Dahi Papdi Chaat Recipe | Papdi Chaat | Dahi Papdi Recipe

I love Chaats!!! 

I love Chaats very much!!

When I say this,I really mean it.I can shamelessly admit that I can eat Chaats for any meal of the day - whether it is a breakfast, lunch or dinner. YES..that is my love for Chaats. Infact Panipuri was one of our breakfasts even during my childhood.We used to not get the puris(for chaat) in the place where we lived, but it did not stop us anytime.I remember amma and me used to prepare a huge batch of puris for the breakfast and used to save the unpuffed ones for the Sev puri, Masala Puri, Tikki puri or Papdi chaat. On the days we used to have panipuri for breakfast, my mom used to prepare another breakfast for my father because somehow he did not like the idea of having panipuri for breakfast.Also, to highlight we have growm up eating Bangarpet style Pani Puri which is a speciality from my grand mom's home town Bangarpet. I had already blogged about the recipe in my space incase if you want to know more about it.I will also warn you that it is an acquired taste as the pani used in the Bangarpet pani puri is way different from the regular Mumbai style Pani Puri or Delhi style Golgappe or Calcutta style Puchka. But I love all foms of Pani puris and needless to say that I love any chaat varieties. I think I have told enough about my love for chaats and let me talk more about this chaat now.

Papdi Chaat or Papri Chaat is a typical Delhi style Chaat which is a perfect medley of flavors and textures from various components used in the chaat. It is very similar to Dahi Puri when it comes to preparation, just that we use flat puris known as papris instead of puffed up puris. Also, we add pomegranate kernels and also a typical Delhi style Papri chaat has mini dahi bhallas in it.There are no fast and hard rules in the preparation process of these chaats.One can add more or less of dahi, spice powders, chaat chutneys to their chaats according to each individual's preference.The balance of sweetened curds with the tangy and spicy chutneys,spices on a crisp papdi layered with chickpeas and potatoes is definitely a winner on any palate.I am sure most of you would have tried this at least once,if you have not tried it I would suggest to give this lip smacking chaat recipe a try for sure. Let us see how to prepare Delhi style Papdi Chaat with step by step photos.

Check out other Chaat recipe on my blog:

• Bangarpet Pani Puri, Delhi style Golgappa, Mumbai style Pani Puri
• Sookha Bhel Poori, Babycorn Mango Masala, Aloo Chana Chaat
• Corn Bhel, Nippat Masala, Bun Nippat Masala
• Dahi Bhalla, Dahi Idli, Dahi Puri 
• Pav Bhaji, Ragada Patties
• Sev Puri ,  Canape Sev Poori, Tikki Puri

Dahi Papdi Chaat Recipe:

Serves 2 | Author: Prathibha

Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins

Cuisine: North Indian | Category: Chaats

Ingredients:

14  Papdis(baked/deep fried)

1/3 cup Chickpeas,boiled

1 large Potato,boiled,peeled and chopped

2-3 tbsp chopped fresh Coriander

3-4 tbsp fresh Pomegranate Kernels

10-12 small marble sized Dahi Bhallas,optional(I did not add)

1/4 cup fine Sev

1 cup chilled fresh thick Curd

2 tbsp Sugar

1/4 cup Kharjur-Imli chutney

1/4 cup Green chutney

1 tsp roasted Cumin powder

1 tsp Red chili powder

1 tsp Chaat masala

Salt to taste

Method:

• Add enough salt to potatoes while cooking them.Peel the potatoes and chop them into fine pieces.
• Pressure cook white chickpeas with added salt for 3 whistles and let it cook on sim for 10 mins.Let the pressure cooker cool and then drain the chickpeas and keep it ready.
• Beat fresh curds nicely and add sugar,salt and 1/2 tsp roasted cumin powder and mix well.
• Arrange papdis on 2 plates,7 each.

• Add boiled chickpeas and then followed by 1 tsp boiled and chopped potatoes on each papdi. If you are adding mini dahi bhallas, add 5-6 of them in each plate at this stage.

• Add little bit of kharjur -imli chutney and green chutney on all the papdis.Sprinkle a fat pinch of red chili powder, roasted cumin powder, salt and chaat masala on each papdi.
• Then add beaten curd generously all over the papdis on both the plates

• Again top it again with a generous drizzle of kharjur-imli chutney and green chutney.Sprinkle a pinch of roasted cumin powder,red chili powder,chaat masala and salt on the spread curd.

• Add few more chopped potatoes, boiled chickpeas ,generous serving of pomegranate kernels on the spread curd.
• Top it with sev generously and garnish with coriander.

Serve it immediately.

Do not keep it for long as it will become soggy,so prepare this just before serving,Keep all the ingredients ready before you serve this.

Notes:

1. You can replace boiled yellow chickpeas with steamed moong sprouts in the recipe.
2. The amount of the addition of curd, chutneys and spice powders in each plate completely depends on individual choice.Add more or less according to your taste buds.
3. Use only freshly made roasted cumin powder for the chaats, it enhances the flavor of chaat.
4. Do not keep the prepared chaat sit for long as it will become soggy,so prepare this just before serving,Keep all the ingredients ready before you serve this.
5. If you like the garlicky flavor you can even used Garlic Chutney along with the other chaat chutneys.For Garlic Chutney - grind 8-10 pods of garlic with 2 soaked red chillies,lemon juice and salt to a fine paste.
6. You can make more number of plated increasing the quantities accordingly,there are no measurements.

Technorati Tags: papdi chaat recipe, delhi style papdi chaat, dahi papdi chaat, north indian chaats, delhi chaats recipes, indian street food, street style chaats, indian chaats varieties, snacks, papdi recipes, homemade chaats

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Schezwan Vegetable Noodles | Indo Chinese Recipes

Noodles and Pasta varieties are always a favourite among kids and adults.When it comes to main course in Chinese I would definitely opt noodles over fried rice but I absolutely enjoy both but my taste buds slightly incline towards noodles any day. Schezwan flavour complements noodles very well and is my favourite too. Usually for Hakka noodles a side dish like Manchurian gravy is more preferred but for Schezwan noodles you do not need any side dish to accompany it with as the noodles are already flavoured with the schezwan sauce and tastes nice on its own.

One can prepare schezwan sauce before and keep it ready. Once you have all the preparation work done you can toss the noodles in no time. I always love to watch how they toss in such high flames in restaurants, it adds a nice smoky flavour to the dishes.Chinese dishes tastes best when it is served piping hot and slightly spicy, one can adjust the amount of sauce according to the personal preferences.

If you are interested check out other Indo-Chinese recipes in my blog.

• Chinese Veg Hakka Noodles
• Chinese Vegetable Fried rice
• Chilli Tofu /Chinese Style Tofu Fry
• Sprouts Fried Rice | Moong Sprouts Chinese style Fried Rice

  
  

Schezwan Vegetable Noodles Recipe:

Serves 2

Prep time:15 mins | Cooking time:10 mins | Total time: 25 mins

Cuisine: Indo-Chinese | Category: Noodles - Main Course

Ingredients:

1 pack(200 gms) Vegetarian Hakka Noodles

1/3 cup Schezwan Sauce

1 Onion, finely sliced

1" Ginger, julienne into thin strips

3-4 Garlic pods, finely chopped

1/4 tsp freshly ground Black pepper/White pepper

1 tsp dark Soya sauce

1 tsp white Vinegar

2 tbsp Olive oil

2 tbsp Sesame oil

Salt to taste

Vegetables needed:

1 cup finely shredded Cabbage, length wise

1 big Carrot, julienne into thin strips

1 Capsicum, julienne into thin strips

12-15 French beans, thinly sliced lenth wise

6-8 Spring onions, whites-sliced thin;greens-finely chopped

Method:

• Bring 7-8 cups of water to a boil in a pan and add salt and one tsp of sesame  oil to it and add hakka noodles and cook according to the instructions. The noodles should hold its shape and firm to bite, this process should take 8-10 mins. Keep an eye at the end so that the noodles will not become soggy.
• Drain the noodles in a colander and pour cold water over it and wash the starch completely from the cooked noodles, this helps in retaining non-sticky noodles.
• Heat olive oil and sesame oil in a big wok over a high flame and then add ginger strips and chopped garlic and saute it well.
• Add finely sliced onion, spring onion whites and shredded cabbage and fry in high flame.
• Add julienne carrots, beans and fry well until they are half cooked. Take care that it would not loose the crunch of vegetables, they should be firm to bite.
• Add capsicum strips to it and toss it again.
• Add schezwan sauce, pepper powder, soya sauce, vinegar and fry for a minute. Add salt and do remember that the sauces already have some salt so do not add more salt.
• Add cooked noodles and chopped spring onion greens and toss well until it is mixed properly and toss on high flame for 2-3 mins until the noodles are piping hot. Toss it continuously so that they would not stick to bottom.

Serve it hot with any manchurian gravy side dish or tomato sauce.

Notes:

• The entire process of sauteing would be done under 8-10 mins, so be quick while sautéing the vegetables and noodles and also take care not to loose the crunchiness of vegetables.
• You can use white pepper powder or black pepper powder and it is preferred to use freshly ground black pepper in the recipe.
• Be liberal in using oil as it helps the noodles not to turn sticky and in Chinese cooking it is always advisable to use more oil.
• I have used olive oil and sesame oil in the recipe as it gives a nice flavor to noodles.If you do not have olive oil in hand the best substitute for olive oil is sesame oil in Chinese cooking as sesame oil is primarily used in Chinese cooking as the oil itself has nutty flavor which enhances the taste of Chinese dishes.
• In Chinese cooking ajinamoto(tasting salt) is added for extra taste,I do not use it in my cooking and hence not mentioned in the recipe. If you are using it, add 1/2 tsp of ajinamoto while adding salt and sauces to the wok.

Technorati Tags: schezwan veg noodles, chinese schezwan noodles, szechuan vegetable noodles, chinese schezwan veg noodles, indo - chinese recipes, mumbai street food, chinese schezwan veg hakka noodles

 

 

 

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DAHI PURI | CHAAT RECIPES

While going through my recipe index a few days back, I noticed that there were a very few chaat recipes in my blog. Shouldn't be unexpected though from a chaat lover like me as I eat them before it could get photographed. I have not posted many of these recipes earlier but you would definitely see most of them in my blog very soon.
While I love all kind of chaat varieties, my all time favorite is Golgappa/Pani puri and Bangarpet Pani Puri.Apart from those pani puri varieties, I love masala puri, sev puri, papdi chat and dahi puri. Back home apart from my dad, we are all chaat lovers .While we eat chaats as a meal but my dad always prefers to eat it as a evening snack and so is the case with my husband now.Now I have successfully converted him so he can also have Golgappe and Bangarpet Pani puri as a meal.

Coming to today's chaat recipe,Dahi puri is one of the easiest chaat to prepare and would always turn out delicious.The balance of sweetened curds with the tangy and spicy chutneys in a crisp puri shell filled with sprouts and potatoes is definitely a winner on any palate.I am sure most of you would have tried this at least once,if you had not tried it I would suggest to give this lip smacking chaat recipe a try for sure.

Dahi Puri | Dahi Poori Chaat Recipe:
(makes 2 plates- you can easily double,triple the recipe)

Ingredients:
14 small puffed puris(Homemade/Readymade)
1/3 cup Moong sprouts,steamed
2 Potatoes,boiled,peeled and chopped
1 Onion,finely chopped
1/4 cup chopped fresh Coriander
1/3 cup fine Sev
1 1/2 cups fresh thick Curd
2-3 tbsp Sugar
1/4 cup Kharjur-Imli chutney
1/4 cup Green chutney
1 tbsp roasted Cumin powder
1 tsp Red chili powder
1 tsp Chaat masala
Salt to taste
Method:

• Add enough salt to potatoes while cooking them.Peel the potatoes and chop them into fine pieces.
• Steam moong sprouts with a pinch of salt for 5-6 mins.
• Beat fresh curds nicely and add sugar,salt and 1tsp roasted cumin powder and mix well.
• Gently poke a small hole in puris and arrange them on 2 plates,7 each.

• Fill them with 1/2 tsp steamed moong sprouts and then followed by 1 tsp boiled and chopped potatoes.
• Add 1/2 tsp chopped onion in each puri.

• Add little bit of kharjur -imli chutney and green chutney.Then add beaten curd generously(3-4 tbsp) to each puri,do not bother even if curd flows all over the puri.Pour the remaining curds all over the puris(I missed to show this step in the photos).

• Again top it with a generous drizzle of kharjur-imli chutney and green chutney.
• Sprinkle a fat pinch of roasted cumin powder,red chili powder,chaat masala and salt.

• Top it with sev generously and garnish with coriander.

Serve it immediately.
Do not keep it for long as it will become soggy,so prepare this just before serving,Keep all the ingredients ready before you serve this.
Notes:

• There are no specific measurements for this recipe.All the ingredients are adjusted according to your taste buds.
• You can make more number of plated increasing the quantities accordingly,there are no measurements.

I know many of you must be drooling over this delicious Dahi puri,hence thought of treating you all with this one.

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ALOO CHANA CHAAT | CHAAT RECIPES - A Guest Post for Cakes and More

When Suma of 'Cakes and More' asked me to do a guest post, I readily agreed. This is a special post for me, as it is my first guest post.I am sure most of you know her but still, I would like to say that if you have not seen her blog, please check it right away,you would be amazed with the collection of recipes, especially the bakes-cakes and breads which aptly suits her blog name.I always wonder, how one can be so passionate about baking even the regular breads on a daily basis. I admit that even though I love to bake breads, my laziness wins over me every time and hence my baking is limited to only once or twice in a week.I like her blog for one more reason-her detailed posts. You would get all your questions answered while you go through her recipes.

When I asked her preference for the guest post, she mentioned that a Rice or Snack variety would be nice. After running through a couple of ideas, I decided to firm up on Aloo chana chaat. Now hop on to her blog here, to see the complete recipe.
Before you leave I would like you to taste a spoonful of my Aloo Chana Chaat and while munching hop on to her blog to know how I made it.

I asked you to hop on to her blog,but I still could not control myself without posting one more pic.(excuse!!)

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Bangarpet Pani Puri......quite a unique Chaat!!

I don't think that any one needs an introduction to pani puri/golgappa. It is a popular and well known "chaat" with minor variations all over India but today I am going to introduce a different and unique style of pani puri called as 'Bangarpet Pani puri'.This chat originated from a place called Bangarpet,a small town in Karnataka.

I know you must be wondering what is so special about this pani puri? Well.....the pani is COLORLESS but is quite pungent and flavorful and also tingles your taste buds to the core.Even the filling is quite different from the regular golgappa as we use green peas and carrot in the filling which is not so common in regular golgappa.If the pani is served in a clean glass, one can't identify whether it is pani or real water until and unless they taste or smell it.Though I could not recreate colorless pani, I recreated the original taste of Bangarpet pani after repeated attempts with the recipe which I got from my mom.

Bangarpet is a small town in Kolar district near Bangalore,which is my birth place.I have lots of memories associated with this place.Every year I used to look forward for school holidays to visit Bangarpet.Meeting cousins,gossiping,playing,eating..and what not? those were the fun days of my life.We cousins,a gang of 10 used to have a blast during our every visit to Bangarpet.Though we were all cranky about few food stuffs,once we land up there we all would have one common interest ie.'Bangarpet pani puri'.Every evening we used to make a compulsory trip to a famous chaat shop and used to enjoy those delicious pani puris. It used to cost us just two rupees per plate and you can imagine one can have a feast with just few bucks..aah those were the days!!!

As I am already in my childhood mood, let me continue the story.We, cousins had three different gangs divided according to our age group. On any given day, you would find us (all our groups including my aunts & uncles) but at different timings in that famous pani puri shop and the best part is that we never used to tell each other that we had gone there. If we ever say no to dinner at home then we could get caught that we had overeaten our pani puri, so we were forced to eat some dinner in order to escape scoldings from the elders. As I grew eating this, I am very fond of this and just love it very much. If I ever have to choose only one most favorite chaat item, I would choose this for sure with out a second thought. Forgot to mention,Bangarpet is also famous for Masala puri(which is my 2nd most favorite chaat) ,Gulkhand,Bajji masala and Masala Soda.
Now I really miss the place as every one has shifted to Bangalore.Even today if any of our family members visit Bangarpet,they will always carry back Bangarpet pani puri for all, which is few buckets of puris(those are special crisp puris) and bottles of litres of pani and the filling green peas masala.Though there are few shops opened in Bangalore and other areas,nothing tastes as good as the original Bangarpet pani puri.

To tell you more about our love for this pani puri,we generally make this for either dinner or breakfast more than a evening chaat.Yes!! you heard it correct we eat it as breakfast or dinner,I know it might be bit weird but we love it very much that a small plate of pani puri is not enough for our cravings.Ready made puris were not available in the earlier days,so my mom used to make even puris at home and it was a rule that she has to make this at least twice a month.
After writing all this I have become more nostalgic about this pani puri.This post is due in my blog from several days as I was waiting for an appropriate opportunity to post my favorite chaat and I find this is the perfect time to post this entry during my 'Family Food-Tasty Thursdays' series which I am hosting with my cousins.Let us peep into the recipe before you get bored of my stories.

Bangarpet Pani Puri Recipe:
(Serves 4-6)

Ingredients:

for Puris:
50 puris recipe here (I used Store bought ones)

for Bangarpet Pani:
1 litre Water(mineral water preferably)
20-25 pods of Garlic,with skin but clean the extra layers(refer notes)
10-12 Green chillies
2 " fresh Ginger
2 " Cinnamon
10 Black peppercorns
1 tbsp Saunf
2 tsp Black salt
2 tsp Lemon salt/Citric acid crystals
2 tsp chopped Coriander
2 tsp Sugar
Salt to taste

for Green peas-Potato Stuffing:
1 cup dried Green peas
2 medium Potatoes
Salt to taste

for Carrot-Onion mixture:
2 Carrots,peeled and grated
1 Onion,finely chopped
2 tbsp Coriander,finely chopped

Method:

Puris:

• I used store bought ones,if you want to make at home please follow this recipe.

Bangarpet Pani:

• Grind cinnamon,blacksalt,peppercorns,saunf,lemon salt and regular salt to a coarse powder.
• Add green chillies,chopped ginger and garlic pods and turn in whipper mode to a slight coarse masala,it should not become paste.So take care not to run for long time.
• Drop the mixture in a potli bag(muslin cloth) and make it into a potli and drop it in 1 litre water and keep it aside for 4-5 hrs until the water is infused with the spices from the potli bag.You can even rest this in refrigerator.

• Now take out the potli and add sugar to it and mix well.
• In a small bowl take coriander and add 1/4 cup water and slightly press coriander with hands until you get the flavor of coriander infused into the water.Strain the water and discard all the coriander and add this coriander flavored water to the pani.
• Now check the taste of pani and add extra water(you might need to add 1/2 litre water approximately) to it to suit your taste buds.Adjust the salt,sugar and lemon salt as per your taste.This would be generally not spicy in one sip,the spicyness increases gradually as you keep eating,So make it in moderate spice level.(Add more water if the pani is extremely spicy.You need to balance all the flavors salt,spice,sweetness and pungency according to your taste buds.)
  
• You can keep in refrigerator if you need or serve it at room temperature.

Green peas-Potato stuffing:

• Soak peas overnight and wash them couple of times and arrange it in a bowl in the cooker.Cover it with lid.
• Place the potatoes over the plate and pressure cook for 2-3 whistles.
• Once the pressure drops,take out one cup of green peas and keep it aside.
• Remove the skin of potatoes and mash it with hands roughly,do not mash it finely.
• Add the potatoes to the remaining peas mixture and again heat this mixture on stove.Add salt to it and mix well and cook until one boil.Mix the boiled peas which we kept aside.Switch if off and let it be warm.Keep the potato-peas mixture slightly thinner as it gets thickened over time.It is important to keep this mixture warm for a perfect Bangarpet pani puri taste.
  

Carrot-Onion mixture:

• Mix grated carrots with finely chopped onions and coriander in a bowl until it is mixed properly.Keep it aside covered.

Assembling Bangarpet Pani Puri:

• Take each puri and poke it gently and stuff with 1/2 tbsp peas-potato mixture and 1/2 tsp carrot-onion mixture and dip it in the spicy pani and just gobble in.
• I think now I don't need to say anything more as you would be busy eating them.

Notes:

1. The original Bangarpet pani has no color,however I tried to recreate the same it gets some sort of yellowish-green color.
2. I used Indian garlic.So please remember that if you are using big sized garlic pods what you get outside India,use 8-10 pods of garlic as they are big in size.If you are skeptical about garlic flavor,reduce to 6 pods.
   
3. You can keep the pani refrigerated up to a week and use it when required.
4. please remember that this pani gradually tastes spicy after every puri,so try to adjust the pani according to your taste buds.
5. Dried green peas is a must for this recipe,however if you do not get use fresh peas.But it does not give the taste what the dried green peas give.
6. The green peas masala should be slightly mushy,thats the reason I mixed few green peas at the end once everything is mixed.
7. Do not spice up your green peas masala,just season it with salt to enjoy the real taste of Bangarpet pani puri.
8. Please do not try adding chaat masala as the pani has some peculiar flavor which has its own identity.

This is how it should be served.

Ready to be eaten pani puri..yummy..:)
I would like to dedicate this post to all my cousins for our fond memories of Bangarpet.

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