recipe for Chaat comes from India and was commissioned to
compliment the earlier published article entitled Indian
Cooking . . . how did it become so popular?
Chaat is one of the most famous street foods in India. People
love their golgappa wala and always have their favourite place
Although there are so many recipes and versions of chaat
in India, the most famous is dahi chaat. You can make it at
home and store for later.
Papdi tastes really nice and is a great starter or appetizer.
Mixing it with potatoes, covering them with dahi and sweet
& sour chutney adds a tangy taste to it. It is not only
a street food but it is a necessary cuisine for occasions
like weddings and parties.
Indians just love this recipe and with Indian migrants all
over the world, the recipe is making its place globally and
for some reason chaat is more popular among women than men
Sweet chutney is a key ingredient of many Indian chaat recipes
such as bhel puri, sev puri or even for samosa and pakoras.
It can add taste to these street food or fast food. Its main
ingredients are tamarind, jaggery, dates and cumin powder.
Ingredients for Chaat
Onion to garnish
Fresh coriander to garnish
Sev to garnish
Ingredients for Papdi:
1 cup maida (refined wheat flour) and
Nigella seeds (kalonji)
1 tbsp oil or ghee
Salt to taste
Oil for deep frying
Ingredients for Green Chutney:
Ingredients for Sweet Chutney:
Cumin seed powder
How to make Chaat
a big bowl mix the maida, salt, nigella seeds and 1 tablespoon
of oil or ghee. Slowly add the water and knead into a soft
dough, cover and leave aside for 30 minutes. After 30 minute
the dough bit by bit and roll into small round shapes. Make
dents on these using a folk and deep fry in hot oil until
golden brown on both sides. Remove and drain on a tissue.
Allow them to cool and store in an airtight container.
the green chutney by mixing together the fresh coriander,
mint leaves, salt, lemon juice, sugar and green chillies.
Grind them all together.
the sweet chutney by soaking the tamarind in warm water
for a few minutes in a saucepan. Add the dates and bring
to the boil till you can mix it together. Once cool mash
with hands, removing any seeds and then grind it to a paste.
Strain this paste into a heavy bottomed pan, heat, add the
jaggery and let it melt into the paste. Boil until it thickens
and then add the salt, chilli powder, aniseed and cumin
seed powder. Take off the flame, allow to cool, and store
in the fridge for later.
potatoes into small cubes and boil with chickpeas. Allow
a big dish, dip 7 - 8 papdi pieces in dahi (natural yoghurt)
and place on the dish. Add some boiled potatoes and chickpeas,
layer with the green and sweet chutney.
with chopped onion, fresh coriander and serve.
is a perfect recipe for birthday parties. In India, many housewives
make it during Holi festival.
Fetsival is a spring festival also known as festival
of colours, and sometimes festival of love. It is an ancient
Hindu religious festival which has become popular with non-Hindus
in many parts of South Asia, as well as people of other communities.
It is primarily observed in India, Nepal, and other regions
of the world with significant populations of majority Hindus
or people of Indian origin. The festival has, in recent times,
spread in parts of Europe and North America as a spring celebration
of love, frolic and colours.
"Just a comment about the quantity of ingredients in this
series of recipes, I would say that most people add in different
amounts according to how they like it. Recipes are either
normally passed on or people learn by experimenting with different
amounts of spices until they get the taste they like, for
example, I know I put different amounts of thngs into curries
than my family and friends do, everyone does tend to work
out how much they like."
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