Post by SupremeSohni on Jul 15, 2006 16:15:22 GMT 10
[glow=red,2,300]SPICY CHAAT-CALCUTTA STYLE[/glow]
[glow=yellow,2,300]Chat over this tasty chaat of fruits and vegetables.
Cooking Time : 30 minutes.
Preparation Time : 15 minutes.
Serves 6 to 8.
For the pakodis
175 grams black gram (urad) dal
75 grams moong dal
4 green chillies
12 mm. piece ginger
1 level teaspoon nigella seeds (kalonji)
1/4 level teaspoon asafoetida
salt to taste
oil for deep frying
For papadis
250 grams plain flour (maida)
2 level teaspoons ajwain powder
1 tablespoon oil
salt to taste
oil for deep frying
For serving
2 1/2 teacups fresh curds
2 potatoes, boiled and sliced
sweet chutney
green chutney
chaat masala
cumin seed powder
chilli powder
salt
For the pakodis
1. Soak the black gram dal and moong dal in water for 3 to 4 hours.
2. Drain, add the green chillies and ginger and blend in a mixer with a little water.
3. Add the nigella seeds, asafoetida and salt and mix.
4. Shape the mixture into small balls.
5. Deep fry in hot oil until golden brown.
6. Soak the fried pakodis in water for 30 minutes.
7. Squeeze out the water and keep aside.
For the papadis
1. Mix the flour, ajwain, oil and salt and add enough water to make a soft dough.
2. Knead well and roll out into small thin rounds of about 40 mm. diameter, without using flour if possible. Prick with a fork.
3. Deep fry in hot oil until golden brown.
How to proceed
1. Beat the curds with a little salt.
2. In each serving dish, place a few pakodis, some potato slices and a few papadis dipped in sweet chutney.
3. Sprinkle a little green chutney, curds, chaat masala, cumin seed powder, chilli powder and salt on top.
4. Serve[/glow]
[glow=yellow,2,300]Chat over this tasty chaat of fruits and vegetables.
Cooking Time : 30 minutes.
Preparation Time : 15 minutes.
Serves 6 to 8.
For the pakodis
175 grams black gram (urad) dal
75 grams moong dal
4 green chillies
12 mm. piece ginger
1 level teaspoon nigella seeds (kalonji)
1/4 level teaspoon asafoetida
salt to taste
oil for deep frying
For papadis
250 grams plain flour (maida)
2 level teaspoons ajwain powder
1 tablespoon oil
salt to taste
oil for deep frying
For serving
2 1/2 teacups fresh curds
2 potatoes, boiled and sliced
sweet chutney
green chutney
chaat masala
cumin seed powder
chilli powder
salt
For the pakodis
1. Soak the black gram dal and moong dal in water for 3 to 4 hours.
2. Drain, add the green chillies and ginger and blend in a mixer with a little water.
3. Add the nigella seeds, asafoetida and salt and mix.
4. Shape the mixture into small balls.
5. Deep fry in hot oil until golden brown.
6. Soak the fried pakodis in water for 30 minutes.
7. Squeeze out the water and keep aside.
For the papadis
1. Mix the flour, ajwain, oil and salt and add enough water to make a soft dough.
2. Knead well and roll out into small thin rounds of about 40 mm. diameter, without using flour if possible. Prick with a fork.
3. Deep fry in hot oil until golden brown.
How to proceed
1. Beat the curds with a little salt.
2. In each serving dish, place a few pakodis, some potato slices and a few papadis dipped in sweet chutney.
3. Sprinkle a little green chutney, curds, chaat masala, cumin seed powder, chilli powder and salt on top.
4. Serve[/glow]
SupremeSohni
Chand meri zameen phool mera watan