ngredients: 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..

Ingredients: 1kg Urad Daal 2 pinch of Asafetida (Hing) 36 glasses of Water 4 tsp Rai (ground) Oil to fry 3 tsp Salt or to taste 2 tsp Red Chili Powder Oil for deep frying How to make kanji vada:

For Bhallas : Clean, wash and soak the daal overnight.

Grind it into smooth paste. Add salt to taste and whisk it very well so that the mixture is fluffy. Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown on a moderate heat. Take care not to make the vadas too thick. For Kanji : Heat tawa (griddle) and put the a pinch hing on it. Take an earthenware pot (matka), and as soon as the hing emits an aroma (smoke), turn the pot upside down on the tawa to soak up the smell.

Now fill the pot with 36 glasses of warm water and rai, salt and chili powder, mix well.. Add the fried vadas to it. Cover the mouth of the pot tightly with muslin / cheese colth. Keep the pot in sunlight for 7-8 days. Take care to keep inside in a warm place at night. After 8 days it tastes sour (khatta) it is ready to be served.

1 1/2 cup gram flour (besan) 2 tsp semolina (suji) 2 tsp eno powder 1/2 tsp sugar 1 lemon (nimbu) 2 green chilly (hari mirch) 8-10 curry leaves (kadi patta) 1 tsp mustard seeds (raai) 1/4 tsp salt (namak) 1 cup water 1 tbsp oil

How to make instant dhokla:

Mix gram flour, semolina and 1 cup water. Grease a container. Heat water in a pressure cooker and place sieve (jaali) on it. Now add eno powder. Immediately pour this mixture in the greased container. Place it on jaali and cover the cooker.

Remove the whistle of the cooker. Let it cook at high flame for 15 minutes. Then take out the dhoklas out of the container and cut into pieces once it is cooled. Heat oil in a pan and crackle mustard seeds. Then put curry leaves. Finely chop green chilies. Pour this on dhoklas. Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it. After 5 minutes take out extra water. Garnish with finely chopped dhania patti. Serve with some chutney.

Mumbaiya Bhel Puri is loved by all Indians. We all love to savour the chatpati bhel puri taste. We provide you with steps to easily bring the mumbaiya taste to your kitchen. Try the following recipe and spice up your evening with the delicious snack. Ingredients : 1 cup puffed rice (Pori in Tamil) A pinch turmeric powder 2 boiled potatoes For Omapodi : 1.5 cups besan flour tsp chilli powder Oil rice flour Salt to taste Pinch of hing For Sweet Chutney : Tamarind ping pong ball size (soaked in warm water) 2 Dates (optional) (seeds removed after soaking in warm water) 3 to 4 tsp jaggery For Green Chutney : A small bunch coriander leaves 1 or 2 green chillies Salt (very little) bunch mint leaves For red chutney : 1 big tomato Salt (very little) onion tsp saunf

For Garnishing : Chat Masala powder a pinch Slices of Onion Coriander leaves chopped Slices of Tomato How To Prepare Bhel Puri: 1. In order to make bhel puri first prepare Omapodi. Add besan, chilli powder, oil , salt and hing in a bowl and prepare a stiff dough with the help of water. Knead properly. After the dough is prepared pass it into hot oil through a presser with small holes. When it is fried remove it and drain it. 2. Now take a grinder and grind tamarind, date and jagarrey with the help of little water to prepare the sweet chutney. Keep aside. 3. Similarly prepare the green chutney by grinding all the ingredients with water. Keep aside.

4. Also grind red chutney ingredients with water to prepare red chutney. Keep aside. 5. Take a bowl and add smashed potatoes, pori, small pieces of omapodi and turmeric powder and mix them well. 6. After mixing them pour all the chutneys one by one and kep mixing them well. Lastly garnish it with onion and tomato slices, chat masala and coriander leaves. 7. Bhel Puri is ready to be served.Put it on the serving plate and serve the moment it is prepared else it will become soggy.

gredients:
2 Cups rava 2 tbsp Maida 4 Potatoes 1 Cup curd 1/2 Cup soaked chana 10 Papadi 1 tsp Roasted cumin powder 1 tsp Red chilli powder 5 tbsps Tamarind chutney 1/2 Cup sev

How to make Raj Kachori:

Boil potatoes and cut it into cubes. Boil the soaked channa Mix rava, maida, salt and red chilli powder well. Prepare dough. Roll out into rotis of equal size. Deep fry it. Make a hole in the centre fried kachoris. Fill with cubed potatoes, chana, papdi and curd. Spread red chilli powder, cumin seed powder, tamarind chutney and green chutney. Put sev on it. Raj Kachori is ready.

ngredients:
2 Beets 2 Carrots

2 Onions (sliced) 1 tsp Chili Powder 2 tbsp Oil 1/2 tsp Cumin Powder 1 tsp Ginger Paste 4 Potatoes 1 cup Bread Crumbs 1/2 cup White Flour 2 tbsp Roasted Peanuts (chopped)

How to make Vegetable Chop:

Boil all the vegetables and let them cool, Smash the vegetables and add salt. Heat oil in a big vessel and add the sliced onions; fry the onions till golden brown. Add ginger paste, cumin powder, chili powder and saute. Now add the smashed vegetables and fry for 2 mins. Now turn off the flame and add fried peanuts to the above. Make balls out of this mixture. Now mix the white flour with some water to make a batter. Now dip each of the above-made balls in the batter. Afterwards coat each ball with the bread crumbs and place onto a plate. Repeat the process for all the balls and then place them in the refrigerator for 1 hour or longer. Heat the oil in a pan and deep fry each ball till golden brown. Vegetable Chop is ready to savor. Serve with salads and ketchup.

apri Chaat is a mouth watering North Indian fast food, relished by most of the people. It can be found easily on the roadside food carts all over India, apart from fast food outlets. Comprising of a snack, it is made from crispy wafers, to which is added a delicious combination of potatoes, seasoned yogurt, chilies and chutneys. Papri chaat is crispy, tasty and can be prepared in both spicy and sweet flavors. It is very delicious to eat and is considered as a great alternative to a meal by many. Given below is the list of ingredients required as well as the method of preparing it. Read on and know how to make papri chat. Papri Ingredients For Puris Chaat Recipe

1 1/2 cup Wheat Flour 3 cups Maida 1/4 cup Oil 1 tsp Red Chili Powder 1/2 tsp Turmeric Powder 1/4 tsp Heeng 1 tsp Cumin Seeds 1 tsp Ajwain Seeds 2 tbsp Vegetable Oil Salt (according to taste)

For Green Chutney

1/2 bunch Coriander Leaves 1/2 cup Grated Coconut 2-3 drops Lemon Juice

1 Green Chili Salt (according to taste)

For Red Chutney

4-5 Dates 1 tbsp Tamarind 1/4 tsp Red Chili Powder Salt (according to taste)

For Yoghurt Mix

Other 2 Method

4 cups Yoghurt 4 tbsp Sugar 2-3 Curry Leaves 1/4 tsp Mustard Seeds 1/4 tsp Cumin Seeds 2 tsp Oil Salt (according to taste) Ingredients Potatoes

Making Puri

Crush the cumin seeds and the Ajwain seeds coarsely in a mixer. Mix Maida, wheat flour, red chili powder, turmeric, salt, Heeng, oil, crushed cumin and Ajwain seeds together. Knead a little hard dough adding water. Roll out very small even size round puris of the dough. Deep fry them in oil and keep aside.

Making Green Chutney Mix grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chilies in a mixer to make a fine paste. Keep aside. Making Red Chutney

Make the red chutney by boiling the dates and tamarind together in water till they are cooked. Then crush it in a mixer to make a fine paste. Add salt and red chili powder to it. Keep aside.

Making the Yoghurt Mix Beat the yoghurt nicely and add to it sugar and salt. Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt. Mix it thoroughly and keep aside. Final Steps

Boil the potatoes and mash them coarsely. Add salt and little chat powder to it. While serving, lightly crush the puris little. Put one tbsp of mashed potatoes. Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and red chutney over it. Sprinkle little red chili powder and Chaat powder and serve.

Make 12 Kachoris.

Ingredients for crust: 1 cup All Purpose flour (plain flour or maida) 1/4 teaspoon salt 2 tablespoons oil 1/4 cup chilled water i spoon more or less

Ingredients for filling: 1/4 cup yellow moong dal 1 teaspoon coarsely grinded fennel seeds (saunf) 1 teaspoon coarsely grinded coriander seeds (dhania) 1 teaspoon red chilly flakes 1/4 teaspoon ginger powder 1/2 teaspoon mango powder (amchoor) Pinch of asafetida (hing) 1/2 teaspoon salt (adjust to your taste) 1 tablespoon oil 2 tablespoons water Oil to deep fry

Method: To make crust: 1. 2. 3. 4. Mix the flour, salt and oil. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes. To make filling: 1. Grind the moong dal dry until it almost becomes a powder.

2. Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly. 3. Turn off the heat. Add all the spices and mix it well and let the mixture cool off. 4. Add two tablespoons of warm water and mix it well. 5. Let it sit for ten minutes and cover with demp cloth. To make the Kachoris: 1. Take the dough and knead it for a few minutes. 2. Divide the dough in twelve equal parts. 3. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around. 4. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest. 5. Let the filled ball sit for 3 to 4 minutes before rolling. 6. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle. 7. Heat about 1 1/2 inche of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. 8. Fry them on medium-low heat. After they start to puff, slowly turn them over. 9. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will be soft and will not be crispy. Tips: 1. Dont roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris. 2. Also, when using a rolling pin, the kachoris are uneven and when frying one side will be thicker than the other. Variation: Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same. Serving suggestions: Kachoris can be served plain, with a variety of chutneys, with chola, or with dam aloo. Serve them as a chat, pouring plain yogurt and chutney on top.