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Zanzibar Mix ( Urojo Soup) Recipe | Tanzanian Street Food Recipe

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Zanzibar Mix is tanzanian street food which is very famous in the zanzibar region of East Africa. This dish is also called as Urojo soup. This soup is a bit of process to make as there are toppings which has to be made to go with the soup. Its a meal by itself soup which is loaded with potatoes and in a smooth sauce with some bhajias and fried crispies ( potato or cassava shavings), coconut chutney,hot sauce to top the soup with . This is very popular street food in Dar Es Salaam , and they have all the Indian chaats available there like dahi poori, sev poori, bhel poori and even pani puri. Zanzibar Mix is a typical road side street food which is filled with carb and they yummy when had warm.

The India influence in the cuisine is very much seen in all the recipes of tanzinia , I had already share a recipe from tanzanian cuisine which is very much India curry with Rajma called Wali Na maharaj. I had made this delicious street food with my own touch , traditionally there is  aloo bonda too added to the soup but I skipped it , because I made my bhajias with moong dal and potato.There is some black channa added to the soup too but since I didn’t get to soak the channa I made them without them. The sauce is more like our very own Indian Kadhi  and it tastes the same too. As in India we have street food with Kadhi like kadhi kachori ,kadhi samosa , kadhi pakora , this is very much similar to them but they add a pulse bhajia to them. The bhajia is traditionally made with a combination of Black eyed peas and Green Moong dal,they do have a bhajia with Moong dal potato combo so I made the latter instead.This is recipe is a long process but they taste so yummy and we love kadhi but the potato combo was very much new to us. All the topping and the soup when combined marry so well. The coconut chutney is a much for this soup. I know it seems like a unusal combination, but trust me everything went well with each other.

I am so feeling bad to share these pictures as I was in so much hurry to click this with very very low light and the light almost faded away I will redo this and update the post soon. Am so happy to have finished the marathon successfully, can’t express how happy I am to join this marathon. All the bloggers who did this marathon have put so much effort to make this marathon super hit. It was so much fun to cook, click and share and wait for the comments . Thanks to valli to take me in even though I have history of not completing my marathon due to hurdles. I enjoy doing mega marathon a lot and this such an happy moment for me. I have cooked, clicked and wrote the Post almost the same day this is a true marathon for me. When I said I have finally completed cooking Z , my hubby and daughter clapped for me 😀 which more than anything. Thank you to all the blogger who left such kind and wonderful comments on each post all your comments bought a smile in my face every time.. Am taking deep breath finally marathon is over, the after effect of marathon is like oh what is the letter tomorrow I keep forgetting I have already cooked my Z 😀 Now lets move on to the recipe quickly.

Z for Zanzibar Mix ( Urojo Soup)

Theme ~ Street food

Ingredients 

For Dar Na Bhajia

Recipe Adapted from here

  • Green Moongdal – 1 cup
  • Potato – 2 small ( boiled)
  • Green chillies – 2 nos
  • Ginger garlic paste – 1 tsp
  • Onion – 1/4 cup ( chopped)
  • Baking pd – 1/4 tsp
  • Salt to taste
  • Oil for frying

For Soup

Recipe Adapted from here

  • Besan / Chickpea Flour – 2 tbsp
  • All purpose Flour – 2 tbsp
  • Potatoes – 2 Nos
  • Ginger garlic paste – 1 tsp
  • Green chillies paste – 1/2 tsp
  • Lemon juice – 3 tsp ( adjust according to your taste)
  • Red chilli pd – 1/4 tsp
  • Turmeric pd – 1/4 tsp
  • Salt to taste
  • Water – 3 cups ( add more if needed)

For Potato shavings 

  • Potatoes – 3 nos
  • Red chilli pd – 1/4 tsp
  • Salt to taste
  • Oil for Frying

For Coconut Chutney 

  • Coconut – 1 cup ( I used dessicated)
  • Coriander leaves – A hanful
  • Green chillies -2 nos
  • Lemon juice – 1 tsp
  • Ginger – A small piece
  • Salt to taste

Method

For Dar Na Bhajia

  • Soak the moongdal for 3 hours, drain the water and grind them to a coarse paste, don’t add extra water.
  • Transfer it to a bowl add in the boiled potatoes and mash them well.
  • Add chopped onions, green chillies and ginger garlic paste to it.
  • Add salt, baking soda and Mix them well.
  • Heat oil in a kadai , make equal size balls and drop them in hot oil.
  • Fry them both sides in low flame till they turn light brown and crispy.
  • Transfer them to a kitchen towel. Repeat the same for rest of the batter.

For Soup

  • Chop the potatoes to cubes and boil them in water till they cook or you can even steam the chopped potatoes as I did,
  • In a sauce pan boil 3 cups of water, In another bowl mix the chickpea flour and all pupose flour.
  • Dilute the flour with some water, Once the water in the pot starts to boil add the dilute flour mixture to it and stir well other wise lumps might form.
  • Add red chilli pd, ginger garlic paste,turmeric, salt and let it cook in low flame for about 25 mins or till the soup starts to thicken.
  • Add the cooked potatoes to the soup and cook them for some more time till there is no raw smell.
  • Keep the soup warm.

For potato shavings 

  • Grate the potatoes with large holed grater and soak them in water with some salt for half hour.
  • Drain the water and wash the potatoes or 2 to 3 times.
  • Drain the water and dry the potatoes with a kitchen towel or a cloth.
  • Heat oil in a pan and put the grated potato to fry.
  • Keep stirring and fry the potatoes till light brown.
  • Transfer it to kitchen towel, then sprinkle some salt and red chilli pd on top.
  • Toss it all over.

For chutney

  • Just grind all the ingredients under chutney with some water.

To serve

  • In a bowl pour in the saucy soup , top them with the bhajias, Coconut chutney , potato shaving . I added meethi chuney too but you can add hot sauce if you like.
  • Serve the warm and enjoy..


5.0 from 9 reviews
Zanzibar Mix ( Urojo Soup) Recipe | Tanzanian Street Food Recipe
 
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Zanzibar Mix is a tangy and crispy combination which is popular street food of tanzania. There are many elements added to this bowl of soup makes its a delicious and filling soup by itself.
Author:
Recipe type: Street Food Recipes
Cuisine: Tanzanian Cuisine
Serves: 3
Ingredients
For Dar Na Bhajia
  • Green Moongdal - 1 cup
  • Potato - 2 small ( boiled)
  • Green chillies - 2 nos
  • Ginger garlic paste - 1 tsp
  • Onion - ¼ cup ( chopped)
  • Baking pd - ¼ tsp
  • Salt to taste
  • Oil for frying
For Soup
  • Besan / Chickpea Flour - 2 tbsp
  • All purpose Flour - 2 tbsp
  • Potatoes - 2 Nos
  • Ginger garlic paste - 1 tsp
  • Green chillies paste - ½ tsp
  • Lemon juice - 3 tsp ( adjust according to your taste)
  • Red chilli pd - ¼ tsp
  • Turmeric pd - ¼ tsp
  • Salt to taste
  • Water - 3 cups ( add more if needed)
For Potato shavings
  • Potatoes - 3 nos
  • Red chilli pd - ¼ tsp
  • Salt to taste
  • Oil for Frying
For Coconut Chutney
  • Coconut - 1 cup ( I used dessicated)
  • Coriander leaves - A hanful
  • Green chillies -2 nos
  • Lemon juice - 1 tsp
  • Ginger - A small piece
  • Salt to taste
Instructions
For Dar Na Bhajia
  1. Soak the moongdal for 3 hours, drain the water and grind them to a coarse paste, don't add extra water.
  2. Transfer it to a bowl add in the boiled potatoes and mash them well.
  3. Add chopped onions, green chillies and ginger garlic paste to it.
  4. Add salt, baking soda and Mix them well.
  5. Heat oil in a kadai , make equal size balls and drop them in hot oil.
  6. Fry them both sides in low flame till they turn light brown and crispy.
  7. Transfer them to a kitchen towel. Repeat the same for rest of the batter.
For Soup
  1. Chop the potatoes to cubes and boil them in water till they cook or you can even steam the chopped potatoes as I did,
  2. In a sauce pan boil 3 cups of water, In another bowl mix the chickpea flour and all pupose flour.
  3. Dilute the flour with some water, Once the water in the pot starts to boil add the dilute flour mixture to it and stir well other wise lumps might form.
  4. Add red chilli pd, ginger garlic paste,turmeric, salt and let it cook in low flame for about 25 mins or till the soup starts to thicken.
  5. Add the cooked potatoes to the soup and cook them for some more time till there is no raw smell.
  6. Keep the soup warm.
For potato shavings
  1. Grate the potatoes with large holed grater and soak them in water with some salt for half hour.
  2. Drain the water and wash the potatoes or 2 to 3 times.
  3. Drain the water and dry the potatoes with a kitchen towel or a cloth.
  4. Heat oil in a pan and put the grated potato to fry.
  5. Keep stirring and fry the potatoes till light brown.
  6. Transfer it to kitchen towel, then sprinkle some salt and red chilli pd on top.
  7. Toss it all over.
For chutney
  1. Just grind all the ingredients under chutney with some water.
To serve
  1. In a bowl pour in the saucy soup , top them with the bhajias, Coconut chutney , potato shaving . I added meethi chuney too but you can add hot sauce if you like.
  2. Serve the warm and enjoy..

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Warqi Lukhmi Recipe |Hyderabadi Warqi Lukhmi (Veg version)

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Hyderabadi Lukhmi is a very traditional Nizami snacks which said to be as a variation of samosa.  This is a non veg version of samosa but they have veg variations too. Lukhmi is prepared two ways without layers and with layers, here I made lukhmi with layers since it is called Warqi Lukhmi . I read this recipe in vah re vah chef  and adapted a vegetarian version of mine.For the filling I chose french beans , carrots and potatoes. As I am doing this recipe for No onion No garlic theme I skipped adding onions and garlic but you can include them. Warqi Lukhmi is a very traditional dish in Nizami cuisine which is fading slowly according to a article I read . These layered lukhmi tastes so yummy and and flaky with a spicy filling they are too good to have as a snack.

 

The lukhmi cover needs  some patience and they are similar to how we make puff pastry at home. The puff pastry sheets are baked but here the lukhmi is deep fried like samosas and are served with onion slices , lemon wedge on the side. Though they taste yummy as is you can serve them with green chutney or sauce. I had some extra bits of the outer cover so I just twisted them and make they like we do for puff pastry. Mine came out super flaky and photographing them was a hard task. Today it was a dull day no light when I taking my picture suddenly dark clouds came over and I couldn’t take more pictures so sharing with whatever was captured.

W for Warqi Lukhmi

Theme – No Onion No garlic

Ingredients

For Outer Cover

  • All purpose flour – 2 cups + For dusting
  • Butter – 3 tbsp + 2 tbsp
  • Cardamom pd – 1/4 tsp
  • Butter Milk – 1 1/2 cups
  • Salt to taste

For Filling 

  • Potato – 2 Nos ( Boiled)
  • Beans – 1/2 cup ( Finely chopped)
  • Carrot – 1/2 cup ( Finely chopped)
  • Green chillies – 2 Nos ( finely chopped)
  • Ginger paste – 1tsp
  • Red chilli pd – 1/2 tsp
  • Turmeric pd – 1/4 tsp
  • Coriander pd – 1 tsp
  • Cumin pd – 1/4 tsp
  • Garam masala – 1/4 tsp
  • Lemon Juice – 1 tsp
  • Cardamom pd – 1/4 tsp
  • Oil – 1 tbsp
  • Salt to taste

Method 

For Outer Cover 

  • In a bowl Mix all purpose flour, Butter ( 3 tbsp), salt , cardamom pd well.
  • Add butter milk and knead to pliable dough.
  • Cover and rest it for half hour, then knead the dough till smooth .
  • Roll the dough using a rolling pin into rectangle and spread the butter all over the dough.
  • Sprinkle some flour do a book fold , Fold from top to 1/3 third and bottom part over the top.
  • Cover it in a cling wrap chill for 20 mins, again remove it from the fridge and roll them to rectangle.
  • Spread some butter sprinkle some flour all over and do the fold again. Do this step totally 3 times.
  • After 3 times roll the dough to rectangle again cut them to rectangle strips .

For Stuffing 

  • Grate the boiled potatoes and mash them well.
  • In a pan heat oil, add in green chillies and ginger paste.
  • Saute them well add chopped French beans and carrots , saute them till they are cooked well.
  • Add red chilli pd, turmeric pd, coriander pd , cumin pd, garam masala , salt and Mix them till combined.
  • Add mashed potatoes and mix the mixture till the masalas get coated coated on the mashed potatoes.
  • Once combined well turn off the heat and let the stuffing cool to room temperature.

To make lukhmi

  • In the retagular strips place the filling in one side, brush water in the corners.
  • Seal the other side over the filling well either by pressing the corners or using a fork.
  • Do the same for the rest of strips and fillings.
  • Heat oil in a frying pan , Once hot drop in the Lukhmi and fry them in a now temperature till light brown.
  • Flip in equal intervals so that they cook well from both sides.
  • Transfer them to a kitchen towel , serve them warm with any chutney or sauce.

 

5.0 from 8 reviews
Warqi Lukhmi
 
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Warqi Lukhmi is a Hyderabadi special street food snack, the traditional version are non veg but here is a veg version. This is a traditional starter from Nizami cuisine. They are flaky and delicious to have with tea or coffee.
Author:
Recipe type: Snacks Recipe
Cuisine: Nizami Cuisine
Serves: 6
Ingredients
For Outer Cover
  • All purpose flour - 2 cups + For dusting
  • Butter - 3 tbsp + 2 tbsp
  • Cardamom pd - ¼ tsp
  • Butter Milk - 1½ cups
  • Salt to taste
For Filling
  • Potato - 2 Nos ( Boiled)
  • Beans - ½ cup ( Finely chopped)
  • Carrot - ½ cup ( Finely chopped)
  • Green chillies - 2 Nos ( finely chopped)
  • Ginger paste - 1tsp
  • Red chilli pd - ½ tsp
  • Turmeric pd - ¼ tsp
  • Coriander pd - 1 tsp
  • Cumin pd - ¼ tsp
  • Garam masala - ¼ tsp
  • Lemon Juice - 1 tsp
  • Cardamom pd - ¼ tsp
  • Oil - 1 tbsp
  • Salt to taste
Instructions
For Outer Cover
  1. In a bowl Mix all purpose flour, Butter ( 3 tbsp), salt , cardamom pd well.
  2. Add butter milk and knead to pliable dough.
  3. Cover and rest it for half hour, then knead the dough till smooth .
  4. Roll the dough using a rolling pin into rectangle and spread the butter all over the dough.
  5. Sprinkle some flour do a book fold , Fold from top to ⅓ third and bottom part over the top.
  6. Cover it in a cling wrap chill for 20 mins, again remove it from the fridge and roll them to rectangle.
  7. Spread some butter sprinkle some flour all over and do the fold again. Do this step totally 3 times.
  8. After 3 times roll the dough to rectangle again cut them to rectangle strips .
For Stuffing
  1. Grate the boiled potatoes and mash them well.
  2. In a pan heat oil, add in green chillies and ginger paste.
  3. Saute them well add chopped French beans and carrots , saute them till they are cooked well.
  4. Add red chilli pd, turmeric pd, coriander pd , cumin pd, garam masala , salt and Mix them till combined.
  5. Add mashed potatoes and mix the mixture till the masalas get coated coated on the mashed potatoes.
  6. Once combined well turn off the heat and let the stuffing cool to room temperature.
To make lukhmi
  1. In the retagular strips place the filling in one side, brush water in the corners.
  2. Seal the other side over the filling well either by pressing the corners or using a fork.
  3. Do the same for the rest of strips and fillings.
  4. Heat oil in a frying pan , Once hot drop in the Lukhmi and fry them in a now temperature till light brown.
  5. Flip in equal intervals so that they cook well from both sides.
  6. Transfer them to a kitchen towel , serve them warm with any chutney or sauce.

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Thayiru Idli Recipe | Thalicha Thayir Idli|Dahi Idly Recipe ~No Onion No Garlic Recipes

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Thayir idli is a healthy version of Thayir vada which doesn’t need any frying and it the healthiest snack to have. Idli by itself is considered the healthiest breakfast in south India. Nothing is better than Hot steaming idli’s in the morning with a bowl of spicy sambhar and chutney . If you are person avoiding fried foods and are craving for some dahi vada this is an amazing replacement for sure. I first came Learned about the this Thayir idli from my dear friends Sangee  of “Spicy Treats”, she is an amazing blogger.She enlightened me about this Thayir idli that is when I came to know this dish. This is such an amazing snack and if you love dahi chaats you can serve this like a chaat as well. This dish is very traditional dish of Tamil nadu and it is also served in some restaurants there.

Thayir Idli can be prepared two ways with coconut and without coconut as well. I have made with the coconut version and it tasted so delicious. We had this for out evening snack today, you can chilli them and serve they taste yummy when served chilled. I topped my Thayir idli with grated carrots and beetroots. If you want the extra crunch do add some khara boondi , I didn’t have any so skipped it. Soak the idli in the yogurt at least for half hour. This another No onion No garlic snack you would sure enjoy.This week seems to be not my week what ever I plan gets changed. I had another tamil nadu street food coming up for T then suddenly remembered valli’s clause on not to repeat states and I had to change what I planned. Am glad it struck my head early. Let see I had planned my U way ahead hope it goes by plan. Moving on to the recipe.

T for Thayiru Idli|Thalicha Thayiru Idli

Ingredients 

  • Idli batter – 3 cups ( For 4-5 Idli’s)
  • Curd/ Plain yogurt – 2 cups
  • Grated Fresh Coconut / Desiccated coconut- 1/4 cup
  • Green chillies- 2 Nos
  • Cumin Seeds – 1/4 tsp ( roasted)
  • Ginger – 1″ piece
  • Sugar – 1/4 tsp
  • Salt to taste

For Tadka

  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 1 sprig

For Topping 

  • Grated Carrot
  • Grated Beetroot
  • Coriander Leaves  (chopped)
  • Red chilli pd -To sprinkle
  • Kara Boondhi ( Optional)

Method

  • In a idli cooker steam the idli , let it cool a bit and then remove them from the idli plates.
  • You can keep the idli covered and let it cool .
  • In a bowl beat curd well and keep it a side.
  • In a mixer put Grated Coconut, Green chillie, cumin seeds,Ginger and salt .
  • Blend to a fine paste adding water to it if needed.
  • Mix this coconut paste to the curd and mix them well.
  • Add salt as needed and also add the sugar
  • Prepare a tadka , Heat oil in pan add mustrad seeds .
  • After they splutter add Urad dhal , saute till they are brown.
  • Add curry leaves and transfer the tadka to the curd mixture.
  • Mix them well. Now place the idli on a plate and top them with the curd mixture.
  • Top them with Carrots, Beetroots, and coriander leaves. Sprinkle Red chilli pd .
  • Add kara boondhi for some crunch if needed.


5.0 from 8 reviews
Thayiru Idli Recipe | Thalicha Thayir Idli|Dahi Idly Recipe ~No Onion No Garlic Recipes
 
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Thayiru idli is a healthy and delicious snack to replace the fried version of dahi chaats. This is a traditional tamilnadu recipe.
Author:
Recipe type: Non Fried Snack
Cuisine: Tamilnadu cuisine
Serves: 4
Ingredients
  • Idli batter - 3 cups ( For 4-5 Idli's)
  • Curd/ Plain yogurt - 2 cups
  • Grated Fresh Coconut / Desiccated coconut- ¼ cup
  • Green chillies- 2 Nos
  • Cumin Seeds - ¼ tsp ( roasted)
  • Ginger - 1" piece
  • Salt to taste
For Tadka
  • Oil - 1 tbsp
  • Mustard seeds - ¼ tsp
  • Urad dal - 1 tsp
  • Curry leaves - 1 sprig
For Topping
  • Grated Carrot
  • Grated Beetroot
  • Coriander Leaves  (chopped)
  • Red chilli pd -To sprinkle
  • Kara Boondhi ( Optional)
Instructions
  1. In a idli cooker steam the idli , let it cool a bit and then remove them from the idli plates.
  2. You can keep the idli covered and let it cool .
  3. In a bowl beat curd well and keep it a side.
  4. In a mixer put Grated Coconut, Green chillie, cumin seeds,Ginger and salt .
  5. Blend to a fine paste adding water to it if needed.
  6. Mix this coconut paste to the curd and mix them well.
  7. Prepare a tadka , Heat oil in pan add mustrad seeds .
  8. After the splutter add Urad dhal , saute till they are brown.
  9. Add curry leaves and transfer the tadka to the curd mixture.
  10. Mix them well. Now place the idli in a plate and top them with the curd mixture.
  11. Top them with Carrots, Beetroots, and coriander leaves.
  12. Add kara boondhi for some crunch if needed.

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Undhiyu Chapadi Recipe|Chapadi Tavo Recipe ~Rajkot Street Food

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Undhiyu is a signature gujarati winter curry made for Uttaran ( kite festival). This is very traditional mixed veggies of gujarat and a famous regional curry of surat. There are so many variation of Undhiyu , mainly there are 2 different ways to prepare Undhiyu  surati and Kathiwadi. In Surati undhiyu eggplants and potatoes are stuffed with peanut , sesame and coconut where as In kathiyawadi undhiyu doesn’t have any stuffing. I have made the surati style undhiyu which is with the stuffing and is cooked in stages . Both the version do include methi muthia to it. Tavo Chapadi or Undhiyu Chapadi is a Rajkot special street food, which was initially made as prasad for mata ji ( Goddess) but it eventually became a street food  and is available all over rajkot.

Tavo is a mixed vegetable gravy prepared with onion tomato base  and Chapadi is similar to our Rajasthani Baati but this is a fried version. Tavo is also referred to as Undhiyu in this street food because of the mixture of veggies but the traditional undhiyu is totally different . First when I came across this street food I thought the undhiyu was the same with muthiyas in it but I was skeptical on how Chapadi and muthiya all in one would taste, this was months back. Recently I saw this recipe in a Gujarati TV show and then It hit my head that there is No muthiyas added to tavo and it is usually gravy type so that it is easy to mix in the crushed Chapadi and relish. I had Planned this recipe for my T – Tavo Chapadi it would have been perfect isn’t it but I didn’t get enough time to cook this elaborate dish yesterday. The dish might not look so delectable but trust me we enjoyed these thoroughly. Initially I had planned to make a super elaborate street foods from gujarat , pairing the Surati Undhiyu with poori  and Undhiyu chapadi  and Matlo Undhiyu  but I didn’t have enough time to execute . Tavo chapadi is served with some onions, lemon wedges,Papad and chaas  .. This gravy is packed with veggies and flavors, Goes so well with Chapadi . For people who don’t like oily food this is sure not for you as it needs lot of oil to prepare this dish and it is to the spicier side even though the sugar is added. To balance the spice level  butter milk or chaas is best drink to have with this. Adjust the spice level as you like , We eat moderately spicy food.For Surati Undhiyu I had made some poori’s and we enjoyed it with poori’s. Cutting the veggies is a task and it takes great lot efforts, surati papadi is a must other than that you can choose any veggies of your Liking I used 7 type of veggies for my Tavo and  8 for my Surati Undhiyu. It is considered great deal to make these undhiyu with lots of planning and execution but all the pain is worth more than anything.I am used to making elaborate meal but I would consider this dish is a thali by itself . I will share the tavo chapadi recipe for now and the surati undhiyu recipe will make an appearance later. Now quickly moving on to the recipe..

 

U for Undhiyu Chapadi |Tavo Chapadi

Theme ~Street Food Recipe

Ingredient

For Tavo

  • Surati Papdi – 10-15 Nos ( Peel and remove the seeds)
  • Bottle Gourd- 1 cup (Peeled and Chopped)
  • Potato – Small 2 Nos ( Chopped)
  • French beans- 1 1/2 cups( chopped)
  • Carrot – 1 No ( chopped)
  • Eggplant/Brinjal – 2 Nos ( chopped)
  • Peas – 1 cup ( Fresh)
  • Onion – 2 Nos ( chopped)
  • Tomato – 2 Nos (chopped)
  • Garlic paste – 1 tsp
  • Ginger paste – 1 tsp
  • Green chilli paste – 1 tsp
  • Red chilli pd – 1 tsp
  • Coriander pd – 2 tsp
  • Turmeric pd – 1/2 tsp
  • Carom seeds – 1/4 tsp
  • Garam Masala – 1/2 tsp
  • Bay leaf – 1 No
  • Cardamom – 2 No
  • Cloves – 2 Nos
  • Star Anise – 1 No
  • Cinnamon- 1 ” piece
  • Asafoetida pd -1/4 tsp
  • Oil – 3 tbsp
  • Sugar – 2 tsp
  • Salt as needed
  • Coriander Leaves – For garnish
  • Ompodi / ganthiya – For Garnish

For Tadka 

  • Oil – 1 tbsp
  • Red Chilli pd – 1/2 tsp
  • Turmeric pd – 1/4 tsp

For Chapadi

  • Whole Wheat flour ( Coarse) – 2 cups
  • Rava / Semolina – 1/4 cup
  • Carom seeds
  • Oil – 3tbsp
  • Salt as Needed

Method 

For Tavo

  • Chop the veggie and keep it ready.
  • Grind the onion and tomato separately and transfer it to a bowl.
  • In a sauce pan heat oil add carom seeds , bay leaf, cloves, cardamom, star anise, cinnamon, asafoetida.
  • After they leave out a fragrance add ginger garlic paste and saute for few minutes.
  • Add the onion puree and saute till the raw smell goes off.
  • Then add tomato puree and saute for a while .
  • Add red chilli pd , turmeric pd, coriander pd,garam masala , salt and cook them till the masala leaves out a nice aroma.
  • Add the cut vegetables  and some water . Cover and cook till the veggies are well cooked.
  • Once the veggies get cooked, prepare a tadka .
  • Heat oil in a pan add red chilli pd and turmeric pd.
  • Add water and boil it .Pour this tadka on the gravy ( If you want you can skip this step)
  • Garnish with chopped coriander and ompodi or ganthiya.

For Chapadi

  • In a bowl Mix wheat flour, rava,carom seeds, oil and salt. To Bread crumb consistency.
  • Add water little by little and and knead a stiff dough.
  • Divide the dough into equal parts and make disc shapes out of them.
  • Heat oil in a kadai or a frying pan and drop the shaped chapadi.
  • Fry them till golden brown from both sides in low flame.

To Serve 

  • Serve the Tavo or Undhiyu in a bowl.
  • Crush the Chapadi  and pour in some Tavo over it .
  • Use your fingers to mix it well and enjoy them warm.


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Pholourie with Tambran Chutney Recipe |Trinidad Street Food

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Pholourie is a deep fried spicy chickpea snack which is a very famous street food eaten in Trinidad and Tobago. This version of Pholourie is noramally refered to as dhal and flour Pholourie. These fried snack is served with either a mango chutney or tamarind chutney. This is completely different from Indian Pakodas as flour and yeast is added to this.As per Wiki Pholourie is originated from Fulfuri which is a bengali pakoda. There is a famous Bhojpuri Song “Pholourie Bina chutney kaise bani” ( How to make Pholourie without chutney??)   of Sunder popo .I heard the song he he funny they are right now I can’t skip the chutney 😛 .

I have tried Tirini cuisine last month for my stuffed breads theme and learned a lot about the cuisine and it similarity to Indian cuisine . I wanted to do this Trini street food for the mega marathon and letter P was something I decided very early.This is such an amazing snack to have , and Yeah I won’t recommend skipping the chutney as they both are happy couple when had together is happiness ever after. I made Tamarind Chutney which is called Tambran chutney in Trini. I  have some nostalgic memories surrounding Puliyanga which I will share in some other post.The chutney traditionally is made differently,but the chutney was super yummy combo with Pholorie.  Moving on to the recipe.

P for Pholourie with Tambran Chutney 

Theme~ Street Food Recipes

Recipe Adapted from Here

Ingredients 

For Tambran Chutney

  • Fresh Tamarind – 10-15 Nos
  • Sugar – 3 tbsp
  • Pepper -1 tsp
  • Coriander leaves – 1/4 cup
  • Garlic -2 clove
  • Habanero Chilli – 1 No
  • Salt to taste

For Pholourie

  • Chick peas/ Channa dal – 1/2 cup
  • All Purpose Flour – 1/2 cup
  • Dry Active Yeast – 1 1/2 tsp
  • Turmeric pd – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Habanero chilli – 1 or 2
  • Garlic – 2 Cloves
  • Salt to taste
  • Water – 1/2 cup
  • Oil for frying

Method 

For Tambran Chutney

  • Break the tamarind and remove the skin and veins from it.
  • In a sauce pan put the tamarind and pour water till the tamarind are immersed.
  • After It boils for a while and cooks well the seeds starts coming out and the tamarind mushes.
  • Remove all the seeds from the tamarind pulp.
  • In a mixer put coriander leaves , garlic,habanero Chilli  with some water make a coarse paste.
  • Add sugar, salt, coriander mixture,pepper pd and mix them well.
  • Cook the chutney for 5-6 mins till it thickens.

For Pholourie

  • Soak chick pea dal in water overnight or 5 hours at least. Drain the water fro the dal.
  • In Mixer put the dal, chillies,garlic and blend it till a smooth paste. Transfer it to a bowl.
  • In a bowl take luke warm water add dry yeast to it and wait till it froths up.
  • Add flour, turmeric, salt,yeast mixture to the dal and mix them well.
  • Cover and keep the batter in a warm place for proofing about an hour.
  • After the batter rises mix them well.
  • Heat oil in a pan , add a spoon of batter to the hot oil and fry till golden brown.
  • Do the same for rest of the batter. Serve them hot with Tambran chutney.

 

5.0 from 10 reviews
Pholourie with Tambran Chutney Recipe |Trinidad Street Food
 
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Pholourie is a deep fried snack eaten in Trinidad and Tobago and they are a famous street food.
Author:
Recipe type: Street Food Recipe
Cuisine: Trini Cuisine
Serves: 20
Ingredients
For Tambran Chutney
  • Fresh Tamarind - 10-15 Nos
  • Sugar - 3 tbsp
  • Pepper -1 tsp
  • Coriander leaves - ¼ cup
  • Garlic -2 clove
  • Habanero Chilli - 1 No
  • Salt to taste
For Pholourie
  • Chick peas/ Channa dal - ½ cup
  • All Purpose Flour - ½ cup
  • Dry Active Yeast - 1½ tsp
  • Turmeric pd - ¼ tsp
  • Cumin seeds - ¼ tsp
  • Habanero chilli - 1 or 2
  • Garlic - 2 Cloves
  • Salt to taste
  • Water - ½ cup
  • Oil for frying
Instructions
For Tambran Chutney
  1. Break the tamarind and remove the skin and veins from it.
  2. In a sauce pan put the tamarind and pour water till the tamarind are immersed.
  3. After It boils for a while and cooks well the seeds starts coming out and the tamarind mushes.
  4. Remove all the seeds from the tamarind pulp.
  5. In a mixer put coriander leaves , garlic,habanero Chilli with some water make a coarse paste.
  6. Add sugar, salt, coriander mixture,pepper pd and mix them well.
  7. Cook the chutney for 5-6 mins till it thickens.
For Pholourie
  1. Soak chick pea dal in water overnight or 5 hours at least. Drain the water fro the dal.
  2. In Mixer put the dal, chillies,garlic and blend it till a smooth paste. Transfer it to a bowl.
  3. In a bowl take luke warm water add dry yeast to it and wait till it froths up.
  4. Add flour, turmeric, salt,yeast mixture to the dal and mix them well.
  5. Cover and keep the batter in a warm place for proofing about an hour.
  6. After the batter rises mix them well.
  7. Heat oil in a pan , add a spoon of batter to the hot oil and fry till golden brown.
  8. Do the same for rest of the batter. Serve them hot with Tambran chutney.

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Nippatu Masala Recipe | Bun Nippatu Recipe ~Karnataka Street Food

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Nippatu is a crispy snack from Karnataka. also known as Chekkalu in telugu and Thattai in tamil. This is prepared during festivals occasions and are perfect to munch on with tea or coffee. Though Nippatu by itself is a scrumptious snack the street food vendors in bangalore have given it a new avatar. Nippatu Masala is one such chaat made with nippatu and some toppings added to it makes it so yummy. Another chaat which is very famous Bun Nippatu . a variation of the Nippatu masala. This unique chaat was invented by an street vendor in Bangalore, I came across a vlog were the vendor are making the bun nippatu.

I have been wanting to make Nippatu for long time, we have been buying store bought nippatu always. These are so easy to make and taste so delicious, My Nippatu turned out crispy from out and flaky from inside. I kept mine little thick so that it is easy to top with topping and have.I adapted the Nippatu recipe from Maliga badrinath book that I own, I just added some rava and maida to this for extra crispiness and some flaky texture also refered here . The Nippatu masala and Nippatu bun are My own version of making them. They turned out to be so delicious and perfect tea time snack.  I had to cook for a potluck today made channa masala in the morning and I was thinking what to do for N and this idea popped up to make Nippatu. I used the store bought haldiram bhel mix to make these but you can make the bhel from scratch as well.  Glad I found that there are chaats made with Nippatu as well and this was perfect to fit into my theme. I am so sleepy so I will stop my ramblings here 😀 ..

N for Nippatu, Nippatu Masala and Bun Nippatu

Theme ~ Street food Recipes

Ingredients 

For Nippatu 

  • Rice flour – 2 cups
  • Rava –  2 tbsp
  • Maida- 1/4 cup
  • Peanuts -1/2 cup
  • Roasted Channa dal / Chuney dal – 1/2 cup
  • Desiccated coconut – 2 tbsp
  • White Sesame Seeds – 1 tbsp
  • Curry leaves – a sprig
  • Hot Oil – 1/4 cup
  • Red chilli pd – 1 tsp
  • Turmeric pd – 1/2 tsp
  • Salt to taste
  • Oil for Frying

For Nippatu Masala 

  • Bhel puri mix – I used the haldiram Bhel puri
  • Green chutney
  • Carrots – 1/4 cup ( grated)
  • Cucumber – 1/4 cup ( chopped)
  • Tomato – 1/4 cup ( chopped)
  • Onion – 1/4 cup (chopped)
  • Coriander leaves- Few chopped
  • Ompadi
  • Salt to taste

For Congress Kadalekai /Congress Kadale Beeja 

  • Peanuts – 1/2 cup
  • Red chilli pd – 1/2 tsp
  • Pepper pd – 1/4 tsp
  • Turmeric pd – 1/4 tsp
  • Curry leaves – a sprig
  • Oil – 1 tsp
  • Salt to taste

For Bun Nippatu

  • Nippatu
  • Processed Cheese
  • Bhel puri Mix
  • Processed cheese – 1 (I used slices)
  • Tomato sauce – 2 tsp
  • Green Chutney – 2 tsp
  • Carrots – 2 tbsp
  • Cucumber – 2 tbsp
  • Cumin pd – 1/4 tsp
  • Black salt – a pinch
  • Chaat masala – 1/4 tsp
  • Buns
  • Congress kadelekai / Congress Kadale Beeja – 1/4 cup
  • Ompodi
  • Salt to taste

Method 

For Nippatu 

  • Roast peanuts in a hot pan till they get slightly roasted, remove the skin  and transfer it to a plate to cool.
  • In a pan heat 1/4 tsp of oil add the curry leaves and roast them till crisp. keep it aside.
  • Grind roasted channa dal, Roasted peanuts, curry leaves and coconut in Mixer to a coarse powder.
  • In a bowl Mix rice flour, rava, maida, red chilli pd, turmeric pd, salt.
  • Add the peanut and roasted gram flour  powder and Mix them well.
  • Heat 1/4 cup of oil in a pan, pour it over the flour mixture.
  • Mix the oil well to the flour mixer till bread crumb consistency.
  • Add water little by little and make a soft dough.
  • Meanwhile heat Oil in a sauce pan , divide the dough to equal parts.
  • Roll the dough with a rolling pin and cut into circles using a cookie cutter.
  • After the oil is hot drop in the cut nippatu and fry them from both side till golden brown.
  • Transfer it to a kitchen towel and let the oil drain.
  • Nippatu are ready.

For Nippatu Masala

  • Make the bhel as directed in the cover, feel free to make the bhel from scratch. I added grated carrots , tomato, cucumber, onion, coriander leaves to my bhel. I also added congress kadalekai to my bhel.
  • Using the same cookie cutter cut the processed cheese, place the cheese on the Nippatu . Top it with a spoon full of bhel puri.
  • Top it with green chutney and sprinkle some ompodi.

For Congress Kadalekai /Congress Kadale Beeja

  • Heat a pan and roast the peanuts , remove the skin.
  • Heat oil in a pan , add the curry leaves.
  • After they splutter add the red chilli pd, turmeric pd,salt.
  • Add the peanuts and Mix them well till combined.
  • Transfer it to a bowl and mix them well with a spoon once.
  • Congress kadalekai is ready. Serve it with any chaat as a topping.

For Bun Nippatu

  • In a bowl Mix 2 tbsp carrot, tomato, cucumber, onion each.
  • Add cumin pd , chaat masala, black salt,salt and mix them well.
  • Take a bun spread green chutney on the top part and tomato sauce to the bottom part of the bun.
  • Place the veggie mixture on the tomato sauce part of the bun.
  • Place a Nippatu on top, put some bhel puri on top. Place the processed cheese over it.
  • Put some Congress Kadalekai and ompodi on top .
  • Put the top part of the bun with chutney spread .


5.0 from 8 reviews
Nippatu Masala Recipe | Bun Nippatu Recipe
 
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Nippatu is an Karnataka crispy snack which served in chaat form as a street food . Nippatu masala and Bun nippatu are famous street food in bangalore.
Author:
Recipe type: Street Food Recipes
Cuisine: Karnataka Cuisine
Serves: 3
Ingredients
For Nippatu
  • Rice flour - 2 cups
  • Rava -  2 tbsp
  • Maida- ¼ cup
  • Peanuts -1/2 cup
  • Roasted Channa dal / Chuney dal - ½ cup
  • Desiccated coconut - 2 tbsp
  • White Sesame Seeds - 1 tbsp
  • Curry leaves - a sprig
  • Hot Oil - ¼ cup
  • Red chilli pd - 1 tsp
  • Turmeric pd - ½ tsp
  • Salt to taste
  • Oil for Frying
For Nippatu Masala
  • Bhel puri mix - I used the haldiram Bhel puri
  • Green chutney
  • Carrots - ¼ cup ( grated)
  • Cucumber - ¼ cup ( chopped)
  • Tomato - ¼ cup ( chopped)
  • Onion - ¼ cup (chopped)
  • Coriander leaves- Few chopped
  • Salt to taste
For Congress Kadalekai /Congress Kadale Beeja
  • Peanuts - ½ cup
  • Red chilli pd - ½ tsp
  • Pepper pd - ¼ tsp
  • Turmeric pd - ¼ tsp
  • Curry leaves - a sprig
  • Oil - 1 tsp
  • Salt to taste
For Bun Nippatu
  • Nippatu
  • Processed Cheese
  • Bhel puri Mix
  • Processed cheese - 1 (I used slices)
  • Tomato sauce - 2 tsp
  • Green Chutney - 2 tsp
  • Carrots - 2 tbsp
  • Cucumber - 2 tbsp
  • Cumin pd - ¼ tsp
  • Black salt - a pinch
  • Chaat masala - ¼ tsp
  • Buns
  • Congress kadelekai / Congress Kadale Beeja - ¼ cup
  • Salt to taste
Instructions
For Nippatu
  1. Roast peanuts in a hot pan till they get slightly roasted, remove the skin  and transfer it to a plate to cool.
  2. In a pan heat ¼ tsp of oil add the curry leaves and roast them till crisp. keep it aside.
  3. Grind roasted channa dal, Roasted peanuts, curry leaves and coconut in Mixer to a coarse powder.
  4. In a bowl Mix rice flour, rava, maida, red chilli pd, turmeric pd, salt.
  5. Add the peanut and roasted gram flour  powder and Mix them well.
  6. Heat ¼ cup of oil in a pan, pour it over the flour mixture.
  7. Mix the oil well to the flour mixer till bread crumb consistency.
  8. Add water little by little and make a soft dough.
  9. Meanwhile heat Oil in a sauce pan , divide the dough to equal parts.
  10. Roll the dough with a rolling pin and cut into circles using a cookie cutter.
  11. After the oil is hot drop in the cut nippatu and fry them from both side till golden brown.
  12. Transfer it to a kitchen towel and let the oil drain.
  13. Nippatu are ready.
For Nippatu Masala
  1. Make the bhel as directed in the cover, feel free to make the bhel from scratch. I added grated carrots , tomato, cucumber, onion, coriander leaves to my bhel. I also added congress kadalekai to my bhel.
  2. Using the same cookie cutter cut the processed cheese, place the cheese on the Nippatu . Top it with a spoon full of bhel puri.
  3. Top it with green chutney and sprinkle some ompodi.
For Congress Kadalekai /Congress Kadale Beeja
  1. Heat a pan and roast the peanuts , remove the skin.
  2. Heat oil in a pan , add the curry leaves.
  3. After they splutter add the red chilli pd, turmeric pd,salt.
  4. Add the peanuts and Mix them well till combined.
  5. Transfer it to a bowl and mix them well with a spoon once.
  6. Congress kadalekai is ready. Serve it with any chaat as a topping.
For Bun Nippatu
  1. In a bowl Mix 2 tbsp carrot, tomato, cucumber, onion each.
  2. Add cumin pd , chaat masala, black salt,salt and mix them well.
  3. Take a bun spread green chutney on the top part and tomato sauce to the bottom part of the bun.
  4. Place the veggie mixture on the tomato sauce part of the bun.
  5. Place a Nippatu on top, put some bhel puri on top. Place the processed cheese over it.
  6. Put some Congress Kadalekai on top .
  7. Put the top part of the bun with chutney spread .

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Moradabadi Moong Dal Ki Chaat | Dal Moradabadi Recipe

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Dal Moradabadi is a very popular street food in Moradabad ,UP . It is said to be found in the mughal invasion and gradually became a staple street food of moradabad. Shah jahan’s third son Murad when established the city of Moradabad this daal was introduced. He had ordered his cooks to make dal which is light and he was fond of rajasthani dal, this when the cook experimented with the moong dal , garnished it with onion coriander and amchur pd and served him as a snack, Murad had liked the dal so much that he used to have them 3 times a day. Moradabad is located to the west part of Uttar Pradesh , this city is well known for its  brass and also called Brass City or Pital Nagri. Though there are lot many variations in toppings this simple dal with ghee and butter is a filling and healthiest chaat you can have. Moradabadi dal is not only street food they are served in wedding functions too as a starter. I read and referred all most all the post and videos available when I was researching this chaat.

After lot of research I came across this chaat and though is a simple and humble daal it was so delicious to have it in the form of chaat as well.This protein rich daal with some chopped onions, green chillies, chaat masala tastes yummy and feels light. This chaat is very famous Moradabad and every street there you can find a vendor selling daal with different toppings. Some serve paneer , fried chillies crushed, some even add papdi to the chaat but the main dal and the butter added is must. I have made it in a very simple way with some chaat chutney ,onions,green chillies,masalas, unsalted butter added to it. We had this chaat for evening snack and was perfect for a rainy day here. This chaat goes very well with jalebi and Imarti. Another famous street food of UP is Dahi jalebi which is an unusual combo, jalebi is served with thick curd which is not sour. I made some Instant jalebi to go with the chaat. This chaat can also be had for the morning breakfast with any bread you like.While I am thinking what to cook tomorrow for N here is my today’s letter M.

M for Moradabadi Moong Dal Chaat

Theme ~ Breakfast Recipes

Ingredients 

For Dal

  • Yellow Moong dal – 1/2 cup
  • Ghee – 2 tsp
  • Ginger paste – 3 tsp
  • Asafoetida – A pinch
  • Turmeric pd – 1/4 tsp
  • Salt as needed

For Topping

  • Lemon Juice – 2 tbsp
  • Red chilli pd – 1/4 tsp
  • Chaat Masala – 1/4 tsp
  • Black Salt – 1/4 tsp
  • Cumin Pd -1/4 tsp
  • Green chillies – 2 tsp ( chopped)
  • Coriander leaves – 1 tbsp ( chopped)
  • Onion- 2 tbsp ( chopped)
  • Radish/Mooli – 2 tbsp ( grated)
  • Green chutney – 2 tbsp
  • Ginger julienne’s  – few
  • Fresh Butter – As needed

Method 

  • In a bowl wash and soak moong dal in water for an hour and drain the water.
  • In a pressure cooker heat ghee add ginger paste saute , add the moong dal , salt and turmeric pd.
  • Pressure cook the moong dal for 2-3 whistles , the dal should be well mash-able.
  • After pressure subsides open the cooker and mash the dal well.
  • Pour some dal in a serving dish , add some chopped onions, coriander leaves, green chillies and radish.
  • Sprinkle red chilli pd, chaat masala, black salt and cumin pd.
  • Top it with fresh lemon juice.
  • Add a dollop of chutney on the dal. Garnish it with ginger juliennes .Top it with butter and serve.
  • They go very well with jalebi’s, dunk the jalebi in the dal and enjoy.

Variations

  • You can top the dal with paneer, papadi and also fried  chillies.
  • Some even add meethi chutney to this chaat , but I kept it savory as I had some jalebi’s on side`.


5.0 from 8 reviews
Moradabadi Moong Dal Ki Chaat | Dal Moradabadi Recipe
 
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Prep time
Cook time
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Dal Moradabadi is a popular street food of moradabad,UP. This is a humble and light to have dal in the form of chaat.
Author:
Recipe type: Street Food Recipes
Cuisine: Uttar Pradesh Cuisine
Serves: 3
Ingredients
For Dal
  • Yellow Moong dal - ½ cup
  • Ghee - 2 tsp
  • Ginger paste - 3 tsp
  • Asafoetida - A pinch
  • Turmeric pd - ¼ tsp
  • Salt as needed
For Topping
  • Lemon Juice - 2 tbsp
  • Red chilli pd - ¼ tsp
  • Chaat Masala - ¼ tsp
  • Black Salt - ¼ tsp
  • Cumin Pd -1/4 tsp
  • Green chillies - 2 tsp ( chopped)
  • Coriander leaves - 1 tbsp ( chopped)
  • Onion- 2 tbsp ( chopped)
  • Radish/Mooli - 2 tbsp ( grated)
  • Green chutney - 2 tbsp
  • Ginger julienne's  - few
  • Fresh Butter - As needed
Instructions
  1. In a bowl wash and soak moong dal in water for an hour and drain the water.
  2. In a pressure cooker heat ghee add ginger paste saute , add the moong dal , salt and turmeric pd.
  3. Pressure cook the moong dal for 2-3 whistles , the dal should be well mash-able.
  4. After pressure subsides open the cooker and mash the dal well.
  5. Pour some dal in a serving dish , add some chopped onions, coriander leaves, green chillies and radish.
  6. Sprinkle red chilli pd, chaat masala, black salt and cumin pd.
  7. Top it with fresh lemon juice.
  8. Add a dollop of chutney on the dal. Garnish it with ginger juliennes .Top it with butter and serve.
  9. They go very well with jalebi's, dunk the jalebi in the dal and enjoy.
Variations
  1. You can top the dal with paneer, papadi and also fried  chillies.
  2. Some even add meethi chutney to this chaat , but I kept it savory as I had some jalebi's on side`.


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Lakhanpur de Bhalle ( Non Fried Chaat)|Lakhanpur Ke Ladoo| Kashmiri Gulgule

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Jammu kashmir is a dreamland know for its landscapes and the weather there. We have always seen jammu as our very own Indian Switzerland. Jammu kashmiri cuisine has more meat than veggies, There is custom to make Wazwan  or a feast  ( Multi course meal) which has lot of meat dishes in the menu and served to the in law family or in marriages. Wazwan is considered a matter of pride , about  15 to 30 meat variety dishes are made and served to the guests. The guest group in 4 -5 and share the meal in a plate , which is so similar to marwari custom too.. Whenever there is a function at home women and men are grouped and they share the meal in same plate. Reading about the cuisine I got to know am yet to explore the cuisine completely . I had made a mini thali for this cuisine for my mega marathon before do check it here. Apart from multi course meal kashmir is also know for its amazing street foods. One such street food is Gulgule  which is also know as lakhanpur de Bhalle. Lakhanpur is a town in jammu and kashmir which is situated in the border of punjab.

The bhalle or vada are very famous and most enjoyed street food in jammu. When I was deciding my L I blindly decided I will make these ladoo for L but after which I came across a amazing chaat I badly wanted to make them but becoz I didn’t have the ingredients I just came back to this street food :P.. This is such an delicious chaat we loved it so much, Anything fried is always welcome in our home,  I wanted make these shallow fried versions , as we have been having lot of deep fried lately . To check the taste I did deep fry some ( for my daughter) and then shallow fried most of it , trust me there was no much difference in the taste and they turned out super crispy. This is a keeper recipe for sure with no onion no garlic . Mooli/ Radish added in place of onions and the meethi chutney is must in this chaat. These bhalle’s are very different from Ram ladoo , with very less prep work these are a perfect tea time chaat. In the beginning I  was confused if I should keep this for No onion no garlic theme or street food theme . I choose to keep it for No Onion No garlic as these are perfect for the theme.  I was photographing after sunset oh boy I had tough time photographing these, I was making my K and L on the same day as we had planned to go for a short trip in the weekend. he he am juggling here  I know but mega marathon is so much fun over all.

Ingredients

For Bhalle

  • Split Chick peas dal/ Channa ki dal – 1 cup
  • Cumin pd – 1/2 tsp
  • Green chillies- 3 -4 Nos ( adjust according to your taste)
  • Ginger – 1″ piece
  • Salt to taste
  • Oil for shallow frying

Toppings

  • Mooli / Radish –  1/2 cup (grated)
  • Green chutney- 1/4 cup
  • Meethi chutney – 1/4 cup

Method

  • Soak channa dal in water for 4-5 hours . Soak them well, if not soaked well your bhalle will turn hard.
  • Drain the water and transfer the dal to a mixture jar. Add green chillies, cumin pd, ginger and grind them to a thick paste.
  • Add very little water as it will be hard to make the bhalle with the batter is runny. Transfer the batter to a bowl, add salt and mix them well.
  • Heat oil in a paniyaram pan, once it is hot enough pour a spoon full of batter in each cavity and cook them in low to medium flame.
  • Flip them with a skewer and cook the other side as well, add oil with needed.
  • Cook them both side till crispy, these Bhalle don’t get too brown so careful not to brown them a lot.
  • Do the same for the rest of the batter .
  • To serve put the the hot bhalle in a serving bowl , top it with green chutney , meethi chutney and don’t forget grated mooli.
  • They taste best when served warm.

 

5.0 from 10 reviews
Lakhanpur de Bhalle ( Non Fried Chaat)| ~ Jammu Street food
 
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Lakhanpur de bhalle is famous jammu street food which is very popular in lakhanpur , they are also know as gulgule in some parts of kashmir.
Author:
Recipe type: Street Foods
Cuisine: Jammu and Kashmir
Serves: 15
Ingredients
For Bhalle
  • Split Chick peas dal/ Channa ki dal - 1 cup
  • Cumin pd - ½ tsp
  • Green chillies- 3 -4 Nos ( adjust according to your taste)
  • Ginger - 1" piece
  • Salt to taste
  • Oil for shallow frying
For Toppings
  • Mooli / Radish -  ½ cup (grated)
  • Green chutney- ¼ cup
  • Meethi chutney - ¼ cup
Instructions
  1. Soak channa dal in water for 4-5 hours . Soak them well, if not soaked well your bhalle will turn hard.
  2. Drain the water and transfer the dal to a mixture jar. Add green chillies, cumin pd, ginger and grind them to a thick paste.
  3. Add very little water as it will be hard to make the bhalle with the batter is runny. Transfer the batter to a bowl, add salt and mix them well.
  4. Heat oil in a paniyaram pan, once it is hot enough pour a spoon full of batter in each cavity and cook them in low to medium flame.
  5. Flip them with a skewer and cook the other side as well, add oil with needed.
  6. Cook them both side till crispy, these Bhalle don't get too brown so careful not to brown them a lot.
  7. Do the same for the rest of the batter .
  8. To serve put the the hot bhalle in a serving bowl , top it with green chutney , meethi chutney and don't forget grated mooli.
  9. They taste best when served warm.


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Jain Kache Kele Ke Samose Recipe | Jain Jaipuri Pakoda Chaat ~ Jain Recipes

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Kache kele ke samose is a wonderful jain option and can be had anytime of a year. For the jain who follow no onion no garlic no root veggies in Chaumasa or chaturmas which is holy period of four months when people do fasting , Observe religious duties this is perfect snack they don’t have to worry about the potato filling . As it is the rainy season jain monks would halt in a place for 4 months and won’t wander as it might kill insects and organisms which we can’t see with our naked eye. We won’t shift our  homes too for this 4 months. So some people do follow no onion no garlic no roots diet for 4 months and we always have to break our heads to cook for them as I said earlier I am a onion garlic lover and would have to betray them. Raw bananas are perfect substitute for making the potato dish to a jain version, even pani pooris in stalls serve Jain pani poori no a days which has sprouts , channa or raw banana as filling. Jain foods have gotten very popular in chennai at least I see so many restaurants serving wonderful jain meal.

I have been wanting make jain dishes for my blog from so long but am so fond of onion and garlic that I just didn’t get over them, am glad I chose this theme for this month it is a joy making my own versions of recipes. While thinking about No onion No garlic I wanted to include some chaat and fried snacks as well. I have already posted kachoris so thought making a jain version of samosa. Though we are fond of aloo stuffing samosa raw banana tastes very close to it. I had also made a rajasthani special Jaipuri pakoda chaat which is my non fried version of chaat. Initially For letter J I had planned to make Jain kofta curry but then my hubby would love having snacks after he come’s home from office so I decided I should make him some snack and ended up making these two delicious chaat and tea time favorite snack. Oh am so glad that I made these today , they came out yummy and you won’t miss the traditional potato filling for sure. I am thoroughly enjoying cooking for the this theme and thinking of ideas to make No onion No garlic versions for snacks, these will save me some time from thinking when i want to make some no onion no garlic dishes no roots dishes. I have some nostalgic memories about school were we learned first how to make made samosas , my teacher would always say perfect samosa are the ones which doesn’t have too many pimples poping out .. but yeah we will sure get some pimples eating them but I never cared :P..

Jaipuri pakoda chaat is a rajasthani street food chaat which is sold by many hawkers or vendors  there, I had seen this recipe in a book  from tarla dalal and adapted the recipe but did tweak it a lot.

How to make Jain Jaipuri Pakoda chaat (Non fried Chaat) ?

  • Take equal quantity of dal  ( Chilke wali moong dal, yellow moongdal, Urad dhal) in a bowl and soak it for 2-3 hours
  • After they soak well grind it in to a thick batter with some cut green chillies and salt.
  • Heat a paniyaram pan, pour in some oil , then the batter in each cavity.
  • Cook them in low flame , flip and cook the other side as well.
  • Cook the pakodas till slightly brown, Once cooked remove them from the pan.
  • Cut each pakodas to half place it in a bowl, add chopped cucumber, tomatoes, chaat masala.
  • Drizzle some green chutney and meethi chutney.Pour in beaten curd with some salt.
  • Sprinkle some ompodi and masala channa, red chilli pd , kala namak and the chaat is ready to serve.

Coming to the Jain Kache kele ke samose recipe …

Ingredients

For Dough 

  • Maida – 2 1/4 cup
  • Oil / Ghee – 1/4 cup ( I used oil)
  • Carom seeds – 1/4 tsp
  • Salt to taste
  • Water as Needed
  • Oil for Frying

For Filling

  • Raw banana /Kachhe kele – 2 medium ( I used Burro)
  • Peas – 1/2 cup ( boiled)
  • Whole coriander – 2 tbsp
  • Fennel seeds – 1 tbsp
  • Coriander leaves – 1/2 cup
  • Green Chillies – 3 no
  • Red chilli pd – 1 tsp
  • Turmeric pd – 1/4 tsp
  • Coriander pd – 1/4 tsp
  • Garam masala – 1/2 tsp
  • Cashew and raisins – few chopped
  • Salt to taste
  • Oil – 2tbsp

Method

  • First make the dough, Combine maida, salt, carom seeds oil and mix them well.
  • This step is so important to get the samosa crust right, it  is called getting the dough to bread crumb consistency.
  • If you press some flour in your fist it should hold its shape.
  • Add water little by little and make a stiff dough. Cover and let it rest for an hour.
  • Till then make the filling, Grind the whole coriander and fennel in a mixer . Just pulse it twice we just want them to be coarse.
  • Grind green chilli and coriander leaves in the mixer and keep it ready.
  • Cut the top and bottom part of the Raw banana cut it into two and boil them in water till a knife goes into them easily or they cook well.
  • Peel the cooked raw banana and mash them well .
  • In a sauce pan heat oil add the ground green chilli and coriander paste and saute them well.
  • Add the coarse coriander and fennel mixture, red chilli pd , turmeric pd,coriander pd, garam masala , cashew and raisins and saute the masala in low flame, till it leaves out nice aroma.
  • Add the mashed raw banana and Mashed boiled peas and mix them well.
  • Add salt and cook them for 5-10 mins till the masala gets combined with the mashed banana.
  • After they combine well turn off the heat and keep it aside so the filling cools down completely.
  • Knead the dough well again and make it smooth, divide the dough to equal parts.
  • Roll the dough to not to a circle or a oblong circle shape. Divide them to two part.
  • To shape the samosa keep a bowl of water ready to seal the ends.
  • Brush some water using your finger in half cut part of the dough and bring the two ends together forming a cone.
  •  Put in the filling inside the cone and press lightly. Brush some water in the corners and press both ends well , see to that the ends are sealed well if not it will leak out the filling while frying.
  • Shape all the samosas like so and keep them uncover for 15-20 mins .
  • Heat Oil in a frying pan or kadai, make sure the oil is not too hot .
  • Drop the samosas 3 or if your pan is big more samosas and fry them in a low flame.
  • Turn them at and cook them till they turn golden brown in color.
  • Remove them and drain them on a kitchen towel.
  • Serve them hot with any green chutney or ketchup or meethi chutney.


5.0 from 8 reviews
Jain Kache Kele Ke Samose Recipe | Jaipuri Pakoda Chaat ~ Jain Recipes
 
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Kache kele ke samose is a perfect tea time snack with no onion no garlic added and a Jain friendly recipe with No root veggies too. These deep fried snacks are fantastic as party food or a tea time snack.
Author:
Recipe type: Tea Time Snacks
Cuisine: Jain cuisine
Serves: 8
Ingredients
For Dough
  • Maida - 2¼ cup
  • Oil / Ghee - ¼ cup ( I used oil)
  • Carom seeds - ¼ tsp
  • Salt to taste
  • Water as Needed
  • Oil for Frying
For Filling
  • Raw banana /Kachhe kele - 2 medium ( I used Burro)
  • Peas - ½ cup ( boiled)
  • Whole coriander - 2 tbsp
  • Fennel seeds - 1 tbsp
  • Coriander leaves - ½ cup
  • Green Chillies - 3 no
  • Red chilli pd - 1 tsp
  • Turmeric pd - ¼ tsp
  • Coriander pd - ¼ tsp
  • Garam masala - ½ tsp
  • Oil - 2tbsp
Instructions
  1. First make the dough, Combine maida, salt, carom seeds oil and mix them well.
  2. This step is so important to get the samosa crust right, it  is called getting the dough to bread crumb consistency.
  3. If you press some flour in your fist it should hold its shape.
  4. Add water little by little and make a stiff dough. Cover and let it rest for an hour.
  5. Till then make the filling, Grind the whole coriander and fennel in a mixer . Just pulse it twice we just want them to be coarse.
  6. Grind green chilli and coriander leaves in the mixer and keep it ready.
  7. Cut the top and bottom part of the Raw banana cut it into two and boil them in water till a knife goes into them easily or they cook well.
  8. Peel the cooked raw banana and mash them well .
  9. In a sauce pan heat oil add the ground green chilli and coriander paste and saute them well.
  10. Add the coarse coriander and fennel mixture, red chilli pd , turmeric pd,coriander pd, garam masala and saute the masala in low flame, till it leaves out nice aroma.
  11. Add the mashed raw banana and Mashed boiled peas and mix them well.
  12. Add salt and cook them for 5-10 mins till the masala gets combined with the mashed banana.
  13. After they combine well turn off the heat and keep it aside so the filling cools down completely.
  14. Knead the dough well again and make it smooth, divide the dough to equal parts.
  15. Roll the dough to not to a circle or a oblong circle shape. Divide them to two part.
  16. To shape the samosa keep a bowl of water ready to seal the ends.
  17. Brush some water using your finger in half cut part of the dough and bring the two ends together forming a cone.
  18. Put in the filling inside the cone and press lightly. Brush some water in the corners and press both ends well , see to that the ends are sealed well if not it will leak out the filling while frying.
  19. Shape all the samosas like so and keep them uncover for 15-20 mins .
  20. Heat Oil in a frying pan or kadai, make sure the oil is not too hot .
  21. Drop the samosas 3 or if your pan is big more samosas and fry them in a low flame.
  22. Turn them at and cook them till they turn golden brown in color.
  23. Remove them and drain them on a kitchen towel.
  24. Serve them hot with any green chutney or ketchup or meethi chutney.

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Dahi Bara Aloo dum Ghungni Recipe | Dahi vada Aloo Dum ( Orissa Street food)

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Dahi Bara Aloo dum  Ghungni is a famous street food of Odisha, This is very popular cuttack special chaat and people would there are fond of dahi bara aloo dum more than any other chaat. They can have this chaat anytime a day be it breakfast, lunch , snack, or dinner. The are so many hawkers selling this dahi vada all over odisha and each one has their own taste . After going through so many vlogs about this street food in youtube I came to know that Bidanashi Dahi vada in Cuttack is most popular they don’t have any fancy topping but still, they taste good. But I did add some topping they tasted yummy without any topping. The Interesting part about eating this dahi bara in cuttack is they don’t give a spoon to eat them and you have to eat with your fingers. I also read that some places the ghungi is skipped and just served with a watery aloo dum. I would love to go and experience the dahi bara aloo dum in cuttack some day. Till then I will make them at home frequently. The soft vadas are placed on the leaf bowl and topped with some hot ghugni and aloo dum.

Street food is happiness overloaded as it has something new to experience in any place. The small vendors who sell these amazing delicacy are always the best and even though we might try to recreate sometimes would still go search for the street food which they make, it is the taste that matters when it comes to street food and there something new always makes anyone curious about how it is going to taste. Today am here is a Orissa street food which I made yesterday for my D. It was a  busy day , Had to pack lunch box in the morning so forgot to soak the dal for vada . Lil one has spring break and wants me around all the time. She was getting bored so took her to the library I just soaked my dal for vada and went. It was already 2 pm when I came back .  I quickly ground the vada batter , made the ghugni which I had soaked overnight and aloo dum side by side. I fried all the vada and soaked them in the buttermilk by 4 and they soaked well for 1 1/2 hour. It was already 5.30 pm, yesterday was a rainy day , though I enjoyed the rain the light was playing hide and seek. Somehow I managed to click the pictures before all the light vanished. These are really different take on the normal dahi vada giving it some spice and tang .. It tasted delicious and I would make them again for sure.. People even drink the chaas as is after having these delicious chaats like we have the pani after having pani poori :D.. Coming to the recipe

Ingredients 

For Bara / Vada 

  • Urad dal / skinned black gram dal – 1 1/2 cup
  • Salt to taste

For Ghugni 

  • Dried Yellow/White peas – 1 cup ( soaked overnight)
  • Onion – 1 no Medium ( finely chopped)
  • Tomatoes – 1 small ( finely chopped)
  • Ginger garlic  paste – 2 tsp
  • Green chillies- 2 no ( finely chopped)
  • Red chilli pd – 1 tsp
  • Coriander pd – 2 tsp
  • Turmeric pd – 1/2 tsp
  • Cumin pd – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Coriander leaves – few finely chopped
  • Baking soda – a pinch ( optional)
  • Bay leaves – 1 no
  • Cloves – 2 no
  • Cardamom ( whole) – 2 no
  • Cinnamon – 1 inch size
  • Oil – 2 tbsp
  • Salt to taste

For Aloo Dum

  • Potatoes – 2 no medium sized
  • Onion- 1 no medium ( finely chopped)
  • Tomatoes – 1 no medium ( finely chopped)
  • Ginger garlic paste – 2 tsp
  • Green chillies – 2 no ( finely chopped)
  • Red chilli pd – 1 tsp
  • Coriander pd – 2 tsp
  • Turmeric pd – 1/2 tsp
  • Cumin pd – 1/2 tsp
  • Garama masala – 1/2 tsp
  • Bay leaves – 1 no
  • Cloves – 2 no
  • Cardamom ( whole) – 2 no
  • Cinnamon – 1-inch size
  • Oil – Needed to shallow fry
  • Coriander leaves – few finely chopped
  • Salt to taste

For Chaas /Buttermilk

  • Curd / Plain yogurt – 2 cups
  • Water – as needed
  • Green chillies – 3 no ( small)
  • Ginger paste – 2 tsp
  • Mustard seed-  1/2 tsp
  • Curry leaves – few
  • Cumin pd – 1/2 tsp
  • Coriander leaves – Few chopped
  • Salt to taste

For Toppings

  • Onion – 1 no Medium ( chopped)
  • Coriander leaves – Few ( finely chopped)
  • Ompodi
  • Green chillies – Thinly chopped
  • Black salt to sprinkle
  • Red chilli pd to sprinkle
  • Cumin pd to sprinkle

5.0 from 9 reviews
Dahi Bara Aloo dum Ghungni Recipe | Dahi vada Aloo Dum ( Bengali Street food)
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Street Food Recipe
Cuisine: Orissa Cuisine
Serves: 5
Ingredients
For Bara / Vada
  • Urad dal / skinned black gram dal - 1½ cup
  • Salt to taste
For Ghugni
  • Dried Yellow/White peas - 1 cup ( soaked overnight)
  • Onion - 1 no Medium ( finely chopped)
  • Tomatoes - 1 small ( finely chopped)
  • Ginger garlic  paste - 2 tsp
  • Green chillies- 2 no ( finely chopped)
  • Red chilli pd - 1 tsp
  • Coriander pd - 2 tsp
  • Turmeric pd - ½ tsp
  • Cumin pd - ½ tsp
  • Garam masala - ½ tsp
  • Coriander leaves - few finely chopped
  • Baking soda - a pinch ( optional)
  • Bay leaves - 1 no
  • Cloves - 2 no
  • Cardamom ( whole) - 2 no
  • Cinnamon - 1 inch size
  • Oil - 2 tbsp
  • Salt to taste
For Aloo Dum
  • Potatoes - 2 no medium sized
  • Onion- 1 no medium ( finely chopped)
  • Tomatoes - 1 no medium ( finely chopped)
  • Ginger garlic paste - 2 tsp
  • Green chillies - 2 no ( finely chopped)
  • Red chilli pd - 1 tsp
  • Coriander pd - 2 tsp
  • Turmeric pd - ½ tsp
  • Cumin pd - ½ tsp
  • Garama masala - ½ tsp
  • Bay leaves - 1 no
  • Cloves - 2 no
  • Cardamom ( whole) - 2 no
  • Cinnamon - 1-inch size
  • Oil - Needed to shallow fry
  • Coriander leaves - few finely chopped
  • Salt to taste
For Chaas /Buttermilk
  • Curd / Plain yogurt - 2 cups
  • Water - as needed
  • Green chillies - 3 no ( small)
  • Ginger paste - 2 tsp
  • Mustard seed-  ½ tsp
  • Curry leaves - few
  • Cumin pd - ½ tsp
  • Salt to taste
For Toppings
  • Onion - 1 no Medium ( chopped)
  • Coriander leaves - Few ( finely chopped)
  • Ompodi
  • Green chillies - Thinly chopped
  • Black salt to sprinkle
  • Red chilli pd to sprinkle
  • Cumin pd to sprinkle

 

Method

For Bara/ Vada 

  • Soak urad dhal in water for 5-6 hours. After they get soaked well wash them a couple of times till you see a clear water.
  • In a mixie fill 1/4 of the jar with dal and grind them with very little water. Don’t get tempted to pour more water just 1 tbsp at a time.
  • Grind the dal well to fine paste-like consistency and it should look like a  fluffy white batter. Don’t let the Mixie heat up otherwise your vada will turn hard.
  • Grind the rest of the dal and transfer the batter to a bowl. .
  • Now add salt and whip the batter well with your hands to incorporate air. The more you mix the more your vada will turn soft and fluffy from inside.
  • To check if your batter is perfect in a bowl of water drop a little batter , if it floats then the matter is perfect if it sinks then you need to whip it more.
  • In a bowl fill some warm water and keep it ready.
  • Heat oil in a kadai and let it reach the frying temperature.
  • Keep a bowl of water to dip your hands nearby. Wet your hands well before shaping the vada
  • Take a small portion of the batter and make ball with your wet hand, then make a cavity or a hole using your thumb.
  • Drop this to the hot oil. Just turn your hands and the shaped vada will fall in the oil. If you feel this is not working then wet a plastic or ziplock drop a ball of batter and try to shape them and drop the shaped vada to the oil.
  • Do the same with rest of the batter . You can fry up to 5 vada in one go depending upon your pans/ kadai size
  • Fry them in a medium heat so that it cooks well from inside.
  • I kept them light in color as dahi vada are not usually browned up and made crispy.
  • Once they are light golden brown , drain the oil and transfer the vadas to the water.
  • Fry the rest of the vadas and do the same.

To Make Buttermilk/ Chaas

  • In a bowl churn yogurt and water like we do for making buttermilk .Add cumin pd,salt,green chilli paste, ginger paste and mix well.
  • Prepare a tadka wih oil mustard seeds and curry leaves and drop it in the buttermilk.

Press the vadas and remove the excess water if any, drop them in the chaas/Buttermilk  and let it rest for 1 – 2 hours.

To make Ghugni

  • Pressure cook the soaked peas with some salt and baking pd for 1-2 whistles depending on your pressure cooker but not more that 2.
  • In a pan heat oil add cloves,bay leaves, cardamom, cinnamon. Add onion and saute them well until translucent.
  • Add Ginger garlic paste, Green chilli paste and saute till the raw smell goes off.
  • Add the tomatoes and cook they till they are mushy.
  • Add allspice pd’s and saute them well till you can smell the nice aroma of the sauteed spice.
  • Add the pressure cooked peas , also add salt and Mix them well.
  • Add some water to dilute the gravy and let it boil for 10 -15 minutes.

 

To Make Aloo Dum

  • In the pressure cooker boil the potatoes for 3 whistles. After the pressure subsides remove the potatoes and peel them.
  • Heat some oil to shallow fry , Cut potatoes to medium sized pieces and fry them till slight browning here and there.
  • Transfer the shallow fried potatoes to a kitchen towel to drain the excess oil.
  • In a saucepan heat oil, add bay leaves , cloves, cardamom, cinnamon.
  • Add the chopped onions and saute until translucent,
  • Add the ginger garlic and green chilli paste and saute.
  • Add the tomatoes and cook until mushy.
  • Add allspice pd’s and saute them well till you can smell the nice aroma of the sauteed spice.
  • Add the shallow fried potatoes and ,  add salt and Mix them well.
  • Add some water to dilute the gravy and let it boil for 10 -15 minutes.

To Assemble 

  • By this time the vadas must have soaked well and would have turned soft.
  • Press the vada lightly and place is a serving bowl or plate .
  • Add Ghugni some ghugni and some aloo dum on top of the vada.
  • And add the topping to them. Some chopped onions, ompodi, coriander leaves , Black salt,cumin pd, red chilli pd.
  • Serve them immediately. People drink the buttermilk as is too.

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