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Chaats and more

Give in to these mouth-watering chaats and enjoy the experience.


THE VERY mention of chaat makes one drool. There is fun unlimited in raiding a nearby chaat bhandaar and tucking in your favourite appetisers with family and friends. Here's how to make some chatpata chaat at home.

Papdi

Ingredients

Maida - 500 gm
Ajwain - 15 gm
Salt - 10 gm
Oil - 75 ml

Method

Mix all the above ingredients, make a dough and leave it aside. (do not over knead). After half an hour, sprinkle little water and make a stiff dough. Make balls of 3 gm pieces and roll into thin puris. Leave them aside without covering with a cloth. Deep fry in medium hot oil to facilitate maximum moisture loss to make crisp papdis. Serve with boiled potato dices, whisked curd, sonth chutney and pudina chutney. Sprinkle with salt, red chilly powder and jeera powder.

Tips to remember: Do not roll thick or the papdis will puff up and will not become crisp.

Sonth chutney

Ingredients
Tamarind pulp - 500 gm
Sugar - 350 gm
Cinnamon stick - 20 gm
Dry ginger powder - 35 gm
Garam masala - 10 gm
Dhania powder - 10 gm
Black salt - 35 gm
Red chilli powder - 15 gm
Black pepper powder - 10 gm

Method

Add all the ingredients, mix well and boil until it becomes thick. A variation can be made by adding sliced bananas and dried dates.

Alu tikki

Ingredients

Potatoes, boiled and grated - 1 kg
Corn flour - 10 gm
Urad dal (soaked for 2 hours) - 100 gm
Turmeric powder - 5 gm
Garam masala - 5 gm
Coriander (chopped) - 15 gm
Green chillies (chopped) - 10 gm
Ginger (chopped) - 10 gm
Salt to taste
Dhania powder - 15 gm
Red chilli powder - 5 gm
Oil - 15 ml

Method

Grate potato, add cornflour and make a mixture. Make the stuffing of tikki (pithi) by heating oil, adding turmeric, urad dal, all the other ingredients and cooking for five minutes. Stuff the tikki with 15 gm of stuffing . Deep fry in hot oil. Remove when golden in colour. Finally, press the tikki with hand on a flat surface, cook on a griddle using fat till it becomes crisp. Serve hot with beaten curd, mint chutney and sonth chutney.

Tips to remember: Always use waxy potatoes i.e. old potatoes as they have high starch content and therefore result in crisp tikkis.

Ragda patties

Ingredients
Kabuli chana (soaked overnight and
boiled) - 200 gm
Boiled potatoes (mashed coarsely) - 1 kg + 100 gm
Onion (chopped) - 3 tbsp
Tomatoes (chopped) - 5 tbsp
Green chillies (chopped - 2 tbsp
Coriander (chopped) - 3 tbsp
Channa masala - 2 tsp
Jeera powder - 2 tsp
Red chilli powder - 3 tsp
Dhaniya powder - 3 tsp
Salt to taste
Ginger-garlic paste - 3 tsp
Oil - 4 tsp
Ajwain - 1 tsp
Bread crumbs - 10 gm
Method

Heat oil, add jeera powder, ginger-garlic paste, onions, tomatoes, masala powders. When oil separates, add boiled channa and 100 gm potatoes, adjust seasoning. Keep aside. Take remaining potatoes, add bread crumbs, red chilli powder, chopped green chillies, salt, chopped coriander, ajwain and jeera powder. Make small two-inch round-shaped tikkis (patties) and grill them on tawa. Serve hot with prepared chana.

O. P KHANTWAL

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