Papdi for Chat

INGREDIENTS:

Maida

Ajwain Seeds

Ghee / Oil 

Salt

Warm water

Oil 

METHOD:

- Add maida, ghee/oil, ajwain and salt in a bowl and mix well.

- Add water kneed a dough (stiff). Cover with a damp cloth and keep aside for 15 mins. 

- Roll in a big sized chapati with medium thickness. 

- Cut into small using round mould. Prick with fork to avoid puffing up.

- Heat oil in kadai and deep fry until light golden and crispy. 

- Take out on a tissue and store in airtight container.

Noodles Rice Balls

INGREDIENTS:

boiled veggies (carrot, peas, french beans, sweet corn)

boiled noodles

boiled potatoes

cooked rice

cornflour

chopped green chilly

ginger-garlic paste

chopped onions

breadcrumbs (optional)

METHOD:

- Take all the ingredients in a bowl and mix well.

- Mash them to prepare medium size balls.

- Deep fry them on low heat (baking is also an option).

- Sprinkle chat masala with a drop of lemon juice. 

- Serve hot with schezwan sauce.

Noodles Wraps

INGREDIENTS:

For noodles:

boiled noodles

oil

chopped ginger-garlic

sliced spring onion whites

chopped spring onion greens

sliced capsicum

sliced carrots

sliced cabbage

soya sauce

red chilly sauce

salt

aji-no-motto

black pepper powder

For wraps:

whole wheat flour

maida

salt

oil

cheese slice (optional)

METHOD:

For noodles:

- Heat oil in a wok. Add chopped ginger-garlic, sliced spring onion whites and sauté for a min.

- Add sliced carrots, cabbage and capsicum. Stir-fry for 2 minutes.

- Add soya sauce, red chilly sauce, salt, aji-no-motto and black pepper powder. Mix it well. 

- Add boiled noodles and toss for another one min.

- Keep aside.

For Wrap:

- Take whole wheat flour and maida (Proportion: 50%-50%), salt and oil. Kneed a roti type dough. 

- Cover it with a damp cloth for half hour. 

- Make a roti and half-roast on tava.

- Put stir-fried noodles in center part of roti (optional - cheese slice) and wrap from both sides.

- Oil-roast it on tava till the wrap comes to be a little crispy. 

- Serve hot with schezwan sauce.

Aloo Kachori

INGREDIENTS:

For stuffing:

Boiled Potatoes

Chopped Green Chillies

Ginger Garlic Paste

Chopped Coriander Leaves

Lemon Juice

Salt

Roasted Fennel powder

Garam masala

For Kachori Cover:

Wheat Flour

Maida

Water

Salt to Taste

Oil (for deep frying too)

METHOD:

- Add salt and oil in a mixture of wheat flour + maida (proportions on choice) and mix it well. Then add some water and knead the chapati dough. Cover this dough and keep aside.

- Mash boiled potatoes. Add all stuffing ingredients in it with spices. Mix stuffing mixture very well. 

- Make small balls of dough. Roll it a puri type (medium sized). 

- Take small portion of stuffing on it and wrap it around. Roll it to form a 3-4 inch round kachori.

- Heat the oil in kadhai and deep fry it.

- Serve hot with coriander-mint chutney or imli chutney.

Tawa Pulao

Being the king of street food in India, PavBhaji is now available in different varities i.e. Hariyali Pavbhaji, Khada Pavbhaji... No matter whatever you choose, but never to miss while making/ordering this lip-smacking dish is: "Tawa Pulao". A variety of rice tossed with all veggies of your choice and Indian spices, PavBhaji Masala being the star ingredient of dish!

Generally, "Tawa Pulao" is prepared on the same tawa that is used to make PavBhaji to incorporate all the its flavors in it! But anyways, you can make it using simple flat tawa / pan / kadai... :)

Serves: 2

INGREDIENTS:

1 cup Basmati rice (soaked half hour)

1/2 cup Chopped Onion

1/2 cup Chopped Tomatoes

1 cup Boiled Veggies (I used potatoes, carrots, cauliflower, corn)
1/4 cup Chopped Capsicum

1/4 cup Boiled Green peas

1 tsp Ginger garlic paste

1/4 tsp Garam masala

1 tsp Pav Bhaji masala

1/4 tsp Red Chili powder

1 tbsp Chopped Coriander leaves

Salt to taste

2 Butter cubes

1/4 tsp Cumin seeds

Pinch of Hing

1 tbsp Lemon juice

METHOD:

- Boil water and add a little of ghee with salt. Add basmati rice and cook it till 85-90% done. Drain water and keep aside.

- Heat butter cubes in a pan and add cumin seeds along with hing. Once it splutters, add ginger-garlic paste and chopped onions. 

- Saute it for 3-4 mins and then add chopped tomato and capsicum too.

- Add all the boiled veggies after 2 mins. Add salt, red chilly powder, turmeric powder, garam masala and pavbhaji masala. Mix it properly.

- Once veggies are well-coated with spices, add cooked rice. 

- Cook on high flame for 2 mins and mix well. 

- Squeeze lemon juice and sprinkle chopped coriander before serving.

SJ's NOTE:

To get the authentic "Tawa Pulao", you can prepare this dish on flat tawa and let it smoke for a few minutes to enhance the flavors by giving a nice aroma to it.