can someone ftrom north give me some recipes of chaats?

Question

chaats like raj katchori,aloo chaat,pav bhaji,etc., plz send whatever caat recipes u know

Answer 1

CHAAT SPECIAL

Multani Chaat

For the chaat base
• 1 cup maida
• ¼ cup wheat flour
• ¼ tsp salt
• ½ tbsp oil
• ½ tsp onion seeds
• Oil for frying

For the chaat
• 1 ¼ cup channa dal
• 1tsp red chilli powder
• 1 graded onion
• 1 small piece ginger
• 5 green chillies chopped
• ½ tsp garam masala
• 1 tsp amchur powder
• Salt, little turmeric

Method
Soak chana dal in water for 5 hours. Cook in hot boiling water. Take 2 tbsp oil. Heat. Fry the grated onion. Add green chillies and thinly chopped ginger. Fry, add the rest of the ingredients, salt cook for two minutes. Add dal and again cook for 5.min on slow gas, cool. Arrange puris on a serving plate spread above mixture on all puries. Put little green and red chutney. Garnish with very finely chopped onion and sprinkle dry masala and fresh coriander.


FRUIT CHAAT


Ingredients
• 1 cup big pineapple pieces,
• 2 apples, few grapes 2 big potatoes
• ½ tsp chaat masala
• 1tsp dry masala
• 3 tbs thinly chopped mint leaves
• 2 tsp sugar
• 1 tsp red chilly powder Mints chips
• Salt to taste

For the mint chips
• ½ cup maida
• 1 tbsp oil, salt
• Green chutney

Mix all ingredients add water to make dough, roll into big puries sprinkle dry masala, roll again to press masala, prick with fork, cut into squares, deep fry till crisp.

Method
Mix all fruits and masalas. Arrange on a serving dish. Sprinkle mint chips, thinly chopped mint leaves, and fresh coriander. Can put 2tsp of green chutney.


PALAK CHAAT

Ingredients

For Palak crisp

• 25 palak leaves
• ¾ cup maida
• ¾ cup gram flour (basin)
• 1 tbsp salt
• ¾ tsp salt
• A pinch of soda bi carb

For the chaat
• 1 tsp bean sprout boiled
• 1 ½ cup beaten curd
• Sweet chutney, green, chutney
• Dry masala
• Fresh coriander
• Salt

Method
Wash and clean palak leaves. Prepare a batter of flour, soda and salt. Dip each palak leaf in batter and deep fry in oil till crisp. Arrange palak crisp in a plate. Put bean sprout. Pour curd, sweet and green chutney and sprinkle dry masala and coriander leaves.


LUCKNOWI CHAAT
Ingredients
• 250 boiled potatoes
• 2½ cup salted curd
• 15 small puries (Pani Puri type)
• Dry masala
• 100 gms khara bundi Chaat masala

For the Pakodas
• 1 ½ cup moong dal – soaked in water for three hours grind it.
• 5 green chillies
• 1 piece ginger.
• 3 tbsp fresh coriander.
• Grind with dal.
• Make small pakodas
• Deep fry in oil.

Put in water and immediately take it out


Method
Cut potatoes into square pieces. Take ½ cup curd. Mix 1 tsp of red chutney. Mix well, put all pakodas in it. Arrange pakodas in a serving plate. Put potato pieces. Pour rest of the curd. Sprinkle red green chutney. Decorate with crushed puri, khari boondi.

Sprinkle dry and chaat masala.

Answer 2

Aloo Chaat
Ingredients

3 potatoes, peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
tamarind chutney
mint chutney
chopped coriander leaves for garnish
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds oil for frying

Method

Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.

Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.

In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.

Add mint chutney, tamarind chutney according to taste and toss to coat evenly.

Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate seeds.

Bhel Puri
Ingredients

50g sev
50g coarsely crushed paapri
100g phuliyan, parwal or puffed rice
1 tsp chilli powder
1 tsp chaat masala
1 small onion, very finely chopped
2 tbsp finely chopped raw mango
2 green chillis, deseeded, finely chopped
2 garlic cloves, very finely chopped (adjust to liking)
1/2 c finely chopped coriander leaves
juice of 1 lemon
tamarind chutney
mint chutney
salt to taste

Method

In a bowl, mix all the ingredients together well. Adjust the chilli powder according to taste.

Serve immediately in individual plates.


Pani Puri
Ingredients:
To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)



How to make pani puri:
To make pani:
Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.
To make puri:
Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

Answer 3

take some oil for deep frying and fry the cubes of boiled potatoes in it and fry it till it become golden brown then collect it in a bowl and then add some salt ,some garam masala ,some black salt, one tea spoon of line juice and mix it well and then serve it hot.

Answer 4

log on to www.indianfoodforever.com/snacks or www.allrecipe.com/recipe/chaat ot festivals.iloveindia.com or www.recipezaar.com
this might help you

Answer 5

ALU PAPAD CHAAT-

Serves : 3
Preparation time : 30min

Ingredients:-
-Maida or all purpose flour 1/2 cup
-Wheat flour 1/2 cup
-Cumin powder 1/2 tea spn
-Oil
-Sweet chutney 2 tbl spns
-Curd or yogurt 1 cup
-Potatoes(cooked) 2
-Red chilli powder 1 tea spn
-Chaat masala 1 tea spn
-Coriander leaves 4-5 strands
-Tomato(finely chopped) 1
-Salt

Method :-

1) Mix wheat flour, maida(or all purpose flour), salt and little water to make a dough.
2) Cover it with damp cloth and keep aside for 10min.
3) Make small balls of the dough, roll it into tiny puris (make it to chapathi size and cut into small puris) and deep fry them in oil.
4) Mash potatoes lightly with hand.
5) Keep the puris in plate, stuff them with potatoes.
6) On this, spread sweet chutney, then a layer of curd or yogurt. 7) Spread salt, chilli powder, chaat masala, coriander leaves, tomato and serve.


BHEL-

Serves : 2
Preparation time :15min

Ingredients:
-Puffed rice 1 and 1/2 cup
-Onion(finelly chopped) 1/4 cup
-Carrot(Grated) 1/4 cup
-Tomato(finelly chopped) 1/4 cup
-Cucumber(grated) 1/4 cup
-Green chillies(cut into small pieces) 1
-Oil 1 tea spn
-Peanuts(fried) 1 tbl spn
-Chilli powder 1/2 tea spn
-Coriander leaves 2-3 strands
-Lemon juice 1 tbl spn
-Sev 1/4 cup
-Salt

Method:-

1) Heat oil and cool it or else use the oil which was previously used for deep frying.
2) In a vessel, mix all the ingredients(except puffed rice and sev) thoroughly.
3) Just before serving, add puffed rice and mix.
4) Spread sev on it and serve. (After mixing the puffed rice, serve it immediately).


PANI PURI-

Serves : 3
Preparation time : 45mins (including puris)

Puris - Ready made puris can also be used.
Ingredients:
-Maida or all purpose flour 1 cup
-Sooji (rava) 1 tbl spn
-Oil
-Salt

Method:-

1) Mix flour, sooji and salt. Add sufficient water to make the dough. Keep it aside for half an hour.
2) Make small balls of the dough, roll it into tiny puris (make it to chapathi size and cut into small puris) and deep fry them in oil.

Pani

Ingredients:
-Coriander leaves 3/4 cup
-Green chillies 3-4
-Ginger 2″ piece
-Cumin(jeera) seeds 1 tea spn
-Jaggery 1 tbl spn
-Dates (Khajoor) 7-8 (I used 1 and 1/2 tbl spn of pitted ready to bake dates)
-Tamarind extract(thick) 1 and 1/2 tea spn
-Salt

Method:-

1) Grind all the ingredients together to a thick chutney. This chutnet can be preserved for 2-3 days.
2) While serving, dilute it with water to required consistency(do not make it too watery).

Stuffing
-Sprouted moong 1 cup
-Onion (finely chopped) 1/2 cup
-Sev 1/2 cup

Wash the sprouted moong to remove as much skin as possible. Then cook with 3/4 tea spn salt and about 3/4 cup of water. (Approximately two whistles in cooker).
Serve puris with pani, onions, sev and cooked moong.

How to eat
Stuff the puris with moong, onions and sev (1 : 1/2 : 1/2 proportion). Pour pani in the stuffed puri.


ENJOY!!

Answer 6

short and best way for aalo chaatt is boil,cool,peel potatoes and cut them in small pieces and add chat spice,salt,peper AND ADD LEMON JUICE!!!serve TO TELL U IT IS YUMMMMMYYYY!!!!!!

Answer 7

here are the links

http://www.tarladalal.com/ComplimentaryRecipes.asp?PageNo=2

http://food.sify.com/review_more.php?t=Chaats&ctid=76&cid=13293158

Answer 8

sanjeevkapoor.com