Puri Chaat – Easy Indian Snack Recipes | Diwali 2015 Recipes
Hey Foodies, 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!
RECIPE VIDEO
RECIPE CARD
Puri Chaat – Easy Indian Snack Recipes | Diwali 2015 Recipes
Hey Foodies, 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!
INGREDIENTS:
For Ghugni
- Dried White Peas / Vatana - 1 cup
- Salt - 1 tsp
- Turmeric Powder - 1/2 tsp
- Baking Soda - 1/8 tsp
For Puri
- Plain Flour / Maida - 1/4 cup
- Semolina / Suji - 1/4 cup
- Baking Soda - 1 pinch
- Salt - 1/2 tsp (or as per taste)
- Oil - to fry
For Chaat
- Onions - 2 (finely chopped)
- Tomatoes - 2 (de-seeded and chopped)
- Boiled Potatoes - 2 (cubed)
- Green Chili - 2 (chopped)
- Sweetened Plain Yogurt / Dahi - 500 ml (beaten)
- Tamarind Chutney - 1/2 cup
- Coriander Chutney - 1/2 cup
- Salt - 2 tsp
- Black Salt - 2.5 tsp
- Roasted cumin powder - 2.5 tsp
- Kashmiri Red Chili Powder - 2 tsp
- Chat Masala - 2 tsp
- Chopped Coriander - 2 tbsp
- Sev - 5 tbsp
- Pomegranate Seeds - 5 tbsp
RECIPE STEPS:
For Ghugni
- Soak the vatana overnight, discard the water it was soaked in. Pressure cook the vatana with fresh water, salt, turmeric and baking soda until cooked. 4 whistles in medium flame, then lower the flame and cook for another 10 minutes. Open the cooker after pressure releases naturally. It should be mushy in consistency.
For the Puri
- In a mixing bowl, add the flour, semolina, salt, baking soda and add sufficient amount of water to make a soft dough. Knead well for 2 minutes and let the dough rest for 15-20 mins.
- Heat oil for frying in high flame. Divide the dough into 5 portions, and roll into a 5-6" circle. Fry in High flame until golden & crispy. Take down in a kitchen towel lined plate.
For Chaat
- Take the hot puri, and make a hole in the center. Pour in 3-4 tbsp of the boiling vatana, then add in 2-3 tbsp of onions, tomatoes, potatoes and a little bit of gr chili. Season with a dash of salt.
- Pour in a good amount of ice cold yogurt, then add in the tamarind chutney & coriander chutney. Sprinkle a good pinch or two of the salt, black salt, red chili powder, chat masala and roasted cumin powder.
- Top the puri with sev, coriander leaves and the pomegranate seeds. Serve!