SEV PURI This is one of the favourite chaat sold on Mumbai streets. Every bhelwala has his own recipe of sevpuri.Sevpuri, as the name indicates is sev topped on puris or papadis, along with potatoes and chutneys.Tangy , crisp and tongue tickling are some words that come to my mind when I think of sevpuri. The very thought makes my mouth water as I reach out to make this delicious chaat!
Cooking Time : Nil.
Preparation Time : 10 mins.
Serves 4.
Ingredients
24 Papadis
1/2 cup boiled potatoes, chopped
1/2 cup onions, finely chopped
2 tablespoons finely chopped raw mango
2 teaspoons fresh garlic chutney or chilli garlic chutney
8 tablespoons khajur imli ki chutney or sweet chutney
4 tablespoons green chutney
1 teaspoon chaat masala
juice of 1/2 lemon
salt to taste
For the garnish
1/2 cup Sev or Nylon sev
2 tablespoons chopped coriander
Method
1. Arrange the papadis on a serving plate.
2. Top each papadi with a little potato, onion and raw mango.
3. Top the papadis with some fresh garlic chutney, khajur imli ki chutney and green chutney.
4. Sprinkle with chaat masala, lemon juice and salt on top.
5. Garnish with the sev and coriander.
6. Serve immediately.
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RAGDA PATTIES
A snack of potato patties with thick lentil gravy garnished with sev and onions.
Cooking Time : 90 min.
Preparation Time : 15 min.
Serves 6.
Ingredients
For the ragda
1 cup yellow peas, dried
2 boiled potatoes, cut into small pieces
1/4 cup turmeric powder (haldi)
1/2 teaspoon chilli powder
2 teaspoons green chilli-ginger paste
1/2 teaspoon garam masala
2 teaspoons jaggery (gur), grated
1 tablespoon tamarind (imli), soaked
salt to taste
For the tempering (for the ragda)
1/4 tablespoon mustard seeds
6 curry leaves
a pinch asafoetida (hing)
2 tablespoons oil
For the patties
1 kg. potatoes
2 tablespoons cornflour
salt to taste
To be ground into a mixture for the filling
1 cup chopped mint
1/4 cup chopped coriander
4 green chillies
12 mm. (1/2") piece ginger
juice of 1/2 lemon
1 teaspoon sugar
sal to taste
Other ingredients
oil for deep frying
For the garnish
1 cup sev
1 cup onions, chopped
Method
1. For the ragda
2. Soak the peas overnight.
3. Drain, add fresh water and pressure cook for 4 whistles.
4. Prepare the tempring by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
5. Add in all the other ingredients for the ragda with 1 cup of water and mix well mashing the peas slightly so that the gravy thickens.
6. Simmer for 10 minutes nad keep aside.
For the patties
1. Boil, peel and grate the potatoes.
2. Add the cornflour and salt and knead to a soft dough.
3. Divide into 12 equal portions and keep aside.
4. Roll out each each portion into a 75 mm. (3") diameter circle. Place a portion of the groiund filling mixture on one circle.
5. Bring together the edges in the centre to seal the filling inside the potato crust.
6. Repeat for the rest of the patties.
7. Deep fry in hot oil till golden brown.
How to proceed
1. For serving, place 2 patties on a plate and pour the ragda over.
2. Sprinkle sev and onions on top.
3. Serve hot.
Tips
VARIATION : KAND PATTIES :
Use 1 kg. of purple yam (kand) instead of the potatoes.
Kand patties are not served with ragda but with coriander chutney.
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SPICY CHAAT-CALCUTTA STYLE
Chat over this tasty chaat of fruits and vegetables.
Cooking Time : 30 minutes.
Preparation Time : 15 minutes.
Serves 6 to 8.
For the pakodis
175 grams black gram (urad) dal
75 grams moong dal
4 green chillies
12 mm. piece ginger
1 level teaspoon nigella seeds (kalonji)
1/4 level teaspoon asafoetida
salt to taste
oil for deep frying
For papadis
250 grams plain flour (maida)
2 level teaspoons ajwain powder
1 tablespoon oil
salt to taste
oil for deep frying
For serving
2 1/2 teacups fresh curds
2 potatoes, boiled and sliced
sweet chutney
green chutney
chaat masala
cumin seed powder
chilli powder
salt
For the pakodis
1. Soak the black gram dal and moong dal in water for 3 to 4 hours.
2. Drain, add the green chillies and ginger and blend in a mixer with a little water.
3. Add the nigella seeds, asafoetida and salt and mix.
4. Shape the mixture into small balls.
5. Deep fry in hot oil until golden brown.
6. Soak the fried pakodis in water for 30 minutes.
7. Squeeze out the water and keep aside.
For the papadis
1. Mix the flour, ajwain, oil and salt and add enough water to make a soft dough.
2. Knead well and roll out into small thin rounds of about 40 mm. diameter, without using flour if possible. Prick with a fork.
3. Deep fry in hot oil until golden brown.
How to proceed
1. Beat the curds with a little salt.
2. In each serving dish, place a few pakodis, some potato slices and a few papadis dipped in sweet chutney.
3. Sprinkle a little green chutney, curds, chaat masala, cumin seed powder, chilli powder and salt on top.
4. Serve.
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DABELI
This is traditionally sold on the streets of Gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger
bun and then topped with onion, pomegranate,
fresh garlic chutney and sev.
Instead of pomegranate, you can use black or green grapes cut into small pieces.
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Makes 15 buns.
For the dabeli masala
1 red chilli
1 teaspoon coriander (dhania) seeds
1/2" (12 mm.) stick cinnamon
2 cloves
1/4 teaspoon cumin seeds (jeera)
For the filling
1 cup boiled and mashed potato
1/2 teaspoon cumin seeds (jeera)
pinch asafoetida (hing)
2 teaspoons dabeli masala, recipe above
2 tablespoons khajur imli ki chutney or sweet chutney
2 tablespoons oil
salt to taste
Other ingredients
15 small burger buns
butter or oil for cooking
To serve
1 onion, chopped
1/2 cup roasted peanuts
1/2 cup chopped coriander
1/2 cup sev or nylon sev
1/2 cup fresh pomegranate (anar)
2 teaspoons fresh garlic chutney
6 tablespoons khajur imli ki chutney
For the dabeli masala
1. Roast all the ingredients in a pan for 2 to 3 minutes.
2. Grind to a fine powder in a blender. Use as required.
For the filling
1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.
2. Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.
How to proceed
1. Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
2. Place a portion of the filling on the lower half of each bun.
3. Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.
4. Sandwich it with the top halves of the burger buns.
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GREEN CHUTNEY (DESI KHANA)
Serve with dhoklas and other snacks.
Preparation Time : a few minutes.
Makes 1 cup.
Ingredients
2 teacups chopped coriander
4 green chillies
4 tablespoons grated coconut
1 1/2 teaspoons lemon juice
3 teaspoons sugar
salt to taste
Method
1. Put all the ingredients ina liquidiser and grind into a paste, adding a little water if necessary.
2. Use as required.
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CHILLI GARLIC CHUTNEY
Cooking Time : Nil.
Preperation Time : A few min.
Makes 3/4 cup.
Ingredients
10 red chillies
10 to 12 garlic cloves
salt to taste
Method
1. Grind the chillies and garlic with 1/2 teacup of water.
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SWEET CHUTNEY (DESI KHANA)
Serve with fried snacks and chaat.
Cooking Time : 7 minutes.
Preparation Time : 5 minutes.
Makes 1 1/2 cups.
Ingredients
175 grams dates
50 grams tamarind
1/2 teaspoon cumin seeds
1/2 teaspoon chilli powder
1/2 teaspoon black salt (sanchal)
salt to taste
Method
1. Remove seeds from the tamarind and dates and wash them. Add 1 teacup of water and keep aside. After 2 hours, cook for 5 minutes.
2. Blend in a liquidiser and strain.
3. Roast the cumin seeds until they begin to crackle. Pound into a coarse powder.
4. Add the chilli powder, cumin seed powder, black salt and salt to the tamarind-date puree and mix well.
5. Use as required.
