Bhune Papad Ki Chaat Recipes

Bhune Papad Ki Chaat Recipes in English

Servings - 2 - 3

INGREDIENTS

Papad - 1

Peanuts - 85 grams

Cashews - 40 grams

Onions - 135 grams

Tomato - 150 grams

Cucumber - 135 grams

Boiled potatoes - 200 grams

Lemon juice - 2 tablespoons

Green chili - 2 teaspoons

Chaat masala - 1 teaspoon

Salt - 1 teaspoon

Coriander - 3 tablespoons

PREPARATION

1. Take a papad and place it on a hot tawa and cook for 2 - 3 minutes on moderate heat from both sides until it turns golden brown in color.

2. Take a pan, add 85 grams peanuts and dry roast till it turns golden brown in color.

3. Remove it from heat and keep aside.

4. Take a another pan, add 40 grams cashews and dry roast till it turns golden brown in color.

5. Remove it from heat and keep aside.

6. Crush the papad into small pieces in a mixing bowl, add 135 grams onions, 150 grams tomato, 135 grams cucumber, 200 grams boiled potatoes, 2 tablespoons lemon juice, 2 teaspoons green chili, roasted peanuts, roasted cashews, 1 teaspoon chaat masala, 1 teaspoon salt, 3 tablespoons coriander and mix all the ingredients well.

7. Serve.

Matar Chaat

Servings - 2 - 3

INGREDIENTS

Dry green peas - 300 grams

Water - 500 milliliters

Water - 800 milliliters

Onions - 100 grams

Green chili - 2 teaspoons

Ginger - 2 teaspoons

Tamarind chutney - 70 grams

Coriander - 5 grams

Salt - 1/2 teaspoon

Black salt - 1 teaspoon

Cumin powder - 1 teaspoon

Red chili - 1/2 teaspoon

Onions - for garnishing

Coriander - for garnishing

PREPARATION

1. In a bowl, add 300 grams dry green peas, 500 milliliters water and soak for 5 - 6 hours.

2. Take a pressure cooker, add the soaked dry green peas, 800 milliliters water and cover it with lid.

3. Cook till you hear 5 - 6 whistles.

4. Open the lid , add 100 grams onions, 2 teaspoons green chili, 2 teaspoons ginger, 70 grams tamarind chutney, 5 grams coriander, 1/2 teaspoon salt, 1 teaspoon black salt, 1 teaspoon cumin powder, 1/2 teaspoon red chili and mix all the ingredients well.

5. Garnish with onions and coriander.

6. Serve.

Cone Chaat

Servings - 2 - 3

INGREDIENTS

Wheat flour - 200 grams

All purpose flour - 100 grams

Corn flour - 30 grams

Salt - 1/2 teaspoon

Carom seeds - 1/4 teaspoon

Ghee - 50 milliliters

Water - 200 milliliters

Potato sev - 45 grams

Bikaneri sev - 45 grams

Boondi - 30 grams

Fried whole red lentils - 30 gram

Onions - 115 grams

Tomato - 125 grams

Coriander 5 grams

Lemon juice - 2 tablespoons

Chaat masala - 1 teaspoon

Red chili - 2 teaspoons

Oil - for frying

PREPARATION

1. In a mixing bowl, add 200 grams wheat flour, 100 grams all purpose flour, 30 grams corn flour, 1/2 teaspoon salt, 1/4 teaspoon carom seeds, 50 milliliters ghee and mix it well.

2. Now, add 200 milliliters water and knead it into a smooth dough.

3. Rest for 20 minutes.

4. Now, in a another mixing bowl, add 45 grams potato sev, 45 grams bikaneri sev , 30 grams boondi, 30 grams fried whole red lentils, 115 grams onions, 125 grams tomato, 5 grams coriander, 2 tablespoons lemon juice, 1 teaspoon chaat masala, 2 teaspoons red chili and mix it well to combine.

5. Now, take a small dough ball and roll with rolling pin.

6. Sprinkle flour on Plain surface and flatten dough with baking roller in round shape

7. Make long stripe cuts with help of knife.

8. Then, prick it with fork all over it.

9. Take a aluminium cone and roll the dough stripes around the aluminium foil cone.

10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

11. Then, take a fried cone out from foil paper and add prepared chaat in it with spoon.

12. Serve.  

Banarasi Tomato Chaat

Servings 2 - 3

INGREDIENTS

Water - 800 milliliters

Potatoes - 500 grams

Oil - 1 tablespoon

Onions - 80 grams

Ginger - 2 teaspoons

Green chili - 2 teaspoons

Tomato - 400 grams

Garam masala - 1 teaspoon

Cumin powder - 1 teaspoon

Chaat masala - 1 teaspoon

Black salt - 1/2 teaspoon

Red chili - 1 teaspoon

Salt - 1 teaspoon

Lemon wedges - for garnishing

Namak para - for garnishing

Sev - for garnishing

Coriander - for garnishing

PREPARATION

1. Take a pressure cooker, add 800 milliliters water, 500 grams potatoes and cover it with lid.

2. Cook till you hear 2 whistles/

3. Open the lid and remove it from heat.

4. Drain and peel them off.

5. Mash the potatoes with the food masher and keep aside.

6. Heat 1 tablespoon oil in a pot, add 80 grams onions and fry till translucent.

7. Then, add 2 teaspoons ginger, 2 teaspoons green chili and saute for a minute.

8. Now, add 400 grams tomato and mix it well.

9. Cover it with lid and cook for 5 - 7 minutes.

10. Open the lid and give it a nice stir.

11. Add 500 grams boiled mashed potatoes and mix it well.

12. Then, add 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1/2 teaspoon black salt, 1 teaspoon red chili, 1 teaspoon salt and mix it well.

13. Cook for another 3 - 5 minutes.

14. Remove it from heat.

15. Squeeze a lemon over it.

16. Garnish with namak para, sev and coriander.

17. Serve.