Tag: indian street food

Dal ka Phara | Dal Fara | Glutenfree and Vegan Lentil Stuffed Steamed Rice Cakes

Dal ka Phara or Fara is a very popular snack if your visiting eastern Uttar Pradesh or Bihar. The ‘pithii’ or the filling is made of ‘chana dal’ a.k.a split chick peas. Alternatively, this filling can also be made with ‘urad dal’ a.k.a skinless white lentils. However, it’s  always made using the former in our house. The outer covering that holds the filling in place is made with rice flour a.k.a ‘Chawal ka atta’. These along with some spices and condiments makes for an delicious and tempting dish which is vegan and also gluten free. 🤗

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

The Phara is then either steamed or boiled in some salted water. Some people even choose to shallow or deep fry these dumplings once they are steamed or boiled. However, I do not do that. I feel the actual taste lies in keeping it as it is and thus making it much more healthier than the fried ones! That’s how my Mom makes them…and they taste divine 😘 Yes…most of these traditional recipes that I make come from her kitchen…stuff that I have grown up eating and savour the most!

What I like with these personally is my Mom’s spicy, tangy Pudine aur Dhaniye ki Imli Wali Chutney!  Doesn’t the sound of it make you drool….it’s one of my favourite dips/ chutneys to go with anything savory and I always have a little porcelain potful sitting in my refrigerator 😉

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

So this time when my Mom was visiting us, I told her to teach me how to make these Pharas the traditional way and She did! She made the first couple of them as I watched her closely and then she guided me to make the rest….which obviously don’t look too perfect but I managed!! It’s a little lengthy procedure no doubt, but not very difficult if you follow the little tips.

The filling which is made with chana dal needs to be organised first by soaking the dal for at least 5-6 hours and then so on and so forth…..every bit worth the effort!

I will also share the recipe of the delicious Chutney that you see in the pictures! But that’s not even the best part, the best part is that my Mom modelled for me again…..this is her experienced hand which you had also seen in Vanilla Sponge Cake made in a Pressure Cooker, again her recipe!

So let’s get started….read carefully. It’s simply but a little technical….

Yield: 7-8 pharas

Equipment: a large open mouthed pot, measuring cups/ spoons, a large mixing bowl, a small mixing bowl, a slotted spoon, a basic blender.

Ingredients:

For the outer covering:

1+1/2 cup rice flour (I use store bought)

salt to taste (season carefully, as we will season the filling too)

2 tsp refined oil

warm water as needed to knead a dough

Method:

In a large mixing bowl, take rice flour and season with some salt. Then add oil. Slowly, add the warm water a little at a time and make a dough. This is a Glutenfree flour, hence the dough will break if much pressure is applied. Once the dough comes together, cover it with damp kitchen napkin for 15-20 mins so that the dough absorbs enough moisture.

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

For the filling:

3/4 cup chana Dal (split chick pea)

2″ piece fresh ginger

1/4 cup fresh coriander leaves

salt to taste

2-3 nos. green chillies

1/2 tsp cumin seeds (jeera dana)

a pinch of hing (asafoetida)

Method:

Wash the dal well and soak in about 2 cups of water for 5-6 hours.

Next, drain all the water from the soaked dal.

Place the dal in a blender jar. Add very little water, season with salt, ginger, green chillies, coriander leaves, cumin seeds and hing. Grind them together until you have a smooth paste.

Remove the paste in a small bowl.

Assembling the Phara: 

Keep a small bowl of water handy and weyor fingers and palms well. Take a lemon sized ball of the dough. Using your fingers and palms flatten the dough to a circle of 3″ diameter. The thickness should be approximately 1/2 a cm but not more as they won’t cook well otherwise.

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipeimg_5564img_5565

Then place about 1-2 tbsp of the filling in the centre of the flattened dough and gently fold over the dough to cover the filling and pinch the edges to secure the filling within.

Do the same for the entire dough and keep the uncooked pharas ready on a plate.

Now, heat about 2 litres of water in a large pot, season it with some salt. Once it comes to a rolling boil, drop 3-4 pharas at a time. Let them boil on medium flame for about 5-8 mins. They will float on the top once they are cooked.

Using a slotted spoon, carefully remove the boiled Pharas from the water and place them on a plate. Cut one of them to see if they are cooked, if the dal is set and looks dry, it means the dal and the rice dough are both cooked well.

img_5566img_5567

Do the same with the remaining uncooked pharas too, serve them hot with Chutney.

If you wish to steam them, do steam them as you steam Idlis in a idli cooker. Cook time will be 12-15 mins and cut them to check if they are cooked.

For Chutney:

1 cup fresh coriander leaves

1/2 cup fresh mint leaves

4-5 cloves garlic

2 nos. green chillies chopped

1 nos. small onion sliced

4-5 tbsp fresh tamarind pulp

salt to taste

water as needed

Method:

Take all the ingredients in a blender jar and blend until smooth. Adjust the consistency by adding more or less water. This Chutney keeps well for 10-12 days in a porcelain or steel or glass jar under refrigeration.

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

This is one of my favorite versions of Dal-Chawal if you ask me! Healthy, filling and delicious 😘

Love,

Shreya💕

 

Rassedaar Aloo Tamatar | Indian Potato & Tomato Curry

Considering how much I love Potatoes, I have a very few recipes about them on the blog! Dubkimaar Aloo or Rassedaar Aloo Tamatar is very common in my home…specially for Sunday brunch with some crispy, flaky, layered Parathas😋 NomNom!!

 Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

Rassedaar Aloo Tamatar is very famous all over Uttar Praadesh, Bihar, West Bengal, Odissa, Madhya Pradesh and other neighbouring States, but is made differently everywhere you go. The taste changes from from one city to the next!

I am sharing my version of it which I’ve learnt from my Mom. No one makes Rassedaar Aloo Tamatar like she does, it’s irresistible, finger licking good!
The best part is that these are made without onions, garlic or any ginger even! Just some basic spices and you have yourself a yummy curry in a hurry! 😉
Pair it with some Masala Pooris or even Tehri, and you don’t need anything else!

Let’s see how….

Yield: serves 2

Equipment: a heavy bottom wok, measuring cups/ spoons, a ladle, a lid.

Ingredients:
2-3 nos. peeled, washed & cubed potatoes
1 nos. large washed & cubed tomato
2 tbsp mustard oil (you can use refined oil)
1 nos. slit green chilli
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp Garam masala
1/4 tsp amchoor powder (raw mango pwd)
Salt to taste
Water as needed
Coriander leaves to garnish

Method:
Heat oil in the wok. Once it’s hot, add the green chilli, cumin seeds & hing. Let these splatter for a minute. Then add the potatoes, turmeric pwd, cumin powder & red chilli powder. Stir well and sauté for 5 mins. Season with salt. Then, add some water and cover with a lids to cook for 10 mins or until the potatoes are done.

Open the lid, add the garam masala & tomatoes, mix well. Cover again to cook the tomatoes until they are mushy and form a curry. Adjust the consistency of the curry (rassa). Add amchoor powder and garnish with coriander leaves. Serve piping hot!

Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

That’s ‘comfort’ in a bowl.

Love,

Shreya❤️

Tandoori Aloo Ka Paratha

North Indians love their Aloo ka Paratha! I am no different either…I can actually have it everyday…in all three meals😛😛 yes! I love it that much…😘 

Tandoori food also happens to be a hot favorite between my hubby and I. Smoky, crisp & full of robust flavours! I try to incorporate these flavours in a lot of dishes I make at home…including my Aloo ke Parathe😊 In Delhi and other parts of North India too, tandoori style Parathas are famous as street food and taste best when slathered with loads of butter….sluuurppp!

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Although, I don’t have a gas tandoor like most homes have (it occupies too much of space and I really don’t need it😉😉)….I manage to get that smokiness just right with my Naans and Parathas 👌🏼👌🏼 One simple …no fuss, easy and quick trick and I am sorted! Also, I must say my Mom’s recipe for the aloo (potato) stuffing is just out of the world…lipsmackingly good!

Common, let’s get on with the recipe…

Yield: 7-8 Parathas

Equipment: rolling board, rolling pin, measuring cups/ spoons, a large bowl, a small bowl.

Ingredients:

For the dough:

2 cup wholewheat flour

water as needed

1/2 tsp salt

4-5 tsp ghee

extra ghee to cook the Parathas

Method:

Mix all the dry ingredients with ghee in a large bowl. Slowly add water and make a very soft and pliable dough. Add some more ghee if needed to smoothen the dough. Cover the tough and set it aside for atleast 30 mins.

Ingredients for the surfing:

4 nos. boiled, peeled and mashed potatoes

salt to taste

2 tsp freshly grated garlic

1/4 tsp kala namak (Himalayan pink salt)

3 tsp chopped coriander leaves

1 tsp chopped green chillies

1/2 tsp amchoor pwd (raw mango pwd)

a pinch of hing (asafoetida)

Method:

In a small bowl, mix all the above ingredients well. That’s the stuffing ready.

Let’s proceed with making the Parathas, make small balls of the dough and stuff them like we do as usual for any stuffed paratha. Roll them out evenly.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Next, cook them on a non-stick pan on both sides, grease with some ghee or butter.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Once, it’s cooked properly on both sides, put the Paratha on open flame directly. Flip it with the help of tongs on the flames until they turn crisp and brown on both sides. That’s it, apply more butter or ghee and serve it piping hot! 😋

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Wow….this is just irresistible!! Some green chutney or a bit of pickle..and I am sorted!

Do try these soon.

Love,

Shreya💓

Kesar Pista Kulfi | Indian Ice Cream

An Indian dessert that makes everyone go weak in the knees….yes Kulfi! Super creamy, deliciously sweet and chilled. Such a treat during summers!! 👌🏼 Flavour it with whatever takes your fancy! 

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Look how it melts…all that thick cream…sluurrrrpppp!! But then that’s what’s the best part about Kulfi. The rich creaminess that we get after reducing milk and cooking it with saffron (kesar) & pistachios (pista)…is just out if the world! 😋

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

I wanted to make Kulfi a few summers ago and found an absolutely easy peasy recipe sitting right under my nose…quite literally!😁

Polkapuffs

Yes…I have kept this little empty package since then and this recipe never fails me! Perfect Kulfi every time!💃🏻I have altered the flavour a bit to suit our preference.

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Common, let’s make Kulfi!

Yield: 3-4 kulfis

Equipment: a heavy bottomed pan, measuring cups/ spoons, kulfi/ Popsicle moulds, ice cream sticks.

Ingredients:

500 ml milk (I use Amul toned milk – 2%fat)

1/4 cup warm milk

2+1/2 tbsp cornflour

1+1/4 cup sugar

1/2 cup cream (I used Amul fresh cream)

1/2 tsp cardamom pwd

chopped pistachio & almonds as per preference (I add 2 tbsp of each)

few strands of saffron (kesar)

Method:

Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

Mix cornflour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk. Add sugar, saffron & nuts. Cook for two mins more. Keep it aside to cool for a few mins.

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream. Beat again for a few mins (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight. Once the Kulfi has set for 3-4 hours, put an ice cream stick in the centre of each mould.

Thaw the frozen Kulfi for a few mins, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready☺️

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Love,

Shreya💗

Masala Pav

What’s your favourite snacking option? Can’t think of one?! Well…the same happens with us too😜 I just can’t pick one favourite! My hubby and I are die-hard street food fans….but I make them at home whenever we have a craving to ensure its healthy. ☺️ 

Masala Pav recipe Street food Mumbai Pav bhaji PolkaPuffs recipe Indian street food Snacks

Masala Pav is almost like Pav Bhaji but so different in terms of preparation using fewer ingredients and time. Also, it’s the best way to use up some left-over Pav bread or even make a instant snack for kids too👌

Masala Pav recipe Street food Mumbai Pav bhaji PolkaPuffs recipe Indian street food Snacks

Masala pav is spicy, robust and the Pav simply soaks up all the flavours and the becomes so moist..it melts in the mouth! 😉

Common, let’s get started…

Yield: serves 2-3

Equipment: a wok, a griddle/ non-stick pan, measuring cups/ spoons.

Ingredients:

5-6 nos. Pav

1/2 cup chopped onions

2 tbsp ginger garlic paste

1 tbsp chopped green chillies

1/2 cup chopped capsicum

1/2 tsp turmeric pwd

1 tsp degi Mirch

1 tbsp Pav Bhaji masala

1 1/2 cup chopped tomatoes

salt to taste

2 tbsp oil

butter as needed

lemon juice as needed

Method:

Slit all the Pav horizontally, butter them on all sides and set them aside.

Heat oil in the wok, once it’s hot add the onions, green chilli, ginger- garlic paste. Sauté until the onion turns golden. Then add the capsicum and cook for a few mins until it turns soft. Season with salt and add the remaining spices along with the Pav Bhaji masala as well. Mix well and add the tomatoes. Now cover and cook until the oil seperates. You can add some water if the cooked mixture looks dry, about 1/2 cup or so. Turn off the flame.

To assemble the Masala Pav, add butter to a hot pan, place the buttered Pav in the pan and add the prepared mixture and coat the Pav well with it. Cook for about 2-3 mins. Serve hot with some lemon juice and garnish with chopped coriander leaves!

Masala Pav recipe Street food Mumbai Pav bhaji PolkaPuffs recipe Indian street food Snacks

Lip-smackingly good….😀

Love,

Shreya💖

Samosa/ Banarasi Samosa Chaat

I don’t think there is anybody who doesn’t like ‘Garama-Garam Samosas’!! ❤️❤️…my personal favourite among all the ‘desi’ snacks!! 

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

Crispy…golden brown….& piping hot. Stuffed it’s some spicy potatoes & green peas. Earthy flavours within a light, flaky outer coating! 😬

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

These flavours are once again, typical from my family’s hometown..’Varanasi’/ ‘Banaras’ and are smaller in size as you can see. They are made in almost the same way all over U.P. and the adjoining areas. Flavours of Garam Masala & asafoetida (hing) are very dominant. Besides, we don’t add peanuts or raisins in the stuffing. But you can do so if you like😊

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

And then…comes the Chaat! 😜😜😜 Benarasi Chaat is very famous…and the flavours are unbeatable😁😁’Chaat Bhandaars’ (shops) dot the map of this Holy City🙏 So when it comes to samosas…they add lots of tang and flavour to it…chickpea curry (Mattra), chutneys…chopped onions, some broken Sev top the samosa👌👌😋 it’s finger-licking good☺️☺️

https://polkapuffs.wordpress.com/2015/11/07/masala-sev-recipe-kara-sev-recipe/

Doesn’t this make you drool!? My Mom makes the best Samosas and Banarasi Samosa Chaat..and today I am sharing her recipe here…😄

Let’s start the recipe..

️Yield: 12 medium samosas

Equipment: a wok, a pan, rolling pin, measuring cups/ spoons, a slotted ladle, extra spoons & plates as needed, a pressure cooker.

Ingredients:

For the dough:

2 cup Maida (APF)

2 tbsp warm ghee

1 tsp ajwain (carrom seeds)

salt to taste

water as needed

Method:

Mix all the ingredients except the water in a bowl. Rub the ghee with the Maida for at least 10 mins as this gives very good, flaky samosa. The texture will resemble breadcrumbs. Then add little water at a time and make a semi-stiff dough. Let it sit let for a minimum of 30 mins.

For the stuffing:

3 nos. boiled and chopped potatoes

1 cup green peas

1/2 tsp hing

1 tbsp oil

1/2 tsp cumin seeds

2 tsp chopped coriander leaves

1 tsp each of coriander pwd, cumin pwd (Jeera pwd), red chilly pwd, Garam masala.

1/2 tsp amchur pwd (dry mango pwd)

A pinch of turmeric pwd

salt to taste

Method:

Heat oil in a pan, add hing & cumin seeds. Once they splatter, then add the potatoes and green peas. Sauté for 5 mins. Then add the dry masalas and season with salt. Cook for 5 mins. Turn off the flame. Add coriander leaves & mix well. Let the stuffing cool completely before proceeding ahead.

Assembling the samosa:

Make a lemon sized ball of the dough…divide the dough similarly. Now roll each ball to a thickness of about 3mm. Not more. Cut the the rolled dough into two half circles. Make a cone of each half. Seal it carefully. Add the stuffing into the cone…about 1 tbsp in each cone or little more.

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

Then close the third side of the cone well. Use some water to seal the dough well. Repeat for all the dough. Keep aside for 20 mins before frying them.

Next, heat enough oil in a wok to fry the samosas. Once the oil is hot enough, reduce the flame and drop 2-3 samosas into the oil. Deep fry them at low flame to get crispy & well cooked samosas.

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

Once done, remove from the oil & drain on some tissues. Serve them piping hot with dips/ chutney of your choice☺️

Now…if you are want to serve it as a Chaat

Ingredients for the Mattra:

1 cup dry, white chickpeas

3 cup water

salt to taste

1 tsp roasted Jeera pwd

1 tsp Deggi mirch

1/2 tsp chaat masala

Method:

Soak the chickpeas for 5-6 hours. Then add the soaked chickpeas in a pressure cooker with some salt & 3 cups of water. Cook for 4-5 whistles. Let the steam release on its own. Then add the other masalas mentioned above and mix well. That’s it.

Plating for the Chaat:

Take 2-3 samosas, break them into pieces. Add the mattra, chopped onions, Sev, tamarind chutney, green chutney & chopped coriander leaves over the pieces of samosa. Squeeze some lime juice! That’s it…enjoy it warm😊😊

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

Well…I am drooling again! So it’s time I go and gorge on some of this awesome food! 😜

Love,

Shreya💕

Do check out authentic Litti Chokha too!

 Litti Chokha Bhune Tamatar ki Chutney aur Dhaniya Lehsun ki Chutney

Litti Chokha is a very common street food in Bihar and parts of Uttar Pradesh too! And we basically hail from U.P….so it’s obvious that our love for this kind authentic food is very strong😁

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

I remember visiting my Grandma’s place during winters…sitting On the terrace and enjoying the chilly weather while my Granny and my aunts would make these yummy Littis and Chokha..so warm and full of flavour!

Spicy chutneys would accompany them…Bhune Tamatar Ki Chutney and a fiery Dhaniya aur Lehsun ki Chutney! I can’t forget the flavours..the filling of the Litti would be so rustic and earthy. Every bite would taste different 👌☺️

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

These recipes have been in my family for ages and are passed on to every generation! Although the recipe is pretty much the same in every family in the region.

Here’s my Mother’s recipe which she learnt from her Mother..my Granny😘 …I am sure you will love it.

Yield: serves 2-3 persons (8-9 Litti)

Equipment: a large mixing bowl, measuring cups/ spoons, 3-4 extra mixing bowls, ladles and spatulas, a pair of tongs, a wired roasting rack, a baking tray, a cooling rack.

Ingredients for Litti:

2 cup wholewheat flour

Salt to taste

2 tbsp warm ghee

1 tsp carrom seeds (ajwain)

Water as required to knead the dough

Method:

Take all the dry ingredients in a mixing bowl, add the ghee and mix everything well. Then using little water at a time, make a semi stuff dough. Cover it and set it aside while we continue with the stuffing.

Ingredients for Stuffing:

1 cup sattu (roasted chickpea flour, available in stores. But we use only homemade)

Salt to taste

Oil from mango pickle to taste

1 tbsp chopped green chillies

1 tsp chopped coriander leaves

1/4 cup chopped onion

1 tbsp lemon juice

A pinch of hing (asafoetida)

3 tbsp raw mustard oil (use any other oil if you like, but mustard oil gives the authentic taste)

1/2 tsp grated ginger

Method:

Mix all the above ingredients well in a bowl. Set it aside for the sattu to absorb the flavours.

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha
Assemble the Litti:

Divide the dough in equal parts. Flatten each part a bit and fill a tbsp orso of the filling like we do for Parathas. Make sure the outer layer isn’t too thick else it won’t cook through. Seal the Litti well. Repeat for the entire batch of dough. Set the stuffed Litti aside. You can cook them in a Tandoor. But I do it this way…check the below pic…it’s self explanatory. Cook all the Littis this way on each side for about 4-5 mins in low flame.

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

That’s the Litti done! 👌👌

Ingredients for Chokha:

3 nos. boiled, peeled & mashed potatoes

Salt to taste

1/2 cup chopped onion

1 tbsp chopped green chilli

1 tbsp chopped coriander leaves

2 tbsp mustard oil (use it raw, or heat it well…cool & then add it)

Method:

Mix all the above ingredients in a mixing bowl. Set it aside. It’s always served at room temperature. Not hot.

Ingredients for Bhune Tamatar ki Chutney:

4 nos. tomato (roasted)

1 tbsp grated ginger

1 tsp chopped green chilli (roasted)

1/4 cup chopped onion

1 tbsp chopped coriander leaves

Salt to taste

2 tbsp mustard oil (use it raw or heat it well…then cool & add it)

Method:

You can roast the tomatoes in the tandoor or open flame (my mom does it on an open flame). I do it in the oven, so preheat the oven to 200’c. Prick the tomatoes a few times, apply oil on them ..do the same with one green chilli too. Place these on a greased or foil lined baking tray. Bake for 35 mins using both upper and lower heating coils/ rods at 200’c.

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha
Cool them well, remove the peel from the tomatoes. Mash them roughly, chop the roasted chill too. Mix tomatoes with all the other ingredients well. Set it aside. Chutney is ready. (The roasted garlic is not used in this chutney, but do roast some. We will need it soon. Also, remove the green chilli & garlic pods within 15 of the baking time to avoid burning them. Continue to roast the tomatoes for the rest of the time)

Ingredients for Dhaniya aur Lehsun ki Chutney:

1+1/2 cup clean and chopped coriander leaves

4-5 nos roasted and peeled garlic

1 nos chopped green chilli

1/2 tsp cumin seeds

1/4 cup sliced onion

Salt to taste

1-2 tbsp water

1 tsp lemon juice

Method:

Grind all the ingredients in a blender, except the lemon juice. Add the juice post the chutney is ready. Mix well. That’s it!

(My Granny always made the chutney on a Sil-Batta, ‘Sil’ is a traditional stone board and the ‘Batta’ is a heavy stone batten which crushes the ingredients…you get an awesome taste of the traditionally pounded chutney 😊)

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

Now, serve these together as shown in the pic below along with some onions and mooli (radish) and some green chillies..👌👌😋 break open a Litti…put some Choka over it..and dip it in the Chutneys..and do not forget to bite into one of the chillies…I am drooling again😜

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

Hope you liked this traditional touch from my kitchen….it’s a must try for everyone….😀
Love,

Shreya💗

Pyaaz ki Kachori

I became a huge fan of these Pyaaz ki Kachori, when I visited Jaipur almost a decade ago and stopped by Rawat’s…. These Kachoris were crisp on the outside and perfectly moist within..and such a burst of flavour with every mouthful! Can’t remember how many I must’ve eaten back then!! 😬 

image

They were always on my mind… I mean I wanted to replicate these forever… And I finally made up my mind that I’d give it a go with whatever flavour I still got in my mouth when I thought of them & obviously..my ever obliging mom asked one of friends for a general idea as to what would go into making these.. My mom’s friend spent a good couple of years in Jaipur very recently and luckily had a fair idea about the ingredients! Lucky me! 😇

image

That’s what they looked like from inside…although I didn’t make very large ones..we loved the overall flavour & they did come pretty close to original Rawat’s famous Pyaaz ki Kachori. It’s pretty easy and doesn’t need too much prepping!! Let’s get on with the recipe… 

️Yield: 7-8 medium Kachori

Equipment: a large heavy bottom wok, a slotted spatula, a large mixing bowl, measuring cups/ spoons, a blender, some tissues/ absorbent kitchen paper, a small pan

Ingredients:

For the the outer cover:

2 cups APF (Maida)

1 tbsp warm ghee

water as needed

1/2 tsp ajwain (carom seeds)

salt to taste

Method:

Take the flour in a large mixing bowl, add warm ghee and rub the flour with your fingertips for 7-8 mins, then season with salt & carom seeds. Add adequate water to make a medium stiff dough. Cover it with a damp cloth and set aside.

For the filling:

5 nos medium onions peeled & finely chopped

1 tbsp coriander seeds (dhaniya)

1 tsp jeera seeds (cumin)

1 tsp saunf seeds (fennel)

5-6 nos peppercorns (sabut Kali mirch)

2 nos whole dry red chilly

1 tsp ginger paste

1 tsp garlic paste

1 tsp green chilli paste

salt to taste

1/2 tsp Garam masala 

1/4 tsp turmeric pwd

2 tsp oil

1 pinch sugar

2 tbsp chopped coriander leaves

1/2 tsp amchur pwd (dry mango pwd)

For Frying:

oil as required.

Method:

Heat a pan & dry roast coriander seeds, fennel seeds, peppercorns, cumin seeds & whole dry red hollies for 5-6 mins. Turn off heat the heat and let them cool for a few mins. Next, grind these coarsely in a blender. Set aside.

Heat oil in the same pan, add chopped onions & a pinch of sugar and sauté till they turn a bit brown. Next add the fresh spice pwd, turmeric pwd and give them a mix. Also add the ginger, garlic & green chilli pastes and sauté for 3-4 mins. Let the oil separate from the spices…it will take about 4-5 mins. Season with salt & add the Garam masala. Cook for another 5 mins. Add amchur pwd and chopped coriander leaves. Stir and turn off the heat and set it aside.

Assembling:

Knead the dough once again and make small balls of equal size. Flatten each out with your fingers and your palm or rolling pin. The diameter can about 3″ or less & thickness should be a little more than that of a puri. Then add a tbsp or so of the filling and close the ball well so that the filling doesn’t come out while frying.

Now, heat oil in a large, heavy bottomed wok. Once it’s enough, drop 2-3 Kachoris in the oil and fry well from both side until they turn a rich golden colour. Drain well on a tissue paper/ absorbent kitchen paper. That’s it! Done 😉 I served these hot with some fried green chillies & imli ki khatti meethi chutney 👌👌😀

Pyaaz ki Kachori

The filling, if kept in the refrigerator can last for 2-3 days. Hope you enjoy these soon!

Love,

Shreya 💞

Chicken Keema Pav

First rains are so beautiful..everything looks fresh..the fragrance of the damp soil is so rustic. Something I savour! 

And you know what else I savour when it rains??! Greasy & spicy, fried food! Or something definitely not vegetarian 😉😁 even delicious Mumbaiyya street-food  makes me so happy! So I decided to indulge myself. It was the weekend, so had enough time to gaze at the rains all day and then head to the kitchen to fix ourselves a truly delicious meal.

I checked my freezer / refrigerator..and found all the necessary fixings for Keema Pav! The slightly healthier option Chicken Keema Pav!! 😀👌 You’d ask why chicken? Because..my hubby dearest avoids red meat ❤️ hence…Chicken Keema with some warm, buttered Pav bread..some chopped onions….a dash of lemon juice over it all and we were in food heaven! Please note that the Pav bread is store bought… ☺️ a little cheat is ok!! And I added a simple ingredient which makes it taste just like the ones we get at the street vendors in Mumbai  😜

image

The recipe is pretty straightforward and easy! It was ready in 30 mins flat! That’s the kind cooking I prefer..fast, yummy and no the no fuss kind 😀 Let’s get on with the recipe…

Yield: Serves 2 – 3

Equipment: a wok, a spatula, measuring cups / spoons.

Ingredients:

500 gms minced chicken

1 nos large onion chopped fine

1 nos large green capsicum chopped fine

2 tbsp ginger – garlic – green chilly paste

a pinch of asafoetida

salt to taste

3 tbsp oil

1 tbsp butter

1 tsp red chilly pwd

1 tsp roasted cumin pwd

3/4 tsp coriander pwd

1/2 tsp turmeric pwd

1tbsp Pav Bhaji masala

2 tbsp chopped coriander leaves

2 tsp fresh lemon juice

1/2 tsp Garam Masala pwd

Method:

Heat oil in the wok, add asafoetida. The onions & ginger – garlic – green chilly paste will go in next, sauté until they turn golden. Then add turmeric pwd, red chilly pwd, roasted cumin pwd & coriander pwd. Cook well until the masalas turn slightly brown. Add capsicum and pav bhaji masala now. Cook until the oil separates from the masalas, will take 5-6 mins approx.

Add the minced chicken now. Cook until the moisture evaporates from the chicken, this takes 3-4 mins approx. Then season with salt (season at this stage as the moisture has to evaporate before it combines with the salt). Keep cooking on medium flame until the mince turns a deep brown colour. This takes about 10 mins. Add garam masala, chopped coriander leaves and butter. Add lemon juice  Mix well. That’s it. You are done. Serve hot with warm, buttered Pav bread / dinner rolls and some chopped onions.

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Enjoy! It’s that easy 😇

Love,

Shreya 💗

Dahi Wadas on a Skewer!

I have to have Dahi Wadas for Holi! Not having them is simply not an option 😀 My mom makes the yummiest Dahi Wadas ever!!! And I simply follow her recipe to the ‘T’ 😘

But deep fried Wadas can become a bit too heavy for us…specially when My hubby is perpetually on a diet!😰 I always have to be careful about calories and stuff like that whenever I’m cooking… Not too easy to do but i have that covered in my own sneaky way…😉

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Every dieters’ dream..the indispensable ‘appe pan’../ aebelskiver pan. I am sure almost everyone of you out there has one… Small or large..cast iron or non-stick! They all work wonders. I’ve been using it for over a year now and don’t think I would be able to function without one. All my Wadas today are made my magic pan 😉 with very little to no oil at all. Seriously good and no worry of they being oily & greasy.

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The Wadas were light, fluffy & so soft just like the ones we deep fry.

And to make it bit more special and colourful, I infused the curd with saffron strands …and presented them on Skewers!!!! 👌😋 😎 Now, who doesn’t like food on a stick! I mean we gorge on kebabs & tikkas all the time.. That’s where I got the idea from! And My dear hubby was indeed impressed 💖

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You can present them in the traditional style or put them on skewer sticks…whatever works for you! 😊 Here comes the recipe..

Yield: 21 small or 12-14 large Wadas

Equipment: Appe pan / Aebelskiver pan, skewer sticks, a blender, a large mixing bowl, 2-3 bowls, spice mixer, 2-3 spoons, measuring cups/ spoons, a small saucepan, 2 glass jars

Ingredients for the Wadas:

1 cup skinless white urad dal (black lentil) soaked for 6-7 hrs

10-12 nos black peppercorns

2″ pc ginger

3 nos green chilly

1/2 tsp red chilly pwd

1 pinch hing (asafoetida)

salt to taste

oil as required (optional)

Method for the Wadas:

Grind together all the ingredients mentioned above to make a smooth paste using little water. The paste should not be runny. It’s supposed to be thick and sticky. Let this batter / paste sit for 30mins. Whisk the batter vigorously using a spoon for at least 4-5 mins. This will make the batter very light and airy and will ensure that the Wadas are soft.

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Now heat the appe pan, add a drop of oil if needed in every section. Now drop about a 1.5 – 2 tbs of the batter in every section and cook for 2 mins on the first side, then using another spoon flip them over to the other side and cook for another 1-2 mins. Repeat this for the entire batch of the batter. And set aside the Wadas to cool a bit. Then dip them in some warm for 10 mins then drain the water. Squeeze out the extra water. This is done to just soften the wada a little more. Set them aside.

Ingredients for the tamarind chutney:

1 cup tamarind pulp

3 tbsp pwd jaggery (use more if you like)

1/2 tsp each of red chilly pwd & roasted cumin pwd

1/2 tsp crushed saunf Dana (fennel seeds)

1/4 tsp salt

Method for the tamarind chutney:

Heat the saucepan, add the pulp along with the jaggery pwd and stir till the jaggery dissolves completely and the concoction simmers slightly..then season with the above mentioned ingredients. Cook for another 5-7mins. The concoction will thicken slightly. Turn off the gas and let the chutney cool down completely before you store it in a clean, dry glass jar. Set that aside for now.

Ingredients for the green chutney:

1/2 cup coriander leaves washed, dried & roughly chopped

1 no raw mango peeled & cubed

salt to taste

1 tbsp tamarind chutney

1-2 nos green chillies

6-7 nos cloves of garlic

Method for the green chutney:

Put all in the ingredients mentioned above in a blender with a little water and pulse for a couple of mins. The chutney will have a smooth texture. Store the chutney in a clean & dry glass jar.

Ingredients for the saffron infused curd dip:

1 cup thick curd

2 tbsp warm water

15-20 strands of saffron

Himalayan pink salt to taste

Method for the curd dip:

Dilute the saffron with the warm water for 20 mins or until it releases a rich yellow /ocher colour. Mix this yellow saffron water with the curd & the salt. Beat everything well and set aside I refrigerator to cool for 15-20 mins before using it.

For the plating & garnish you will need:

1 tsp roasted cumin pwd

1tsp red chilli pwd

Few pomegranate seeds

2 tsp coriander leaves chopped finely

Plating:

Put 2-4 Wadas on a single skewer stick, drizzle some of the curd dip, tamarind chutney, green chutney. Sprinkle some roasted cumin and red chilli pwd. Add a few pomegranate seeds /jewels. And a final flourish of coriander leaves! Voilà! Do the rest in a similar way & serve right away.

Or just serve in platters like we usually do! ☺️

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Hope you will make these soon and enjoy them as much as I did!

Love,

Shreya 😊

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