Street Food Series: Masala Puri Recipe

I've already posted masala puri recipe during my early years of blogging. Over the years I found out that this masala puri is not as complicated as it seems and the recipe I posted earlier contains a lot of ingredients no doubt it is healthy and tasty but the actual masala puri is a very simple recipe to prepare. There are two variations green chilly based gravy or red chilly based gravy. Today I'm posting green chilly based masala puri, I will also be posting the red chilly masala gravy soon.

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Blast from Past my old masala puri chaat recipe Please click for link here...😀

Ingredients:
2 Cups Frozen Peas or Fresh Peas (We can also use dried peas which is soaked and cooked ahead of time)
1 Onion
1/2 Bunch Coriander Leaves and stems
2 Green Chillies
2 Inch Ginger
1/2 Tbsp Cumin
2 Tbsp Roasted Bengal Gram
1 Tbsp Chaat Masala
1/4 Tsp Asafoetida
Salt as per taste...

Method:
In a heavy bottom pan or wok add the peas along with 1/4 tsp salt and 2 cups water place on medium flame cover and cook the peas.

In a mixer jar add the onion, coriander leaves, ginger, cumin and asafoetida add 2 tbsp water and grind to form a smooth paste.

Once the peas are half done add the ground masala to the peas and cook till peas are mushy and well done. Always check for salt and adjust salt as per taste. Finish the peas gravy with chaat masala bring to rapid boil and reserve...We can prepare this gravy ahead of time and store in airtight container refrigerated and use as required.

 Link for Basic Coriander Chutney Recipe

Link for Basic Papdi Recipe

Lets Assemble Masala Puri

We can use store bought pani puri or papdi for this recipe. I've already posted easy to prepare papdi recipe for  please click the link above to follow the recipe. 

Always pre plan and prep all the condiments for this recipe like chutney, papdi and masala it will be easy assembly while serving. If the gravy is to thick while serving always use pani puri pani to dilute or use just warm water but make sure to adjust chaat masala and salt in the gravy.

Ingredients to prepare masala puri:

2 Cups Peas Masala

4 Papdis

Coriander Chutney

2 Grated Carrots

1 Large Finely Chopped Onion

1 Large Finely Chopped Tomato

8 Sprigs Coriander Leaves

Kara Sev or Omapodi

Chaat masala as required. 

Assemble: Make sure the peas gravy is piping hot while serving. In a plate crumble and add the papdis, top the papdi with peas gravy and coriander chutney. Garnish with grated carrots, onion, tomato, kara sev and coriander finally sprinkle some chaat masala and serve hot.

Basics of Indian Cooking: Easy Papdi Recipe for Chaats

There is always a craving for crispy deep fried snacks during tea time. Since we dont prefer to eat street food or bakery items often, I try my best to prepare all these snacks at home itself. All these recipes were perfected over the years it was not an easy or simple task I had to taste test and experiment a lot on each and every recipe.

Papdi is one such basic fried cracker which can be used in many snacks for crispy texture. We can prepare these papdi in bulk and store in a airtight container and use as required. These prepared papdi store well, should be used with in two weeks. If we prepare all these basic chaat ingredients it is easy to assemble and serve. It is hygienic, yields generous portions and very economical when prepared at home.

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Ingredients:
1 Cup Maida (All purpose flour)
1/4 Cup Roasted Bengal Gram
1/4 Cup Sooji Rawa (Semolina)
1 Tbsp Cumin Seeds
Salt as per taste
Oil for frying...



Method:
Add the semolina and roasted bengal gram to a mixer jar and grind to form a smooth powder. Sift maida thrice using a fine mesh sieve.

Add the sifted flour and ground flour to a mixing bowl along with salt as per taste and cumin seeds. Mix all the ingredients first, gradually add water little at a time and start to knead into a smooth dough. 


Even if there is excess water used to knead the dough the semolina tends to absorb all the moisture. we can always add a little excess flour to adjust the dough consistency. Make sure you dont form a very tight dough.

Once the dough ball has formed cover with a kitchen towel allow the dough to rest on the kitchen counter for an hour before preparing papdi. After an hour knead the dough well for 10 to 15 minutes. Form medium size roundels little larger than a golf ball.

Dust the surface, rolling pin and the dough ball with flour , start rolling the dough into thin sheets. We can adjust the thickness as per preference.

Using a cookie cutter start cutting out papdis once the papdis are cut use a fork and pierce random holes in the papdis this will ensure the papdi won't puff and will remain flat.

Prepare as many papdis as possible and reserve. Heat enough oil for frying in a wok. Gently drop the prepared papdis and fry on medium flame for a minute on each side or until the papdi has turned golden drain excess oil reserve the fried crackers on a plate lined with paper towel.

Once all the oil has drained always line the air tight container with paper then place the fried papdis in the box and store. Use these papdis with in 2 to 3 weeks these fried crackers are excellent to prepare various street food style snacks.

Basics of Indian Cooking: Tamarind Chutney and Tamarind Sauce for Chaats and Snacks

I've tried my best to cover basic tamarind chutney and sauce which is most used condiment in Indian snack recipes. The tamarind chutney base can be transformed and used in many condiment or curry recipes. 

I have prepared this chutney in bulk to feature more recipes using a basic tamarind chutney. This chutney can be preserved in the freezer up to 10 months and use as required.

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Basic Tamarind Chutney Base

Ingredients:

1/2 Cup Tamarind

1/2 Cup Dried Dates or 20 to 30 Dates Approx Measure

1 Tbsp Chaat Masala

1/4 Tsp Pepper Powder
1 Inch Ginger

6 Cloves

1 Tbsp Salt.

Method:

In a pressure cooker add the dates, cloves, ginger and tamarind. Add 1 1/2 cups water place the lid and whistle cook for 10 minutes or 4 whistles remove from flame allow the pressure to release.

Once the pressure has released check if the dates have cooked. Using a knife slit the dates into half's and discard the seeds. Add the dates, cloves, ginger and tamarind to a mixer jar and grind to form a smooth paste. 

Pass this tamarind pulp through a sieve and extract the tamarind pulp use this tamarind pulp as base to prepare many curries and condiments...

Khatta Meetha Chutney for Chaats and Sev Puri

Ingredients:
1/4 Cup Basic Tamarind Chutney
1/2 Cup Jaggery or Sugar
1 Tbsp Chilly Powder

Method:
In a heavy bottom pan or wok add the jaggery and 1/4 cup water place on low to medium flame allow the jaggery to melt using a sieve strain the melted jaggery. Wash the wok or heavy bottom pan pour the melted and strained jaggery back to the pan and place on medium flame. 

Bring the jaggery to a rapid boil it should start forming one string consistency as shown in the video. Add the basic tamarind pulp and chilly powder stir and allow the tamarind to reduce and thicken a bit.

Once the chutney has thickened place allow to cool place in a glass bottle  refrigerated until use...

Tamarind Sauce or Khatta Sauce for burgers and chicken nuggets.

 Ingredients:
1/4 Cup Khatta Meetha Chutney
2 Tbsp Tomato Ketchup
1 Tbsp Corn Flour 
2 Cup Hot Water

Method:
In a heavy bottom pan add the tamarind chutney along with tomato ketchup add 1/4 cup warm water gently bring to a boil. Add water to corn flour and dilute. 

Add the corn flour to the boiling tamarind base place on low flame keep stirring. The sauce may tend to get lumpy gradually add warm water and keep stirring eventually the lumps will melt and form a smooth sauce if the sauce is still lumpy we can strain and use. 

Always check for salt if required adjust salt and tamarind chutney as required bring to rapid boil allow to cook for 10 minutes once the sauce has reduced remove from flame allow to cool before use.

Basics of Indian Cooking: Coriander/Kothamalli Chutney Recipe for Chaats

 Coriander Chutney is a basic condiment  served for chaats and kababs or this chutney is also used as a spread for sandwiches in India. This chutney is prepared by street food vendors who serve snacks. There are many variations on this coriander chutney but the authentic street food style chutney is a basic and very simple chutney to prepare.

When ever I'm in the mood to serve chaats I prepare all these basic condiments one or two days ahead of time since it is convenient and easy to use as required... 

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 Ingredients:
1/2 Bunch Coriander Leaves with stems
1 Tbsp Chaat Masala
1 Tbsp Cumin Seeds
1/2 Inch Ginger
1/2 Onion
1/4 Tsp Asafoetida
A pinch of Citric Acid (Optional)
Salt as per taste...

 Method:
Clean and separate the coriander stems and leaves discard the roots wash the coriander thrice. In a mixer jar add coriander, ginger, cumin, chaat masala, onion, asafoetida and salt grind to form a smooth paste. 

Reserve the chutney in a glass bottle refrigerated until use. We can add citric acid to the chutney which will preserve the chutney upto 2 weeks.

Basics of Indian Cooking: Red Chilly Chutney for Chaats

I'm compiling a series of basic condiment recipes for chaats, sandwiches and burgers, one of them are a basic red chilly chutney used by street vendors across India. 

This red chilly chutney can be used in many snack dishes to enhance the flavor and taste. Left over chutney after using in chaats can be used as masala to prepare other dishes such as pav baji and so on...

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Ingredients:
15 Dried Red Chillies
1 Tbsp Red Chilly Powder (Kashmiri or Paprikka )
1 Tbsp Chaat Masala
1 Tbsp Cumin
1/2 Onion (peel. wash and chop)
1/2 Inch Ginger (peel, wash and chop)
1/4 Tbsp Asafoetida
A pinch citric acid
Salt as per taste...

Method:
Wash the dried red chillies thrice and add to 1 cup hot water soak the dried red chillies ahead of time. These chillies must soak for atleast an hour before use.

Once the chillies have soaked for an hour drain and reserve the chilly water add only the chillies to a mixer jar along with cumin, onion, ginger, chaat masala, asafoetida and salt grind on low speed first.

The chillies will be coarse once you've ground on low speed gradually add the reserved chilly water to the ground chillies and grind to form a smooth paste. 

Reserve the chilly chutney in a glass bottle refrigerate until use we can store this chutney upto a week. We can also add citric acid to preserve this chutney for 2 weeks.

Step by Step Bangarpet Pani Puri Recipe By Vidyalakshmi

Bangarpet is a small town en-route from Bangalore to Chennai, this town is known for rice and fresh produce trading, this small trading village town borders two districts Andhra and Tamilnadu. The food and culture is a mixture from karnataka, andhra and tamilnadu. In recent years it has gained popularity for chaats. 

Nowadays Bangarpete is known for its transparent masala pani and puris, I've been taste testing and trying my best to perfect these chaats for almost two years, recently perfected these chaat proportions which is exactly like how they serve at a chaat center. 

I must admit it is time consuming process to prepare all these chaats but if we pre plan and prepare certain dishes like chutney, filling and puri then the entire dish is easy to assemble. This recipe yields five generous serving portions. 

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Lets Start...

First Step : Prepare Clear Pani 

Prepare this clear pani ahead of time since it is time consuming process. Over the years I have learnt to prepare this pani one day ahead of time the taste and flavor enhances.

Ingredients for clear pani:
3 Inch Ginger
2 Pods Garlic
15 to 20 Green Chillies (Slit)
2 Cups Hot Water
1 Tbsp Cumin
2 Cloves
1/2 Star Anise
1 Tsp Citric Acid
1 Tbsp Pink Salt or Regular Coarse Salt.
1 Pinch Alum (Padikaram/Fitkari)

Method:
Reserve and use the alum once the masala pani has steeped. Add all the above mentioned ingredients to hot water stir well cover and allow the masala to steep in the water over night or for 12 hours.

Once the pani has steeped strain and reserve the pani in a glass jar, refrigerate until use. This pani stores in fridge upto 2 weeks. Do not waste the masala it can be used in filling and chutney.

Before serving this masala pani we can taste and check for salt also adjust water to dilute the masala pani as per preference. Add the alum to the water and bring to rapid boil which will clear the pani and make it look transparent.

Second Step: Golgappa Puri

Ingredients for Puri:
1 Cup Sooji (Semolina used for upma)
1/2 Cup Maida (All purpose flour)
1/4 Tsp Cooking Soda
Oil for frying

Method:
Combine sooji, maida and cooking soda in a mixing bowl. Add water little at a time and start kneading to form a semi tight dough. Knead the dough for 10 minutes cover and allow to rest on counter for 1 hour.

Semolina can soak up all the moisture please make sure to add little excess water while kneading the dough. 

After an hour knead the dough for 10 minutes if the dough is sticky add a little flour and knead to form a smooth dough. Start forming roundels.

Dust the surface and rolling pin with flour roll out the dough into thin sheet using a cookie cutter or a round lid cut out the dough and prepare as many puris as possible place all rolled out puri on a plate cover with a cloth and reserve.

Heat oil in a wok on medium flame. Once the oil reaches smoking point gently drop the puri one at a time and start frying. sometimes if the oil is very hot the puri might not puff make sure to adjust the oil heat always test 2 or 3 puris if its puffing and holding the shape.

Fry 3 puris at a time once the puri puffs and holds its shape fry for a minute on each side. Drain excess oil and reserve the puri on a plate lined with paper towel.

Third Step: Patani Masala

I am using all the strained masala and excess masala water to prepare this peas gravy and have also used frozen peas for this recipe we can use dry peas soaked in water and cooked ahead of time if you cannot find frozen or fresh peas.

Ingredients for peas gravy:
1 1/2 Cups Fresh Green Peas
2 Inch Ginger, 2 Pods Garlic,10 Green Chillies, 1 Clove, 1/2 Star anise and Cumin from the strained and reserved masala.
4 Tbsp Roasted Bengal Gram
Fist Full Coriander
3 Sprigs Curry Leaves
1 Tbsp Chaat Masala
1 Cup Masala Pani

Method:
Heat a wok on medium flame add the peas and salt as per taste cover the peas with water I've added 2 cups water place a cover and allow the peas to cook on medium flame.

In a mixer jar add half the amount of masala which we reserved from masala pani along with coriander, curry leaves and roasted bengal gram grind to form a smooth paste. Use the masala pani to grind and form a smooth paste.

Once the peas has cooked add the masala paste and masala pani also add 1/2 cup water and cook the peas to a mushy consistency adjust salt as per taste. 

If there is excess moisture place on high flame and reduce the moisture. Once the peas gravy is ready finish with chaat masala stir once and reserve the peas masala in a bowl.

Fourth Step: Coriander Chutney

Ingredients for coriander chutney:
1/2 Bunch Coriander use all the stems wash and reserve the coriander.
1 Tbsp Cumin
1/2 Onion
Use the remaining masala ginger, chillies and cumin.

Method:

In a mixer jar add all the ingredients grind to form a smooth paste use masala pani to grind the chutney add salt only if needed. Once the chutney is ground reserve in a bowl.

Fifth Step: Prepare Garnish

Grate 2 carrots, finely chop 2 onions and finely chop half bunch coriander leaves for garnish.  Combine all the three ingredients and reserve. Also reserve chaat masala, chilly powder, kara sev and all the ingredients prepped and reserved for pani puri.

Lets assemble...

In a serving plate place the clear pani in a bowl with spoon. Take a puri gently crack and create a cavity fill the poori with 1/2 tsp peas gravy, 1/2 tsp coriander chutney, 1 tsp grated and chopped carrots, onion and coriander top with kara sev and arrange the plate with all the prepped puris finally sprinkle chaat masala and chilly powder before serving... Serve right away...Enjoy 😉

Egg Chaat Recipe (Muttai Chaat Recipe)

Egg chaat is a very new dish to me, being a huge chaat fan I have never tasted this dish before. I came across a street food video last week on Youtube where the vendor prepared various chaats and egg chaat. I  re-watched the video several times and tried to prepare the same. Youtube truly inspires me to create many dishes.

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Ingredients:
3 Hard Boiled Eggs (given detail description how to boil eggs please follow)
1 Grated Carrot
1/2 Tomato Deseeded and finely chopped
1/4 Cup Deseeded Cucumber and finely chopped
5 Sprigs Coriander finely chopped
1/4 Cup Coriander Chutney (follow recipe below)
1/4 Cup Sev
1 Tsp Chaat Masala or Jeera Powder
Salt as per taste.

Method:
To prepare hard boiled eggs bring 3 cups water on rapid boil. Add 2 tbsp white vinegar and 2 tbsp salt to the water. The egg must be in room temperature add the eggs to boiling water place on medium flame allow the egg to boil in the water for 10 minutes.

After 10 minutes remove from flame allow the eggs to sit in hot water for additional 2 more minutes or until the water is cold. Drain the excess water and wash the eggs thrice crack the shell and peel it is ready to use.

I normally prepare boiled eggs in bulk and place it in the fridge and use as required this way the egg  shell is easy to peel.

To prepare coriander chutney clean 1/2 bunch of coriander leaves, peel, wash and chop 1/2 inch ginger, slit 2 green chillies add all the ingredients to a mixer grinder along with 1 tbsp cumin seeds and 1/2 tbsp salt. Grind to form a smooth paste and reserve. Use only 2 to 3 tbsp water to grind the chutney.

Assemble egg chaat: In a serving plate slice and arrange the boiled eggs. Spread the coriander chutney on the eggs. Top the eggs with grated carrots, chopped cucumber , tomato and onions. Garnish with sev, chaat masala and coriander leaves serve right away.

This is an excellent egg starter and can also be served as a side dish for pulao or biryani. Enjoyed this Indianized egg salad snack 😆