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.