Are you craving for some roadside Chatpati Chaat/ Bhel? So here is an extremely delicious,mouth-watering and healthy Sprouts Chaat.

This is the most commonly sold item in Pune.Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. 

Main ingredient in this dish is sprouted Moth Beans, known as Matki in Maharashtrian cuisine.

Hence the name Matki Bhel.

Ingredients:

1 cup sprouted Matki.(Moth Beans)

2 cups Kurmura

1/4 cup Nylon Sev

1/2 cup mixed Farsan.

10  Papadis crushed.

1/2 cup chopped Onions

1/2 cup boiled & chopped Potatoes.

1 tbsp finely chopped raw Mango (optional)

2 tsp fresh Mint chutney

4 tbsp Khajur Imli ki chutney

1 tsp Black Salt

1/2 tbsp Lemon juice.

chopped Corriander leaves.

Method:

Steam or boil the sprouts with very less amount of water and salt for 10 minutes,drain and keep aside.

In a large bowl,combine all the other ingredients and matki sprouts,toss gently till all the ingredients are well mixed.

Divide into 4 equal portions and garnish each portion with the Sev,chopped corriander leaves and papdi.

Serve immediately.

Tips-Nylon sev is a very thin variety of deep fried besan sev used as a topping for chaats. It is readily available at most provision stores.

Happy Cooking!!!

Sameera.

Cheeslings are tiny puffed-up biscuits with a cheesy flavour to them…..one of my favorite.

Using Cheeslings in making bhel gives it a unique twist to this popular chat and makes it taste absolutely fabulous.

Ingredients:

2 cups Cheesling Biscuits.

1/2 cup Sweet corns. (steamed)

1/2 cup boiled Moong Sprouts.

1/2 cup mixed Farsan.

10  Papadis,crushed.

1/4 cup Nylon Sev.

1/4 cup chopped Onions.

1/4 cup boiled & chopped Potatoes.

1/4 cup chopped Tomatoes.

1 tbsp finely chopped raw Mango (optional)

1 tsp Black Salt

1/2 tbsp Lemon juice.

chopped Corriander leaves.

Method:

Chop and keep all the ingredients ready.

Combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed.

Divide into 4 equal portions and garnish each portion with the Sev and chopped corriander leaves.

Serve immediately.

Tips-Nylon sev is a very thin variety of deep fried besan sev used as a topping for chaats. It is readily available at most provision stores.

Happy Cooking!!!

Sameera.

This is a sweet, sour, tangy, spicy and crispy chaat with many flavors and taste bursting in your mouth.

This dish is also known as “dahi batata puri”or “dahi sev puri”. 

This dish is absolutely simple to make if you have the puris and chutneys ready.

I usually make both the tikha and meetha chutney in bulk and store in deep fridge.

Check the links below for both the chutneys.

pudina(mint) tikha chutney…https://udarbharna.com/2013/03/28/pudina-mint-chutney/

Khajur & Imli meet ha chutney…https://udarbharna.com/2013/03/28/khajur-imli-chutney/

Ingredients:

1 cup sweet Dani.

1/2 cup chopped Potatoes(Boiled,peeled and chopped)

1/2 cup Boiled sprouted Moongs.

1/4 cup chopped Corriander Leaves.

2 tbsp Meetha chutney.

2 tbsp Mint Chutney.

1/2 cup Nylon Sev

1 packet Pani puri ka puris.

1/4 tsp Chat masala.

1/4 tsp Chilli Powder.

1/4 tsp roasted Jeera powder.

Salt to taste.

Method:

In a bowl mix together chopped potatoes and moong sprouts, sprinkle chat masala and salt.
Mix well.

In a plate arrange puris,poke and open them to make an incersion.

Fill the puris with the prepared mixture,add meetha and mint chutney.

Add Dani in each puri,sprinkle some chaat masala, jeera powder, red chili powder on the puris.

Sprinkle sev and chopped coriander leaves.

Serve immediately.

Happy Cooking!!!

Sameera.

Ram Ladoos as known on streets of Delhi are actually mix dal bhajias,(mixed Lentil fritters).They are crispy and crunchy.

This is a favorite street food of Delhi- Ram Ladoo or Gul-gulle. Just like Chole Bhature, and Matar Kulcha, this is another yummy delicacy from Delhi. when you are in Delhi, you can’t miss on this one.

You will see vendors on their mobile stalls,selling these tempting ladoos dipped in chutneys and topped with shredded radish in every famous shopping place like Lajpat Nagar, Chandi Chowk…..

Ladoos, on their own, are not spicy. The flavor comes from the chutneys and spices that top these Ram ladoos.

Ingredients:

For pakoda:

3/4 cup Moong dal.

1/4 cup Chana dal.

1/4 cup Udad dal.

1 inch ginger.

2 green chillies.

1 tsp  Jeera.

1/8 tsp Asafoetida.

1/8 tsp  Baking Soda/Eno.

Salt as per taste.

Oil for frying.

For assembling :

¼ cup Mint Chutney.

¼ cup Tamarind chutney

3 tbsp  grated Radish.

2 tbsp Coriander leaves, finely chopped.

Chaat masala.

Method:

In a large bowl soak moong dal, chana dal and udad dal for 6 hours.

Now drain the water and grind the dal in a mixie along with ginger and green chillies. Without adding water.

Remove the prepared batter in a mixing bowl.

Add jeera,Asafoetida, salt ,chopped coriander leaves and baking soda/Eno.

Beat and mix well until the batter turns frothy.

With wet hand start dropping one by one ladoo to hot oil.fry on medium heat till golden brown.

Once done remove on absorbent paper.

For assembling:

Place 5 to 6 fried ladoos into the serving bowl,top with some mint chutney and tamarind chutney.
Sprinkle some chopped coriander leaves, grated radish and a pinch of chat masala.

Serve hot.

Happy cooking!!!

Sameera.

Ingredients:

2 cups Sweet corns (steamed)

1/2 cup Kurmura

1/2 cup Nylon Sev

1/2 cup mixed Farsan.

10  Papadi

1/2 cup chopped Onions

1/2 cup boiled & chopped Potatoes.

1 tbsp finely chopped raw Mango (optional)

2 tsp fresh Mint chutney

4 tbsp Khajur Imli ki chutney

1 tsp Black Salt

1/2 tbsp Lemon juice.

chopped Corriander leaves.

Method:
Combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed.

Divide into 4 equal portions and garnish each portion with the Sev,chopped corriander leaves and papdi.

Serve immediately.

Tips-Nylon sev is a very thin variety of deep fried besan sev used as a topping for chaats. It is readily available at most provision stores.

Happy Cooking!!!

Sameera.

chaat recipes are ultra-popular recipes across cities in india especially with younger generations. One such simple, tasty and popular chaat recipes is puri chaat…

Ingredients:

1/2 cup chopped Tomato.

1/2 cup chopped Onion.

1/2 cup chopped Potatoes(Boiled,peeled and chopped)

1/2 cup Boiled sprouted Moongs.

1/4 cup chopped Corriander Leaves.

2 tbsp Meetha chutney.

2 tbsp Mint Chutney.

1/2 cup Nylon Sev

2 tbsp Pomegranate Seeds.(Optional)

1 packet Pani puri ka puris.

1/4 tsp Chat masala.

Salt to taste.

Method:

In a bowl mix together chopped tomatoes,onions,potatoes and moong,sprinkle chat masala and salt.
Mix well.

In a plate arrange puris,poke and open them to make an incersion.
Fill the puris with the prepared mixture,add meetha and mint chutney.

Sprinkle sev and chopped coriander leaves,garnish with pomegranate seeds.
Serve immediately.

Tip:Beaten sweet curd can also be added to this dish to make dahi puri chat.

Happy Cooking!!!

Sameera.

Ingredients:

1 cup Paneer (crumbled)

1 cup Corn kernels(boiled and mashed)

1/2 cup Potato (boiled and m,ashed)

2 tbsp Salted peanuts broken into halves.

2 Green chillies finely chopped.

2 tbsp Corriander leaves chopped.

1/2 tsp Dhana-Jeera powder.

1/2 tsp Badishep (fennel) powder

2 tbsp cornflour.

1/2 cup Bread crumbs.

Salt to taste.

Oil for shallow frying.

Method:

Mix all the ingredients ,except bread crumbs together.

Divide it into equall portion,make lemon size balls and press to form tikkis.

Shallow fry in hot oil,from both the sides.

Remove on absorbant paper to drain.

Serve hot.

Happy Cooking!!!

Sameera.

These are potato patties made without any stuffing, little bit spicy and delicious.

As a popular street food In Mumbai, these crisp aloo patties are served with ragda and is known as Ragda Pattice.

Ingredients:

2 cups boiled,deskinned and mashed Potatoes.

1 Green chilli finely chopped.

1 tbsp Corriander leaves finely chopped.

1/4 tsp Jeera powder(roasted)

Salt to taste.

3 tbsp Corn flour.

Oil for shallow frying.

Method:

In a bowl mix together all the ingredients ecxcept oil and cornflour.

Now add 1 tbsp corn flour and mix well.

Make small tikkis and roll them in remaining corn flour.

Make all the tikkis and keep aside.

Heat oil in a frying pan,shallow fry tikkis till golden .

Turn and fry from other side.

Once done remove on absorbent paper.

Serve hot with teekha and meetha chutney.

Tip:Paneer can also be added to this tikki.

Happy Cooking.

Sameera!!!

Pani puri is a popular street food of india, Crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. They are known as “golgappas” in northern india and as “poochkas” in west bengal. Sprouts can be replaced by hot ragda to compliment the chilled mint water. Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble.

Ingredients:

For The Puris:

1/2 cup fine Rava (Semolina )

1/2 tbsp Maida.

3 tbsp Soda water (bottled)

salt to taste.

For The Pani:

1 litre Cold water.

1/2 cup fresh Mint chutney.

1/2 cup Khajur Imli ki chutney.

4 tbsp Everest Pani Puri Masala.

2 tbsp Khara Boondi.

Other Ingredients:

1 cup khajur imli ki chutney.

1 cup Mint chutney.

1 cup boiled Moong Sprouts.

1 cup boiled and mashed potatoes,mixed with salt and little chilli powder.

Method: 
For the puris:

Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well.

Allow it to rest under a wet muslin cloth for 10 to 15 minutes.

Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½”) circles.

Place these circles under a damp cloth for about 5 minutes.

Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).

Remove, drain on absorbent paper and store in an air-tight container.

For the pani:

Mix together chilled water,chutneys and Pani puri masala .

Chill for at least 2 to 3 hours after making so that all the flavours get blended properly.

For the sprouts:

Heat 1 tsp oil,add asafoetida and turmeric,add sprouts and salt.

Mix well,sprinkle little water,cover and cook till soft.Keep aside to cool.

How to proceed:

Keep everything ready.Add boondi just before serving to the pani.

Crack a small hole in the centre of each puri.

Fill with a little sprouts and potatoes,then top a little khajur imli ki chutney and mint chutney.

Immerse it in the chilled pani and eat immediately.

Happy Cooking!!!

Sameera.