Delhi StreetFood/ Chaat Thali |Delhi Chaats

Ingredients 

Channa dal – 1/2 cup
Fennel seeds- 1/2 tsp 
Onion( Finely chopped) – 2-3 tbsp
Dry Red chillies – 2-3 Nos
Ginger garlic paste – 1/2 tsp
Coriander seeds- 1/2 tsp
Salt to taste
Oil for frying

Method

• Soak channa dal for 3-4 hours then drain the water.
• Drind channa dal with red chillies to a coarse paste.
• Add fennel seeds, onion, ginger garlic paste,Coriander seeds, salt to the coarse paste.
• Mix them well now either you can flatten them or shape them to balls.
• Heat oil in a kadai for deep frying and drop the shaped vadas into the oil .
• Fry them till light brown then remove them from oil.
• Cut each balls or flattened vada to two and deep fry them again till nice and golden brown.
• Serve them Hot with green chutney.

Ingredients


For Chole


Kabuli Channa – 1/2 cup
Red chilli pd – 1/2 tsp
Channa masala pd – 1 tsp
Garam masala – 1/2 tsp
Turmeric pd – 1/4 tsp 
Coriander pd – 1 tsp
Cumin pd – 1/2 tsp
Tomato – 1 cup ( Pureed)
Onion – 2-3 tbsp ( Finely chopped)
Ginger garlic – 1 tsp
Oil – 2 tbsp
Cumin seeds- 1/2 tsp
Bay leaves -1 
salt to taste

Method

• Soak Kabuli channa over nite and pressure cook them with little salt for 2 whistles.
• Drain the water and keep the channa a side.
• Heat oil in a pan and add cumin seeds, bayleaves.
• Let the cumin splutter and then add Onions , ginger garlic paste.
• Saute the till the onions turn translucent.
• Add the tomato puree and cook them for few min then add red chilli pd, channa masala pd, coriander pd, Turmeric pd, cumin pd and salt.
• Saute them for few minute till the raw smell goes off then add the channa to the gravy.
• Cook them for 10 more minutes or till the oil separates and floats on the curry.
• This curry can be a bit dry side as we will be rolling them in the kulchas. No need of adding water more and making it gravy type.

For Kulche 

All purpose Flour – 1 1/2 cups
Baking pd – 1/4 tsp
Baking soda – 1/2 tsp
Yogurt-  1 1/2 tbsp
Sugar – 1 tsp 
salt to taste
Oil – 1 tsp

Method 

• In a bowl sieve All purpose flour , baking pd, baking soda, yogurt,
• sugar, salt , oil.
• Add water as needed and knead it to a smooth dough.
• Cover and set dough for 3-4 hours in warm place.
• Knead the dough again after 3-4 hours and make it  smooth.
• Divide the dough in equal parts and roll them with a rolling pin like a chapathi .
• You can dust some four while rolling .
• Heat a tawa and roast both the sides till you see some light brown spots.
• Keep some chole in the middle and fold from both the corners.. You can use a toothpick to join them or cover them with a foil or cling wrap.

Ingredients

1 Potato ( Boiled , peeled and cubed)
Fresh Coriander leaves – 1 tbsp
Green chutney – 1 tbsp
Tamarind Chutney – 1/2 tbsp
Onion – 1 tbsp ( Finely chopped) – I did’t add though
Chaat masala – as per your taste
Lemon Juice – 1/2 tsp
Sev to garnish
Salt To taste

Method 

• In a kadai Heat oil and  deep fry the cubed potatoes to golden brown.
• To the deep fried  potatoes add chopped onions, coriander leaves,chaat masala , salt,Lemon juice,green chutney and tamarind chutney.
• Mix well till combined and serve them hot.

Ingredients 

Tomatoes 2 
cucumber 1/2  
Cumin pd  1/2 tsp
Red chilli pd – A pinch
Chaat masala – 1 tsp
Lemon juice – 1/2 tsp
Sweet Corn ( I used frozen ) – 1/4 cup ( Blanched)
Chick peas -2 tbsp ( boiled)
Pomegranate – 3 tbsp 
Hung curd – 1 tbsp
Coriander leaves ( finely chopped) – 1 tbsp
Lemon juice – 1 tsp
Sev for garnish
Salt to taste

Method 

• Cut the tomatoes from top and scoop out the seeds from it to form a cup.
• Peel the cucumber cut them to two pieces and scoop out the seeds without going all the way through.
• Keep the scooped tomatoes and cucumber on a plate and sprinkle some chaat masala on top and in them.
• In a  bowl Mix sweet corn, chick peas, pomegranate, curd, coriander leaves
• lemon juice, salt and Mix them well.
• Spoon some corn chickpea filling into the scooped tomatoes and cucumber.
• Top them with pomegranate and sev. Squeeze some lemon from top.
• Serve them chilled.

Recipe source : Here
Ingredients 

2 cups Heavy Cream
2 1/4  Aerosol can whipped cream / Cream 
1/2 tsp Cream of tartar
2 tbsp  sugar + as needed.
Few drops Rose essence
Few chopped pistachoes

Method

• Combine cream , whipped cream  and cream of tartar.
• Refrigerate them over nite.
• Next day add 2 tbsp sugar and using a electric beater beat them clock wise.
• Once you can see foams while beating start collecting them in a thali using a tea strainer.
• Keep the thali tilted so that the foam stays in on side .
• Repeat it till you get all the foam from the cream mixture , its takes about 2 hours.
• Refrigerate it over nite.
• The next day you might see the foam have set a little bit and they are ready to enjoy.
• Spoon some in a glass and add sugar then again the foam layer and again the sugar.
• chill and Enjoy if you keep it long in room temperature it will melt off.

small Bitter gourds 2-3 No ( chopped)
Green chillies – 2 -3 No
Cumin pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Oil – 1 tsp + for frying
Salt to taste 

Method 

• In a bowl put wheat flour salt and mix well.
• Add water as needed and prepare a smooth dough , cover and keep it aside.
• To remove the bitterness in the bitter gourd Boil water and add the chopped bitter gourd with a little salt and turmeric.
• Grind the bitter gourd coarsely with green chillies.
• In a pan heat oil and add the coarsely gournd bitter gourd .
• Add turmeric pd, cumin pd and mix well.
• Saute them till all the moisture evaporates.
• Turn off the flame and let them cool.
• Divide the dough and the filling to equal parts . 
• Dust some flour and roll the dough to poori size spoon the filling in the center and cover them all the way through.
• Seal the dough well so that the filling don’t come out. Roll them again to a circle .
• Heat oil in a pan and deep fry the rolled parathas till both the sides are well cooked and golden brown.
• Repeat the same for rest of the dough and filling.
• Serve them Hot with aloo and sitaphal ki sabzi.

Ingredients 


Wheat flour – 2 cups
Potatoes – 3 Nos( Boiled, peeled and grated)
Channa masala – 2 tsp
Red chilli pd – 1/2 tsp 
Garam masala – 1/2 tsp
Turmeric pd – 1/4 tsp
Amchur pd – 1/4 tsp
Coriander leaves – 2-3 tbsp ( chopped)
Salt to taste

Method 

• In a bowl take grated potatoes and mix them with channa masala, red chilli pd,turmeric pd, garam masala, salt,Amchur pd, coriander leaves.
• Mix them and combine them well.Filling is ready..
• In another bowl put wheat flour salt and using water as needed knead it to a smooth dough.
• Divide the dough and the filling to equal parts . 
• Dust some flour and roll the dough to poori size spoon the filling in the center and cover them all the way through.
• Seal the dough well so that the filling dont come out. Roll them again to a circle .
• Heat oil in a pan and deep fry the rolled parathas till both the sides are well cooked and golden brown.
• Repeat the same for rest of the dough and filling.
• Serve them Hot with aloo ,sitaphal ki sabzi and chutney.

Wheat Flour – 2 cups
Oil – 1 tbsp
Salt to taste
Moong dal – 1/2 cup
Red chilli pd – 1/2 tsp
Amchur pd – 1/4 tsp
Turmeric pd – 1/4 tsp
Cumin pd – 1/2 tsp
Garam masala – 1/4 tsp
Salt to taste
Oil- 1 tsp + for frying

Method

• Soak moong dal for 2-3 Hours, drain the water and grind them to a coarse paste.
• In a pan heat 1 tsp Oil and add the coarse paste.
• Add red chilli d, turmeric pd, cumin pd,garam masala, salt  and saute them till the moisture evaporates.
• Once done turn off the flame and keep them aside.
• In a bowl add wheat flour , oil , salt to taste and mix them well.
• Add water as needed and knead them to a smooth dough.
• Divide the dough and the moong dal filling to equal size.
• Apply some oil to the surface and roll them a bit the spoon the filling in the middle.
• Cover and seal the corners so that the filling  never comes out while frying.
• Flatter and roll the dough and to a poori size.
• Mean while heat oil in a kadai . slide the filled and rolled poories in to the oil and press them gently with a ladle so that they puff up.
• Fry them from both sides and remove them from oil.
• Serve them hot with aloo ki sabzi.

Ingredients 
Potato – 2 -3 Nos ( Boiled , peeled and Cubed)
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Tomato – 1 cup (Pureed)
Onion – 1/4 cup (Finely chopped)
Red chilli pd – 1/2 tsp
Turmeric pd- 1/4 tsp
Cumin pd – 1/2 tsp
Coriander pd- 1 tsp
Ginger garlic – 1tsp
Coriander leaves – 2 tbsp ( chopped)
Oil – 1 tbsp
Salt to taste

Method 

• In a pan heat oil add mustard seeds, cumin seeds and let them splutter.
• Add onion , ginger garlic paste and saute them till onion turn translucent.
• Then add Tomato puree and cook them for few minutes.
• Add red chilli pd, turmeric pd, coriander pd , cumin pd and salt to taste.
• Add cubed potatoes and cook them till the gravy comes together add water to make gravy.
• Garnish with coriander leaves . serve hot with parathas.

Ingredients

Ripes Raw mango Seed with flesh- 1 
Riped mango puree – 1 cup
Oil – 2 tsp
Mustard seeds – 1/2 tsp 
Cumin seeds – 1/2 tsp
Red chilli pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Coriander pd- 1 tsp
salt to taste

Method 

• In a pan heat oil, add mustard seeds and cumin seeds .
• Let them splutter and then add red chilli pd, cumin pd, coriander pd, salt to taste and some water.
• Mix well and add Mango puree and the mango seed .
• Cook them well till the oil starts seperating on top.
• Serve them with parathas.

Ingredients

Green Pumpkin – 2 cups ( cubed)
Oil – 1 tbsp
Coriander pd – 1tsp
Red chilli pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Cumin pd – 1/2 tsp
Garam masala – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Riped raw mango – 1 cup ( Roughly chopped)
Salt to taste
Coriander leaves – 2 tbsp ( chopped)

Method 

• Heat oil add fenugreek seeds and saute .
• Then add chopped pumpkin and saute .
• Add salt, red chill ipd, turmeric pd, cumin pd, garam masala,salt and mix well.
• Add 1/2 – 1 cup water , cover and cook till the pumkin are cooked.
• Add raw mango flesh to the gravy and cover and cook for more few minutes.
• After some time you can see the gravy would have come together and are fully mashed.
• Garnish with coriander leaves and serve them hot with parathas

For Tamarind chutney with Banana 

• Slice a banana in the a bowl of tamarind / sweet chutney. 
• Serve them with spicy paratha.