Channa Chat

Recipe Courtesy    :   Kavitha Samayalari

Channel                  :  YouTube

Recipe link             :  Channa Chaat

Yummy, tasty, quick channa Chat with a twist. 

           

Baingan bhaji chatpata

baigan bhaji chatpata

EggPlant	1 (wash and cut into thin round slices. Rub in ½ tsp of salt and keep aside)
Batter Ingredients:	Besan - 4 tbsp Gin Gar paste - 1/4 tsp Seasonings - according to the taste Ajwain - 1 tsp (crushed slightly) Curry leaves few - chopped finely Water - to make semi batter consistency
Oil	To shallow fry

• Make a semi consistency batter with the listed ingredients.
• Heat 3 tbsp of oil in a wide pan. 
• Dip the eggplant slices in the batter and arrange on the heated oil.
• Keep the flame to medium and cook both sides till the baigan is soft inside and crispy outside.
• Remove to a plate. Let it cool.

Baigan Bhajji

Ingredients for Peanuts Masala/ moongphali Masala

Dry roasted peanuts - 1/4th cup  Onion - 2 tbsp finely chopped Grated carrot - 2 tbsp Tomato - 2 tbsp chopped Salt and pepper Lime juice tsp Coriander - 2 tbsp chopped

• Toss all ingredients in a bowl and keep aside.

Peanuts Masala

Platting :

• Cut each baigan bhaji into 4 quarters.

• Arrange them on a plate
• Drizzle the  Peanuts masala
• Top with seva or crushed paapidi 
• Serve immediately 

ALOO TIKKI CHAAT

                   I guess India’s most famous Chaat is SAMOSA CHAAT after PANI PURI. To eat this chaat  I used to go to “Batani bandi” (street corner) near Gandhi Park, Rajahmundry. He used to serve hot batani curry (white peas curry) with Irani Samosa, topping with onions, tomatoes, spices, ghee and Cilantro. AaaHaa....tastiest and delicious chaat I feel so.

                    Got this simple and quick chaat recipe from one of my Web-blogger KAVYA NAIMISH. I tried with white peas and with little modifications I made this chaat and served with Aloo Tikki and with some topping Chutneys. The taste was excellent and everybody loved it. Thanks to KAVYA’S NAIMISH and her recipe link is here : Kavya's Kitchen  -  Cutlet Chaat

Servings 5-6 persons:

Dry White peas (or) Yellow pea	1.5cups
Onions (big)	1 chopped
Tomatoes (medium)	2 chopped
Turmeric	½ tsp, plus ¼ tsp
Red chiily powder	1tbsp
Coriander seeds	1tbsp
Cumin seeds	¾ tbsp
Chat masala	1- 1½  tsp
Oil	2 - 3 tbsp

• Soak Peas in more water for 1-1½ day to reduce “Phytic Acid Content” or soak atleast 8hrs to overnight minimum. Give 2-3 washes and pressure cook in water up to 3 steams on medium high heat. While pressure cooking add salt to taste and ¼ tsp of turmeric.
• Heat oil in a pot. Fry onions and green chillies and cook  till onions are cooked. Add turmeric,coriander-cumin seeds powder and fry it for few movements.
• Add chopped tomatoes and saute till tomatoes are mashed.
• Mix chilly powder and salt to taste.
• Now add cooked peas (mash it with spoon lightly) and stir well. Add required water and bring to boil and cook for another 5-8 minutes.
• Mix chat masala and cook for another couple of minutes and off the flame.
• Chaat is ready to serve

Plating Ingredients per person:

Chaat Curry	1 cup
Aloo tikki or Patties or Samosa	1 (or) 2
Finely Chopped onion	1-2 tbsp
Finely chopped tomato	1-2 tbsp
Finely chopped cilantro	1-2 tbsp
Beaten curd (mix with less than pinch of salt)	2 tbsp
Green chutney	1 tbsp
Tamarind chutney	1 tbsp
Sweet Chutney	1 tbsp
Chat Masala	to sprinkle (optional)
Lime	optional

• Arrange hot aloo tikki’s or patties or samosa in a bowl (or) middle of the plate.
• Pour hot ragda or chaat on tikki’s.
• Top with onions, tomatoes, chutney’s , curd , chat masala, lime juice and Cilantro.
• Serve immediately.

CHUTNEY RECIPES are here

•  SWEET CHUTNEY

• TAMARIND CHUTNEY 

• GREEN CHUTNEY

PAPIDI CHAAT

FOR PAPIDI:

Maida	1 cup
Sooji	1tsp
Oil	2tsp
Salt	to taste
Water	to knead the dough
Ajwain seeds	1tsp

• In a mixing bowl, add all the above ingredients and knead the mixture to form a dough like ball by using little water.
  
• Keep aside for 30Min's
• Make 3-4 equal portions(balls) and flatten them and roll out thin chapati.
• As shown in the below picture cut the papidi's and deep fry them on low flame until crispy and golden in color like flat puri's. If they puff while frying just press with spoon.

• Allow to cool down and they are ready to use for papidi chaat.  
• For one cup maida, can make 40-45 papidi's.

TO SERVE PER PERSON:

Curds beaten	2-3tsp
Chopped onions	1tbsp
Chopped coriander	1 tbsp
Tamarind chutney	1tbsp
Green chutney	1tbsp
Chat masala	1/4th tsp
Chopped tomatoes	1tbsp (optional)
Mixed mixture (or) sev	1/4th cup

• In curds add pinch of cumin seeds powder and pinch of salt and mix well.

• Arrange papidi's on a plate and apply chutney's on each papidi and top with onions, tomatoes, curds, coriander, sev or mixed mixture and sprinkle chat masala.
• Serve immediately.

NOTE:

•  Recipe for Tamarind chutney 

http://paddusrecipehouse.blogspot.com/2010/04/sweet-hot-and-tangy-chutney.html

•  Recipe for Green chutney
  

http://paddusrecipehouse.blogspot.com/2010/04/green-chutney.html

RAGADA-PATTIES

FOR PATTIES:

Potatoes boiled	3
Bread crumbs	1/2 cup
Lime juice	2-3tbsp
Corn Flour	2tbsp
Salt	to taste
Oil	for shallow frying
Cumin powder	1tsp

• Peel the potatoes and mash them.
• Add bread crumbs, lime juice, corn flour, cumin powder and salt. Knead the mixture.
• Make 8-12 equal portions (balls) of potato mixture and flatten them like patties or like round cutlets.
• Shallow fry these patties on both sides by adding tbsp of oil (OR) deep fry in oil.
• 
  
  
  

FOR RAGADA:

White peas or Kabuli chana	1.5 cups
Onions chopped	1 cup (chopped)
Tomatoes medium sized	2 (puree)
Green chillies	4 split
Red chilly powder	1 tsp
Oil	5 tbsp
Cloves	6
Coriander seeds	1tsp
Pepper corns	10
Cinnamon	2 small pieces
Cardamom	3
Ginger and garlic paste	2 tsp
Turmeric	1/4tsp
Salt	to taste

• Dry roast cloves, coriander seeds, pepper corns, cinnamon, cardamom and make into fine powder
  
• Soak peas/chana overnight and cook them in pressure cooker by adding 1/2tsp of salt.
• Heat oil and fry onions and green chillies. When onions are light golden brown add ginger garlic paste and fry for 2-3mins.
• Now add red chilly powder, turmeric, salt, ground garam masala, 1tsp amchur powder and tomato puree. Fry till oil on sides.
• Add cooked chana/peas and add little water and cook for another 5mins. The consistency should not be too thick or too lite.
  
• Ragada is ready.

SERVING:

• Place the cutlet on center of the plate.
• Pour Ragada and top with sweet chutney, green chutney and whipped curd, onions, lime juice and chopped coriander.
• Sprinkle chat masala and serve.
  

PAV BAAJI

Cauliflower	1 cup
Carrot	2 (peel and cut into big pieces)
French Beans	15 (cut into halves)
Potatoes (medium size)	2
Green peas	½ cup
Tomatoes (medium size)	2 (finely chopped)
Onions (medium size)	2 (finely chopped)
Capsicum	1 (finely chopped)
Ginger Garlic paste	2 tsp
Red Chili powder	2tsp
Salt	To taste
Pav baaji masala (Everest Company)	1tbsp
Turmeric	1/4tsp
Cardamom	2
Cinnamon	Small piece
Cloves	4
Bay leaves	1
Amchur	1/4tsp

1. Pressure cook cauliflower, carrot, beans, potatoes (do not cut into pieces). Remove potatoes and keep aside. Make a fine puree with remaining vegetables. Reserve stock. Peel potatoes and cut into cubes.

2. Heat 4tbsp of oil. Fry Cardamom, Cinnamon, Cloves and Bay leaves.

3. Now fry onions. When onions are translucent add capsicum fry for 2mins.

4. Now add ginger garlic paste fry for 2 min.

5. Now add tomatoes fry until tomatoes are mashed.

6. Now add green peas and fry for 2mins.

7. Now add chilly powder, salt, Amchur and pav baaji masala. Mix well.

8. Add vegetable puree, stock and potatoes.

9. Stir well and cook for 5min in low flame.

10. Turn off the flame.

11. Heat the pan and fry the pav’\s both sides with ghee

12. Serve baaji with onions, lime and pav’s