Chat recipes

Hai,
I have attended classes for Bakery, Chat and Bengali recipes some time back. I have been trying them out one by one.
The Chat recipes I tried out only recently. I would say they were superb. I have tasted chat recipes at the Bikenerwala at Delhi and liked them immensely. These recipes bring back memories of those items. Hope you all will like.


Basic Green Chutney
Grind to a smooth paste with water- one cup each of coriander and pudina leaves (clean well), 2 or 3 green chillies. Add 4 tsps of jaljira powder (available in markets), salt and 2 tsp of jeera powder and 2 tsp of chat masala. Mix well and adjust water. This should be fairly thin.

Basic Date Chutney
Soak a fairly large lemon sized tamarind, 100 gm seedless dates in 1 cup hot water for 1 hour. Or microwave for 3 minutes in high. Blend well in mixer along with 1/2 or 3/4 cup jaggery. Add 1/4 tsp asafoetida powder and 1/2 tsp salt and boil till thick.

These two are needed for almost all chats. They can be prepared the previous day and refrigerated.

Special Dahi Masala Powder
cumin (jeera) - 2 tbsps, black cardamom (or usual ones) - 2 , pepper - 2 tsp, black salt - 1 tsp.
Dry roast all these together and cool and powder well. This gives a good aroma and taste to dahi chats and dahi bhalla.

Potato Masala for Dahi Poori
Boiled potato pieces - 1 1/2 cup, green chillies chopped - 4, ginger chopped - 1 tsp, coriander leaves chopped - 4 tbsp, curry leaves- a few, salt and chat masala to taste, oil - 2 tbsp.
Heat oi and fry ginger, chillies, curry leaves, Add potato,powders, salt and mix well. Put off fire and add coriander leaves and mix well.

Other powders needed
Chilli powder, chat masala powder, roasted jeera and pepper powder, garam masala powder.

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Golgoppas

Golgoppas

Puri is available readily in India. So I do not make them. But I shall give the recipe here for those who want to make them.
Maida – 1 cup, fine rawa – 1/3 cup, cooking oil – 2 tsp, salt – ½ tsp, warm water to mix.
Make a firm dough using all the ingredients. Knead well and keep covered with a wet cloth for ½ hr. Divide into 4 parts and roll out thinly. Cut small puris using cutter or bottle lid. Keep covered with wet cloth till all dough is used up. Moderately heat oil and moisten one side of puri. Drop this side in oil first. When it puffs up, lower flame and fry till crisp. Drain, cool and store.

Dahi for dahi puri

Hung curd or ready curd -1 ½ cup ( 200 ml of Amul dahi or Aavin cup curd), salt to taste, sugar – 2 tsp. Chilli powder – 1 tsp, milk – ½ cup ad a little cream. Add 2 tsp of dahi masala powder. Mix together all these well and chill it.

Keep ready omapodi and finely chopped coriander leaves.

Assembling

Panipuri

Mix equal quantity of green and date chutney. Adjust water. Make a hole in the puri and fill with this water. Serve.
Potato masala, boiled salted channa or sprouts can be filled inside the puris and then filled with pani.

Dahi puri


Make hole in puri and put a little potato masala. Pour green chutney, date chutney, dahi and then sprinkle omapodi and coriander leaves and serve.

Bhel puri


Left over or broken puri can be used instead of papdi. Add a handful of broken puri, puffed rice ( ordinary mutta pori or masala pori), omapodi, finely chopped onion, tomato pieces, grated carrot. Mix well, add a little salt. Then add green chutney and date chutney, mix well. Now add chopped coriander leaves and mix well and serve.
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