BHEL PURI CHAT

INGREDIENTS REQUIRED:

1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice

How to make bhel puri:

   *Mix the puffed rice, tomatoes, onions.
   *Drain the water from the grated potatoes and mix that as well.
   *Mix all the ingredients under seasoning and add to this.
   *Lightly crush and add the nimkis and golgappas.
   *Add the sev and kaara pusa directly and mix well.
   *Finally garnish with coriander leaves and lemon juice.
Serve immediately..

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BREAD ROLL

INGREDIENTS REQUIRED:

2 Big Potatoes/aloo (boiled and mashed)
7-8 Bread Slices
Coriander leaves finely chopped
Green chilies (chopped)
Red Chili powder to taste
1/4th tsp Garam Masala powder
Oil for frying


Preparation:

   *Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well
   *Take some water in a bowl and dip a bread slice for few seconds.
   *Squeeze the water from the bread by pressing between palms gently.
   *Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
   *Repeat the same process for making more rolls.
   *Heat oil in a kadhai and deep fry on medium flame till golden brown.
   *Serve bread rolls hot with green chutney and tomato sauce.

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BREAD PAKORA

INGREDIENTS REQUIRED:

4-5 Bread Slices
1cup Gram Flour (Besan)
1/4th tsp turmeric powder
Salt to taste
1/2 tsp Ajwain
Red chili powder to taste
1/4th tsp Garam Masala powder
Water for batter
Oil for frying


How to make bread pakoda :

   *Cut Bread slices into desired shapes (like triangle, rectangle etc.)
   *In a bowl add gram flour salt, chili powder, garam masala, ajwain and mix it.
   *Now by pouring little water at a time make a smooth batter (neither too thick nor too lose)
Heat oil in a kadhai.
   *Dip bread piece in the batter and fry till crisp on medium flame.
   *Serve bread pakora hot with green chutney and tomato sauce.

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ALOO KI TIKKI

INGREDIENTS REQUIRED:

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper

For Stuffing:

2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.


How to make aloo tiki :

   *Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
   *Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
   *Divide it into 10 equal portions.
   *Now wash and dry your hands and rub them with little oil.
   *Take each portion of potato mixture and make a ball. Now
   *Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
   *Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
   *Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
   *Serve aloo tikki hot with chutney and stirred curd.
Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

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ALOO/PATATO CHAAT

INGREDIENTS REQUIRED:

3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying

Preparation:

   *Dice aloo (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 the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

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