Today’s recipe is of Aloo Pyaz ki Kachori. This is one of the most popular street snack and it’s lip smacking yummy and full of flavour. Whether you are expecting guest or just want to indulge in some hot kachori’s in the rainy season, this is what will give you complete satisfaction. Made with loads of fragrant spice blend, besan, potatoes and onions. Filled in soft rolled out dough and flattened with you delicate hands. Twice fried until puffy and golden in colour. Served with sweet banana, dates and tamarind chutney. It’s mouth watering, try this tangy, spicy, crunchy kachori today.
Looking for some delicious potatoes recipe, then try this quick and easy Aloo Roastie Chaat recipe. Requires only a handful of ingredients and trust me, you’ll be making it over and over again. Aloo chaat is a very tangy,sweet and spicy mix of shredded shallow fried potato roastie, served with sweetened dahi, imli and green chutney and topped with nylon sev and shredded carrots. An excellent dish that is served as an appetizer at Indian weddings and it is very popularly known as Lacha Aloo Chat. For chaat lovers all over the world. Learn how to make Indian Aloo Roastie Chaat.
Today’s recipe hails from Rajasthan, very popular snack which can be made in various variations. We are talking about Kachori commonly known as Khasta Kachauri. Kachori’s are deep fried crispy and crunchy pastry balls stuffed with a savoury filling of moong dal, besan and a mild sweet and spicy dry masala. This recipe is unique in its own way, the outer covering is not made using maida rather its made with suji or semolina, which is a much healthier option. The most important part of the recipe is to ensure that the kachoris turn crispy from outside and super soft and moist from inside. Let’s get to it.
Deepawali or Diwali, the brightest festival of the year is here and this time around, we’ve curated two recipes for you to stir up, serve & impress your guests!
The best part? Both of these recipes are damn easy to make and are as scrumptious to the palate.. Why delay? Let’s get started.
Puri Chaat, a distance cousin of Raj Kachori. Easier to make, easier to impress your guests. I mean literally who can say no to a chaat. I can’t. Ofcourse, I’m a chatora. 😛
A crisp puri with bubbling hot vatana, ice cold sweet yogurt, tangy tamarind chutney, zingy coriander chutney, spices, sev, onions is this.
That’s easy ain’t it? Make it & Enjoy 🙂
This recipe was inspired by my relative Manisha Bhabhi, her mom makes a slight different version of this. She calls it Bhar ke Puri and she recently started blogging at www.foodnspoons.com. She shared her mom’s recipe for Bhar ke Puri with me years back, and since then I’ve been making it every now and then with different variations and it comes out great all the time 🙂 Check out her version here.
That’s all for today, one more diwali special recipe to come very soon! 🙂
Residue of Mint,Coriander/Chopped Mint,Coriander: 1½ Tbsp
Salt - To Taste/1
Black Salt - To Taste
Red Chili Powder/Crushed red chili - 1 Tsp
Cumin Powder - 1 Tsp
Coriander Powder - 1 Tsp
Amchoor Powder - ½ Tsp
For Pani: Take a blender jar, put in a handful of coriander,mint,green chili and ginger and a glass of water and blend to a paste. Strain it, and keep the residue aside. Residue is very flavorful, we'll use that in masala/filling.
Take a big mixing bowl, add in the strained paste along with rest all the rest ingredients and mix well. Taste and adjust to taste. I adjusted mine by adding another ¼ cup tamarind pulp and salt, black salt, cumin. Pani is ready.
For Masala/Filling: In a mixing bowl, add the potatoes and mash them. Tip in the onions, kala chana, residue of mint-coriander and all the other spices. Mix well and adjust to taste. Stuffing is also ready.
Serve with crispy puris..
Seems easy and delicious right? What are you waiting for? Make it and enjoy!!!
In a mixing bowl, add in the maida, suji, salt and baking soda. Mix and make a dough using sufficient water. Make a soft dough.
Once the dough is ready, cover and let it rest for 30 mins.
Heat oil to very high. Just before smoky point.
Make 3 portions out of it and then roll it thin. Roll it thinner than a chapati but not much thin otherwise it wont puff! Cut it using a cookie cutter/glass.
Now drop these in very hot oil. Lower the flame and fry until golden. See Notes**
Take the puris out from the oil and put them in plate and let them cool and then enjoyyyyy!!
For Frying: Make sure the oil is very hot. If its not hot enough it'll not get crisp and it'll be thicker and soft from one side and thinner from another. Main keys in making these puri's are the oil should be hot, puri should be rolled well.
A visual treat for you! 🙂
Common, make it and you’ll forget the street ones! Do send in to me too, at email@example.com 🙂
Lets make the recipe a bit easier to understand, watch this:
Now, let me know what would you call this yummy chaat? If we look in a way, its Tikki Chaat, in another way its Ragda Pattice.. This is how i make this and i call this Ragda Pattice.. Although, this is neither Ragda Pattice or Tikki Chat. But whatever you call, this is the most demanding chat in my home after Pani puri 😀
That seems mouthwatering isn’t it? Lets have a look at the recipe and yes, make sure you make this and let me know the outcome! The recipe seems long on paper, but its very easy to make!
For Ghugni/White Peas Curry - Vatana/White Peas - ½ Cup
Onions - ¼ Cup
Tomato - ½ Cup
Tamarind - As desired
Coriander - As required
Oil - 2 Tsp
Cumin - ½ Tsp
Chili Flakes - ¼ Tsp
Gr Chili - As desired
Salt - To Taste
Red Chili Powder - 1 Tsp
Turmeric - ½ Tsp
Coriander Powder - 1½ Tsp
Cumin Powder - ½ Tsp
For TIkki - 6-7 Boiled and Mashed Potatoes.
Coriander - Handful.
Salt - To Taste
Black Salt - ½ Tsp
Chili Powder, Coriander Powder, Cumin Powder - 1 Tsp
Chili Flakes - 1 Tsp
Chat Masala - 1 Tsp
Garam masala - ½ Tsp
Oil - To Shallow Fry
For Making the Chat: Thick-Sweet Yogurt - As required
Sliced Onions : As required
Coriander - As required
Roasted Crushed Peanuts - As required
Tamarind Chutney - As required
Sev- As required
Chat Masala - As required
Black Salt - As required
Red Chili Powder - As required
Salt - As required
Roasted Crushed Cumin - As required
For Ghugni - Soak the dry white peas/vatana overnight. Drain and wash 3-4 times, Transfer to a cooker with sufficient water and salt and pressure cook for 5 whistle's in high and then simmer for 10 mins.
Heat a pan with oil, add in the cumin, chili flakes, gr chili. Stir well. Add in the onions. Cook until brown. Add in the tomatoes, salt. Cook until tomatoes are mushy.
Add in the chili powder, turmeric, coriander powder, cumin powder. Cook for another minute. Tip in the cooked peas, and 2-4 cups of water. Once it boils, add in the tamarind, coriander. Cook for 10 mins.
Add garam masala and mix well. Ghugni is ready.
For Tikki - In a bowl, Mix in the potatoes, coriander, salt, black salt, chili powder, chili flakes, chat masala, garam masala. Make 8 portions and flatten them little like tikki,
Heat a tawa with 2 tsp oil. Once hot, place the tikki and cook until brown on both sides smearing oil in between.
For making the chat: In a plate. place a tikki. Add in the hot ghugni, cold yogurt, sliced onions, roasted crushed peanuts, tamarind chutney, salt, chili powder, black salt, chat masala, cumin powder, coriander, sev. Garnish as desired!
You can bake the tikki at 200 C until brown.
Now while typing,
my mouth is watering.. Whatever you call, Ragda Pattice or Tikki Chat or whatever. Trust me, make it once.. You’ll never forget it and you’ll make it again and again!
Today, I’ve got canapes with chatpati chaat stuffing.. This is so easy to make that you can rock and roll in less than 5 mins, and and thats not all, this is toasted and not baked which means even healthier!!
I can guarantee that one will ask for more and more.. So lets have a look at the recipe!