Street Food Series: Chicken Vada Pav Recipe

Vada Pav is a iconic street food of India, originated in Maharashtra. Combination of chutneys, potato fritters sandwiched in pillowy pav buns is a very addictive and pocket friendly snack sold during tea time.

I thoroughly enjoy the vegetarian version vada pav but wanted to experiment and try the same recipe using chicken mince. This is vada pav recipe is purely my experiment and we enjoyed the flavors and taste.

Chicken Vada Pav Recipe Video

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Ingredients Chicken Vada:
2 to 3 Loafs Pav Buns
3 Medium Boiled Potatoes (Peeled and Crumbled)
250 Grams Chicken Mince (Godrej Real Good Chicken Keema)
100 Grams Frozen Peas
1 Large Onion (Finely Chopped)
1 Inch Ginger (Finely Chopped)
10 Pearls Garlic (Finely Chopped)
3 Sprigs Curry Leaves (Finely Chopped)
5 Sprigs Coriander Leaves (Finely Chopped)
3 Green Chilies (Finely Chopped)
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Garam Masala (Kitchen King)
1 Tbsp Coriander Powder
1 Tbsp Dried Fenugreek Leaves
3 Tbsp Oil + Oil for frying
Salt as per taste...

Method:
Heat a wok with oil on medium flame. Add finely chopped ginger, garlic and chilies to the oil and fry for a minute.

Add dry spice powders (chilly powder, turmeric powder, dried fenugreek, garam masala, coriander powder) to the ginger masala and fry for few seconds.

Add finely chopped onions, half the amount of chopped curry leaves and coriander leaves to the onion and fry a bit.

Add the chicken mince, peas and coarse salt fry the chicken in the masala for a minute.

Add 1 1/2 cups water stir well, cover and cook until water evaporates and the chicken is tender.

Add boiled and crumbled potatoes to the chicken, stir and well combine both the ingredients.

Place on low flame setting constantly stir and fry making sure the moisture has absorbed. Once all the moisture have absorbed remove from flame and allow the mixture to reach room temperature.

Ingredients for Batter:
2 Cups Sifted Chickpea flour (Kadalai Maavu / Kadale hittu)
1 Tbsp Chilly Powder
1 Tsp Carom Seeds
1/4 Tsp Cooking Soda
2 Tbsp Hot Oil
Salt as per taste...

Method:
In a mixing bowl add the sifted chickpea flour, chilly powder, carom seed powder, cooking soda and salt as per taste. Pour 2 tbsp hot oil on the ingredients which will enhance the flavors.

Gradually add water and mix to form a smooth batter. Prepare a batter slightly thicker than a pan cake batter. Allow this batter to rest for 10 minutes on kitchen counter. 

Place enough oil for frying in a wok on lowest flame setting. Allow the oil to gradually reach temperature.

Ingredients for Spicy Mayo Chutney:

1/4 Cup Spicy Red Chaat Chutney (Recipe Blog)

1/4 Cup Plain Mayonnaise

1/4 Tsp Cumin Powder, Chilly Powder, Chaat masala and Salt Optional

Method:

Combine the red chilly chutney and mayo to form a smooth chutney and reserve. To enhance the flavors and taste we can spike the chutney with cumin powder, chilly powder, chaat masala and salt.

 Spicy Chaat Red Chilly Chutney Recipe Video

Lets Prepare Chicken Vada Pav:
Slit and soak few green chilies in salt for few minutes.

Once the chicken mixture has reached room temperature check for salt and spice level add if needed, form lime size roundles and reserve.

Whisk the batter once and adjust the consistency. If we dip our finger it should coat our finger.

Dip the chicken roundles in batter and gently drop in hot oil and fry for 2 minutes on each side until it turns golden in color.

Drain the vadas from hot oil and reserve on a tissue paper. Fry the salt marinated chilies in hot oil, drain and reserve. 

We can pan toast the pav buns in butter and start preparing vada pav, if you enjoy butter toasted bread.

Once the ingredients are ready to assemble, gather your family and let every person prepare their pav buns. This is very interactive way of connecting with your friends and family.

Slit the pav buns in the middle generously apply the chutney mayo and place the chicken vada serve the chicken vada pav as hot as possible...Enjoy 😉

Pav Recipes Posted on Vidyascooking

Broccoli Vada Pav Recipe

Anda Ghotala (Egg Ghotala) Recipe

Chicken Pav Bhaji Recipe

Mushroom Pav Bhaji

Masala Pav Recipe

One Pot Misal Pav

Mutton Keema Pav

Sunday Brunch Recipe Series

Chicken Patties & Mini Pav Burger

Mixed Vegetable Cutlets & Ultimate Mini Pav Veggie Burger.

Family Favorite & Repeat Order from Kabab Choice , Vidyaranyapura - Bengaluru

We have been regularly ordering food from this place Kabab Choice located at nanjappa circle - Vidyaranyapura. These guys prepare the best rotisserie grill chicken, fried chicken kababs, chicken biryani, shawarma and arabian pulpy grape juice.

This place is a takeaway joint...school / college kids and locals tend to binge on shawarma at the location, but we prefer to pack it home. Only downside they start after 4 pm sometimes biryani and few items on the menu is sold out.

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They are listed on zomato and swiggy app. Packaging is neat and 10 minutes wait only for every order. Service is good. From the time we ordered for the first time I've been waiting to feature them, we really enjoy everything here. Quality and portion size is amazing.

My order was rotisserie grilled chicken (whole chicken) 265/- we can also order half grill chicken, chicken kabab 100/-, chicken biryani 125/-, arabian pulpy grape juice 25/-. Total bill was 525/-. Three of us all adults shared and ate everything, we still had leftovers for next day.

Arabian pulpy grape juice: Chunky grape juice very refreshing pairs well with grill chicken or shawarma...

Rotisserie grilled chicken: very tender and juicy chicken grilled whole and cut into chunks, tossed with home made spices and served with sliced onions and creamy sauce...

Fried Chicken Kabab: As per personal choice we can order with bone or boneless kabab. We prefer with bone kabab, it's moist and juicy. But I felt it was pricey for the amount they serve. Since my dad enjoys this I get him one portion.

Kadak Chicken Biryani: Biryani was moist and good, with three chunky pieces of chicken worth a try. I wouldn't call it the best biryani but neither the worst or rather best option in my location. They serve the biryani with raita.

Overall we feel really lucky to have such good options at our nearest location. Only few items on the menu...they have maintained the quality and consistency of all dishes. Service is awesome this might vary depending on orders and weekends.

Copy Cat Recipe Video Links of Grill Chicken, Chicken Biryani, Chicken Kabab and Pulpy Grape Juice posted on Vidyascooking

Yam Fish Fry Recipe (Elephant Foot Yam)

This meaty and delicious yam / karunai kizhangu / Jimikand / suvarna gadde (in local south indian dialect), is prepped and added to traditional vegetable curries or dry fish curries during monsoon season. 

Very affordable vegetable prepared for large family functions or events. We normally buy this yam in bulk and prepare three to four dishes which would last a week. 

This Yam fried in fish masala is my mother's recipe, very quick and easy to prepare dish with less ingredients, can be  served as a starter or as a side dish for southindian meals...

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When purchasing yam we must always check for a hard shell or hard skin yam. Darker the outer skin best tasting yam. Make sure the yam is not soft it will rot faster. We can store yam upto a month refrigerated. 

Elephant foot yam will always sting your skin and hand while cleaning itchy and irritating feeling throughout the day, in order to  avoid the itchiness while peeling, washing or chopping is to wear a plastic or rubber glove. 

We can also liberally apply oil on our hand and start peeling the skin and scrub the vegetable and wash it thoroughly twice or thrice before chopping.

How to eliminate itchiness from the yam and prepare a edible dish?
After chopping the yam into desired steaks or cubes add it to a pot of boiling water with 2 tbsp coarse salt and lime size tamarind and bring to a rapid boil.

Constantly keep stirring until the yam is tender. Remove from flame and wash thrice, drain excess water using a colander and use as required.

We can store the prepped yam in a airtight container and refrigerate until use this yam will remain fresh upto a weeks time.

Ingredients:
300 Grams Yam (Elephant foot Yam / Karunai Kizhangu)
Lime Size Tamarind
3 Tbsp Chilly Powder
2 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
1/4 Tsp Asafoetida
2 Tbsp Vinegar
Salt as per taste
Oil as required
Curry Leaves for Garnish...

Method:
Once the yam is prepped, start marinating.

In a mixing bowl combine (chilly powder, turmeric powder, asafoetida, coriander powder and salt) gradually add vinegar and mix the masala.

Sprinkle water little at a time and create a smooth masala paste.

Generously apply the masala paste on the prepped yam and allow to marinate for 15 to 30 minutes on your kitchen counter.

Place a pan on medium flame and add 3 tbsp oil. Once the oil heats up place the marinated yam pieces gently and fry for 2 minutes on each side.

Gently keep flipping and frying the yam until the edges turn crisp. Fry the marinated yam in two batches and serve hot. We can fry the curry leaves along with yam and garnish the yam with fried curry leaves...Serve with steam cooked rice and dhal...Enjoy 😊

Amaranth Leaves and Egg Plant Sambar Recipe (Kathirikka, Thandu Keerai Sambar)

On a typical weekday lunch in southindia one can find this amaranth leaves sambar freshly prepared and served for steam cooked rice or ragi muddle. 

Tender and mushy amaranth leaves combined with eggplant and cooked in a dhal broth is unique and taste is ultimate.

Similar sambar is prepared as prasadam, at a local village temple close to Bengaluru and served for devotees during annadhanam. 

 

Recipe Video Link

Ingredients:

1 Cup Cooked Pigeon Peas (Toovar Dhal)

150 Grams Egg Plant (White)

150 Grams Amaranth Leaves (Thandu Keerai / Dantina Soppu/ Chinese Spinach/ Fountain Spinach/ Stem Lettuce)

2 Slit Green Chilies

2 Dried Red Chilies

1/2 Inch Ginger

1 Large Onion

1 Large Tomato

3 Sprigs Curry Leaves

1 Tbsp Chilly Powder

1 1/2 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

1 Tsp Mustard Seeds

1 Tsp Black Gram Dhal

1 Tsp Cumin Seeds

1/4 Tsp Asafoetida

2 Tsp Tamarind Pulp

Salt as per taste

3 Tbsp Oil

Coriander leaves for garnish

Prep:

Separate the leaves and tender stems, discard the roots. Wash the tender  stems and leaves atleast 6 times, drain and reserve. 

If the leaves are to big chop and add to the curry. If the greens are tender and small add it as it is to the curry. Chop the stems into 1 inch pieces.

Wash and cook the dhal in a pressure cooker with 1 cup water and 1/2 tsp salt until mushy.

Remove the caps from eggplant and slice it in the middle and cut the half into quarters and place it in a pot filled with water.

Roughly chop onion, slit the green chilies, cube the tomatoes, soak a lime size tamarind in hot water, finely chop coriander and curry leaves and reserve.

 

Method:

Heat a wok with 3 tbsp oil on medium flame. Add mustard seeds, split black gram dhal and cumin allow the mustard to sputter and all ingredients to fry a bit, place on medium flame.

Once the mustard seeds stops sputtering, add dried red chilies broken in half and fry for few seconds. Add asafoetida, onion, curry leaves, slit green chilies and tomato, fry all the ingredients on medium flame.

Once the onion and tomato reduces a bit, add chilly powder, coriander powder and turmeric powder and fry all the ingredients for a minute.

Add eggplant and amaranth leaves to the tomato masala, add salt and 1 1/2 cups water stir and cover allow all the veggies to cook until tender.

Once the veggies have cooked, add mushy dhal, tamarind pulp and sambar powder stir and adjust the salt, bring the sambar to rapid boil and allow all the raw flavors to reduce.

In five minutes the sambar will reduce, garnish with coriander and lime juice and serve hot with steam cooked rice...Enjoy 😊

Recipes prepared using amaranth on Vidyascooking channel

Simple Amaranth Dhal Curry

Amaranth Garlic Stir Fry

Traditional South Indian Amaranth in Tamarind Curry Recipe (Puli Keerai Masiyal)

Puli keerai masiyal has a unique flavor and taste, this recipe is prepared across all Tamil homes. Very healthy and easy to prepare, small amount of tangy curry with hot rice and ghee is so comforting during winter or monsoon season.

Ingredients:
250 Grams Amaranth Leaves
1 Large Onion
1 Large Tomato
10 Pods Garlic
5 Green Chilies
1/2 Tsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Asafoetida
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1/2 Tsp Black Gram Dhal
2 Dried Red Chilies
3 Sprigs Curry Leaves
3 Tbsp Oil
Lime Size Tamarind or 2 Tsp Thick Tamarind Pulp
Salt as per taste...

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Prep:
Separate only the tender leaves and tender stems for this curry.

Wash the leaves and stems three to four times or until the water is clear and no soil is visible.

Drain the amaranth leaves in a colander and reserve.

Peel, wash and finely chop (Onion, Garlic, Chilies, Tomato, Curry Leaves and Chilies).

Soak tamarind in lukewarm water for 15 minutes...squeeze and extract pulp and reserve.

Preparing puree or smoothies using the newly launched smart and compact Prestige PEX2.0 was truly easy. 

350 Watts

2 Multipurpose jars

1 Sipper lid

2 Extra lids for storage

Warranty: 1 year warranty provided by the manufacturer from date of purchase.

Pros: 

Transparent Jars 

Sharp Blades

Grinds small amount masala faster

Cons:

This model is not suitable for wet grinding purpose like making Idli batter etc.

Slightly complicated blades while washing we need to use a toothbrush.

Manual can be provided what to grind and what not to grind.

Short cord / electrical outlet

Price 3195/-

Product Listed on: TTK Website, Amazon, Flipkart...

For more info and queries Prestige: 

https://www.prestigesmartkitchen.com/prestige-express-mixer-grinder-pex-2-0

https://www.facebook.com/prestigesmartkitchen

https://twitter.com/prestigesocial

Method:
Heat a heavy bottom pot on medium flame. Add the amaranth leaves, onion, tomato, garlic, chilies, curry leaves, chilly powder, coriander powder, turmeric powder, asafoetida and 1 cup water stir, cover and cook the leaves until mushy.

Once all the ingredients have cooked and the moisture content from the greens have reduced remove from flame allow to reach room temperature.

Add the cooked leaves to blender and grind to form a smooth puree or use a wooden masher and manually mash to form a smooth puree.

Transfer the mashed puree to the pot, add 1/2 cup water to the blender and dilute the leftover smooth puree transfer back to the pot.

Add the tamarind pulp and salt to the puree and place it back on flame.

Allow the curry to boil and reduce for five minutes on medium flame, occasionally stir the curry.

Heat a fry pan on medium flame with oil. Add mustard seeds, cumin seeds, black gram dhal, dried red chilies and asafoetida, allow the mustard seeds to splutter and stop spluttering.

Add the tempering to curry and cover. Remove the curry from flame and serve hot with steam cooked rice or dosas...Enjoy 😊

Tamil Style Greens Curry Recipes on Vidyascooking

Palak / Spinach with Dhal Curry

Avarakkai or Hyacinth Beans with Spinach Curry

Palak Paneer Recipe (Creamy Spinach with Cottage Cheese Recipe)

Palak paneer is an awesome dish to serve at a dinner party, pairs well with butter naans or cheese stuffed paratha.

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Ingredients: 
2 kg  Palak (Spinach)
500 Grams Paneer
1/2 Cup Fresh Cream
2 Large Onions
2 Large Tomatoes
5 Sprigs Coriander 
15 Cloves Garlic
1 Inch Ginger
10 Green Chilies
1/2 Tsp Chilly Powder
1/2 Tsp Turmeric
1/2 Tbsp Garam Masala
1 Tbsp Coriander Powder
1 Tbsp Peppercorns
1 Inch Stick Cinnamon
1 Tbsp Cumin Seeds
5 Cloves
3 Cardamom Pods
5 Tbsp Ghee
4 Tbsp Oil
Salt as per taste...

Method:
Separate the spinach leaves and stems, if the stems are tender we can cook it and mash it...if it's too fibrous better to discard the stems. 

Wash the spinach leaves twice or thrice in cold water, drain excess moisture using a colander, roughly chop and reserve.

Peel and wash thoroughly the onions, ginger and garlic, finely chop and reserve.

Wash and roughly chop tomatoes and coriander leaves.

Chop the paneer into bite size cubes and reserve...

Heat a pan on medium flame with 4 tbsp oil and ghee combined. Gently fry the paneer on low flame till the edges turn light pink in color. Drain the paneer using a slotted spoon and reserve on a plate.

Using the same oil, add 1 tbsp cumin, ginger, garlic, chillies, peppercorns, cinnamon, cloves, cardamom, half the amount of chopped onions and tomato, coriander and spinach.

Fry all the ingredients on medium flame. Add 1/2 cup water, cover and cook until the spinach and all the ingredients wilt.

All excess moisture to evaporate and reduce in the spinach at the same time all the ingredients should get cooked well till mushy consistency. 

Remove the cooked spinach from flame all to reach room temperature and add to a mixer jar. Grind all the ingredients and prepare a smooth puree.

Heat a pan on medium flame with 3 tbsp of oil and ghee combined. Add the remaining chopped onions, tomatoes and powdered spices (chilly powder, turmeric powder, coriander powder and kitchen king masala or garam masala) fry all ingredients until onion and tomatoes have softened.

Add the spinach puree to the onion masala and mix till well combined. Add the fried paneer, stir and mix till well combined. Add salt as per taste and bring to rapid boil.

Cook the spinach and paneer for 5 minutes covered on low flame, occasionally stir well. Once the oil surfaces on the sides palak paneer is ready to serve...Enjoy with hot phulkas or butter naan and cheese stuffed parathas.

Spinach Recipes Posted on Vidyascooking

Spinach Idlis

Spinach Pakoras

Spinach Pizza Samosas

Palak Pappu or Keerai Masiyal

Avarekalu Palak Saaru

Palak Chaat

Palak Soup

Palak Corn

Palak Croquettes

Palak Based Mutton Curry

Kadhi Kachori Chaat Recipe (Khasta Kachori Aloo Aur Pyaz Stuffing)

Kadhi Kachori is my all time comfort food. I always head to old city (rajamarket area - Bangalore) to taste kadhi kachori, fafda's, pakoras, puri bhaji and pav bhaji at local marwadi stall, they serve food on a budget and everything is prepared with good quality ingredients.  

Since I cannot travel all the way there, preparing at home is convenient for me. I prepare all these chaats in bulk, would last me at least a week. This recipe serves 4 adults (generous portions).

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Ingredients Potato and Onion Filling / Aloo Aur Pyaz Stuffing:
250 Grams Potatoes (Washed, Boiled, Peeled and Crumbled)
1 Large Onion (Washed, Peeled and Finely Chopped)
1 Inch Ginger (Washed, Peeled and Finely Chopped)
4 Green Chilies (Washed and Finely Chopped)
5 Sprigs Coriander (Washed thrice and Finely Chopped)
1 Tbsp Coriander Seeds (Coarsely Crushed)
1/4 Tsp Nigella Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seed
1 Tbsp Kitchen King Masala or Garam Masala
1 Tbsp Chaat Masala
1/4 Tsp Turmeric Powder
1/2 Tbsp Chilly Powder
1/4 Tsp Asafoetida
Salt as per taste
3 Tbsp Oil...

Method Aloo Aur Pyaz Ki Stuffing: 
Prepare the dough and filling first then start preparing the chutneys and curry.

Heat a wok on medium flame add 3 tbsp oil, once the oil reaches temperature add whole spices (coriander seeds, nigella seeds, cumin seeds, fennel seeds) allow the spices to splutter.

Add the finely chopped onion, ginger, chilly and coriander to the spices and fry on medium high flame.

Add salt as per taste and powdered spices( chilly powder, coriander powder, kitchen king masala, chaat masala, turmeric powder and asafoetida) fry all the ingredients till the onion turns pink in color.

Add the crumble potatoes to the onion masala and fry till the moisture from the potatoes reduce. 

Once the potato is well cooked in the masala the oil will slightly surface on the sides and the potato will release good aroma. Remove the filling on a plate and allow to reach room temperature.

We can prepare and refrigerate the filling in a air tight container up to a weeks time.

Ingredients for Kachori Dough:
2 Cups All Purpose Flour ( Maida)
2 Tbsp Semolina
1/4 Tsp Carom Seeds
1/4 Tsp Nigella Seeds
Salt as per taste
2 Tbsp Oil + 2 Tbsp Ghee
2 Cups Ice Cold Water

Method to Prepare Kachori Dough:
In a mixing bowl combine the sifted maida, semolina, carom seeds, nigella seeds, and salt, mix well.

Combine the oil and ghee. Add the ghee and oil to the flour mixture and mix well.

If the flour is packed in your palms it should retain a fist shape at the same time if crumbled it should break into powdery consistency.

Gradually add cold water in small batches and start kneading. Form a tight dough, slightly tight than a chapati dough.


Once the dough has formed cover with a damp kitchen towel and allow to rest for 15 to 20 minutes.

Chutney Recipe Video's For Chaats

Mint and Coriander Chaat Chutney Recipe Video

Red Chilly Chaat Chutney Recipe

Tamarind Chaat Chutney Recipe

Ingredients for Kadhi Recipe:
250 Ml Fresh Plain Yogurt
150 Grams Chickpea Flour (Sifted Twice)
1 Inch Ginger (Washed, Peeled and Finely Chopped)
4 Green Chilies (Washed and Finely Chopped)
5 Sprigs Coriander (Washed thrice and Finely Chopped)
1 Tbsp Coriander Seeds (Coarsely Crushed)
1/4 Tsp Nigella Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
6 Seeds Fenugreek
1 Tbsp Kitchen King Masala or Garam Masala
1 Tbsp Chaat Masala
1/4 Tsp Turmeric Powder
1/2 Tbsp Chilly Powder
1/4 Tsp Asafoetida
Salt as per taste
3 Tbsp Oil
1 Liter Water...

Garnish Chaat:
Mint Chutney
Chilly Chutney
Boondi or Sev (ompodi)
1 Medium Onion Finely Chopped
5 Sprigs Coriander Finely Chopped
1/2 Cup Whisked Yogurt
1/2 Lime Juiced
1/2 Tbsp Chaat Masala

1/2 Tbsp Cumin Powder
1/2 Tbsp Chilly Powder

Method to Prepare Kadhi:
Whisk and combine the yogurt and chickpea flour in a smooth consistency. 

Heat a wok on medium flame add 3 tbsp oil, once the oil reaches temperature add whole spices (coriander seeds, nigella seeds, cumin seeds, fennel seeds) allow the spices to splutter.

Add the finely chopped ginger, chilly and coriander leaves to the spices and fry on medium high flame.

Add salt as per taste and powdered spices( chilly powder, coriander powder, kitchen king masala, chaat masala, turmeric powder and asafoetida) fry all the ingredients for few seconds.

Add the diluted chickpea flour and yogurt to the spice masala and stir constantly on low flame. Making sure the yogurt does not split.


Once the yogurt curry boils check for seasoning and spice level, add if needed. Remove the curry from flame and start preparing kachori.

Method Kadhi Kachori:
Place enough oil for frying on low flame, allow to reach smoking temperature.

Knead the kachori dough once, form slightly larger size roundles than lime.

Mix the potato filling once check for salt and spice level add if needed.

Start forming a cavity in the roundle by gently rotating and pressing from center up forming a bowl shape.

Place a tbsp full of potato filling in the cavity and gather all the edges conceal the filling in the middle.

Gently press the dough and form kachori do not flaten to much let the dough be on the thicker side.

Form 4 to 5 kachoris and gently drop in hot oil. allow to fry on low flame for 5 minutes on each side. Gently flip and fry the kachori till all sides turn golden in color.

Drain the kachori from oil and place on a plate lined with tissue paper allowing excess oil to drain.

Place the yogurt curry on medium flame and bring to rapid boil, make sure to keep stirring constantly. Make sure the yogurt curry is hot for serving...

Kachoris can be prepared ahead of time and stored refrigerated until use. These kachoris remain crispy for a week. 

Start Assembling the Kadhi Kachori:
Using sharp kitchen scissors cut the kachoris into bite size pieces place the chopped pieces of kachori in serving plate or bowl.

ladle the hot yogurt curry on the kachori. The ratio to serve one plate of kadhi kachori is 3 small kachoris and 5 ladles of yogurt curry.

Top the kadhi kachori with chilly chutney and mint chutney also top it with whisked yogurt and sprinkle some cumin, chaat masala and chilly powder.

Finally garnish with finely chopped onions, coriander leaves, few drops of lime and boondi...Serve as hot as possible...Enjoy 😊

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Chicken Noodles Chaat

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Papdi Chaat

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Masala Puri Original Recipe

Masala Puri Red Gravy

Lemon Sukka Puri

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Pizza Puri

Butter Chicken Puri

Mutton Pani Puri

Mysore Bhel Puri

Pani Puri

Chocolate Puri

Mosambi Puri

8 Types Pani Puri