Showing posts with label Chaats Counter. Show all posts
Showing posts with label Chaats Counter. Show all posts

There are some well known areas for shopping in Bangalore and one of them I like most is Gandhi Bazar. Evening time will be really good to roam around there, and our shopping will be complete only after having some food, preferably chat food. You can see so many chat shops serving various chat food to the never ending crowd. I had been to Gandhi Bazar with my sister quite a few months back. She knows that area very well and we did plenty of shopping. We were really tired and feeling hungry. She took me to a chat shop in Gavipuram Area. Mango - Sweet Chat from that shop was her all time favorite. So, we ordered the same enjoyed eating. It was so good and so yummy! 
Unripened Totapuri mangoes are perfect for this chat recipe. Grilled sweet corn and finely chopped mangoes are really a wonderful combination. This chat food has become one of our favorite snacks for the evenings. Here is the recipe of Mango - Sweet Corn Chat for you!

Time required: 20 - 25 minutes
Servings: 3
Difficulty Level: Medium

  • Sweet corn cobs - 2
  • Totapuri mango (medium size) - 1
  • Green chilli paste - 1 tsp (adjust according to taste)
  • Lime juice - for taste
  • Salt - for taste

  • Roast the corn cobs on direct flame. I did this on my stove top. Separate the kernels when its still hot. You can do this job easily using a knife. 
  • Chop the raw mango finely. I prefer cutting them to the same size as of corn kernels. 
  • Combine corn kernels and chopped mango in a mixing bowl. Add salt, chilli paste and lime juice according to taste. 
  • Toll them quickly and serve immediately! 
  • This delicious chat can be served as salad for the lunch or as evening snacks. 
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Whenever I prepare Bhel Puri at home, it resembles us the memories of chaat shop where we used to go every alternative day. There was a chaat shop near our house and we used to have some junk food while returning from office. We were well known to him, and he used to give us the parcel quickly even when there is a long queue! We both were the fans of Bhel Puri which he used to prepare. After shifting from that area, we tasted Bhel Puri at so many places, but didn't find that taste anywhere else. 
I will prepare Bhel Puri occasionally when I feel like having something at home. Bhel Puri should be eaten immediately once it is ready. Also, better to use the freshly chopped tomato, carrot, etc. veggies to get better results ;)
Preparation Time: 15 - 20 minutes
Servings: 2

Puffed rice (churumuri) - 1 plate full
Tomato - 1/2 of a big one
1 medium size onion
Carrot - 1/2
Coriander leaves - 1/4 bunch
Red chilli powder - 1/2 spoon (adjust according to taste)
Chaat masala - 3/4 spoon (adjust according to taste)
Salt to taste
Roasted / deep fried groundnut - 1/4 cup
Papri 2 - 3

Keep the puffed rice under the sun for an hour or heat them on a heavy bottom pan for couple of minutes to make them crispy.
Chop the tomato, onion and coriander leaves finely. Grate the carrot. Don't keep them chopped for longer time.
Transfer the puffed rice onto the mixing bowl; press them with palms and crush it little-bit. 
Add salt, chilli powder, chaat masala, grated carrot, chopped onion, tomato and coriander leaves and mix it well. Check and adjust the taste.
Finally, add the groundnuts and crushed Papri and mix it thoroughly.
Transfer the Bhel Puri into the serving bowl and decorate with generous amount of sev.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Papri is a kind of flat poori with crispy layers. This is one of the main ingredient while preparing chaat food like Papri chaat. When crushed with hands and added to Bhel Puri, is gives a nice crunchy taste. This recipe is inspired Vah chef :)

Preparation Time: 1 hour

All purpose flour / maida - 1 cup
Carom seeds - 1 tbsp
Oil or ghee - 1 1/2 tbsp
Salt to taste
Water to prepare the dough
Oil for deep frying

Mix all purpose flour, carom seeds and salt in a mixing bowl.
Add oil or ghee and mix it well till it become like bread crumbs.
Add water little by little and prepare a soft, non - sticky dough.
Prepare lemon size balls and roll it like chapathi. Fold it twice and make a triangle. Roll it again and fold it. Do it for 4 - 5 times to get more layers. Finally, roll it little thicker than chapathi and cut into desired shapes.
Else, make small balls of the dough and roll them like small poori. Apply little oil and sprinkle some dry flour on rolled poori and fold it into triangle.
Prick the papri pieces with a fork and deep fry them on low or medium flame till golden brown.
Transfer the deep fried papri onto a tissue paper for cooling. 
Store the Papris in an air tight container and use them for preparing chaat items.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Again, one more recipe from my Kannada blog. For those people who are chaat lovers, sev must be familiar. Because sev is the main ingredient which enhances the taste of chaat items. My mom prepares sev at home and she will prepare mixture using the sev. It will be very nice with a cup of tea or coffee. This sev will be slightly different from the store bought sev. That's why I renamed it as Masala Sev! It will be little more thicker than the store bought sev and will have a nice aroma of spices. This is the recipe from my mom. If this sev is there in my stock, I will use it for all the chaat items which I prepare.

Preparation Time: 40 minutes
Besan flour - 4 cups
Pepper - 1 spoon
Cumin seeds - 1/2 spoon
Carom seeds - 1/2 spoon
Green chillies - 3 (according to taste)
Ginger - 1 inch
Pinch of asafoetida
Salt to taste
Oil for deep frying

Grind the pepper, cumin seeds, carom seeds, green chillies, ginger and asafoetida into smooth paste using required amount of water.
Filter the paste using the tea filter. Add some more water while filtering. This filtered water is for preparing the dough.
Heat 5 - 6 spoons of oil and pour it on the besan flour. Add salt and mix it. Now, add the filtered water little by little and prepare a smooth dough. 
Dough will be bit sticky since we are working with the besan flour.
Heat the oil in a heavy bottom pan. Fill the dough into the greased mould and press it into the hot oil. Within 2 - 3 minutes, sev will get cooked.
Turn it on both the sides and fry until you get the golden color. Then, transfer it to a tissue paper for cooling.
Continue the same process for rest of the dough.
Press the sev bundle with your palms and make it into small pieces. Store it in an air tight container.
You can eat this sev as it is, or use them for chaats or mixture preparation.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Aloo Tikki is a famous snack item from North India. Everybody likes eating these kind of snacks at chat counters in the evening time. But, preparing Aloo tikki at home is damn easy! Just adjust the below ingredients according to your taste, and you can prepare wonderful tikkies! It goes well with evening tea..

Preparation time: 35 - 40 minutes
Servings: 2

2 medium size potatoes
Bread crumbs
Chat masala - according to taste
Garam masala - 1/4 spoon
Chilli powder - according to taste
Green chillies 2 - 3
Chopped coriander leaves - 3 spoon
Salt to taste
Oil for shallow frying

Cook the potatoes smoothly, remove the skin and mash them nicely. Better you drain as much water as possible.
Combine all ingredients except oil and bread crumbs with mashed potatoes and mix well.
Add bread crumbs to the mixture and form a chapati kind of smooth dough.
Make small lemon size balls from the dough and flatten them little-bit.
Dip them in bread crumbs and let the bread crumbs get stick on both the sides.

Heat the flat tava and shallow fry the tikkis using the oil.
Once the tikki is done on both the sides, serve them hot with Red chutney or Tomato sauce.

  • Here is an easy technique to prepare bread crumbs at home: Take some left over bread pieces and dry them. You can dry they quickly using the microwave oven. Cut the bread into small pieces and crush them in mixie jar and make a course powder. Bread crumbs are ready for use!
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Are you the fan of Pani puri like me? Here is the recipe for preparing tasty pani puri at home.. 

Preparation time: 40 minutes
Serving: 4 - 5

1) For Pani -
    Coriander leaves - 1 bunch
    Mint leaves - 1 bunch
    Green chillies 2 - 3
    Tamarind - lemon size
    Lemon - 1
    Pepper - 2 tbsp
    Cumin seeds - 2 tbsp
    Salt - as per taste
    Water - 1 1/2 ltr (boiled and cooled down)

2) For Aloo stuffing:
    1 big potato
    Red chilly powder - 1/2 spoon
    Pepper powder - 1/4 spoon
    Amchur powder - 1/4 spoon (Alternatively, you can use few drops of lemon juice)
    1 medium size onion
    Finely chopped coriander - 2 spoon

- Pani: 
  • Dry roast the cumin seeds and pepper, and make fine powder.
  • If you are using the crystallized salt, roast them littlebit.
  • Grind the coriander leaves, mint leaves, raw tamarind and green chillies in a mixer, by adding enough water.
  • Filter the grind paste using a tea filter. Add required quantity of water to this filtered water (Pani).
  • Add cumin-pepper powder, salt and lemon juice to the prepared Pani and adjust the taste.
- Aloo stuffing:
  • Finely chop the onion and keep aside.
  • Boil the potato, and mash them nicely.
  • Take the mashed potato, add the chopped onion, coriander leaves, red chilly powder, pepper powder, salt and amchur powder. Mix it well.
Now, both Pani and Aloo stuffing are ready. What we need to do is we need to fill these things in small pooris called Gol gappa.

Take a Gol gappa and make a hole with your finger. Fill the Gol gappa with Aloo mixture upto half, fill the remaining portion with Pani.
Enjoy the home made Pani puri with your family!
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Gol gappa is a kind of small poori which is the main ingredient in chat items. If you have gol gappa at home, you can prepare the delicious chat food at any time. Of course, you can buy it from the shops also. I always prefer preparing these gol gappa at home. Here is an easy recipe for preparing gol gappa:

Sooji rava / samilina - 1 1/2 cup
All purp flour / maida - 3 to 4 tbsp
Salt as per taste
Cooking soda - 1/4 spoon
Little water
Oil for deep frying

Mix the all purp flour, rava and salt in a vessel. 
Add water little by little and prepare the dough. Better if it is harder than chapathi dough.
Cover this dough with a wet cloth and let it rest for 30 minutes.
Prepare lemon size balls from the dough and roll them like chapathi. You can use some dry flour if required.

Take a small round shape cutter (I used the cap of milk can here) and cut the chapathi into small round pooris.
Repeat this step until all the dough is finished. 

Cover these pooris with a plate so that they will not get dried out.
Deep fry these pooris in medium flame till they they are slightly golden brown in color.
Leave the deep fried pooris on a tissue paper for sometime. Transfer them to an air tight container once they are cool.

Note: While deep frying, some pooris will puff up and some of them will become flat. You can use these flat pooris for preparing Tikki poori, Bhel puri, etc. Puffed pooris will be useful for preparing Pani poori, Dahi poori, etc.   
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