Friday 19 / April / 2024
Lehsuni Laadi Paav
Lehsuni laadi paav means garlic buns. This particular chaat is a combo of potato pakoda, buns, and chutney.
INGREDIENTS
1 cup gram flour
Pinch of baking soda
Salt
1 boiled potato
1 teaspoon turmeric powder
Oil for frying
6 small buns/paav
Pinch of chaat masala
Green chutney
Red chutney
Dates and tamarind chutney
To make the batter
Take a big bowl and add gram flour, turmeric powder, salt, baking soda and make the batter. Keep aside for 15 to 20 minutes.
PREPARATION
Take boiled potatoes and cut in round shape pieces. Now on one piece apply red chutney and cover it with the other slice. Now dip those in gram batter and deep fry it. Take readymade paavs (buns), slit them and add in green chutney, red chutney, dates and tamarind chutney and place the fried potato (vada). Now add in chopped onions, chaat masala, and serve.
Minty Khandvi Chaat
Khandvi is a very popular Gujarati starter and here we are trying to serve this in a chaat form by giving the normal khandvi a little twist and making it tastier.
INGREDIENTS
1 cup gram flour
3 cups butter milk
1 cup mint leaves
3 to 4 green chillies
1 small piece ginger
1 teaspoon turmeric powder
1 tablespoon oil
1 teaspoon mustard seed
4 to 5 curry leaves
Salt as per taste
Grated coconut for garnishing
4 to 5 crushed crispy puris
1/4 teaspoon chaat masala
Sev for garnishing
Chopped coriander for garnishing
2 tablespoons chopped onions
Red and green chutney for garnishing
PREPARATION
Take a bowl, add in gram flour, buttermilk, mint leaves, green chillies, ginger, turmeric powder, and salt and blend it well.
Now take a pan, cook the batter till it starts leaving the pan and apply thin layer of it on a greased plate and let it cool. Take oil in another pan, add mustard seeds and curry leaves and spread it on the batter, sprinkle grated coconut, crushed puris and chaat masala and make rolls. Take a serving dish, arrange khandvi rolls and add green chutney, red chutney, chopped onions, sev, coriander, and serve.
Red chutney
INGREDIENTS
1/2 cup garlic chopped
Salt as per taste
1 cup Kashmiri chilli powder
Water as required
PREPARATION
In a grinder add in chopped garlic and salt and grind to fine paste. Now add in chilli powder and add water as required and make a fine paste.
Green chutney
INGREDIENTS
1 cup coriander chopped
1 tablespoon green chillies chopped
1 small piece ginger
1 tablespoon lemon juice
1/2 cup peanut powder
Salt as per taste
Water as required
PREPARATION
In a grinder add chopped coriander, green chillies, salt, ginger, garlic, lemon, and mix it well. Add peanuts powder to the paste. Add required water and make a fine paste.
Dates and tamarind chutney
INGREDIENTS
1 cup dates paste
1/4 cup tamarind paste
1 teaspoon black salt
1 teaspoon roasted cumin powder
Salt as per taste
Water as required
PREPARATION
Take a pan and heat water add in dates and turmeric paste and bring to a boil. Add salt, black salt, roasted cumin powder and red chilli powder. Cook and strain it. Store it in a container.
TAMATRI
This chaat is made with tomatoes so it’s been named as tamatri. Made with tomatoes, potatoes and served with mini paras and best way to eat this is when it’s hot.
INGREDIENTS
For tikkis
2 boiled and mashed potatoes
1 teaspoon garam masala
1 teaspoon red chilli powder
1 to 2 teaspoons chopped coriander
1/2 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon roasted cumin powder
2 chopped tomatoes
2 tablespoons ghee
TOMATO CHUTNEY
1 tablespoon cashewnuts
3 crushed tomatoes
1 cup chopped onion
1 teaspoon ginger garlic chopped
1 teaspoon green chillies chopped
1 teaspoon mawa or khoya
1/2 cup water
1 tablespoon desi ghee
Salt as per taste
2 whole red chillies
1 teaspoon red chilli powder
Pinch of turmeric
To serve
Chaat masala to sprinkle on top
Coriander for garnishing
Chopped onion for garnishing
1/4 cup of mini namak para
1 tablespoon fried peanuts
1 teaspoon lemon juice
1 tablespoon sugar syrup
PREPARATION
For potato tikki: Mash boiled potatoes; add in all dry masalas and make small tikkis and shallow fry them.
For tomato chutney: Crush in grinder ginger, garlic, red chillies to a fine paste. Heat pan and add ghee and then add the paste and cook it for few minutes. Now add cashewnuts and chopped onions. Cook till onions are soft. Add in crushed tomatoes, salt, red chilli powder, garam masala and add water and cook till all the spices are well blended with tomatoes.Heat ghee in another pan, take tikkis and mash them properly. Add in chopped tomatoes and cook till tomatoes are soft and mixed nicely with the mashed tikkis.
Take a serving bowl add in mashed potatoes, pour tomato chutney to it. Then add in lemon juice, coriander, sugar syrup, chaat masala, fried peanuts, spoonful of ghee, mini namak para and serve.
Baked Vada Paav
We all have heard about vada paavs. It’s a very famous street food of Maharashtra. Here is a healthy version of vada paav where it is baked instead of fried and the taste remains the same.
INGREDIENTS
For vada
2 boiled and mashed potatoes
1 inch ginger
10-12 cloves of garlic
4-5 green chillies
1 teaspoon red chilli powder
1 tablespoon oil
1/4 teaspoon turmeric powder
Chopped fresh coriander leaves
Salt to taste
For paav
500gm all purpose flour
4 tablespoons melted ghee or butter
1 tablespoon yeast
1 teaspoon sugar
Warm milk as required
Salt to taste
SERVING
Dry garlic chutney readily available in supermarkets
PREPARATION
For vada: Grind ginger, garlic and green chillies to a paste. Prepare a thick batter of gram flour with water, red chilli powder and salt. Heat 1 tablespoon oil in a pan. Add ginger-garlic-green chilli paste and sauté for a minute. Add the mashed potatoes and turmeric powder and mix well. Add coriander leaves and salt. Let the mixture cool and then form into lemon sized balls.
For paav: In a bowl mix yeast, sugar and a teaspoon of milk. Let it rest for 10 to 15 minutes. Now take all purpose flour, add salt, ghee and yeast and make soft dough. Keep for fermentation for few hours and you will see it double in size. Now take small portion of the dough and add potato mixture and fold it like a ball and keep in a warm place again. Preheat the oven for 10 minutes at 180 degrees C and bake them for 10 to 15 minutes. Once done brush them with butter and serve with dry garlic chutney.
MASALA ROLLS
Masala rolls are mini homemade spiced bread coated with tomato gravy and served as chaat.
INGREDIENTS
For rolls
500g all purpose flour
1 tablespoon yeast
1 teaspoon sugar
4 tablespoons melted butter or ghee
Salt as per taste
1 cup warm milk
1 teaspoon roasted cumin
1 teaspoon turmeric powder
1/4 cup chopped green chillies and garlic
1 tablespoon chopped coriander
For Gravy
1 cup finely chopped onions
2 cups chopped tomatoes
1/2 cup capsicum
2-3 teaspoon pav bhaji masala
1 teaspoon red chilli powder
1 teaspoon Kitchen King masala
2-3 teaspoon oil
Salt as per taste
To serve
1 chopped onion
Sev for garnishing
Chopped coriander for garnishing
1 tablespoon butter
PREPARATION
For rolls: Mix yeast, milk and sugar and keep aside for a few minutes. Now take a big bowl, add all purpose flour and other mentioned masalas and yeast mixture and cover. Keep in warm place. Now make small buns and keep again in warm place. Heat the oven at 180 degrees C for 10 minutes and bake them for 10 to 15 minutes. Once done brush with oil.
For gravy: Now for gravy add oil in a pan. Add chopped onions, once they are done add tomatoes, capsicum and masalas. Add water to adjust consistency.
For serving: Take butter in a pan, add the gravy as required and drop 2-3 mini buns and cook for few minutes. Once done take it in serving plate, add in chopped onions, sev and chopped coriander.
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