Matray Ki Chaat (Dried Yellow Peas Chaat)

Matra Chaat (Dried Yellow Peas Chaat) is one of my favorite chaats. If it is served with Kulcha (Pan Cooked Leavened Indian Flatbread), it can be a great alternative to a meal.

Ingredients:

• 2 cups dried yellow peas (Yellow Bataney or Yellow Matra )
• 1 bay leaf
• 1 brown cardamom
• 1 medium potato boiled, peeled and chopped
• 1 large onion finely chopped
• 1 tomato chopped (optional)
• 1 small cucumber peeled and chopped
• 1 green chili chopped finely
• 2 tbsp cilantro Chopped finely
• Lemon juice or tamarind water
• Tamarind chutney
• Green coriander chutney
• Red chili powder
• Ground roasted cumin
• Salt mix
• Chaat masala
• Garam masala (optional)

Method:

• Soak dried peas overnight in water.
• Place soaked peas, bay leaf and brown cardamom in a saucepan and add sufficient water to cover them. Cook over a moderate heat for about 15 minutes until the peas are tender but not mushy. You can also pressure cook them. Drain.
• Now serve chaat individually.
• Take 2 scoops of cooked peas in a bowl and cover it with little chopped onions, cucumber, tomatoes and potatoes. Sprinkle with spices (chaat masala, red chili powder, garam masala, ground cumin) and salt mix to individual taste. Pour a little tamarind chutney, green chutney, lemon juice and tamarind water on the top. Tamarind water can be prepared by soaking tamarind in water and then squeezing out pulp.
• Toss well and serve Matray Ki Chaat with Kulcha.
• You can get Kulchas from Indian Grocery Stores. Toast each Kulcha on both sides on a hot skillet for a minute or so on low heat before serving with the peas mixture.

Kulcha with Matra

Do You Know?

Kulchas are North Indian in origin and are often eaten with Chole (chickpea curry).They are however, like any other bread and can be eaten with pretty much anything you like.

Kulcha is made using refined flour. It is leavened with baking powder, active yeast and whole milk yoghurt.

It can be eaten as is or lightly toasted in a pan or toaster.

It is quite soft and tastes slightly sour, It is sometimes garnished with chopped coriander leaves on top.

Fruit Chaat

Sweet, tart and spicy quick mix of fresh fruits is the most comforting food during fasting days.

Get whatever seasonal fruits are available, and get your hands on to enjoy a yummy fruit chaat.

Ingredients:

• 1 cup banana cubes
• 1 cup apple cubes
• 1 cup strawberry cubes
• 1 cup peach cubes
• 1 cup pear cubes
• 1 cup plum cubes
• ¼ tsp black pepper powder
• 1/2 tsp Chaat masala
• Rock salt to taste
• 2 tbsp lemon juice

Method:

• Mix all the ingredients in a bowl.
• Cover with a plastic wrap and let chill in the refrigerator for 1 hr atleast for flavors to blend.
• Serve chilled.

Do You Know?

The great legend of Navaratri dates back to the story of Mahishasura, the mighty demon, who worshipped Lord Shiva and obtained invincible powers. Soon, he started killing the innocent lives on the earth and set out to win the seven lokas, and acquired the swarglok. Even the three mighty Gods of the Hindu Trinity- Lord Brahma, Lord Vishnu and Lord Shiva were unable to defeat him. Therefore, all the Gods, including the Hindu Trinity, united their supreme powers and created a divine being called Shakti or Durga, the Warrior Goddess.

Stuffed Dahi Bhalle (Vadas)

Dahi Bhalle (Vadas) are the dumplings made from split skinned black lentils (urad daal) and soaked in a yogurt sauce. You can enrich them by stuffing with dry fruits, ginger juliennes and chopped green chilies.

Layering of sweet, tangy and spicy toppings such as tamarind chutney, coriander chutney, red chili powder, etc make these dahi vada super delicious appetizer or chaat item or an accompaniment to a main meal.

Ingredients:

For the Vadas:

• 1 cup dhuli urad dal (split skinned black lentils)
• Pinch of asafetida
• Salt to taste
• Oil to fry

For Stuffing:

• 1 tbsp ginger juliennes
• 2 tbsp broken cashew nuts
• 1 green chili finely chopped
• 1 tbsp raisins soaked and chopped
• 1 tbsp green coriander leaves

For Yogurt mix:

• 2 cups yogurt
• 1 tsp cumin seeds roasted and ground
• Salt to taste

For garnishing:

• 1 tsp red chili powder
• 1 tsp raita mix
• Pinch of kala namak (black salt)

Method:

• Clean, wash and soak the urad dal for 2 to 3 hours.
• Place dal in a blender and grind to a fine paste, adding a little water at a time to ease the grinding. It should form a smooth soft paste.
• Take a bowl of water. Drop a small ball of this dal paste in it. If dal floats in water then it is ready for frying but if it settles down at the bottom of the bowl of water then it should be churned with hand for some more time till it incorporates enough air to float on the water. Add the asafetida, and salt and mix well with your hands.
• Heat oil in a deep frying pan.
• Make Gujiya: Place a piece of wet cotton cloth on a hard surface. Place a tablespoon of the dal paste on the wet cloth. Wet your fingers and pat it to a round shape of about 2” diameter.

• Place ½ teaspoon of the stuffing mix in the centre of the urad dal paste (circle).

• Fold the cloth over the circle from the centre to make a semi-circle.

• Carefully open the cloth.

• Seal the edges of the semi-circle.

• Again wet your fingers and place the stuffed vada on your fingertips.

• Carefully slide the stuffed vada into a kadhai filled with hot oil and deep fry about 3 to 4 vadas at a time over medium flame till they are golden brown.
• Remove vadas from oil, and soak in water for about an hour.
• Meanwhile prepare yogurt mix by mixing the yogurt, salt, and crushed roasted cumin together. Keep aside.
• Just before serving, squeeze out any excess water from the vadas by gently pressing each one between your palms. Arrange the vadas on a serving dish.
• Pour the yogurt mixture over the vadas. Sprinkle red chili powder, black salt and raita powder on top.
• Refrigerate vadas for at least an hour before serving.
• Serve with tamarind chutney and green coriander chutney.

Note: You can prepare the vadas a day or two in advance and store them refrigerated. Soak the vadas in warm water just before serving, drain them and squeeze out any excess water, before you add the yogurt mix.

Aloo Ki Tikki (Peas Stuffed Potato Cakes)

Stuffed with green peas, pan fried small potato cakes (tikki), served with chutney or Chhole (Chickpea curry).

Ingredients:

• 1 pound Potatoes
• 1 tbsp Arrowroot powder or corn flour
• 1 cup green peas
• 2 green chilies finely chopped
• 2 tbsp green cilantro leaves chopped
• ½ tsp black pepper powder
• ½ dry mango powder (amchoor)
• 1 pinch of asafetida
• 1 tsp cumin seeds
• Salt to taste

Method:

• Wash and boil potatoes, peel and mash them while still warm. Mix arrowroot powder, garam masala and 1 tsp salt. Keep potato dough aside.
• In a pan heat one tbsp cooking oil and add asafetida, cumin seeds, green peas, green chilies, black pepper, salt and dry mango powder. Fry peas till they are tender. Take out in another bowl.
• Make equal sized balls of potato dough.
• Take one ball of potato dough and flatten it. Now put one tbsp of filling (green peas mixture) on the flattened ball.
• Close it with another potato ball and flatten it.
• Heat a skillet and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper.
• Serve with green chutney or chhole (Chickpea curry).

Note: Cooked chana dal can also be used as filling mixture in potato Tikki.

Do You Know?

Arrowroot is derived from the roots of a tropical South American plant after a fairly complicated process.Pure arrowroot, like other pure starches, is a light, white powder (the mass feeling firm to the finger and crackling like newly fallen snow when rubbed or pressed), odorless when dry, but emitting a faint, peculiar odor when mixed with boiling water, and swelling on cooking into perfect jelly.

Like other pure starches, arrowroot is almost pure carbohydrate and devoid of protein.

Khatti Meethi Aloo Chaat

In summer enjoy this potato chat served with yogurt and chutney .

Ingredients:

• 2 large boiled potatoes ( Aloo)
• Oil to deep fry
• Ginger Juliennes
• 1 tsp red chili powder
• 1 tsp chat masala
• ½ cumin powder
• Salt mix to taste
• 2 green chillies chopped
• 1 tbsp coriander leaves finely chopped
• 1 cup of fresh chilled smooth yogurt
• 2 tbsp tamarind chutney
• 2 tbsp coriander chutney

Method:

• Heat sufficient oil in a skillet till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper.
• Transfer the potatoes into a big bowl. Add salt, chat masala, red chili powder, cumin powder, green chilies, coriander leaves and mix well.
• Transfer the mixture into a serving bowl; pour yogurt, Tamarind Chutney or Dates chutney and coriander chutney over the potato cubes and garnish with ginger juliennes and serve immediately.

Chatpati Aloo Chaat (Potato Chaat)

Enjoy hot crispy fried potatoes tossed with spicy masala.

Ingredients:

• 2 large boiled potatoes cut into small chunks
• Oil to deep fry
• 2 tbsp Lemon juice
• Ginger Juliennes
• 1 tsp red chili powder
• 1 tsp chaat masala
• ½ cumin powder
• Salt to taste
• 2 green chillies chopped
• Coriander leaves finely chopped

Method:

• Heat sufficient oil in a skillet till medium hot; add boiled potato chunks and deep fry till crisp and golden. Drain and place on an absorbent paper.
• Transfer the potatoes into a big bowl. Add salt, chaat masala, red chili powder, cumin powder, green chilies, coriander leaves and lemon juice and mix well.
• Transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.

Tip:

When boiling potatoes add some salt to the water itself as potatoes absorb salt better this way.

Papadi Chaat

Crunchy,tangy, hot and sweet flavors combine to make Papadi Chaat. It is delicious to eat as a snack or a great alternative to a meal.

Ingredients:

• 1 packet of Flour Tortillas Taco size
• Vegetable oil to fry
• 2 large potatoes boiled pealed and chopped into small pieces
• 1 cup boiled and cooled chickpea ( you can take canned chickpea also)
• 2 cups Thin, Crispy Lentil Noodles ( Fine Sev) can be obtained from any Indian Grocery store
• 4 tsp chaat masala
• 2 tsp red chili powder ( optional)
• Salt mix according to taste
• 2 tsp roasted cumin powder
• 4 cups of smooth and chilled fresh yogurt
• 1 cup Tamarind Chutney ( available at Indian grocery stores also)
• 1 cup Mint-Coriander Chutney( available at Indian grocery stores also)
• Ginger Juliennes
• Fresh finely chopped coriander leaves for garnish

Method:

• Cut tortillas into small squares or rectangles.

• Heat oil in a deep pan on a medium flame for deep frying. When hot, add the Tortillas pieces, a few at a time and fry till crisp and pale golden.

• Drain and keep on paper towel. Repeat till all Papadis are made. They can be stored for a few weeks if kept in an airtight container.
• To serve, first set up all ingredients - Papadis, potato chunks,boiled chickpea, yogurt, chutneys and powdered masala within easy reach.
• In a bowl take few papadi, potato and chickpeas, now pour yogurt.
• Drizzle a teaspoonful each of Tamarind and Mint-Coriander Chutney on Papadi.
• Now sprinkle chaat masala, red chili powder, cumin powder and black rock salt mix according to taste.
• Sprinkle a handful of sev all over the Papadis in the plate.
• Garnish with chopped coriander and ginger juliennes.
• Serve as soon as possible or the Papadis will get soggy.

Tips:

• Whisk the yogurt or pass it through strainer to make it smooth and creamy.
• Add 1tsp of honey to 2 cups of yogurt to give it a sweet flavour.
• Home made tamarind chutney and fresh coriander chutney gives better result.

Dahi Pakori (Lentil Balls in Yogurt Sauce)

Yummy dish made with fried lentil balls in Yogurt sauce.....

Ingredients:

• 1 cup of skinned split green gram ( dhuli moong dal)
• Salt to taste
• ½ cup of finely chopped coriander leaves
• 4 cups of yogurt churned smooth
• Dahivada Raita Masala (available in Indian Grocery Stores)
• Oil for deep frying
• Green coriander chutney
• Tamarind chutney
• Bowl of water

Method:

• Soak dal for 2 hours.
• Grind it in a grinder with minimum water. It should form a smooth soft paste of dropping consistency. Add salt and coriander leaves.
• Heat oil in a frying pan.Drop by spoonfuls in hot oil. Take out when pink in colour
  Soak them in water. These should be completely dipped in water. Keep for 1-2 hours in water till pakori become soft. Take out pakori from water and squeeze out excess of water from them.
• Churn yogurt; add salt. Add pakori in it.
• Sprinkle Dahivada-Raita masala over it.
• Garnish with green coriander chutney and Tamarind Chutney.
• Serve with main meal or as a filler between two meals.

Tips: Take a bowl of water. Drop a small ball of dal paste in it. If dal floats then it is ready for frying pakori but if it settles down at the bottom of the bowl of water, it should be churned with hand for some more time till it can incorporate enough air to float on the water.