DAHI PURI

Dahi Puri (also known as Dahi Sev Puri or Dahi Batata Puri) is a very popular Indian street food where puri or golgappa is topped with various chutneys, masalas, boiled potatoes, fine sev, and yogurt. Make this Indian chaat using this simple recipe.

Chaats are pure love! No matter how much I resist, I can never control myself if there is a plate of Chaat in front of me, especially when it is Dahi Puri. Crispy mini shells or puris, stuffed with potatoes, chilled yogurt, and spicy tangy chutneys, this one is just a treat for your taste buds.

Sweet, sour, tangy, and spicy, this chaat is loaded with flavors and can be served for evening snacks or dinner. You can also make other chaat recipes along with it.

INGREDIENTS:

  • 1 cup Yogurt (Chilled)
  • 1 tsp Sugar
  • ½ tsp Ginger Juice
  • 30-40 Golgappa Puri
  • ½ cup Boiled potatoes (Mashed)
  • ½ cup Boiled black gram / Kala chana (Soak for a few hours before boiling)
  • ½ tsp Salt
  • ½ tsp Chaat masala
  • ¼ tsp Roasted cumin powder
  • ¼ tsp Red chilli powder
  • ¼ cup Mint and coriander chutney
  • ¼ cup Sweet tamarind chutney
  • ¼ cup Nylon sev
  • 2 tbsp Fresh coriander (Chopped)
  • ¼ cup Pomegranate seeds

INSTRUCTIONS:

  1. Pass the yogurt through a mesh strainer.
  2. Add sugar and ginger juice and mix well until sugar dissolves.
  3. Mix salt, chaat masala, roasted cumin powder and red chili powder in a bowl and keep aside.
  4. Arrange the golgappe on a plate.
  5. Make a small hole in each golgappa with your finger.
  6. Fill small amount of boiled potato, black gram and moong in each gol gappa.
  7. Pour yogurt from top.
  8. Sprinkle little masala mixture that we made earlier over yogurt.
  9. Drizzle mint and coriander chutney and tamarind chutney on top.
  10. Now sprinkle some more masala mixture.
  11. Finally sprinkle nylon sev, coriander and pomegranate seed on top.
  12. Serve immediately.

NOTES:

  1. Try using fresh homemade yogurt to make Dahi puri. Sour yogurt doesn’t taste good in this dish.
  2. You can use either homemade puri or store-bought to make this dish.
  3. The consistency of the chutney should be a little thin so that you can drizzle them easily.
     

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RAJASTHANI MISSI PURI

Missi Puri is an Indian Rajasthani item that is prepared with wheat flour, gram flour, and coriander leaves and can be eaten with a Rajasthani sabzi of your choice.

This goes well with pickle or any sort of curry for an ideal feast. Thus, attempt to make this poori at home and appreciate with your family.

INGREDIENTS:

  • 1 cup wheat flour
  • 1 cup gram flour
  • 2 pcs green chili chopped
  • 1/2 tsp garam masala
  • 1 tsp coriander seeds
  • 1 tsp salt or as per taste
  • 1/4 cup Coriander leaves freshly chopped
  • 1/4 cup oil
  • 1 tbsp kasuri methi
  • oil to fry

INSTRUCTIONS:

  1. In a mixing bowl add wheat flour, gram flour, green chilly, garam masala, crushedcoriander seeds, salt as per taste, chopped coriander leaves, kasoori methi and mix it well.
  2. Add oil and mix it well again.
  3. Gradually add water and knead a soft and smooth dough. Add water gradually so that doughdoes not become sticky.
  4. Cover the dough and keep it in the refrigerator for half an hour to get set.wp-16176794690617661836949332434956.jpg
  5. After half, an hour uncovered the dough and divide the dough into 11 equal portions.
  6. Take one portion of the dough, roll it between your palms and flatten it. Make all thedough in the same way.
  7. Take one portion of dough and roll it evenly all around just like poori. If the dough issticking on the platform while rolling then apply little oil and then roll.
  8. Roll all the dough in the same way.
  9. Heat oil in a pan, once oil is hot enough drop one by one rolled missi puris into thehot oil and fry on medium flame by pressing it with a spatula gently.
  10. Once puri puff up flip it over and fry for few seconds from another side too.
  11. Take out fried Missi Puris onto an absorbent paper.
  12. Fry all Missi Poori in the same way.
  13. Missi Puri is ready to serve.
  14. It goes well with vegetable curries, pickles or any chutney of your choice.
     

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STRAWBERRY MILKSHAKE

Strawberry milkshake is a refreshing healthy drink to recharge your energy levels. Good for kids as well as a breakfast beverage.

This rich and creamy strawberry milkshake is a breeze to make. It requires just 4 ingredients and comes together in under 5 minutes.

When strawberries are not in season, you can make it using frozen ones. 

INGREDIENTS:

  • 2 cups milk
  • 2,3 scoop vanilla ice cream
  • 1 cup chopped strawberries
  • 1 tsp homemade  strawberry jam ( optional)

INSTRUCTIONS:

  1. In a blender, combine milk,vanilla ice cream, jam and chopped strawberries. Blend until smooth. Pour into glasses and serve.decorate with some whipped cream and strawberries .

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MANGO STRAWBERRY MARTINI

Mango season is arriving, and Strawberry season is departing.. So how do we have best of both the world? We go for Mango Strawberry Martini.

Summer is officially the season of Mangoes. So, keep your guard down and get ready to get high on this light, sunny Mango Strawberry Martini. 
Another day.. Another Cooler.. who said Summer is going to be hot  !!!

Recipe courtsy : meghnasfoodmagic

INGREDIENTS:

  • 3/4 cup mango pulp
  • Ice cubes
  • Some mint (pudina) leaves
  • Sprite (or any lime drink)
  • Salt, red chilli powder, lime wedges, 1 cut strawberry and a mint leave (to decorate glass)
  • Some finely chopped strawberries

INSTRUCTIONS:

  1. Take a shaker/any bottle / mixer
  2. Add 3/4 cup mango pulp, Add ice cubes.
  3. Add some mint (pudina) leaves
  4. Add Sprite (or any lime drink)
  5. Shake it well or crush in mixer.
  6. To decorate glass, place some salt in a plate
  7. Add some red chilli powder and mix it
  8. Take 2 martini glasses, moisten the glass rim with lime wedge
  9. Dip glass into salt mixture
  10. Further add some finely chopped strawberries in glass (add sugar if you wish to)
  11. Pour mango martini drink
  12. Place a piece of strawberry and mint leave on the side of both glasses
  13. And then your Refreshing Mango & Strawberry Martini  ready!! 

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WATERMELON LEMONADE

Homemade lemonade is so easy to make and taste sooooooo much better than anything you will find in the store. Although  I do confess to loving that Simply Lemonade!

This watermelon lemonade is as simple and pure as it gets! Water, lemons, watermelon, sugar and mint!
Yep that’s it!

I just love the way fresh mint and watermelon get along .Every sip leaves your mouth cool and refreshed .It’s like a little bit of summer in a glass.

INGREDIENTS:

  • 6 cups cubed seedless watermelon , chilled (2 lbs after peeling)*
  • 4 cups cold water
  • 3/4 cup fresh strained lemon juice , chilled
  • 2/3 cup granulated sugar (more or less to taste)
  • Ice and fresh mint for serving

INSTRUCTIONS:

  1. Add watermelon to a blender and pulse until well pureed (there should be about 4 cups).
  2. Pour through a fine mesh strainer into a bowl.
  3. In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon.
  4. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator.
    *If you don’t have time to chill the ingredients then just use more ice in place of some of the water 
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CHATPATE AMRUD AUR KALE ANGOOR KI CHUTNEY

Here’s a fun and creative way to eat your fruits to fill your bhukh(hunger).
Saw this recipe on Epic channel by Sakshi tanvar’s  and decided to try it out myself.
And it turned out to be a summer delight!

INGREDIENTS FOR CHATPATE AMRUD :

  • 2-3 medium guavas
  • black salt to taste
  • 1 tsp black pepper coarsely crushed
  • 1tsp asafoetida
  • 1tsp lemon juice
  • 1 tsp roasted jeera powder
  • vegetable oil

INSTRUCTIONS:

  1. Make sure guavas are not too soft not to hard .
  2. Cut it into roundles with oil, pepper, black salt , roasted jeera powder and lemon juice .coat it well.
  3. Heat a grill pan with vegetable oil .
  4. Pan seer the guavas on a grill pan for 2 mins.
  5. serve with micro greens on top .

INGREDIENTS FOR ANGOOR KI CHUTNEY:

  • 2 cups of green, black grapes
  • 1 tsp asafoetida
  • 1 tsp fenugreek ( methi ) seeds
  • 1 tsp black mustard ( sarso) seeds
  • 1 inch grated fresh ginger
  • 1 tsp red chilli flex
  • 2 tbs sugar
  • 1 tbsp oil
  • 1 tsp lemon juice / vinegar
  • Salt as per taste

INSTRUCTIONS:

  1. To prepare green Grapes chutney, wash and clean the grapes and cut each of them in to halves, the process cutting them in to halves will take time but its essential to get maximum flavors from grapes in chutney .
  2. Now in a heated pan with oil in it, add asafoetida ( hing ) powder along with fenugreek ( methi)and black mustard seeds .Mix them well for 10 seconds or till mustrad seeds stary spluttering .
    it on medium flame for 10 second .
  3. Add grated fresh ginger to it and mix it well. saute for 10 seconds .
  4. Add grapes in to it amd mix well .also add sugar ,salt, water and lemon juice to it and mix it.
  5. Now add red chilly flex .Now cook it on medium high flame till the mixture starts
    boiling .
  6. Once its starts to boil turn the flame to low .Till its reduce but saucy , Serve chatpate amrud with angoor chutney.