Tag: streetfood

Daal Kachori

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The Perfect Snack for Any Occasion

When it comes to Indian snacks, Daal Kachori is an all-time favorite. This crispy, savory snack is perfect for any occasion, whether you are hosting a party or just looking for a quick snack to munch on. This recipe is a must-try for anyone who loves Indian food, as it’s easy to make and packed with flavor.

The dough for the kachoris is made from all-purpose flour, vegetable oil, and salt, which is mixed together with water to make a smooth dough. The filling is made from chana daal, onion, ginger paste, garlic paste, green chili, cumin seeds, turmeric powder, red chili powder, and salt. The filling is cooked on the stove until it has thickened and the daal is cooked.

To make the kachoris, the dough is rolled out into circles and a spoonful of the daal filling is placed in the center. The edges of the dough are brought together to seal the filling inside the kachori. The kachoris are then deep-fried until they are crispy and golden brown. Here is the recipe of this delicious treat.

Ingredients:

  • For the kachori dough:
    • 2 cups all-purpose flour
    • 1/4 cup vegetable oil
    • 1/2 teaspoon salt
    • Water, as needed
  • For the filling:
    • 1 cup chana daal (split Bengal gram lentils)
    • 1 onion, chopped
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1 green chili, chopped
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon red chili powder
    • Salt, to taste
    • 2 tablespoons vegetable oil
    • Oil, for deep frying
  • For serving:
    • Tamarind chutney
    • Mint chutney
  1. To make the kachori dough, mix together the all-purpose flour, vegetable oil, and salt in a large mixing bowl. Add water as needed to make a smooth dough. Cover the dough and set it aside for 15-20 minutes.
  2. To make the filling, rinse the chana daal and soak it in water for about 30 minutes. Drain the water and grind the daal to a coarse paste in a food processor.
  3. Heat the vegetable oil in a pan and add the cumin seeds. Once they start to splutter, add the chopped onion, ginger paste, garlic paste, and green chili. Cook for a few minutes until the onions are soft.
  4. Add the ground daal, turmeric powder, red chili powder, and salt to the pan. Cook the mixture for about 10-15 minutes, stirring occasionally, until the daal is cooked and the mixture has thickened.
  5. Remove the daal mixture from the heat and let it cool.
  6. To make the kachoris, divide the dough into equal-sized balls. Roll each ball into a flat circle and place a spoonful of the daal filling in the center. Bring the edges of the dough together to seal the filling inside the kachori.
  7. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the kachoris into the oil and fry them until they are golden brown.
  8. Serve the hot kachoris with tamarind and mint chutneys on the side.

The result is a delicious and flavorful snack that is perfect for any occasion. The kachoris can be served hot with tamarind and mint chutneys on the side. The tangy tamarind chutney perfectly complements the spicy kachoris, while the refreshing mint chutney helps to balance out the flavors.

Daal Kachori is not only a great snack but also a versatile one. It can be served as an appetizer, a side dish, or even as a main course. This snack is also perfect for potlucks, as it can be made ahead of time and reheated when needed.

So, if you are looking for a delicious and easy-to-make snack that is packed with flavor, Daal Kachori is the perfect choice. This recipe is a must-try for anyone who loves Indian food or is looking for a new snack to try. So why not give it a try and enjoy this delicious snack with your family and friends?

Ragda patties

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Ingredients:

  • 1 cup dried white peas (safed vatana)
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • 2 cups water
  • 2 cups oil for frying
  • 8-10 small round patties or puris
  • 2 cups finely chopped onions
  • 2 cups finely chopped tomatoes
  • 1/4 cup finely chopped cilantro
  • 2 tbsp tamarind chutney (optional)
  • 2 tbsp mint chutney (optional)

Instructions:

  1. Soak the dried white peas in enough water for 6-8 hours or overnight. Drain and set aside.
  2. In a pressure cooker, add the soaked peas, 2 cups of water, and a pinch of salt. Cook for 2-3 whistles or until the peas are soft and cooked through.
  3. Heat 1 tsp of oil in a pan over medium heat and add cumin seeds, mustard seeds, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes or until the spices are fragrant.
  4. Add the cooked peas to the pan and mash them lightly with a potato masher or the back of a spoon. Cook for 2-3 minutes or until the peas are heated through and the mixture is thickened.
  5. Heat oil in a pan for frying, add the small round patties and fry them until they are golden brown and crispy. Drain on a paper towel.
  6. In a serving plate or bowl, add the fried patties and spoon some of the ragda mixture over the patties.
  7. Garnish with finely chopped onions, tomatoes, cilantro and the tamarind and mint chutney (if using).

Ragda Patties is a popular street food in India, it’s a chaat dish where the patties are topped with a spicy and tangy ragda made from dried white peas, and garnished with onion, tomatoes, cilantro, and chutneys. You can adjust the spiciness as per your taste preference. You can also make the patties at home using wheat flour, besan and spices.

Bhel puri

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Ingredients:

  • 2 cups puffed rice
  • 1/2 cup fine sev
  • 1/4 cup finely diced tomatoes
  • 1/4 cup finely diced onions
  • 1/4 cup finely chopped cilantro
  • 2 tbsp tamarind chutney
  • 2 tbsp mint chutney
  • Salt and red chili powder to taste

Instructions:

  1. Take a large mixing bowl and add the puffed rice, sev, tomatoes, onions, cilantro, tamarind chutney, mint chutney and salt and red chili powder. Mix everything well.
  2. Take a small portion of the mixture in your hand and press it firmly to make small balls.
  3. Repeat the process and make small balls out of the remaining mixture.
  4. Serve the Bhel Puri balls immediately or store them in an airtight container in the refrigerator.
  5. Garnish with chopped coriander leaves and sev before serving, if desired.

Enjoy your homemade Bhel Puri, you can also add some chopped potatoes, raw mangoes and other ingredients to make it more flavorful.

Paani Poori

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Panipuri, also known as gol gappa or puchka, is a popular street food in India that is loved by many. It is a crispy fried dough ball filled with a mixture of potatoes, peas, and spices, and served with a tangy and spicy water. Making panipuri at home can be a fun and rewarding experience, and in this recipe, we will show you how to make it from scratch. From the dough to the filling and the water, we’ll guide you through each step to help you create a delicious and authentic panipuri that you can enjoy with your family and friends. So let’s get started and learn how to make this mouth-watering delicacy at home!

Recipe

Ingredients:

  • 1 cup wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup semolina flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp sugar
  • 1/4 cup oil
  • Water as needed

For the filling:

  • 1 cup boiled and mashed potatoes
  • 1/4 cup boiled peas
  • 2 tbsp chopped cilantro
  • 1 tsp roasted cumin powder
  • 1/2 tsp red chili powder
  • Salt to taste

For the water:

  • 2 cups water
  • 1 tsp tamarind paste
  • 1 tsp sugar
  • 1 tsp chaat masala

Instructions:

  1. In a large mixing bowl, combine the wheat flour, all-purpose flour, semolina flour, salt, baking powder, sugar, and oil. Mix well.
  2. Slowly add water, as needed, and knead the dough until it becomes smooth and pliable. Cover and let it rest for 30 minutes.
  3. In a separate bowl, combine the boiled and mashed potatoes, boiled peas, cilantro, cumin powder, red chili powder, and salt. Mix well.
  4. Divide the dough into small balls and roll them out into small circles.
  5. Stuff each circle with a small amount of the potato filling.
  6. Heat oil in a deep pan for frying. Gently place the stuffed dough circles into the hot oil and fry until golden brown on both sides. Drain on a paper towel.
  7. In a separate bowl, mix together the water, tamarind paste, sugar, and chaat masala.
  8. To serve, take a fried puri and make a small hole in the center with your thumb. Fill the puri with the tamarind water and stuff some of the potato filling into it. Enjoy your homemade panipuri!