Sweet Chutney | Imli Ki Meethi Chutney | Chaat Chutney Recipes

Imli Ki Meethi Chutney, Sweet Chutney or Sweet Chaat Chutney, tamarind sweet chutney is easy chaat chutney made with tamarind, raisins, jaggery as main ingredients. I have already posted sweet chutney recipe in which is made from tamarind and dates and in this sweet chutney no dates are used. If I run out of dates stock (which is like rare( and need to prepare some sweet chutney then this is recipe I follow, it's easy and quick and makes real good chaat sweet chutney.

Vrat ke Dahi Puri | Navratri Vrat Recipes

As mentioned in my previous post of Singhara Halwa it's time for Navratri again and today I am posting of the fasting recipe which makes the fasting menu different.  Remember my Vrat Ke Papadi Chat?  On the same line I did Vrat Ke Dahi Puri, used here is rajgira atta you can also try this with singhara or kuttu ka atta.

Kutchi Dabeli | Chaat Recipes

If you like chaat then Dabeli is no exception though not popular in South India, Dabeli is one of best chaat recipe.  All the chutneys, potato filling, pomegranate and peanuts makes it sweet, tangy, spicy and crunchy, a very filling sandwich.   Originated from Kutch region of Gujarat and that’s why it’s called Kutchi  Dabeli.  Dabeli means pressed or in hindi dabana is pressing, so its basically do the filling, press and eat :) 


Dabeli was introduced to me by DH and in his place there are some very good Dabeli road side vendors.  I made this time dabeli everything from scratch, that is including the pav, sev, dabeli masala etc, you can get ready made stuff too.  If you want to make dabeli  from scratch my advice is make pav a day or two before, keep all the chutney, dabeli masala ready too by previous day.  On the day make potato filling, do the assembly and enjoy this delicious chaat, otherwise you might end up doing so many things that, it will be tiring.  Have these as breakfast, evening snack or dinner the choice is yours but whenever you going to eat this you are going to enjoy.  It’s makes a great party or potluck recipe, as I said just do the prep work before.  Though word of caution is you can’t stop at one, so be prepared for it.  So here is my version of Dabeli for you. 



Ingredients:

For Filling
Oil - 1 tbsp
Potatoes - 4 Large
Onion - 1 medium
Dabeli Masala -  1 tbsp [Click on link for recipe]
Sugar - 1 tsp
Lemon Juice - 1 tbsp
Salt - To Taste

For Assembly
Ladi Pav/Burger Buns - 6-8 [Click on link for recipe]
Butter - For Spreading [ I didn’t use]
Green (mint) Chutney - 1/2 Cup [Click on link for recipe]
Garlic Chutney - 1/2 Cup [Click on link for recipe]
Sweet Chutney - 1/4 Cup [Click on link for recipe]
Finely Chopped Onion - 1 Cup
Pomegranate Seeds - 1 Cup
Sev - 1 Cup [Click on link for recipe]
Spicy Roasted Peanuts - 1/2 Cup [ I used plain ones]
Chopped Cilantro - 1/4 Cup [ I didn’t use]



Method:

For Filling
1.  Boil, peel and mash potatoes, finely chop onion.  In a pan heat oil add onion and saute until translucent. 


2. Add Dabeli Masala and mix well.  Add sugar and cook for a minute.

3. Add mashed potato and mix everything well, cook for 2 minutes.

4.  Add salt, lemon juice and mix.  Cook for another minute and off flame.

Our filling is ready,  transfer it into a plate and spread evenly.   Gather all other ingredients for assembly.



For Assembly
1.  Sprinkle little chopped onion, pomegranate seeds, peanuts, sev and cilantro (if using) over potato filling. 

2. Heat a griddle or tava, cut pav in centre apply butter, place butter side on pan and cook until golden brown.  Repeat same for rest.  [ I didn’t do this]
3. Spread 1tsp or as required mint and garlic chutney on one side of pav and sweet chutney on other.  Place 1-2 tbsp of prepare dabeli potato filling or you can make small round of filling, pat it and then keep it. 

4. Sprinkle little of pomegranate seeds, onion, sev, peanuts and cilantro (if using).  Repeat same for rest. 

Serve immediately and enjoy these delicious Dabeli.


You can also make it as open sandwich for that use any bread or baguette.  Apply all chutney, keep filling and sprinkle rest of ingredients.



Notes ~

~ Spread all chutney according to your taste.  I use more of spicy garlic chutney and less of sweet chutney.
~ Same goes for pomegranate , onion and sev too.

Have a nice day ~~

Vrat Ke Papdi Chaat | Navratri Vrat Recipes

You must be wondergin what’s vrat ke papdi chaat?  Well, it’s same like normal papdi chaat recipe with minor changes to suit vrat ie fasting rules like instead of plain flour used here is Rajgeera Atta, no garlic, onion and aloo sev replaces normal sev.  It doesn’t really looks very appealing like papdi chaat because it’s very simple with less ingredients but neither the less it taste delicious. 


During Upwas/fasting it’s going to be feast,  I just got the idea to make papdi chaat suitable for vrat during one of my chaat section with my colleague and she was saying fasting days nothing interesting to eat.  Not only for vrat you can make this any time and enjoy this different and yummy papdi chaat.


Ingredients

For Papdi [ Makes around 30 pieces]
Rajgira Atta / Amarnath Flour - 1 Cup
Jeera/Cumin Powder - 1/2 tsp
Sendha Namak/Rock Salt - to taste
Pepper Powder - 1/4 tsp
Water - As needed

For Assembly
Papdi - 25-30 pieces
Chopped Boiled Potato - 2
Aloo Sev - 1 Cup
Sweet Chutney - As needed
Cilantro Chutney - As needed [recipe below]
Chopped Cilantro - 1/ 4 Cup

For Cilantro or Vrat ki Hari Chutney
Cilantro/Dhaniya Patta - 1 Cup
Green Chilies  - 3-4
Lemon Juice - 1 tbsp
Sugar - 1/2 tsp
Sendha Namak/Rock Salt - to taste

Method

1. For cilantro or vrat ki hari chutney, add all chutney ingredients in a blender or mixer and grind to smooth paste, add water only if required.  Keep aside.

2. In a bowl take all the ingredients listed for papdi, add water in small quantity ie 1 tbsp at a time and knead to smooth dough.  This doesn't required too much of water so be careful.  Keep the dough aside for 15 minutes. 


3. Divide dough into 3 parts, take one section of dough, make smooth ball and roll into thin roti.  Use a cookie cutter or any jar/box cap/lid to make small circles.
4. Prick the circles in 4-5 places with fork or knife so it doesn't puffs up and becomes puri.
5. Deep fry in hot oil in small batches until golden brown and drain in kitchen towel.


For Assembly
6. Grab all the ingredients like papdi, chutney, aloo sev, potato, cilantro etc. [ya no papdi in this picture]


7. In a plate arrange 6-7 papdi.  Keep 2-3 potato pieces on top of papdi.  Add 1-2 tsp drops of green/vrat ki chutney.


8.  Now add sweet chutney, aloo sev and garnish with cilantro. 


Our Vrat Ke Papdi Chaat is ready, don’t wait just enjoy. 



Variations ~

~ You can skip pepper powder in papdi, I added to have little spicy papdi.
~ You can sprinkle jeera/cumin powder on top during assembly I didn’t do that as I have jeera powder in papdi.
~ If you like dahi papdi chaat, then just add curd on top and hurray your dahi papdi chaat is ready.
~ Adjust both chutney according to your taste.

Have a nice day ~~

Spicy Garlic Chutney | Luhsun Mirch Ki Chutney

 
I have become a big garlic eater and the fact that garlic is good for health makes it more appealing.   I have made garlic chutney many times but didn’t manage to post until this time I manage to click it before it gets polish off as it’s one lip smacking chutney.   Very easy, quick and tasty garlic chutney that goes well with almost every thing.  I eat this with parata, any variety rice, idli, dosa and ofcourse for chaat recipes like vada pav, bhel, dabeli; the list goes on. 
Warning here is this chutney is way too spicy so if you can’t handle it then reduce number of chilies.  Adding tomato is optional in this chutney but normally I add as it bring good color and helps in grinding. 



You can also check - Homemade Garlic Powder

Ingredients:

Dry Red Chilies - 12
Large Garlic Pods - 6-8 [if you are using small garlic pods then using 18-20]
Tomato - 1 [small]
Tamarind - 1 tsp
Cumin Seeds/Jeera - 1 tsp
Salt -  to taste
Water - 1-2 tbsp



Method:

1. Add all the ingredients in a blender or mixer and blend into smooth chutney.  Add water in small quantity only if required to make chutney smooth.

Our S P I C Y garlic chutney is ready.  Have it with any thing of you choice.
 

Notes ~

~ You can add tempering over chutney.  To do that heat 1 tsp oil, add 1/4 tsp mustard seeds, 1 sprig curry leaves, 1 dry red chili, 1/2 tsp urad dal and roast until dal gets golden brown, pour over chutney.
~ This chutney is very spicy, if you like less spice then reduce number of chilies.

Have a nice day ~~

Ragda Patties | Chaat Recipes

Ragda Patties is one of the popular street food or chaat item in North India and it’s one of the chaat items that I make the most and never really got the chance to post the recipe for the simple reason that it’s get’s over so fast before any clicking can be done!  So this time I made this for a friend and decided to post the recipe.  Slowly ragda pattices has been one of our favorite chaat cause it’s works perfect as a chaat/snack and also as a meal, I mostly do this for dinner. List of ingredients looks long but it's actually quite easy to prepare and if we have the chutney ready then it's quick too.


Bursting with so many flavors and spices, ragda pattice is a treat.  I have made this couple of times for guests and they started to love these too.  Ragda here is almost same as sundal that we get in Chennai from street hawkers, it was fun to eat hot piping sundal on raining days! I do the same some times too just make the ragda/sundal and relish it.  And ya ofcourse I did disappear for some time now but that’s was not a planned break, let's checkout the recipe now.



Ingredients:

For Ragda: [Serves 3-4 people]
White Dry Peas/ White Vatana - 1 1/2 cups
Water - 4 cups or as required
Salt - To taste
Oil - 2 tbsp
Asafoetida/Hing - 1/4 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
White Sesame Seeds - 1 tsp
Crushed Peanuts - 2 tbsp [optional]
Curry Leaves - 1 sprig
Fresh minced ginger-garlic - 1 tbsp [or ginger-garlic paste 1 tbsp]
Onion - 2 medium
Green Chillies - 2
Tomato - 1 large
Red Chili Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Amchur/Dry Mango Powder - 1 tsp Or Lemon Juice - 1 tbsp
Cumin Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Cilantro - to garnish

For Patties (Aloo Tikki)
Please refer the recipe here

For Serving:
Green Chutney - To taste
Sweet Chutney - To taste
Chopped Onion
Chopped Cilantro
Sev



Method:
1. Wash and soak vatana/dry peas over night.

2. Drain, rinse and pressure cook vatana with water and salt for 2 whistles.
 
3. Meanwhile finely chop onion, green chillies, tomato and cilantro, keep aside.

4. In a pan or wok heat oil add Asafoetida/Hing, cumin, mustard seeds and allow to splutter. Followed by peanuts (if using), curry leaves and sesame seeds, allow it to pop. (keep a lid handy, after adding sesame seeds over the pan or it will pop all over) Add ginger-garlic and sauté until light brown.



5. Now add onion, green chillies and fry until onion becomes translucent, Add all powder spices except amchur powder and give a good stir.



6. Add tomato and  cook until tomato mashes well or oil starts to leave side of pan.  Now add boiled vatana/peas and mix everything well.



7.  Add more water if required and adjust salt, add amchur powder or lemon juice, bring it to good boil and simmer in slow for 5 minutes.  Garnish with cilantro.


Our ragda is ready.



To Assemble/Serve
1. In a bowl or flat plate keep 2 pattices/tikki and pour radga over. 
2. Add green and sweet chutney, sprinkle onion, sev and cilantro.
Have it warm and enjoy. 



Have a nice day ~~

Eid Ul Adha Mubarak with Aloo Tikki | Potato Patties Recipe | Chaat Recipes

Wishing Eid Mubarak to everyone celebrating.

Now a days there is no festive for any particular Religion, most of us celebrate everything or at least enjoy the holiday coming along with festive.  I wanted to do a sweet post for today but then it didn’t happen, never the less I am here with Aloo Tikki, one of the easy chaat recipe.  The good thing about these tikkies is; it can be a dish by itself or compliments any other chaat items so well, if you ever notice any road side chaat wala hot smoking tawa, there will be always aloo tikki align so beautiful in the corner.  Aloo tikki or patties makes a good party appetizer, a quick snack or breakfast and perfect for kids snack/lunch box. 

Ingredients: [Makes 6 medium size patties]

Potato - 3 medium size
Red Chilli Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Corn Flour - 2 tbsp
Cilantro Chopped - 2 tbsp
Mint Chopped - 1 tbsp [optional]
Salt - to taste
Oil - For pan fry
To Serve
Green Chutney
Sweet Chutney



Method:
1. Wash and pressure cook potato for 3 whistles or boil in water until cooked.
2. Once pressure released from cooker, remove potatoes, rinse in tap water and remove skin.
3. Mash potato (avoid any lumps).  Add all the ingredients except oil and mix well to form a smooth dough.  Add more corn flour if needed. 
4. Divide the dough in equal portion and make medium size tikki/patties.


5. Heat a tawa or pan and drizzle little oil around 1 tsp, place patties and cook until golden brown in medium flame.  Flip to other side, drizzle some more oil and cook until golden brown.



Serve hot with Green or Sweet chutney or with tomato sauce/ketchup.  Enjoy these with hot tea or coffee or as breakfast. 


Have a nice day ~~

Dahi Bhalla | Dahi Bhalle (Vada) Recipe | North Indian Street Food

Dahi Bhalla or Dahi Bhalle is similar to Dahi/thayir vada. Today we will learn how to make Dahi bhalla chaat which served with sweet and green chutney along spices which makes these dahi bhalla much more flavorful and a perfect chaat. My mom would make this dahi bhalls on each Diwali morning and we would have this as breakfast along with other Diwali goodies and rest of it will be kept for guests as during Diwali day there will guests dropping by to exchange sweets. If you have people coming over for gift/sweet exchange or lunch/dinner then this dahi bhallas can be very refreshing other than usual sweet and savory items.

Sweet Chutney Recipe | Imli Khajur Ki Mithi Chutney

Sweet chutney or Imli ki chutney is one that I absolutely love after green chutney, it’s used for all most all the chat times, dahi bhallas, samoas, kachori, pani puri and the list goes on.  Some time I will just scoop out little chutney and relish it as it is, ya that’s me.  Even use this some times as spread for sandwich that’s delicious too.  But then don’t use this sweet chutney for the vegetable sandwich, it doesn’t do justice to the wonderful sandwich that tomato sauce does, this is from my experience, the best thing about this chutney is it can be store for up to a month or may be more than that but then I never use it more than a month if store properly.  So here is the simple recipe. 

Ingredients:

Tamarind/Imli - 1 small lemon size ball
Dates - 15-16
Jaggery - 1 1/2 tbsp
Cumin Powder - 1 tsp
Red Chilli Powder - 1 tsp
Rock Salt/Kala Namak -1/2 tsp [optional]
Salt - 1/4 tsp
Water - as needed

Method:

1.  Chop pitted dates, pressure cook dates and tamarind for 2 whistles with drizzle some water around 1 tbsp of each.  You can pressure cook both together or separately, normally I keep them separate.

2. Once cooker release pressure grind dates into smooth paste, use little water if required.  Extract juice from cooked tamarind.



3. In a pan add tamarind extra, dates paste and 1/2 cup water and mix well.  Add jaggery and bring it to boil.  Now add cumin, red chilli powder, rock salt, salt and mix everything well.



4. Simmer for 2 minutes or until the thick consistency reached, it will be thick like sauce.  It’s up to you how you like the chutney to be very thick or little runny.  Adjust spice and salt if required.



5.  Allow it to cool completely, store in air tight container and you can refrigerator it up to a month.  Just remember to use every time clean, dry spoon and scoop out always from one corner and move further rather then using the chutney from all over the bottle/box. 

Variations:

~ You can use sugar instead of jaggery.

~ Add 1 tbsp of raisins for that extra kick.

~ Instead of rock salt you can use chat masala.

~ You can extract tamarind juice as you normally do, let it boil and then add finely chopped dates and cook until it becomes soft and mash while it’s cooking and then follow the remaining steps.  I make this chutney this way too. 

~ I normally make my chutney thick like you see in the pictures and store.  If I need to dilute I just add little water every time I use the chutney. 

~ If you don't want to pressure cook then microwave tamarind and dates for 2 minutes in high and extra juice and cook as above.

Have a nice day ~~