Spicy Cucumber Slices

 In my city Mysore's famous churmuri gadi, Sautekayi slices. I used to have it lot when I was young. The gadiwala makes amazing sautekayi/cucumber slices on top that sprinkle salt+chilli powder, lime juice and dash of  kadlepuri/puffed rice and congress kadlekai. This was an amazing evening snacks also we used to have it school recess break.  

Ingredients

• Indian Cucumber / Sautekayi - 2 
• Salt + Chilli power 
• Lemon juice 
• Coriander leaves 
• Puffed rice / Kadlepuri - 1/2 cup
• Congress kadlekayi - 5 tbsp 

Method

1. Remove skin and slice the cucumber lengthwise. I have used mandoline
2. Arrange the slices in a large plate
3. Sprinkle salt and chilli powder 
4. Sprinkle lemon juice
5. Sprinkle kadlepuri / puffed rice
6. Sprinkle congress kadlekayi (spicy peanuts : Link attached)
7. Serve immediately

| Copyright © Malas - Kitchen 2022 | | All rights reserved

Nellikai Pani Puri - Gooseberry Pani Puri - Amla Pani Puri

Colorless Paani for PaniPuri made out of Amla (gooseberry). Gooseberry is Nellikai in kannada and Tamil. Amla in Hindi. Healthy drink as well, rich in Vitamin C.

Prep Time : 30 Mins

Ingredients

• Paani Puri Recipe -  Puri ( I used store bought puri's )
• Gooseberry / Nellikai / Amla - 5 nos
• Lemon / Lime juice - 2 tbsp
• Salt to taste
• Black salt - a pinch
• Green chillies - 1
• Coriander leaves - 1 tsp chopped
• Chaat masala powder a pinch
• Ginger - a small piece, grated
• Sugar - 1/4 tsp

Ingredients for topping of the pani puri

• Peas / Mutter / Buttani - 1 cup (Cooked)
• Aloo / Potatoes - 1 cup (cooked(mashed))
• Carrot - 1 cup (grated)
• Yellow onions - 1 cup (finely chopped)

Method for pani

• Remove seeds & Grate the gooseberries add 1/2 cup of water and cook them in a pan or use pressure cooker to cook(without water)
• Blend the cooked gooseberries/nellikai , green chillies, coriander, ginger into a coarse 
• In a muslin cloth or cheese cloth put all the mixture tightly make a knot and put it in the pan 
• Add 3 cups of water and keep aside for about 20 mins. In between open the cloth knot and press hard using spoon to strain the coarse mixture to get flavor. 
• Then add salt , chaat masala, black salt, sugar and lemon juice
• Stir well add water if necessary , adjust the salt and sugar and lemon juice if needed. 
• Keep refrigerator if needed or served as room temp. Remaing pani can be keep regrigerator long last 1 week

Assembling  Pani puri

1. Take a puri crack a small hole in the center 
2. Fill little potatoes, peas, carrot, onions and immerse it in the chill pani and eat immediately

| Copyright © Malas - Kitchen 2016 | | All rights reserved  

Katori / Tokri Chaat

Potato baskets chaat is a popular chaat in North.

Prep Time : 20 Mins
Cook Time / Bake Time  : 15 Mins

Ingredients for Katori / Tokri

• Potato 6 - Peel & Grated 
• Salt a pinch
• Corn flour or Rice flour - 2 tbsp (mixed with 1 tsp of water  )

Ingredients for Chaat

• Ragada
• Onions finelly chopped 
• Tomatoes finelly chopped
• Coriander chopped 
• Dahi / Thick Curds - 2 cups (well beaten)
• Salt 
• Red chilli powder
• Green chilli chutney
• Tamrind Chutney
• Sev 

Method

1. Peel and grate the potatoes using hand grater or food processor
2. Sprinkle corn flour paste and salt. Grease the oil in a muffin tray and fill the potatoes
3. Pre heat the oven place the potato cups tray bake for 15 mins on 350F.
4. Take out all the potato basket and let it cool completely
5. In a plate place Potato basket fill ragada, onions, tomatoes, chutneys , dahi, salt , chilli powder , sev and coriander serve immediately
6. Repeat the rest of the baskets

| Copyright © Malas - Kitchen 2015 | | All rights reserved  

Ginger-Garlic Paste

This paste is used for regularly Indian cooking. It is fresh homemade paste .

Ingredients

• Ginger - 1 cup
• Garlic - 1 cup
• Vinegar - 1 tsp

Method

1. Peel ginger and chop into pieces
2. Blend garlic pods and ginger pieces grind together (if necessary) add few drops of water
3. Mix vinegar and transfer into glass jar and use for cooking 

| Copyright © Malas - Kitchen 2016 | | All rights reserved  

Green Chutney | Hari Chutney (Chaat)

Green chutney is used for chaats , sandwiches & pakodas. Very simple to prepare and homemade fresh chutney. Chutney can be refrigerated upto 2-3weeks. 

Prep Time : 10 Mins 

Ingredients 

• Mint leaves / Pudina - 1 cup
• Coriander leaves / Dhania - 4 cups
• Green chillies  - 8-10 (adjust to the taste)
• Sea Salt - 1/2  tbsp (adjust to the taste)
• Lemon juice / Lime or Vinegar - 2 tbsp

Method

Mix all the ingredients and add 1/4 cup of water, grind into a smooth paste in a blender / mixer 

Transfer into glass jar and Refrigerate

| Copyright © Malas - Kitchen 2016 | | All rights reserved  

Sweet Tamarind Chutney | Meetha Chutney (Chaat)

This is popular chutney used for chaats and snacks. Extracted from dates and tamarind added little spice.

Prep Time : 10 Mins
Cook Time : 25 Mins

Ingrdients

• Tamarind deseeded-  2 cups
• Dates deseeded - 1 cup
• Black Salt - 1/2 tsp (adjust the taste)
• Jaggery - 2 tbsp
• Chilli powder - 1/2 tsp
• Jeera powder - 1/2 tsp

Method

1.  Blend the tamarind and dates together
2. Add 2 cups of water and tamarind and dates paste cook in a medium flame
3. Add salt , jaggery, jeera powder and chilli powder bring to boil stir occasionally until becomes thick. Remove from the flame
4. Strain the chuntney. Once it is cool transfer into jar

| Copyright © Malas - Kitchen 2015 | | All rights reserved

Papdi | Sev Puri - Puri

This is another my favorite chaat Sev Puri but made papdi's for the chaat. It is crispy flat puri made out of semolina/rava and maida. Papdi puris are used many chaat.

Prep Time : 20 Mins

Frying Time : 15 Mins

Ingredients

• Maida (allpurposeflour) - 1 cup
• Fine semolina / Rava (chiroti rave) - 1/4 cup
• Oil - 2 tbsp
• Kalonji seeds (Crushed/0  - 1/4 tsp
• Ajwain seeds (Crushed ) - 1/4 tsp
• Salt to taste
• Warm water ( to knead the dough)

Method

• Mix all the ingredients in a bowl add little by little water and make a stiff dough
• In a wet cloth close the dough keep it for 15mins 
• Then again knead the dough and roll them big round shape using flour 
• Cut small circles in a cookie cutter 
• Heat oil in a frying pan , add papdis into hot oil and deep fry (carefull don't allow to puff the puri's it should be flat. ) till golden in color and remove place it in the paper towel. 
• Remaing dough do the same steps. 

| Copyright © Malas - Kitchen 2015 | | All rights reserved

Dahi Vada

Dahi vada is an indian chat. In tamil we call it as Thayir vade. It is slightly different of dahi vada and thayir vada.

 Prep Time : 15mins + 2hrs (soaking time)
Cook Time : 15 - 20 Mins


for Vadas :

• Urad dal / Black gram / lentil - 1 cup
• Salt to taste
• Crushed roasted black pepper - 1 tsp
• Baking soad - a pinch
• Oil - 400ml (to deep fry)
• Curds / Yogurt / Thayir - 1 kg (beat with hand beater until smooth)

for Sprinkling 

• Curds / yogurt- 1/2 cup (beat with hand beater until smooth)
• Green mint Chutney
• Sweet Tamarind Chutney
• Red chilli powder
• Chat masala
• Chopped Coriander leaves - 1 tbsp
• Sev or Aloo Bhujia  

Preparation :

1. Wash & Soak the urad dal for 2 hrs
2. Grind the thick batter(water as per req)
3. Add soda, salt and pepper mix.
4. Heat oil in a big pan. Take a small portion of the mixture. Make a hole in the centre and drop into hot oil. 
5. Deep fry till very light golden. Remove them from the pan and place them into the Paper towel
6. Put hot vades into hot water. Leave it for 2 minutes. Press out each vada gently between cloth or paper towel.
7. Then put all the vadas into curds. Soak it for 1 or 2 hrs or after refrigerate

To Serve :

1. Arrange the vadas into medium tray or bowl
2. Beat the curds & pour the remaining curds into vadas
3. Sprinkle chutneys, chat masala, chilli powder , sev and coriander leaves. Serve

| Copyright © Malas - Kitchen 2015 | | All rights reserved

Raj Kachori Chaat

Chaat is everyone favorite. This is a street chaat in India. Raj kachori filled with sprouts, potatoes, papdi, dhai and chutneys. Mouthwatering chaat. This was the first time i made Raj kachori at home. Everyone enjoyed in my family. 

Prep Time : 20 mins
Makes : 8 puris



Ingredients for Puris

• Chiroti Rava / fine semolina - 1 cup
• Maida / All purpose flour - 2 tbsp
• Salt to taste
• Oil - 1 tsp
• Warm water to knead dough
• Oil - 400ml (to deep fry )

Method

• Mix all the ingredients and make a stiff dough. Close the lid for 5 mins. Later knead again and divide into 8 portions
• Take a dough ball roll into a  puri size (circle)using a rolling pin and  with the help of flour.
• Heat oil in a kadai / pan. Deep fry the puris till puff and light brown in color and remove drained into the paper towel. Do rest of the puris and keep aside

Ingredients for filling / topping

• Whole moong sprout - 1/2 cup (cooked)
• Whole black chickpeas - 1/4 cup (cooked)
• Potatoes cubes - 1/4 ( cooked)
• Papdi puris - 8 - 10
• Dahi / Yogurt - 2 cups 
• Green mint chutney 
• Sweet tamarind chutney
• Pomegranate (optional)
• Jeera powder 
• Red chilli powder
• Kalanamak / Black salt
• Chaat masala 
• Coriander leaves , chopped
• Sev

 Method

1. Take a plate punch the puri in the middle and fill the moong, chickpeas, potatoes, Crushed papdis, chutneys one after the other
2.  Pour ladle full of dahi and sprinkle jeera powder, black salt, chilli powder, chaat masala, and chutneys
3. Garnish pomegranate, sev and coriander leaves and serve

| Copyright © Malas - Kitchen 2015 | | All rights reserved

Gobi Manchurian Mixed Hakka Noodles

This is gadiwala recipe mixed gobi and noodle. I had it in my town Mysore. Quite popular nowadays both mixed at one plate I loved it so I made it at home ..

Gobi Manchurian

Veg Hakka Noodles

  

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Dahi Puri

Made this using the Puri’s which I made at home. Loved it.

Prep Time : 5-8 Mins
Serve Time : 5Mins


Ingredients

• Puris - 6
• Yogurt / Curds / Dahi - 1/2 cup
• Masala Puri's - Masala - 1/4 cup (check out my Masala Puri's Masala - Ground MasalaPuri Paste )
• Salt to taste
• Coriander leaves
• Aloo / Potato, boiled and mashed ( Mixed with salt and redchilli powder )
• Aamchur powder 
• Chaat Masala powder
• Green chutney 
• Sweet chutney 
• Onions , chopped 
• Sev / Mixture
 

Method

1. Make a small hole in each puri and stuff it with some potatos
2. Add ground masala in each puri
3. Add chuneys and sprinkle salt , aamchur powder, chaat powder 
4. Add onions in each puri
5. Pour dahi / curds / yogurt
6. Garnish coriander leaves and Sev
7. Serve

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Paani Puri - Puri's

Always used to get these Puri’s from shops.  This time around I wanted to do it myself at home.  Turned out to be a easiest and cost effective recipe.  Not many ingredients as well. Using these Puri’s once can make, Dahi Puri, Paani Puri etc..   I will post the same next.

Paani  Puri recipe : Paani Puri

Prep Time :  10 Mins
Cooking Time :  15 Mins

Ingredients

• Maida / All Purpose flour - 4 tsp
• Rava / Semolina / Chiroti rava - 1 cup
• Baking soda - 1/4 tsp
• Salt to taste
• Oil - 2 tsp
• Warm water 

Other ingredients

• Oil for deep fry
• Maida / All purpose flour for extra dusting 

Method

1. Mix all the ingredients and made a dough (just like chapathi dough). (i used to knead food processor)
2. Knead well for 5-10 mins and cover it for 5 mins
3. Make a small dough balls and roll into big circle in the rolling pin using maida flour and cut into small circles using circle cutter (cookie cutter)
4. Heat oil in a big pan on a medium flame
5. Deep fry each puri and remove drained into paper towel and store it into air tight containers. 

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Dabeli

A very popular roadside snack in Maharashtra. I have had it in mumbai and pune i think those were the best. I had never tried this Whenever i get pav (dinner rolls ) from the market i will pav bhaji or vada pav. Never thought to make this. Last week i got fresh pomegranates so i decided to give it a try for this time . I followed a recipe which i had jotted down in my precious cooking book and added a bit of my own twist to it. Came out well for the first time. I was myself impressed that it was so tasty and my husband liked it too. So i thought of posting it in the blog.

Ingredients for Dabeli Masala

• Red chillies / Bhaydgi - 5
• Coriander seeds / Dhaniya - 2 tsp
• Cinnamon / chakke - 2 piece small
• Cloves / Lavanga - 2
• Cumin seeds / Jeera - 1 tsp

Method for powder

• Roast all the ingredients and make a fine powder in a blender
• Store it in the airtight box

For filling ingredients

• Potato - 2 big size boiled and mashed
• Jeera seeds - 1/2 tsp
• Dabeli powder - 2 tsp
• Hing / Asafoetida - a pinch
• Sweet tamarind chutney
• Salt to taste
• Oil - 2 tsbn

Method

• Heat oil in a pan add the jeera seeds, when they crackle add masala powder, hing and potato and salt and 1/3 cup of water and sweet chutney mix well on low flame
• Cool them and make a small patties and keep aside

Ingredients to serve

• Pav / Dinner rolls - cut in to halves
• Onions, finely chopped - 1 cup
• Pomegranate seeds fresh - 1 cup
• Peanuts (salted) - 1/2 cup
• Nylon sev / fine sev - 1 cup
• Coriander leaves , chopped - 1/4 cup
• Sweet tamarind chutney
• Green chutney

Method

• Sliced halves pav arrange in the pig flat pan using little butter and roast little bit and keep aside
• Take a plate and arrange the pav and one portion of filling place it into pav
• Top of the onions, pomegranate seeds, peanuts, sweet chutney, green chutney and sev and coriander leaves looks like vada pav and serve

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Kachori Chaat

I made kachori with a chaat. Last month my fellow blogger friends posted variety of Kachori's and this tempted me to make this dish. I am very fond of chaat and moreover I have tasted beautiful kachori’s in Mumbai. Last year when i was in Mysore, my native place, I had tasted some kachori's which were not that tasty compared to the ones i had in Mumbai. So tried this at home and it came out nice…not bad. Recipe is given below just try it out.

Ingredients for kachori dough

• Maida / Plain flour - 1 cup
• Salt - 1/2 tsp
• Vanaspathi ghee / Dalda OR Hot Oil - 1/4 cup ( i used hot oil)

For the kachori filling

• Yellow Moong dal / Split yellow gram - 1/2 cup
• Cumin seeds / jeera - 1/2 tsp
• Asafoetida / hing - 1/4 tsp
• Green chillies - 1 finely chopped
• Ginger - 1/2 piece finely chopped
• Red chilli powder - 1/2 tsp
• Garam Masala - 1 tsp
• Amchur powder - 1/2 tsp
• Besan /gram flour - 2 tsp
• Oil - 2 tsp
• Salt to taste
• Lemon juice - 1 tsp

Method for dough

• Mix all the dough ingredients add little water and make a soft dough. Cover with the cloth or tight lid.

Method for kachori filling

• Heat oil in a pan
• Add cumin/jeera and hing/asafoetida, allow to seeds crackle
• Add the soaked moongdal ( drained all the water completely) and stir for few minutes
• Add chillies , ginger , garam masala, amchur powder, besan and salt stir well for few minutes
• Cool a bit and make them into small size balls and keep aside

Method for kachori

• Heat plenty of oil to deep fry on low flame. Meanwhile
• Take a small size dough ball and roll them into rolling pin using maida flour ( it should be poori size)
• Place a small ball size of moong masala into the rolled dough circle and close allthe side edges tightly
• Roll again lightly with the help of flour, carefully the filling does not spill out
• Deep fry on each kachoris on low flame till golden brown
• Serve with chutneys

To Serve kachori chaat :

• Green chutney
• Sweet tamarind chutney
• Yogurt / Beaten curds
• Chaat masala
• Chilli powder
• Onions chopped
• Thin sev
• Chopped coriander

Method for Chaat

• Take a each kachoris and mashed
• Add beaten curds / yogurt
• Add sprinkle chutneys and onions
• Then sprinkle chaat masala and jeera powder
• Then sprinkle salt and Sev and chopped coriander
• Serve immediately

| Copyright © Malas - Kitchen 2009 | | All rights reserved |

Jhat Pat Aloo Chaat

This is a simple fast food and which suits this winter season (atleast in US it is still winter). This chaat i have made on my own. This dish can be made as a starter item. It’s a very easy & simple dish. Bachelors can make this when they want to eat some spicy food without much preperation. You dont need many ingredients too for this.

Ingredeints

• Aloo / Potatoes Cubes - 2 cups (boiled)
• Bread Crumbs (optional)
• Onions - 1/2 cup, chopped
• Coriander + Mint + Green Chilli Chutney - 1 tsp
• Sweet Tamarind Chutney
• Ginger - Garlic Paste - 1/4 tsp
• Chaat Masala
• Red Chilli Powder
• Jeera / Cumin powder
• Lemon Juice
• Yogurt / Curd - 2 tsp
• Black salt or Salt to taste
• Coriander leaves, chopped & Sev
• Oil for Deep fry

Method

• Boiled the potato cubes. Mix with Bread crumbs and deep fry till golden color. Remove & drained. keep aside
• Take a bowl add onions, ginger garlic paste and chutneys and sprinkle with chilli powder, jeera powder, chaat masala
• Sprinkle salt, lemon juice & curd
• Garnish with coriander leaves & Sev & Serve

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Nankhatai

This biscuit is very common in Mysuru / India. This would be our favorite cookie. I don't miss the bakery biscuits. Check out the ingredients of this biscuits

Ingredietns

• Maida / Plain flour - 2 cups
• Rice flour - 1/4 cup
• Bengal gram flour / Besan - 1/4 cup
• Sugar Powder - 1-1/2 cups (adjust as per taste)
• Vegetable shortneing/Dalda / Vanaspathi Ghee OR Pure Cow Ghee OR Butter (unsalted) - 1 cup (melted, I have used melted Ghee)
• Baking Powder - 1/2 tsp
• Baking soda - 1 tsp

Method

• Cream the butter and sugar for 4 to 5 minutes until the mixture is light and fluffy using handblender, occasionally scraping down the sides of the bowl with a rubber spatula.
• Sieve the flours & baking powder in a mixing bowl
• Now keep adding the dalda ghee or butter little by little to the bowl mix with hand then add sugar powdered in that and again sieve well and make a soft dough
• Divide the dough into small balls and slightly press
• Place the nankhatai on greased tray or use parchment sheet 
• Bake at 325 F (160 degree Centigrade) for about 15-20 minutes. (check in between)

PS : Depends upon the Oven. Please be sure the temperatures of the oven may vary for different ovens. It may over heat or some may have less heat. I normally do @ 320 F (160 - 200 C). The best way is to start on low heat then you can make it high later.

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Samosa Chaat

This in my new chaat recipe for Samosa Chaat. This is very popular chaat in india and its very common too. But this time i am giving a simple recipe. For samosa, hardly wont take time to make. I used Wonton wrap. Wonton wrap you will get it in the refrigerated / frozen section in any grocery stores / supermarkets. This is an excellent all-purpose wrapper & easiest way to make samosas if someone is visiting your house and if you have very little time then this is the ideal snack to do in a short time. Mix samosa & masala with some chaat stuff and very tasty, spicy Samosa Chaat is ready.

Samosa Wrap

• Wonton Wrapes - 1 packet

Ingredients for Samosa Filling

• Potatoes - 6 (boiled & mashed)
• Peas - 1/2 cup (boiled)
• Garlic Paste / Crushed- 1/2 tsp (optional)
• Ginger paste - 1/2 tsp
• Garam masala - 1 tsp
• Jeera seeds - 1/2 tsp
• Green Chilli paste - 1/2 tsp
• Salt to taste

Method :

• In a pan, heat 1 tsp oil
• Add cumin / Jeera seeds, When they sizzle
• Mix Potato & Peas
• Add salt, garam masala, green chilli paste, ginger + garlic paste mix well & keep aside
• Place the wonton wrap on a flat surface
• Place a 1 tsp of the desired filling onto the center of the wrapper. Be careful not to over fill it to prevent them from bursting when they are frying
• Use your finger or small pastry brush to moisten the edges of the wrapper with water.
• Once the edges have been moistened, fold the wrapper in half to create a triangle shape.
• The wonton samosa is now ready to deep fry.

For Masala

• 1 Cup Chana (Kabuli Chana)
• 2 Cup water to cook
• Kitchen king masala - 1/2 tsp
• Paprika / Chilli powder - 1/2 tsp (acc to taste)
• Chana masala powder - 1/2 tsp
• Ginger + Garlic paste - 1 tsp
• Salt to taste
• Turmeric a pinch
• Jeera Seeds - 1/2 tsp

Method

• Soak the 1 cup Chana (Kabuli chana) overnight or 4 hrs. Then add 2 cup of water pessure cook for 3-4 whistles.
• Take a 2 tbsp of cooked chana and make a paste
• Heat 2 tsp oil, add jeera seeds add chana and chana paste, ginger + garlic paste, turmeric
• Add salt to taste, Add kitchen king masala, red chilli powder / Paprika, chana masala powder, bring to boil util masala become thickness.

To Serve

• 4 samosas
• Tamarind chutney,
• Coriander chutney / Chilli chutney
• Chat masala
• Fresh coriander leaves
• 1 Cup sev
• 1 Chopped Onion
• Curds (optional)
• Lemon juice
• Sprinkle salt

Method

• Take a big Plate, mash samosa from upward withyour palm
• Top of it Masala
• Then 1tsps tarmarind chutney & coriander chutney,
• Sprinkle chat masala, salt & lemon juice
• Sprinkle sev on top of it. Decorate it withcoriander leaves and onion

Ready to serve Samosa Chaat

Other Samosa recipe blogged :
Samosa



Recipe Source : Self Intuition

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Sev Dahi Puri

Again Mouthwatering Chaat Sev Dahi Batata Puri and Sev Batata Puri. This is specially i have made a bit differently which gives a different taste too. In mysore, there is a chaat house near my house. This recipe resembles the chaat from that chaat house. We used to go and have eat very often in that chaat shop. If you have made Masal Puri(Recipe is here), use the masala on top of mashed potatoes and put in all the ingredients one by one to the puri. later put dahi, sev and coriander to garnish.Tastes really good , try it out ....I feel the picture hasn't come out so well, but you gotta try the taste... if you have leftovers masala puri masala, you can use again on some other day in Sev Dahi Puri OR You can make normal one like mashed potatoes, onions, dahi, chutneys, sev. Used to have this Sev Batata puri in mumbai regularly.

Ingredients

• Puffed Puri / Pani Puri -Puri's - 1 packet(Available in indian grocery store)
• Mashed Potatoes
• Finely chopped Onion
• Masala Puri (Masala)
• Dahi / Yogurt / Curds
• Green Chutney Or Mint Chutney
• Sweet Tamarind Chutney
• Salt
• Chaat Masala
• Jeera powder
• Red Chilli powder
• Fine Sev
• Coriander / Cilantro, chopped

Method

• Take a puri's which have puffed
• Make a hole on one side with thumb finger
• Arrange the individual puris in the serving plate
• Fill in bit of mashed potatoes, masala puri's masala 2 tsp, onions
• Pour curds / dahi and sprinkle salt, chaat masala, red chilli powder, jeera powder, tamarind chutney, chilli chutney
• Garnish sev & coriander
• Serve immediately

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Sev Usal

Sev Usal " is taken from Mansi Desai's blog Fun and Food. I tried it yesterday evening for snacks and it had a wonderful taste. 

Masala Puri

This time I have tried a different version of Karnataka Style Chaat item i.e, Masala Puri. I have already posted "Masala Puri " some time back. You can find that post here Masala Puri This one i have tried it has a different taste and look. Masala Puri has always been one of my favourite Chaat items. This is the typical one which I have tried here. This type can be found in roadside stalls. . Atleast here in US we have to make these at home only. So i will make both the recipes based on the ingredients i have in my kitchen . 

Ingredients for the Ground Masala Paste

• HuriKadale/Hurgadle, Puffed gram, Dalia - 1/4 cup
• Cinnamon sticks / Chakke - 2 - 3 small sticks
• Clove / Lavanga - 4
• Red Chillies (dry) - 4
• Poppy Seeds / Gasgase - 1/2 tsp
• Coriander seeds / Dhania - 1 tsp
• Jeera - 1/2 tsp
• 1 cup water
• Salt to taste

Method to Ground Masala Paste

• Make a powder of all the above ingredients except water & salt.
• Then add water and blend it again for a smooth batter
• Transfer into the pan. Add salt and bring to boil for 5 - 8 min(if it is too thick add one more glass of water. Consistency should be medium thick(Just like dosa batter)) keep stirring so that it wont stick into the pan.

Ingredients

• Papdi Puri - 10 to 20
• Green peas (frozen or dried soaked overnight) (normally i use frozen peas)
• Large Onion - 1, Finely chopped
• Carrot - 1 Grated
• Tomato - 1 Finely chopped
• Potato / Aloo - 4 boiled & mashed
• Coriander leaves / Cilantro - Finely Chopped
• Fine Sev
• Green Chutney
• Sweet Tamarind Chutney
• Yogurt / Curds (if required)
• Black Salt
• Lemon Juice

Method

• Soak the Dried peas overnight. Then wash the soaked peas and pressure cook with enough water for about 3 whistles. Keep aside

To Serve

• Crush the papdi onto a plate
• Top with mashed potato & Peas
• Pour a laddle full of Masala
• Top with onions, carrots, tomatos on one by one
• Sprinkle with green chutney, sweet chutney, yogurt, black salt, chaat masala, lemon juice on one by one
• Top with sev
• Garnish coriander & Serve 

| Copyright © Malas - Kitchen 2008 | | All rights reserved