Peas Patties

Ingredients

For Filling
1/2 cup green peas
1 cup desiccated coconut
1 cup finely chopped hara dhania
2 green chillies
1 inch piece of adrak
1 teaspoon lemon juice
1 teaspoon sugar
2 teaspoon oil
1 teaspoon jeera
1 tablespoon chironji
1 tablespoon finely chopped cashews
Salt to taste

For Cover
7 boiled and grated potatoes
3/4 cup breadcrumbs
Salt to taste
1/2 cup cornflour

Oil for frying

Process

For Filling
Coarsely grind peas with green chillies and adrak.
Heat oil in a pan and add jeera.
Allow it to crackle and add ground peas, coconut, chironji, cashews, hara dhania, salt, lemon juice and sugar.
Fry for a min and allow it to cool down.

For Cover
Mix potatoes, breadcrumbs and salt.
Divide into 9 parts.
Smear the palm with some oil to prevent slicking and make balls.

Make a bowl shape of the ball and fill it with the peas masala.
Seal it properly, roll it on some cornflour, give a round shape and keep aside.
Allow it to set for 2 hours.

Heat oil for frying.
Fry the patties on high flame till it is crisp and golden in colour.

Serve hot with chat wali hari chutney and imli ki meethi chutney.

Dahi-Bada

Ingredients

For bada

2 cups udad dal
Oil for frying
Salt to taste

For garnishing

Dahi ( very fresh, it should not be sour at all ), Beat it with a beater and add salt and 1/2 tsp ground sugar .
Imli ki mithi chutney
Chat wali hari chutney
Bhuna jeera powder (dry roast jeera for a min. Allow it to cool. Grind it to a fine powder)
Lal mirch powder
Chat masala
Kala namak
Finely chopped hara dhaniya

Process

Bada
Soak udad dal in water for two hours
Remove it in a strainer
Grind it to a very fine paste along with salt ( Test for the paste–put a little paste in a cup of water -it should float on water)
Heat oil in a kadahi
Add 2 tsp of hot oil to the batter and mix well
Apply little water on hand and take a little batter (or on a banana leaf )give it a round shape, make a hole in the centre like doughnut, slowly slid the wada into the oil, after some time gently turn over and fry till it becomes golden on both sides
Fill a big bowl with water and add a little salt
Put all the wadas in the water, turn them over in between, when they are soft keep them in a plate and refrigerate.

Assemble and Serve

In a serving plate take 2-3 wadas, liberally put dahi, imli ki chutney, chat wali hari chutney, lal mirch, kala namak, chat masala, bhuna jeera and hara dhaniya
Serve with variety of chat items like pani puri, dahi fulki, tikiya etc.

Chat-Pati Moong Pakodi

Ingredients

1 cup chilke wali moong dal
1/2 inch piece of adrak
1 hari mirch
1 tsp saunf
1 tsp khada dhaniya
1/2 tsp haldi
1/2 tsp lal mirch
2 Tsp finely chopped hara dhaniya
Pinch of hing
Salt to taste
Oil for frying

Process

Soak the dal for two hours
Remove the peel by rubbing between the palms and draining the water alongwith the peels
Grind it along with adrak, hari mirch, saunf and  khada dhaniya
Add haldi, lal mirch, hing, salt and 2 tsp of hot oil
Mix well
Heat oil in a kadahi
Fry small crispy pakoras
Serve hot .
Garnish with imli ki chutney and chat wali hari chutney
Enjoy in monsoon with adrak ki chai

 

 

Chat wali Chutney

Ingredients

1 cup chopped hara dhania
1 hari mirch
Salt to taste
1 tsp imli pulp

Process

Grind all the ingredients together in a mixer jar to make finely ground chutney

Store in air tight bottle in refrigerator
Use it for all chat items

Dahi-Phulki

Ingredients

Phulki Pani-Puri 
Chat wali hari chutney
Imli ki meethi chutney
Jeera powder
Kala namak
Lal mirch
Mixture of mashed aloo,  salt, sprouted and steamed kala chana and moong,
Fresh dahi (add 1/2 tsp pisi cheeni and beat well )
Finely chopped hara dhaniya for garnishing

Process

In a plate arrange the phuki while cracking them in the centre
Stuff aloo masala in each
Pour curd on each poori liberally
Now pour imli ki chutney and chat wali hari chutney
Sprinkle jeera powder,lal mirch, kala namak and hara dhaniya
Serve and enjoy the mouth watering delicacy

 

Pani-Puri

Puri
Ingredients

1 cup sooji
2 Tsp maida/aata
Oil for frying

Process

Mix suji and maida, add little water at a time and knead a stiff dough
Cover it with a wet cloth and keep it aside for 30 mins
Again knead it  for 3-4 mins to make a smooth dough (not soft)
Make 2-3 balls
Roll out a roti –neither very thick nor too thin
With a small katori cut out small puris and keep on a moist cloth.
Also cover it with moist cloth .
Make all the puris
Heat oil in a kadahi and deep fry the puris
Slightly press and puff each puri .
Fry to a golden brown colour on both sides on medium flame
Allow to cool completely and then store in air tight container
Enjoy spicy mouth watering pani-puri,( phulki, gup-chup, gol-gappa, puchka,pani-patasha), papdi chat, Dahi -puri etc…

 

Samosa

Ingredients

For cover :

2 Cups maida
1/2 Tea spoon mangrel
Salt to taste
3 Table spoon ghee

For filling :

4-5 Boiled potatoes
1/4 Cup boiled peas (optional)
1 Tea spoon dhania powder
1 Teaspoon garam masala
1/2 Tea spoon lal mirch
1/2 Tea spoon amchur
1 Hari mirch finely chopped
1 Inch adrak grated
3-4 kaju broken into small pieces
Salt to taste

Oil for frying

Process

Mix maida, ghee, salt and mangrel and the knead a hard dough adding warm water
Allow it to set for 15-20 min

In a bowl peel and mash the potatoes
Heat 1 Tea spoon oil and add adrak,  hari mirch and matar
Cover and cook for a min
Add the potatoes, garam masala, dhania powder, lal mirch, kaju, amchur and salt.
Sprinkle finely chopped hara dhania
Fry on low flame for 3-4 mins
Make 5-6 balls of the dough
Roll out an oblong puri and cut it into half
With a finger apply water on the straight portion fold and seal it to make a cone
Fill sufficient aloo masala and again apply little water on the inner side of cone
Press to make a pleat on the broader side and then press the ends to make a samosa
After all samosas are ready keep them aside for 10 mins
Initially fry them on low flame for 2-3 mins
Then increase to low medium flame till golden in colour
Serve hot with green chutney , Imli ki meethi chutney
Can also make samosa chat by adding chat wale matar, dahi and chutneys

 

Imli ki Chutney

Ingredients

1/2 cup imli (tamarind)
1 Cup gud (jaggery)
1 Tea spoon ghee
1/2 Tea spoon jeera (cumin seeds)
1/2 Tea spoon sabut dhania (coriander seeds)
1/2 tea spoon saunf (fennel seeds)
1/2 tea spoon bhuna jeera (jeera dry roasted and ground to powder)
Pinch of hing
1/2 Tea spoon black salt
1/2  tea spoon lal mirch

Process

Soak imli in water for 1-2 hours.
Crush with hand,strain and remove the pulp.
Coarsely pound dhaniya and saunf
Heat ghee in a pan.
Add jeera, saunf, dhania and hing .
Pour imli pulp and boil till it comes to the right consistency.
Add gud and again boil for some time to get the required thickness.
Add black salt, lal mirch, salt and bhuna jeera.
Allow it to cool.
Pour it in a container and store in refrigerator.
Added to all chat items and also serve with Tikiya, papdi chat, dahi bada ,dahi poori , aloo chat, moong bhajiya.