Chaat Masala

Chaat Masala is used in almost every dish be it dahi vada, fruit dish, Pani Puri, bhel puri or dahi puri. You can top up your dish with chaat masala and relish it. There are the basic ingredients which are required to make chaat masala and are available in almost all houses. Easy to make and can be stored for 5-6 months. You can store this in an air tight container.

Ingredients:
1 cup roasted jeera
7-8 Kashmir chilli roasted
1 cup roasted coriander seeds
1 cup aamchoor powder
1 cup salt
3 tablespoons black salt
4 tablespoon kali mirch

Method:
1.Grind finely all the ingredients together in the mixer grinder.
2.Store in the airtight container.
3.use as required

Note: After roasting all the other ingredients except coriander seeds put the gas off and than roast the coriander seeds so they are lightly roasted and does not burn.

Papdi

This papdis are flat and crispy in nature. It is almost used in every chaat like bhel puri, Sev puri, or dahi puri. You can store this in an air tight container for a longer time. Some make Papdi by using only plain flour and some use a mix of plain flour and semolina flour to make it crispier. This is the best dish to welcome the unexpected guest.

Ingredients:
1 cup plain flour
2 table spoon semolina
2 teaspoon Ajwain (optinal)
1/2 tablespoon oil
Salt to taste
Oil for deep frying

Method:
1.Mix both the flour, salt, Ajwain, oil and add enough water to make stiff dough.
2.Knead well and roll out into a big thin chapatti. Now cut into almost 1 ½ inch of puris.
3.Prick it nicely so while deep frying it does not puff up.
4.Deep fry in hot oil on a medium flame until golden brown.
5.Store in an air tight container.

Dahi vada

One of the most popular dishes through out India is dahi vada. Dahi vadas can be made in different ways. You can also make stuffed dahi vadas by stuffing dry fruits. Stuffed dahi vadas are very much popular in marwaris.

One of the most popular and the common way is making dahi-vadas by using urad dal. There are people who use moong dal instead of urad dal….some use urad dal and moong dal in equal quantity….Also vadas are served with sweet dahi or plain dahi with some tadka. The best part of this dish is that you can have it any time of the day as a snack or either as a side dish to the main meal.

Makes 24 dahi vadas.
For the vadas
2 cup urad dal,
1/2″ piece ginger
3 green chillies
a pinch soda bi-carb(optional)
salt to taste

For serving
6 cups beaten curds
5 tablespoons imli ki chutney
salt to taste
For garnishing
chilli powder
roasted jeera powder

For making the vadas
1.Soak urad dal for 6hrs.
2.Wash and drain the urad dal.
3. Grind together the urad dal, ginger, green chillies and salt in a grinder to a coarse paste.
4. Add the soda bi-carb to the urad dal paste and mix well till the batter is light and fluffy. Add a little water if required.
5. Wet your hands and take 2 tablespoons of the batter on your palm. Deep fry in hot oil on a slow flame till the vadas are golden brown.
6.Drain on absorbent paper if required(As after soaking them in hot water excess oil will come out anyways).

How to proceed
1.Soak the deep fried vadas in water for about 30 minutes.
2.Before serving, squeeze out the excess water.
3.Keep the vadas on a serving dish and top with curd.
4.Garnish with red chilli powder, jeera powder and salt and serve with imli khajur ki chutney.

Pudine ki chutney

Ingredients:
30-40 mint leaves
20-30 coriander leaves
2 tsp lemon juice
1 tsp jeera
½ tsp hing
1 ½ tsp sugar
3-4 green chilly
Salt to taste

Method:
1. Grind everything together.
2. Serve after cooling.
3. You can make ice cubes of this chutney and keep in the refrigerator. Use as and when required.

Moong dal kachori

Ingredients:
1 cups maida
3tbs oil
1 1/2 cups moong dal
2tsp red chilly powder
Salt to taste
1 tsp sugar
1 ½ tsp haldi
1 tbs paste of cinnamon and luvung
1 ½ tsp aniseed powder

For the stuffing:
Method:

1. Soak moong dal in water for 3-4 hrs
2. coarsely grind in the mixi and keep aside
3. Take oil in a pan and put the moong dal mixture and stir constantly till it gets cooked.
   (you get to know that the moong dal is cooked if it does not stick to the pan)
4. Add red chilly powder, salt, sugar, haldi, aniseed powder, cinnamon and luvung paste.
   Saute for 5-6 mins or till the aroma comes.Keep aside.

   For atta:
   Take atta add oil into it. Use little water or as required and knead firm dough.
   Apply little water and keep aside for 30 mins by covering with a wet cloth.

   For kachoris:
   Make 8 balls of maida dough and make small rounds fill it with 1 ½ tbs of moong dal mixture and fry in il or ghee till pink.

   For garnishing:
   1. Take kachori in the plate, put imli ki chutney, pudine ki chutney, curd, chaat masala, sev and serve.