CRISPY BREAD SWEET POTATO CHAT, how to make a healthy chat with whole wheat bread & sweet potato

 Sweet potatoes!!!!

Highly nutritious, great source of fiber, vitamins and minerals

Rich in antioxidants

Beneficial for gut health

Protects against certain types of Cancers

Especially the Orange colored Sweet potatoes, are rich in beta carotene, supports Healthy Vision

Supports your immune system....

and I have created a very very healthy chat, with them!!! 

Please refer to my Sweet potato parathas

                                                                     Ingredients

Whole  wheat bread 12 slices

Sweet potato, peeled, pressure cooked and sliced into rounds - 1

Curds, mixed with salt and sugar to taste - 2 cups

Onion - 1, cut fine

Tomato - 1, cut fine

Sweet chutney - as required

Green chutney - as required

Chat masala, chilli powder, roasted jeera powder - as needed

Fine sev, coriander leaves, pomegranate arils for garnishing

You can see all the things assembled, just bread and curds not there in the picture.

Golden colored, toasted bread arranged on a plate

Sweet potato slices kept on top, a pinch of salt sprinkled on all slices

chopped onions and tomatoes topped

chilli powder, chat masala powder and roasted jeera powder sprinkled

sweetened curds gently poured

Green and Sweet chutneys added

Fine sev and pomegranate arils topped

finally, coriander leaves garnished

Enjoy this guilt free, healthy chat !!!!

This post first appeared in www.malpatskitchen.com

   

                                                 

                                       

HEALTHY IDLI CHAAT, how to make a healthy Idli chaat with Ragi-red rice idlis

My so far posted chaat items
I saw these Idli chaat on Tarla dalal's website. But I have made them healthier...she has deep fried them, I have just toasted them...She has made  idlis with our regular batter, , and I have made it even more healthier with
Ragi-red rice idlis
And for this summer, they were most welcome! So good, and with whatever is at home, we can easily make this

Please check my curd idlis

Ingredients

Idlis - 30-40, made and refrigerated over night.

Curds - 4 cups, to which sugar and salt to taste have been added

Chilli , Jeera and Chaat masala powders - 1 tsp each, all mixed together

Green chutney - as needed

Sweet chutney - as needed

Coriander leaves - chopped

Pomegranate arils

Sev for final garnishing

Recipe cuisine: Indian; Category: Chaat /snacks/starters

Prep time: 15-20 mts; Assembling time: 5-7 mts per plate

Yields 4 plates

Curds, fresh, whisked well with salt and sugar

The idlis taken out from the fridge

2 tsps ghee brushed on a non stick tava, which is kept in low flames

Idlis placed one by one

Roasted on both sides to light golden color

Taken in a bowl

Few idlis placed in a plate, and the chilli-jeera-chat mixed powder strewn on top of each idli

Curds poured liberally

Green and sweet chutneys drizzled

Then the chaat-jeera-chilli powders......then,  coriander leaves, pomegranate and finally sev. Serve this wonderful chaat and make others happy

This post first appeared in www.malpatskitchen.com

* mini idlis can be made with regular  idli batter too

AAM LASSI PURIS, how to make puris filled with mango lassi

I have already posted Dahi puri
Please check my other Mumbai street foods too
I made a healthy twisted version of Dahi puri, filled the small puris with mango lassi, and served them with fillings.....
Also, in this recipe, instead of making the green chutney and sweet chutney separately, I have combined both and made an easy version, which can be refrigerated for 2-3 weeks and used. It's quite easy to make this chutney.
You can make green and sweet chutneys separately also. That's your wish,
Green chutney
Sweet chutney

Ingredients

Small puris - 20

Boiled potatoes - 2, chopped, some salt and chilli powder mixed well and kept

Black eyed peas - 1/4 cup, soaked for 2 hours, pressure cooked, and mixed with potatoes

Nylon sev - as required

Pomegranate arils - as required

Coriander leaves - some

For the mango lassi

Fresh curds, thick - 1 1/2 cups

Chopped  ripe mango - 1, medium sized

Sugar = 3-4 tsps

Cardamom powder - 1/4 tsp

Salt - a pinch

Please refer to mango lassi 

For the 2-1 chutney, spicy and sweet

Coriander leaves - one handful

Green chillies - 3-4

Soaked raisins - 2 tbsps

Soaked dates - 2 tbsps

Chilli power - 1/2 tsp

Roasted jeera powder - 1 tsp

Chat masala powder - 3/4 tsp

Salt to taste

Tamarind paste - 1 tbsp

Jaggery - 4-5 tsps

For the final topping

Chilli powder - as required

Roasted jeera powder - as required

Chat masala powder - as required

Recipe Cuisine: North indian; Category: Chat/mumbai street food/starters/snacks

Prep up  time: 30 mts; Prepration time: 5 mts per plate

Yields about 20-25 puris

Mango lassi made, and chilled

Coriander leaves, green chillies, soaked raisins and dates loaded into blender jar

Chilli powder, roasted jeera powder and chat masala added

Salt and tamarind paste added, and all given one or two quick pulses

Now, jaggery added, and blended to a smooth chutney

This is the green-sweet chutney

Chilli, roasted jeera and chat masala powders taken in a small bowl

Mixed and kept ready

Boiled potatoes cut into small pieces, black eyed peas cooked, then both these are mixed together with some salt and chilli powder, so that it won't taste bland

All kept ready, holes made gently in the puris

First, potato-black eyed peas mixture filled

Now the mixed chat, roasted jeera and chilli powder mixture sprinkled

Now, the green-sweet chutney

Mango lassi filled

Nylon sev strewn over

Now, some cilantro/coriander leaves, and pomegranate arils topped

Serve these extremely tasty puris as starters or snack

This post first appeared in www.malpatskitchen.com

PANI PURI, how to make puris filled with spicy, tangy water

Pani puri, also called "Golgappa" and "Puchka" is a real delight to watch, while it is being made by the vendor.....
You can adjust the sweet or spicy level , and nowadays, the fillings are made nutritious, by adding cooked green gram and channa .

Ingredients

Store bought puris - 36

Some boondis to top

Chat masala powder as needed

Roasted jeera/cumin powder, as needed

For the spicy green water

Mint leaves - a handful

Coriander leaves - a handful

Lemon juice - 1 1/2 tsps

Green chillies - 3

Ginger - a small piece

Black pepper - 1 1/2 tsps

Black salt - 1 tsp

Roasted jeera powder - 1 1/2 tsps

Salt to taste

Water - 4 cups

Grind all the above mentioned ingredients, add water, and here's your spicy/theeka pani:

Cooked green gram and kabuli channa - 11/2 cups (add salt and roasted jeera powder)

Boiled potatoes - 3, mashed, salt and chilli powder added

Sweet chutney - as required

Recipe cuisine: North Indian; Category: Chat/mumbai road side 

Prep time: 30 mts; Building time: 10 mts

Recipe source: Tarla dalal

All items assembled together, the puris with small hole cracked on top, filled with green gram, channa and boiled potatoes, a pinch of roasted jeera and chat masala added, sweet chutney drizzled. The theeka/spicy pani is topped with some boondis to provide some crunch.

Enjoy these pani puris!!

This post first appeared in www.malpatskitchen.com

DABELI, how to make Kutchi Dabeli

"Dabeli"...a very famous street food, originating from Kutch, Gujarat means "pressed" in Gujarati language.
 Spicy potato mixture is stuffed in between 2 buns or 2 pav buns, some chopped onions and pomegranates are strewn on top, some red garlic chutney and sweet chutney smeared, and some masala peanuts topped, and grilled slightly on tava.
Home made Dabeli masala powder has been used here.

Ingredients

For the Dabeli masala

Coriander seeds - 2 tbsp

Cumin/jeera - 3/4 tsp

Fennel/saunf - 3/4 tsp

Clove - 2

Pepper - 3/4 tsp

Cinnamon - 1 small piece

Star anise - 1 1/2

Bay leaves - 2

Dry kopra - 2 tbsps

Red chillies - 3-4

Sesame seeds - 3/4 tsp

After dry roasting, and little bit cooling, powder it nicely in a blender, then mix in

Black slat - 3/4 tsp

Chilli powder - 2 tbsps

Oil - 1 tbsp

Sugar - 3/4 tsp

The dabeli masala powder

Buns - 20

Boiled potatoes - 8-9, mashed

Sweet chutney - 2 tbsps

Onion - 1, finely chopped

Pomegranate arils - 2 cups

Masala peanuts - 11/2 cups (store bought). If masala peanuts are not available, roasted and salted peanuts can be used.

Coriander leaves for garnishing

Fine sev , as needed (store bought)

Ghee as needed to toast the buns

Red garlic chutney and sweet chutney as needed to spread over the buns

To season

Oil - 3 tsps

Jeera/cumin - 1 tsp

Recipe cuisine: North Indian; Category: Chat/snack/starter

Prep time: 30 mts; Cooking time: 2 mts for each bun

Recipe source: Tarla dalal

Jeera seasoned in oil

Boiled, mashed  potatoes added and 2-3 tbsps of dabeli masala added

mixed well

Sweet chutney added

Switched off, and since my pan was a shallow one, I let it set flatly on the pan itself. Then spread the chopped onions over it

Then spread the pomegranate arils

then top the masala peanuts

Then the finely chopped coriander leaves

Spread red garlic chutney on one side of the bun and the sweet chutney on the other side

Tightly pack the stuffing on one side

Add some more pomegranates, masala peanuts and sev

Buns, filled, waiting to be closed by another half 

Toast both sides with desi ghee

Dab some more sev on the sides

Serve the tasty Dabelis!!

This post first appeared in www.malpatskitchen.com

Notes

* Dabeli masala powder can be refrigerated and stored for months.

* Spicy red chutney and sweet chutney can also be stored in the fridge.

*we can shape aloo filling as a patty, keep on the bun, then sprinkle onions, peanuts, pomegranate arias, close with another bun, then toast. I found this an easier alternative.