Bhel Puri

Ingredients:

• 3 cups Bhel / Murmura / Pori
• 7-8 Flat small crisp puris / Thattai
• 1 cup Thin Sev
• 1/4 cup Thick Sev
• 1/2 cup Peanuts roasted
• 1/2 cup Onions finely chopped
• 1/4 cup Tomato chopped
• 1/2 cup Boiled diced potatoes
• 4 tbsp Dates chutney
• 3 tbsp Green chutney
• 4 tbsp Carrot grated
• 3 tbsp Coriander leaves finely chopped
• 1 pinch  Chili powder
• 1 pinch Cumin powder
• 1 pinch Salt

Method: 

1. Take a large mixing bowl and add bhel in it.
2. Break the puris into small pits by crushing with your fingers and add to the bowl.
3. Add onions, tomatoes, potatoes, thick sev, chili powder, salt, cumin powder, coriander leaves, dates chutney, green chutney, carrot and roasted peanuts.
4. Mix them all well and place this mixed mixture in a small cup.
5. Press tightly and invert it on a serving plate.
6. Remove the cup slowly and the garnish the top with thin sev.
7. Serve immediately.
8. Enjoy.

 

 

Chole Tikki

Ingredients:

• 1 cup Chickpeas / Chole / Kabul Channa
• 1 Potato boiled
• 1 tsp Ginger garlic paste
• 1/4 cup Coriander leaves chopped
• 3 Green chillies
• 1/2 tsp Chili powder
• 1/2 tsp pepper corns
• 1 Lemon
• Oil spray
• Salt to taste

For serving:

• 1/2 cup Dates sweet chutney
• 1/2 cup Green chutney
• 1/2 cup Yogurt blended

Method:

1. Soak Channa overnight and cook in a pressure cooker with enough water until soft.
2. Strain all the water and keep the channa aside.
3. Now take a food processor, add cooked channa, potato, ginger garlic paste, pepper corns, green chillies, chili powder, coriander leaves and salt.

4. Blend all together without water to a coarse paste.
5. Now transfer to a bowl, add lemon juice and mix well.
6. Preheat the oven to 400 F.
7. Now spray oil on a baking tray.

8. Now make equal ball of the grounded paste and flatten with fingers and place on a tray.
9. Spray oil on them and place in oven for 10 mins.
10. Turn on the other side of the tikkies and again spray oil on the tikkies.
11. Bake for another 10 mins.

12. Nice golden brown color should be formed on both the sides.
13. Transfer the tikkies to a serving plate.

14. Serve with plain yogurt, green chutney and sweet chutney.
15. Enjoy!!

Aloo Samosa Chat

Ingredients:

• 4 Aloo Samosa   
• 1/2 cup Red onion finely chopped
• 1/2 cup Tomato chopped
• 4 tbsp Coriander chopped
• 1 tsp Cumin powder
• 1 tsp Red chili powder
• 1/2 cup Green chutney
• 1/2 cup Sweet dates Chutney
• 1 cup Sev / mixture
• 1/2 cup Yogurt
• 1 Lemon
• 1 cup Cooked Chana 
• Salt to taste

Method:

1. In a plate place 2 samosas and make them into small pieces.
2. On top of it add 3 tsp of cooked chana.
3. Now spread 2 tbsp of dates chutney.
4. Put 2 tbsp of yogurt on it.

5. Now top with 2 tbsp of green chutney.
6. Now sprinkle 2 tbsp of onions and 2 tbsp of tomatoes.
7. On it add a pinch of cumin powder, chili powder and salt.
8. Squeeze 1 tsp of lemon juice and sprinkle 4 tbsp of sev/mixture.

9. Finally garnish with coriander leaves.
10. Repeat the same procedure with other samosas.
11. Serve as a chat along with hot chai.
12. Enjoy !!

Aloo Samosa

Ingredients for Dough:

• 1 cup All purpose flour (maida)
• 1/4 cup Semolina
• 1/4 tsp Salt
• 1 tsp Oil

Ingredients for Filling:

• 2 Boiled potatoes
• 1/4 cup Frozen/fresh peas
• 1/2 tsp Cumin powder
• 1/2 tsp Red chili powder
• 2 Green chillies finely chopped
• 2 tbsp Coriander leaves chopped
• 2 tsp Oil
• 1/4 tsp Cumin seeds
• Salt to taste

  

Method:

1. In a bowl add all purpose flour, semolina, ajwain and salt. Mix well.
2. Now add water little by little to make a firm dough.
3. Add oil and knead the dough well and close the lid and allow to rest for 15 mins.
4. Heat a pan add oil, when hot add cumin seeds.
5.  Remove the pan from heat.
6. Add chili powder and stir it.
7. Now add peas, green chillies and place on the hot stove top.

8. Fry them until the peas is cooked.
9. Now add potatoes which are slightly mashed (crumbled), cumin powder, coriander leaves and salt.
10. Mix well and transfer to a bowl.
11. Allow it to cool.
12. Now take the dough and knead well, make lemon sized balls and roll in to a thin disc shape.
13. Cut each circle into half.
14. Apply some water on the straight edges and form a cone, sealing the edges.
15. Fill two-thirds of the cone with the filling and close all the joints by brushing little water.
16. Heat a kadai or wok, pour oil for deep frying.
17. Fry all the samosas in batches in a medium flame until they are crispy.
18. Remove and serve with green chutney and ketchup.
     

Gobi Samosas

Ingredients for Dough:

• 1 cup All purpose flour (maida)
• 1/4 cup Semolina
• 1/4 tsp Salt
• 1 tsp Oil

Ingredients for Filling:

• 2 cups Cauliflower (gobi) grated
• 1/2 cup boiled mashed Potatoes
• 1/2" piece Ginger grated
• 1/2 tsp Red chili powder
• 1 tsp Cumin powder
• 1 tbsp Cashew nuts
• 2 Green chillies finely chopped
• 1/4 tsp Sugar
• 1 tbsp Oil
• Salt to taste
• Oil for deep frying

Method:

1. In a bowl add all purpose flour, semolina  and salt. Mix well.
2. Now add water little by little to make a firm dough.
3. Add oil and knead the dough well and close the lid and allow to rest for 15 mins.
4. Heat a pan add oil, when hot add ginger, red chili powder, cumin powder and cashew nuts.

5. Add boiled potatoes, grated cauliflower, green chillies and salt. Mix well
6. Close the lid and reduce the flame and cook till the cauliflower is cooked.
7. Remove and transfer to a bowl.
8. Now take the dough and knead well, make lemon sized balls and roll in to a thin disc shape.
9. Cut each circle into half.
10. Apply some water on the straight edges and form a cone, sealing the edges.

11. Fill two-thirds of the cone with the filling and close all the joints by brushing little water.
12. Heat a kadai or wok, pour oil for deep frying. Fry all the samosas in batches in a medium flame.
13. Remove and serve with mint chutney.

Spicy Mini Idli

Ingredients:

• 1 stand Mini idlies - 72 nos.
• 1 tbsp Oil
• 1/2 tsp Turmeric
• 1/2 tsp Red chili powder
• 1/4 tsp Pepper powder
• 14 tsp Chaat masala
• 1/4 tsp Asaofetida
• 5-6 Fresh mint leaves chopped

Method:

1. Heat oil in a wok or kadai. Add the turmeric and chili powder. stir them.
2. Add cooled mini idlies quickly, so the powder doesn't burn.
3. Stir fry till the idlies are heated through.
4. Switch off the stove.
5. Add pepper powder and chaat masala. Saute it again.
6. Garnish with mint leaves.
7. Serve with any chutney or plain yogurt.

Pav Bhaji

Ingredients:

• 1/2 cup vegetable oil
• 2 teaspoons chopped garlic
• 1 teaspoon finely chopped green chilly 
• 1 cup chopped onions
• 2 teaspoons grated fresh ginger
• 1 cup chopped roma (plum) tomatoes
• 2 cups cauliflower, finely chopped
• 1 cup chopped cabbage
• 1 cup green peas
• 1 cup grated carrots
• 4 potatoes, boiled and mashed
• 3 tablespoons pav bhaji masala
• salt to taste
• 1 tablespoon lemon juice 
•  8 (2 inch square) dinner rolls
• 1/2 tablespoon butter
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh cilantro

Method: 

1. Microwave all the chopped vegetables with little salt until cooked.
2. Heat the oil in a wok over medium heat.
3. Saute garlic and green chilly for 30 seconds, then stir in onions and ginger. Cook until onions are brown.
4. Add tomatoes, and cook until oil leaves sides.
5. Stir in all the cooked vegetables and potatoes. Try to mash with spatula while stirring.
6. Season with pav bhaji masala.
7. Cover, and cook for few minutes, stirring occasionally. Season with salt, and stir in lemon juice.
8. Toast the dinner rolls, and spread lightly with butter.
9. Serve garnished with chopped onion and cilantro.

Note: 

1. Pav is actually the buns.
2.  Bhaji is the vegetables cooked with spice.