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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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.
     

BUTTERMILK VADA / INSTANT VADA

An ideal and unique deep-fried snack recipe made with semolina, beaten rice, fresh herbs and sour buttermilk. it is known for its similarities with most famous south indian medu vada, especially the doughnut shape, but has totally different taste and flavour. it is generally served as a side dish to lunch/dinner or as an evening snack with a choice of tomato sauce toppings or any spicy dip.
One such easy and simple instant vada recipe is the buttermilk vada known for its taste, flavour and ease of preparing it.

furthermore, i would also like to highlight some more additional tips, suggestions and variations to the instant mor vadai. firstly, with respect to shape, you do not have to necessarily shape it like a doughnut. you can shape it like a disk or to any other shape as per your preferences. the doughnut-like shape makes it more attractive and appealing.
I used cookie cutter to make my all time favourite heart shape .

secondly, try to use sour curd or yoghurt to prepare the buttermilk. if you use sour curd, the sourness taste goes into the vada to have a combination of flavour and taste.

I used kriti oil in this recipe.

INGREDIENTS:

  • 1 cup poha/ flattened rice (thick)
  • ½ cup rava / semolina / suji (coarse)
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 chilli (finely chopped)
  • 1 tsp ginger paste
  • ½ tsp chilli flakes
  • 1 tbsp sesame
  • few curry leaves (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • 2 tbsp coconut (grated)
  • 1 tsp cumin
  • ¼ cup rice flour
  • oil (for frying)

INSTRUCTIONS:

  1. firstly, in a large bowl place a sieve and rinse 1 cup poha.
  2. Transfer the rinsed poha to a large bowl and add ½ cup rava.,also, add ½ tsp salt, 1 cup buttermilk and mix well.
  3. Rest for 20 minutes or until the poha and rava absorbs buttermilk.wp-16162414982813818275046342995206.jpg
  4. After 20 minutes, the poha and rava have softened well.
  5. Now add 1 chilli, 1 tsp ginger paste, ½ tsp chilli flakes, 1 tbsp sesame, few curry leaves, 2 tbsp coriander, 2 tbsp coconut and 1 tsp cumin.
  6. Squeeze and mix well making sure everything is well combined.
  7. Further, add ¼ cup rice flour and mix forming a soft dough.wp-16162414984793983311983118709990.jpg
  8. Grease hands with oil and pinch a ball sized dough.
  9. Flatten slightly and make heart shape using cookie cutter and make a hole in the centre.wp-16162414987503324892666888567536.jpg
  10. Deep fry in hot oil, keeping the flame on medium.
  11. Stir occasionally, and fry on medium flame until the vada turns golden and crisp.
  12. Drain off the vada on kitchen paper to remove excess oil.
  13. Finally, enjoy buttermilk vada with chutney or tomato sauce.
    wp-16162414980531854513659970170516.jpg

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BAKED SABUDANA BASKET CHAAT

After trying  Sabudana donut , Hariyali vada Now my fasting recipe in new style. This time i made BAKED SABUDANA BASKET CHAAT Crisp sabudana baskets, filled with tempting chat. fasting is not less than feasting.

INGREDIENTS:

  • Washed and soaked Sabudana 2 cups
  • Amarnath/Rajgira flour 1 cup
  • Boiled mashed potato 1
  • Jeera 1 tsp
  • Salt to taste
  • Red chilly powder 1 tsp
  • Ginger Green chilly paste 1 teaspoon
  • Boiled Chopped potato 1
  • Chopped apple cubes 1 tablespoon
  • Pomegranates 1 tablespoon
  • Beaten sweet curd 1 cup
  • Roasted Jeera powder 1 teaspoon
  • Chopped coriander for garnishing
  • Ghee/oil very little
  • green chutney 1 tablespoon

INSTRUCTIONS;

  1. In a mixing bowl take all ingredients
  2. Knead well in a homogeneous mixture
  3. Carefully Prepare baskets by giving shape
  4. Grease Muffins moulds with some oil and put ready baskets in to it
  5. Preheat oven. Bake for 15 to 20 minutes on 200 degrees
  6. Baskets Ready after baking
  7. In a mixing bowl take all chopped fruits and chopped potato . Season with some salt and chilly powder and prepare stuffing
  8. Fill ready stuffing in to baked baskets , pour some sweetened curd, green chutney on top and serve immediately.wp-16155637986375498474020024635327.jpg
     
     

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MOONG DAL DHOKLA BITES WITH STRAWBERRY CHILLI COMPOTE &GREEN CHUTNEY

This is a healthy, tasty and nutritious dhokla variety made with mung lentils, herbs and spices. A delicious vegan, protein-rich and guilt-free snack that you can enjoy any time.
Gujrati dhokla in new avtar 
Strawberry Chili Compote,  and coriander chutney  – Jazz up this humble Indian classic with some homemade accompaniments and toppings for a festive appetizer!

INGREDIENTS:

Moong Dal Dhokla Batter :

  • 1 cup yellow moong dal (petite split yellow lentils)
  • 2 green chilies , roughly chopped
  • 1 inch ginger , roughly chopped
  • water , as needed for grinding
  • 2 tbsp yogurt , thick
  • 1 tbsp besan (gram or chickpea flour)
  • 1 1/2 tsp sugar
  • 1/2 tsp turmeric powder
  • 1 tsp lemon juice
  • 2 tsp oil , hot plus more for greasing
  • 1 tsp fruit salt (eno)
  • salt , to taste

Moong Dal Dhokla Tempering:

  • 1 1/2 tsp oil
  • 1 tsp mustard seeds
  • pinch asafoetida powder (hing)
  • 2 green chilies , slit
  • 6 curry leaves , torn in half
  • 1/4 cup water
  • 1/2 tsp sugar
  • pinch salt

Strawberry Chili Compote:

  • 1 cups strawberries , washed and finely chopped
  • 2 1/2 tbsp sugar
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp red chili flakes
  • pinch salt
  • 1/2 tsp corn starch
  • 2 tbsp water

Coriander chutney:

  • 1cup coriander
  • 1 green chilli
  • 1 lemon
  • salt to taste
  • 1tsp jeera

Toppings:

  • pomegranate seeds
  • pumpkin seeds
  • pistachio , slivered
  • red chili flakes , if needed

INSTRUCTIONS:

Moong Dal Dhokla:

  1. Wash the moong dal under cold water a few times. Then, soak it in warm water for an hour. Once soaked, drain the water.
  2. Transfer the soaked dal to a blender and grind with green chilies and ginger. Slowly add water as needed to get the desired consistency. The dhokla batter should be thick and smooth.
  3. Transfer the paste to a bowl and add in yogurt, besan, sugar, turmeric powder, hot oil, and lemon juice. Mix well for 5 minutes to aerate the batter.
  4. Preheat your steamer.
  5. When your steamer is hot and you are ready to steam the dhoklas, add in salt and fruit salt and mix gently.
  6. Pour the batter into the greased steamer tray.
  7. Steam the dhoklas in the steamer for 12 minutes on high flame or until the dhokla is cooked.
  8. While the dhoklas are steaming, we will make the temper. Heat oil in a small pan, add in mustard seeds and asafoetida powder (hing). When they start crackling, add in the green chilies and curry leaves and saute. Then, add in water, sugar and salt. Boil for 1 to 2 minutes and switch off the gas. Keep it aside for 10 minutes.
  9. Once the temper cools down, strain it into a bowl.
  10. Now, slowly spread the temper evenly on the dhoklas,1 tbsp at a time. Make sure that the dhoklas don’t get soggy.
  11. Use only as much temper as needed to cover entire dhokla. Keep them aside for 15 minutes.wp-16146164885435714193950795651959.jpg
  12. Now, cut the dhoklas into your desired shape. I used a cookie cutter to cut them in heart  shapes.wp-16146164883253266247350523008094.jpg

Strawberry Chili Compote:

  1. In a small pan on medium flame, add in the strawberries, sugar, lemon juice, lemon zest, red chili flakes, salt and 2 tbsp water. Bring it to a boil. Then, reduce the heat to low and simmer until the strawberries become soft and the liquid starts to thicken.
  2. Add in 1/2 tsp corn starch mixed with 2 tsp of water to the compote. Bring it to a boil and turn off the heat. Your Strawberry Chili Compote is ready!

Coriander chutney:

  1. Mix together all of the ingredients and churn in the mixer.
  2. Add some water if required.

Assemble Moong Dal Dhokla Bites:

  1. To serve, warm the dhoklas and then add on the accompaniments and garnishes as you wish!
  2. I like to spread on a dollop of one of the sauces (strawberry chili compote, coriander chutney and sprinkle on some of the toppings.
     

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ROASTED BEET HUMMUS

A vibrantly pink, slightly sweet and deliciously healthy beet hummus, very easily made by placing all ingredients in the bowl of a food processor.

It  keeps for about a week in the fridge, making it the perfect weekday lunch solution or take-along snack.

Hummus is one such dip, that I make very often at home .It is healthy, easy to make and tastes delicious, what else do you need from a dip, right? And with the addition of my favourite ingredient-beetroot it has not just a nicer color, but a better taste too.

INGREDIENTS:

  • 2 cups of chickpeas, boiled
  • 1 beetroot, peeled roasted
  • 4-5 garlic cloves
  • ¼ cup of olive oil, plus extra for topping
  • 1 tsp of sesame seeds
  • 1 Tbsp of curd
  • 1 tsp of cumin powder
  • 2 Tbsp of lemon juice
  • to taste salt
  • coriander leaves(for garnishing)

INSTRUCTIONS:

  1. Oil and roast the beetroot on the stove or in an oven for 10 minutes. Let it cool. Then chop it into smaller pieces.
  2. In a pan, roast the sesame seeds until aromatic. Allow to cool and then ground into a powder.
  3. In a food processer or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry.
  4. the beetroot, sesame powder, curd, olive oil, cumin powder and salt, and blend again until smooth.
  5. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish with a drizzling of olive oil and fresh coriander leaves on top. Serve with veggies, pita and lavash.

 

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