajur chutney to above bhel

5.Can sprinkle black salt /chat masala to above bhel

6. Can add crushed papdi also to above bhel

Green garlic Chutney |How to make garlic chives or hara lahsun chutney

 Had got a big bunch of green garlic to make undhiyo of which half was remaining .So I decided to make  this flavourful green garlic chutney which was on my wish list since a long time


You can even grow green garlic in your home ,just check out here 


If garlic chives are not available, then make this green chutney with just garlic. 


A rare combination of coriander and fresh green garlic makes the Coriander Green Garlic Chutney flavourful, colourful and healthy! 

Green garlic, though seasonal, is definitely a worthy addition to this chutney as it multiplies the health benefits of garlic. Make this low-calorie chutney a little in advance and refrigerate, for a refreshing touch.


I used this for making ragda pattice instead of normal mint coriander chutney .
You can use this with aloo samosa , potato pakora , bread pakora ,veg sandwich or any other evening snack

Ingredients

1/2 cup finely chopped coriander (dhania)
1 cup chopped fresh green garlic (hara lehsun) , (including the greens)
1 tsp lemon juice
1-2 green chilli
1 tsp chaat masala powder
½ tsp roasted cumin powder
black salt or normal salt as required





Method

1.Combine all the ingredients along with 1/4 cup of water and blend in a mixer to a smooth paste.
2.Transfer it into a bowl and refrigerate for at least 1 hour.



Tips

1.When green garlic is not in season  then instead of green garlic add some 6-7 garlic cloves and increase the quantity of coriander leaves to  1 cup.