Mathura ke Dubki Maar Aaloo ki sabji

This recipe is surely a show stealer. You can have it with pooris,kachoris or parathas.
The tastes comes from the mixture of freshly grounded dry recipes.
I made this with the dal and pyaz ki kachori.

Ingredients:
4-5 Par boiled potatoes (peeled and roughly cubed)
1tsp Hing
1tbsp Mango Powder
1tbsp Turmeric Powder
Salt to taste
Fresh coriander chopped
Water 2-3 cups

For the fresh dry Masala
2tbsp Coriander Seeds
2 Whole Red Chilies
1 Cinnamon stick
1tbsp Cumin seeds
2 black cardamom
2 green cardamom
6-7 cloves

Other Ingredients:
3 tbsp Oil
1tsp Kashmiri Red chilly powder

Procedure:

• Dry roast all the whole masalas.
• Blend it keep it aside.
• Heat oil in a kadhai. add in hing.
• Lower the flame add in turmeric, mango powder and fresh grounded maslaa.
• Mix well, add in the chopped potatoes, mix
• Let it cook for 5 minutes.
• Add in water.
• Add in fresh coriander.
• Let it simmer on low flame 7-10 minutes.
• Serve hot with dal pyaz ki kachori, poori or paratha
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Dal Pyaaz ki Kachori

I really miss the kachori's and samosas that you get in the north part of India. I am always skeptical of buying these at any store in Pune, as you very well know at the back of the mind that you wont get the same taste.
So then I decided to make these at home,and saw  the recipe from a fellow blogger. bingo, I went in the kitchen , checked my pantry, Had all the ingredients in hand, and started my hand at it.

It was a Sunday morming, hubby at home wanted him to surprise him with something new. So here is my version of Kachori. I served it with dubki maar aloo.

Ingredients:
For the outer cover:
1 cup Maida
1 1/2 cup Wheat Flour
1tsp salt
8tbsp Ghee or Oil

For the filling:
1 large onion (finely chopped)
1/2 cup of moong dal (soaked overnight and then blended)
2tbsp oil
A pinch of hing (asfoetida)
1tbsp Fennel Powder
1tsp Red chilly powder
1tsp Turmeric Powder
1tsp Cumin Powder
1tsp Mango Powder
1tsp Coriander Powder


Procedure
For making the outer cover 

• Mix both the flour together, then add in the salt.
• Add in the ghee or oil. Rub it with the fingers so that the oil and flour are mixed well.
• Knead using enough water to form a medium firm dough.
• Cover it with a damp cloth. set aside.

For making the filling:

• Heat oil in  a pan , add the chopped onion.
• Once it browns add the coarsely grounded moong dal.
• Cook for 7-10 minutes. keep stirring
• Now add all the dry masalas in it.
• Mix well.

Assembling of kachori:

•  Divide the dough into 15 balls or as per your preference. If u want mini ones then it would make about 20 .
• Roll out the ball, put in a a spoonful of the masala.
• Make into a ball again, sealing the joints well. 
• Flatten with hands to form a disc.
• Heat oil.
• Deep fry these kachoris on medium flame.
• Make sure the oil should not be very hot as they will change color from outside but remain uncooked from inside.
• Once done take it out on a kitchen paper to remove the excess oil.
• serve hot with chutney or dubki wale aaloo ki sabji.
• yOU CAN STORE IT AN AIR TIGHT CONATINER ALSO FOR 2-3 DAYS.

Palak ki Chaat (Spinach Served in Chaat Style)

Its Holi. That time of the year when everything is colourful and bright. Get together of friends and families over a tasty and chatpata meal. where you want to play with colour, have bhaang, thandai, drink and dance and eat. So the menu on the day of the Holi is  always something that you can gobble down without having to sit and eat formally. You can eat while playing with colors.
I am posting a very spicy treat, which will make an apt dish for the festival of Holi...
Down the memory lane, I used to have this chaat at the most famous Chaat Vendor in Lucknow known as King Of Chaat. Its the only place where you get this healthy and tasty Chaat.

Palak Ki Chaat

Ingredients:
200 gms Spinach Leaves
4tbsp Gram Flour (Besan)
1tbsp Cumin Powder
1tsp Cumin Seeds
1tbsp Coriander Powder
1tbsp Mango Powder (Amchur)
1tbsp Red chilly Powder
2 Green Chilies
1tsp Ginger Paste
Water to make the paste
Oil to Fry

Serving the chaat:
3tbsp Curd
1tbsp Sugar
Water
Tamarind Chutney
Mixture of assorted Spices (Red chilly Powder + Cumin Powder + Coriander Powder + Mango Powder)

Procedure:

• Separate the spinach from the stems.
• Wash them nicely.
• Cut the leaf into 2 half if the leaf too long.
• Now in a bowl, add in besan + salt + cumin powder + coriander powder + amchur + red chilly powder + cumin seeds + green chilies + ginger paste.
• Add in enough water and mix well so that no lumps are made.
• The batter should be of a flowing consistency but not very thin like you make for pakodas.
• Heat Oil in a kadahi.
• Dip each of the spinach leaf into the beasn batter and fry them till crispy.
• Drain from oil,
• Keep it on a tissue paper to remove the excess oil.
• You can serve these pakodas alongwith kectchup and green chutney.

Plating of the dish to serve as a Chaat:

• Take a plate, place the fried pakaodas on the plate.
• Now pour in curd over it.
• Add in tamarind chutney over it.
• Sprinkle the assorted masala mixture over it.
• Serve and enjoy the Holi!!!

Ragda Patties

An iconic dish quiet famous on the streets of Mumbai Ragda Pattice..  Aaloo tikki serve wid a spoon of white peas and chutneys both sweet and sour.

Ragda Patties

Ingredients:

For the Patty:

3 medium-sized Potatoes (Boiled)

2 Green Chilies (Finely Chopped)
1tsp Ginger Paste
2 tbsp Cornflour

Salt to taste

1tbsp Cumin Powder

1tbsp Coriander Powder

1tsp Garam Masala Powder

1tsp Red Chilly Powder

Fresh Coriander Leaves
Oil to Shallow Fry

For the Ragda:

1cup White Peas

2cup water for boiling

Salt to taste

2 medium-sized Onion (Finely Chopped)

1tbsp Cumin Powder
1tbsp Coriander Powder
1tbsp Mango Powder
1tbsp Garam Masala Powder
Fresh Coriander
1tbsp Tamarind Chutney

For Serving:
2tbsp Tamarind Chutney
2tbsp Mint & Coriander Chutney
1 medium-sized onion
Fresh Coriander
1tbsp Lime juice
1tbsp (Mix of Seasonings-Red chilly powder + Garam Masala powder + Cumin Powder + Coriander Powder)
Sev

Procedure:
For the Patty:

• Peel the boil Potatoes. Mash them well.
• Now add in salt + cornflour + cumin  powder + coriander powder + green chilies + ginger + red chilly powder + garam masala powder.
• Mix them all well. 
• Keep it aside.
• Add ghee in a pan.
• Divide the potato mixture into equal balls.
• Make them into a shape of round, flat patty.

Ragda

For the Ragda:

• Soak the white peas overnight.
• Pressure cook in 2 cups of water and salt for 20 minutes till it get tender.
• Now, heat ghee in a kadahi, add in cumin  seeds. when it stops cluttering, add in ginger and green chilies.
• Add in chopped onions, when it turns pink, add in the boiled white peas.
• Mix well. Let it cook on low flame.
• Add in all the spices. Check the seasonings. if required add more.
• Add in fresh coriander.
• Simmer for 10 minutes on low flame.
• Keep it aside.

For Serving:

• Take a wide plate.
• Spread spoonful of ragda. Sprinkle the seasoning mixture.
• Place two patties over it.
• Sprinkle some seasoning, half tbsp of ragda, 1tsp of green and tamarind chutney, sev, fresh coriander.
• Serve hot.

Pav Bhaji

One of the most delicious street food is Pav Bhaji. Originated in western India, now it has become a part of all the directions be it north south or east. It is mostly sold on hand carts and kiosks. This is eaten as an evening snack. It is a whole meal in itself. This is served with loads of butter and dash of lime juice and chopped onions.
The more butter it has the more yum it becomes.

Bhaji

Ingredients:

Ingredients

For the bhaji:
3 Potatoes
4 Tomatoes
3 Onions
1 Carrot
2 Green Chilies
1/2 cup Cabbage
1/2 cup Capsicum
1/2 cup Green peas
4 Florets of cauliflower
Salt To taste
1 tbsp Ghee

For the Tadka:
1 Onion (finely chopped)
1 Tomato (finely chopped)
1 tsp Ginger Garlic Paste
2-3 tbsp Pav Bhaji Masala
Butter
Fresh Coriander

For Serving:
 6-8 Pavs (or as Required)
1 Onion (Finely Chopped)
Fresh Coriander
Lemon slices
Butter

Procedure:
To make the bhaji:

• Heat ghee in a pressure cooker, add in chopped onions. Stir them well. Cook them for a while.
• Add in tomatoes. Let it cook on medium flame.

Chopped Onions and Tomatoes

• Then add in all the chopped vegetables (Cabbage+Capsicum + Peas + Cauliflower + Potatoes)

Remaining Vegetables in the cooker

• Add in 1/2 cup water. Pressure Cook the vegetables for 10 minutes.
• Then switch off the gas.
• Remove the mixture in a wide vessel.
• Take a potato masher, mash all the boiled vegetables.

Mashed Vegetbales

For the Tadka:

• Heat butter in a kadahi. Add in ginger-garlic paste.
• Then add in the chopped onion.
• Let the onion cook and turn brown in color.
• Then add in the tomatoes. Let this cook till it leaves oil for around 7-8 minutes.
• Add in the mashed vegetables + pav bhaji masala.
• Mix all this well.
• Add in more butter around 2 tbsp.
• Now let the bhaji cook on low flame for 20 minutes-30 minutes.
• Adjust Seasonings. (Salt and pav bhaji Masala)
• You can add more Pav Bhaji Masala as per your taste and requirement)
• As i have mentioned before the more butter the more yummy it is.

For serving:

• Cut the pav into halves.
• Heat butter in a pan, toast these pavs in it.
• Now take a plate, put 2 pavs, 2 tbsp bhaji,
• Sprinkle some lime juice, garnish with onions and coriander.
• 1 dollop of butter.
• Serve hottt.

Pav Bhaji

Safed matar ki tiki (U.P style aloo tiki chaat)

While writing this famous chaat of U.P my mind is humming this very famous song of Govinda movie "U.P wala thumka lagana). U.P is supposed to be one famous place for chaats, such thumka wala songs. Its the original place from where most of the chaats originated and now is eaten all over south Asia. Its really fun to eat such irresistible delicacies on the streets of your city. This is one particular recipe which I just love and its really famous in Faizabad in the name of "Mahavir ki tikki".

Safed matar ki tiki U.P style

Ingredients:
4 medium sized Potato
11/2 tbsp aararot
Salt to Taste
Fresh Coriander

For the Filling:
1 katori safed matar (white peas)
3 green chillies
1 tsp Ginger Minced
Salt to taste
1tsp Cumin Seeds
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Red Chilly Powder
1tsp Mango Powder (amchur)
2tbsp Ghee for cooking the safed matar

Procedure:

• Soak the white peas (safed matar) overnight. or for 6-7 hours maximum before cooking it.
• Pressure cook the matar for 20 minutes in 2 cups of water and salt.
• After 20 minutes remove the matar from the cooker.
• Heat ghee in kadahi, add in cumin seeds. When it stops cluttering add in Green Chilies and Ginger.
• Then add in the boiled matar in the kadahi.
• Add in coriander and all the masalas. (Cumin Powder+Coriander Powder+ Red Chilly Powder + Mango Powder).
• Mix all this well. Let it cook for a while till the matar is properly roasted. (bhun jaye ache se)
• In the meanwhile mash the potatoes. Add in salt +coriander + aararot in it.
• Mix all this well. Keep it aside.
• Check the matar. All the water should be absorbed and the matar should be cooked properly.
• Adjust seasonings. it has to be spicy.

Roasted Safed Matar

To make the tikki:

• By this time matar shud also be cooked. Keep it aside so that it cools down.
• Now divide the potatoes into round shaped tikis (patties).
• In between of each of the patty, add a portion (11/2 tbsp safed matar ).
• Make it in a round shape and then flatten it.

Flatten Tikki

• Heat ghee in a pan, just enough to fry the patty.Put the patty in it.
• You can even use refined oil.

Frying the tikki

For Serving:

• You can have these tikkis with bread or bun.
• You can have it like a chaat:

1. Curd mixed with sugar
2. Tamarind chutney
3. Finely chopped onions
4. Fresh Coriander
5. Mint Chutney
6. Mix of masalas (garam masala+ red chilly powder + cumin powder+ coriander powder + mango powder)

How to serve:

Tikki served with mint and tamraind chutney 

• Cut the tikki from between, into 2 halves.
• Top it with Chopped Onions, Curd, Tamarind and Mint Chutney and the Mixed Masalas. 
• Serve hot.
• Those who dont like curd can eat with both the Chutney, Chopped Onions and some Lime Juice.

Papdi

If you like binging on Papdi  then you must know how to make this snack at home, and yes in case you don't have time to make Papdis you can buy them from mithaiwala shops. Its simple to make but little time consuming. It took me around 2-3 hours to make this.

Papdi

This crunchy snack tastes awesome when you have it with tea and is equally tasty when you use it in making Papdi Chaat, Masala Puri, Bhel Puri.

Ingredients:
500gms Maida
1 tsp Aijwan
Salt to Taste
3 tbsp Ghee (for moan)
Water to Knead
Oil for Frying

Procedure:

• Take a wide vessel, (parat), add in maida + salt + aijwain + ghee.
• Knead all these ingredients in a medium soft dough with water.
• Now take fistful of dough. 
• On a plane surface of the kitchen roll this dough into a big size roti.
• Then take round shape cutter it can be glass or a small katori.

Image 1

• Do as shown in the image above. (Image 1)
• Take a knife or a fork or a tooth pick and  prick each papdi so that the papdi does not puff while frying.
• Then heat oil in a kadhai for frying the papdis.
• The kadhai should be slightly hot on low or medium heat.

Image 2

• Fry the papdis till it turns in golden colour. (Image2)
• Repeat the same with remaining dough.
• When it cools down you can store these papdis in air-tight container as use as and when required

Dahi Batashe (Puris Served with yogurt and Tamarind and Mint Chutney)

This is Pani Puri with no Pani but with  Dahi and Chutney. This tastes real yum and is really liked by the children who cannot have the spicy pani puri water.

Ingredients:
10-15 Puris ( as Required)

For Stuffing:
2 medium sized Potatoes (Boiled)
1 medium sized onion (chopped)
Fresh Coriander Leaves
2 tbsp Tamarind Chutney (or as Required)
1 tbsp Mint and Coriander Chutney (or as Required)
4 tbsp Sweetened Yogurt
2 tbsp Mixed Masala
Sev to Garnish

Procedure:
For the Stuffing:

• Peel the potatoes, chop them finely. Keep it in a bowl add some chopped onions in it. 
• Sprinkle some salt and Red Chilly Powder over it. Mix all this well. Keep it aside.

For making the Dahi Batashe:

• Make a small whole on each of the puri and place it over a plate.
• Now add in the potato stuffing in each of the puri.
• Then add sweetened Dahi in each of the puri, top it with tamarind and Mint Chutney.
• Sprinkle some mixed masala over all the puris.
• Garnish it with Fresh Coriander leaves and sev.
• Serve

Note:

Sweetened Dahi: Take yogurt in a bowl add 2 tbsp sugar. Whisk it well so that the sugar is dissolved. Add water to make the consistency as you required.

Mixed Masala: is the combination of (Cumin Powder + Coriander Powder + Amchur + Red chilly Powder + Salt + Garam Masala)

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Raw Mango Pani Puri

 Recipe for the Pani of Pani Puri which has Raw Mango in it. Its Mango Season and this is the best pani you can make out of them.

Ingredients:
For the Pani:

250 gms mint leaves

150 gms Coriander leaves

2 green chillies
1 cup raw mango
Black salt to taste
Sea Salt to Taste
2 tbsp Cumin Powder
1 tbsp Chaat Masala
Pani Puri Masala (if available) optional
Boondi



For Stuffing:

2 boiled potatoes (chopped)

Fresh Coriander leaves

Salt to taste

1 small sized onion finely chopped
1 tbsp Cumin Powder
1 tbsp Red Chilly Powder

Procedure:
For the Pani:

• Take jar add in the slices of raw mango+ fresh coriander and Mint Leaves + green chillies.
• Blend it in a mixer.
• Now take a vessel pour in the paste in it.
• Add all the masalas (salt+ black salt+pani puri masala(optional)+cumin powder+ chaat masala)
• Mix all this well.
• Now add enough water to get the consistency you want.
• Top it with Boondi

For the stuffing:

• Peel the boiled Potato.
• Chop them finely.
• Add in salt + ed chilly powder + cumin powder
• Add in coriander leaves. mix all this well.

Serve with puris , pani and this stuffing along with chopped onion and sev.

Fill the puri with boiled potato stuffing and chopped onion dip it in pani and njoy!!!!

Pani Puri , Golgappe

Pani puri which is called by different names in different parts of the country Phuchke in Kolkata, pani ke batashe and gol gappe in Uttar Pradesh or Maharashtra. Be it any name it is loved by one and all.
I love eating them anytime of the day and in any quantity. So I thought of making them at home as I love eating I should even how to make them.

Ingredients:
1 cup wheat flour
1/2 cum semolina (sooji)
1 tbsp Baking powder or soda
Salt to taste
3 tbsp oil
Oil to fry
Water to knead

Procedure:

• Take a vessel, add in the flour + salt + semolina + baking powder or soda + oil.
• Mix all this well.
• Then take water and knead it in a dough.
• The dough should not be too soft no too hard.
• Now, divide the dough into small balls.
• Roll each ball in a small puri.
• Heat oil in a kadahi, fry each of these puris.

Alternative:

You can also divide the dough into big balls, roll it in a shape of a chapatti, now take a round shape cutter cut out in a shape of a puri.

Samosa

Rainy day, cool weather all this goes well with hot samosas and Imli ki chutney. First time I had tried this awesome snack and it came out really well so I decided to post it in my blog.

Samosas are my favourite and I just love eating it with chutney. I even enjoy it as a sandwich also. Crush the samosa and place it between 2 beads. and thus Your samosa sandwich is ready. 

So today I am posting my version of this delectable snack.

Ingredients:

For the dough
2 cups Maida
2 tbsp Curd
1/4 cup ghee
Salt to taste
Water to knead
Oil to fry

For the filling:
4 medium sized potatoes
1 cup green peas (boiled)
7-8 Cashew nuts
1.5 tbsp Cumin Powder
1.5 tbsp Coriander Powder
1 tbsp Pomegranate seeds (Anardana powder)
1 tbsp Red Chilly Powder
1 tbsp Garam Masala Powder
2 Green Chillies
1 tbsp Ginger Paste
1 tsp Cumin Seeds
Salt to taste
Fresh Coriander leaves
3tbsp oil or ghee

Procedure:
For the dough (crust of the samosa)

• Take a vessel add in the maida +salt +curd + ghee in it.
• Mix them all well so that the oil is mixed properly with all the maida.
• Then add in enough water to knead the dough.
• Cover it with a wet cloth.
• Keep it aside.

For the filling:

• Peel the potatoes, chop them into small pieces.
• Heat oil in a kadahi, add in cumin seeds when it stops cluttering add in the ginger paste + chopped green chillies.
• Then add in the potatoes.
• Add salt along with them to fasten the cooking process.
• Keep stirring them from time to time.
• After the potatoes is cooked add in the boiled peas. mix it
• Then add in the chopped cashews + red chilly powder + cumin powder + coriander powder + anardana + garam masala powder.
• Finish it off with fresh coriander.
• Let it cook for a while on low flame. 
• Then switch off the gas.

For the samosa:

• Heat oil in a kadahi.
• In the meanwhile, make small rolls of the dough.
• Roll it as big as the size of a poori.
• Cut it into two parts like a semi-circle.
• Now take one part, roll it in the shape of a cone. use water while doing it so that it is stuck properly 
• Place a spoon full of filling in the cone. Now seal the third side with water lifting on one side and overlapping it on another.
• Repeat the same with the remaining dough.
• Now fry the samosas on medium heat till its golden brown.
• Serve hot with Coriander and Tamarind chutney.

Kurkure Chaat!!!

Kurkure is a crunchy snack which is marketed by the Frito lays company. It is basically a time-pass snack which one has while watching a movie or an interesting Cricket Match. You can have this Snack in a healthy way by adding some vegetables, masalas and lime juice.
Kurkue is easily available in the market. Kukure Chaat is equal to Healthy Snacking.

Ingredients:
I pac Kurkure Masala Munch
1 medium sized potato (boiled and diced)
1 cup Cucumber (diced)
1 medium sized tomato (diced)
1 medium-sized onion (chopped)
1 green chilly (chopped)
1 cup Puffed Rice
11/2 tbsp Tamarind chutney
1 tbsp lime juice
Salt to taste
1 tsp chaat masala
1 tsp red chilly powder (optional)


Procedure:

• Take a bowl add in the puffed rice + cucumber + green chilly + potato + onion + tomato.
• Mix them well.
• Now add in salt + chaat masala + red chilly powder + lime juice.
• Add in the kurkure. 
• Mix it well.
• Now add in the tamarind chutney.
• Mix it.
• Serve

Veg patty stuffed wid Chane ki Daal (chane ki daal bharwa tiki)

I belong to Lucknow, which is a place of mouthwatering chaat as Uttar Pradesh is the origin of such delicacies.

I prepare these at home quiet often and it makes a very good snack in a party also.

Ingredients:

For the patty:

4 Boiled Potatoes

Salt to taste

2 tbsp cornflour

For the Filling:

1/2 cup boiled chana dal

1 medium sized onion(finely chopped)

2 green chillies (finely chopped)
1/2 tsp ginger paste

1 tsp coriander powder

1 tsp cumin powder

1 tsp mango powder

1 tsp garam masala powder
1 tsp red chilly powder

Salt to taste

Coriander (chopped)
3 tbsp ghee 

Note: you can use refined oil also to fry the patties

For the topping:

1 tbsp tamarind chutney

1 tbsp coriander chutney

1 small sized onion (chopped)

Procedure:

• Mash the potatoes. Add in the salt + cornflour. Mix it well. Keep it aside.
• Now pressure cook the chana dal, with salt and 1 cup of water. This will take 7-8 minutes.
• After this take the dal out from the pressure cooker, in a bowl add in the chopped onions + green chillies + ginger + cumin powder + coriander powder + red chilly powder + mango powder + garam masala powder.
• Mix all these well.
• Now divide the potatoes into round shaped tikis (patties).
• In between of each of the patty, add a portion (11/2 tbsp of chana dal ).
• Make it in a round shape and then flatten it.
• Heat ghee in a pan, just enough to fry the patty.
• Put the patty in it.
• Fry till it changes color and is cooked well.

For Serving.

• Take a plate, cut the patty into equal halves from between. (do the same with all of them)
• Place the patty on the plate now on top of it, spread tamarind chutney, coriander chutney, chopped onions chopped coriander and some lime juice.
• Serve hot.

Bhelpuri!!!

Whenever I go out to any fares or a chat counter I surely binge on this delectable and unavoidable Bhelpuri. It is consumed as snack at home and is a popular street food too. If you have sudden guests at home, and you don't really know what to make then this is the best option. its a very quick and easy recipe.

Ingredients:
11/2 cup Puffed Rice
1/2 cup Sev
1/2 cup onions(finely chopped)
1/2 cup tomatoes(finely chopped)

Bhelpuri

1/2 cup cucumber (finely chopped)
1 boiled potato (cubed)
1/2 cup boiled black Channa (optional)
1 green chilly (finely chopped)
1 tsp chat masala
Salt to taste
11/2tbsp Tamarind Chutney
1tsp Coriander Chutney
1-2 tbsp Lime Juice
3-4 papdi
Coriander Chopped to Garnish





Procedure:

• Take a large bowl, put puffed rice+ sev. Mix them well.
• Now add in the Chopped Onion+ Tomato+ Cucumber+Green chilly + Potato+ Kale Chane.
• Mix them together.
• Add in the salt + chat masala + tamarind chutney + coriander chutney + lime juice.
• Mix them all well so that all the flavours are blended together.
• Add in chopped coriander., garnish wid papdi.
• Serve

Papdi Chaat

I have a very chatori tongue.. Just feel like making and eating chaat all the time... Whenever I am hungry and feel like eating something spicy and sour so I make this chaat. I am really find of this one so Have the papdi always ready at home. Its real quick dish.

Ingredients:
250 gms Papdi
200 gms curd
3 tbsp Tamarind Chutney
2 boiled potatoes
2 tbsp sev
2 tbsp mint and coriander chutney
2 tbsp sugar
3 tbsp water
1 tbsp salt
1 tbsp cumin powder
1 tbsp red chilly powder
1 tbsp garam masala powder
Fresh coriander leaves to garnish

Procedure:

• Mix all the masalas together in a bowl along with salt.
• Slice the boiled potatoes into round shapes. Sprinkle little masala over the sliced potatoes and keep it aside.
• Whisk the curd and sugar together along with little water.
• Now take a serving plate, spread around 7-8 papdis in it.
• Now put in the sliced potatoes over the papdis.
• Then sprinkle the masala mixture.
• Spread 2 tbsp of whisk curd over it.
• Then pour the tamarind chutney and mint chutney.
• Sprinkle little more masala mixture over it.
• Garnish with sev and coriander chutney.

Safed matar ki Chaat...

My readers will be wondering as to why have I disappeared from blogging.. No new posts.. Well was busy as my family visited me from Lucknow. I had made great dishes for them that is what I will publish now.

My mother loves chaat so I made this one for her. I have actually learnt this one from her only.

Safed Matar ki Chaat is a popular Chaat in Northern especially U.P. Its simple and very tasty.

Ingredients:

1/2 kg Safed Matar

2 Green Chillies

1tsp Ginger Paste

1 tsp Cumin Seeds

2 Red Chillies

1 tsp Cumin Powder

1 tsp Coriander Powder

1 tsp Garam Masala Powder

Salt to Taste

1 tsp Chat Masala

1 tsp Red Chilly Powder

2-3 tbsp Tamarind Chutney

2 tsp Coriander and Mint Chutney

Coriander leaves

2-3tbsp Ghee

For the Topping:

2 medium sized onions (finely chopped)

Coriander leaves

2 tbsp Tamarind Chutney

2-3tbsp Sev

Lemon Juice

Mix Masalas (Garam masala + Cumin powder + Red Chilly Powder)

Procedure:

• Soak the safed matar over-night.
• Pressure cook the matar with 1 tbsp salt+ coriander leaves and a bottle of water for 15-20 minutes.
• Now when it is cooked, Take a kadahi, add in the ghee.
• When the ghee gets heated up put add in the cumin seeds and red chillies.
• When it stops cluttering add in the safed matar which u have pressure cooked, stirring continuously.
• Add in the masalas and the chutneys.. 
• Let it cook for 20 minutes on low heat. stirring continuously.
• Add in the coriander leaves.
• Roast it well. if required add in more ghee. but it has to be cooked really well. the ,matar should turn brown in color.
• When it is cooked, take a wide bowl put in the cooked matar.
• Top it with lemon juice, chopped onion and both the chutneys.
• Sprinkle the mixed masala mixture over it.
• Serve hot.