Sukha Bhel

Time 10 min

Ingredients

Kurmura 2 cups

Finely chopped onion 1 tsp

Finely chopped tomato 1 tsp

Finely chopped coriander 1/4 tsp

Finely chopped unripe mango pieces 1/4 tsp

Farsan 1/4 cup

Crushed green chilies 1/4 tsp or less

Masala groundnuts 1 tsp

Pinch of chaat masala 

Salt as per taste

Method

Mix kurmura and all ingredients very well, sprinkle chaat masala and serve.

Tip

I do seasoning of kurmura with pinch of mustard seeds, cumin seeds, asafoetida and turmeric powder. Then i use this kurmura to make bhel. 

If you are adding salt after seasoning then do not at the time of making of bhel.

Sev Puri

Time 10 min

Ingredients

Puris 10

Boiled and smashed potatoes 1/2 cup (to this add 2 pinch chat masala and salt)

Finely chopped onion 1 medium size

Finely chopped tomato 1 medium size

Finely chopped coriander 1 tbsp

Finely chopped unripe mango pieces 1/2 tsp

Nylon sev 1/2 cup

Imli khajoor jaggery chili chutney 3-4 tbsp

Green chili and coriander chutney 1 tbsp

Chaat masala

Method

Place puris in the plate, then add 1/2 tsp potato on every puri, then chopped onion and tomatoes, then add imli and green chili chutney as per your taste. Then add sev, coriander, chopped unripe mango pieces. Sprinkle chaat masala and serve.

Tip

Imli khajoor jaggery chutney: Tamarind paste 5 tbsp + Khajoor paste 5 tbsp + Jaggery 4 tbsp. Adjust taste according to your taste.

Green chili and coriander chutney : 7-8 green chilies + 3 tbsp coriander. Blend in blender. 

Bhel Puri

Time 10 min

Ingredients

Kurmura 2 cups

Finely chopped onion 1 medium size

Finely chopped tomato 1 medium size

Finely chopped coriander 1 tbsp

Finely chopped unripe mango pieces 1/2 tsp

Farsan 1 cup

Nylon shev 1/2 cup

Masala groundnuts 1 tbsp

Imli khajoor  jaggery chutney 3-4 tbsp

Green chili and coriander chutney 1 tbsp

Method

Mix kurmura and all ingredients except farsan, adjust the sweetness as per your taste by adding Imli khajoor jaggery chutney. Then add farsan and mix well. At last garnish with nylon sev and coriander and serve.

Tip

I do seasoning of kurmura with 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, pinch of asafoetida and turmeric powder. Then i use th

is kurmura to make bhel.

Imli khajoor jaggery chatney: Tamarind paste 5 tbsp + Khajoor paste 5 tbsp + Jaggery 4 tbsp. Adjust taste according to your taste.

Green chili and coriander chutney : 7-8 green chilies + 3 tbsp coriander. Blend in blender. 

Black Chickpeas / Chana Chaat

Time 25 min

Ingredients

Black chickpeas 1 cup (soaked overnight) 

Finely chopped tomato 1 large size

Finely chopped onion 1 large size

Lemon juice 1/2 tsp

Chaat masala 1/4 tsp

Rock salt 1/2 tsp or as per taste

Finely chopped green chilies 2-3 

Finely chopped coriander 2 tbsp

Method

Soak chana overnight. cook in pressure cooker for 4-5 whistles. Allow it to cool. Remove water completely.  Then mix all ingredients and serve.

Dahi Ragda Puri

Time 20 min
Ingredients
Crisp puffed puris 25
Dried white peas,boiled 2 cups
Finely chopped tomato 1
Salt to taste
Rock salt 3-4 pinch
Cumin seeds 1/4 tsp
Fresh coriander powder 1 tbsp
Red chili powder 1 tsp
Mint green chilies paste 1/2 tsp or more as per taste
Imli jaggery chatney 2 tbsp
Turmeric powder 1/4 tsp
Water 2 -3 cups
Pinch of asafoetida
Shev 1 cup
Curd 1 cup (optional)
Oil 1tbsp

Method
Soak white peas overnight, cook in pressure cooker for 4-5 whistles, with 1 tsp oil. Allow it to cool. Then remove cover of white peas. Keep it aside.
Heat oil in pan, add pinch of asafoetida, cumin seeds, tomato, fry for 3-4 min till tomato becomes soft, then add red chili powder,  turmeric powder, salt, boiled peas, water, simmer on low flame for 5-6 min. Switch off the flame. Allow it to cool for a while. Then add imli jaggery chutney, mint green chili paste as per taste. Mix well. You can add more water as per your requirement.
Now put ragda in the puffed puris, curd, shev, coriander and enjoy ragda puri.

Tip
Mint green chili paste: take 1/2 cup mint leves and 4-5 green chilies, add salt and make paste in blender.
Imli jaggery chatney: soaked tamarind/imli 1/2 cup + 3/4 cup jaggery+ salt make paste in blender.

Bombay Pani Puri

Time 20 min

Ingredients

Golgappa 25-30

Chickpeas / chana 1 cup (soaked in hot water overnight)

Mint leaves 1 cup

Khajur imli chatney 1 cup

Green chilies 4-5 or as per taste

Red chili powder 1/2 tsp

Water 2 cups

Shev 1/2 cup (Optional)

Khari boondi 1/2 cup

Rock salt 1/2 tsp

Salt to taste

Method

Cook soaked chana in pressure cooker for 4-5 whistles. Keep it aside.

Blend in mixer, mint leaves, rock salt, salt, green chilies, red chili powder to make smooth paste. To this mixture add Khajur imli chutney, 2 cups chill water, panipuri water is ready. Then take one golgappa, make a small hole add chana, khari bundi, fill with panipuri water and enjoy.

Adjust salt and chilies as per your taste.

Dahi Papadi Chaat

Time 10min

Ingredients

Finely chopped onion 1 cup

Smashed boiled potato 1/2 cup (add black salt as per taste and mix well)

Papadi 14-15

Green chutney 1-2 tbsp as per need

Sweet tamarind chutney 1-2 tbsp as per need
Curd 1/2 cup

Chaat masala 1/2 tsp

Nylon shev 1/2 cup

Black salt 1/4 tsp

Salt to taste

Chopped coriander for garnishing

Method

Spread papadi in a plate, put one layer of potato, then add green chutney, then sweet chutney, then shev, then again repeat, the sequence. Then lastly add curd, then sprinkle chaat masala, shev, garnish with coriander.   

Dabeli

Time 15 min

Ingredients

For the filling

Boiled and mashed potatoes 1 cup
Cumin seeds 1/2 tsp
Pinch of asafoetida
Dabeli masala 2 tsp
Tamarind dates chutney 2tbsp
Oil 1tbsp
salt to taste
Burger buns 6-7
Butter 1 tbsp

Water 1/2 cup

To serve

Finely chopped onion 1/2 cup
Masala peanuts 1/2 cup
Finely chopped coriander 1/2 cup
Sev 1/2 cup
Fresh pomegranate (anar) 1/2 cupTamarind dates chutney 4-5 tbsp

Method

For the filling

Heat the oil in a pan. Add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and mix well. Let it cook for 4-5 min. Switch off the flame. Keep aside to cool.

Serving

Slice the burger buns into halves horizontally and fry the buns in a pan/tava using a 1/2 tsp butter for each bun.

Place a portion of the filling on the lower half of each bun, along with the chopped onion, peanuts, coriander, sev, pomegranate, Tamarind dates chutney.

Tip

Serve with Tamarind dates chutney & green chutney

Dabeli

Time 15 min

Ingredients

For the filling

Boiled and mashed potatoes 1 cup
Cumin seeds 1/2 tsp
Pinch of asafoetida
Dabeli masala 2 tsp
Tamarind dates chutney 2tbsp
Oil 1tbsp
salt to taste
Burger buns 6-7
Butter 1 tbsp

Water 1/2 cup

To serve

Finely chopped onion 1/2 cup
Masala peanuts 1/2 cup
Finely chopped coriander 1/2 cup
Sev 1/2 cup
Fresh pomegranate (anar) 1/2 cupTamarind dates chutney 4-5 tbsp

Method

For the filling

Heat the oil in a pan. Add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and mix well. Let it cook for 4-5 min. Switch off the flame. Keep aside to cool.

Serving

Slice the burger buns into halves horizontally and fry the buns in a pan/tava using a 1/2 tsp butter for each bun.

Place a portion of the filling on the lower half of each bun, along with the chopped onion, peanuts, coriander, sev, pomegranate, Tamarind dates chutney.

Tip

Serve with Tamarind dates chutney & green chutney

Dahi Shev Golgappa

Dahi Shev Golgappa