Cooking Thumb: Potatoes

Showing posts with label Potatoes. Show all posts

Eggs in Hash Brown Nests

Doesn't a good, hearty breakfast get your day started on the perfect note? The sun shines brighter, the flowers look prettier, & even the radio songs (the same ones you've listened to a thousand times before) sound sweeter. One of my favorite breakfast is a helping of hash brown & eggs with a cup of hot aromatic coffee. I knew how to create a Hash Brown basket with other fillings (which I will be posting later), so when I saw pictures for Eggs in Hash Brown Nests floating around on Pinterest, I loved the idea of combining two of my favorite breakfast items & just had to create my own version. And, oh boy! what a delightful outcome :) The crispy potato basket with the spongy mixture of eggs, veggies & cheese is a mouthwatering combo - it makes each bite a scrumptious medley of morning flavors!

These Eggs in Hash Brown Nests are perfect for breakfast or brunch, and a great item to impress guests with their delicious flavors & their unique good looks. They are quite easy to make, & perfect for making quickly in batches when you have hungry mouths to feed in the morning. Also, the recipe is very versatile - feel free to add your choice of veggies (spinach, green onion etc), cheese, meats, & flavor it up with your favorite seasoning or herbs. Delicious, healthy & versatile - isn't it a perfect breakfast item? Time to make these baskets & fill up your morning with delectable happiness :)

EGGS IN HASH BROWN NESTS RECIPE

Makes : 6 Pcs

INGREDIENTS:

For the Hash Brown Nests:

1 Medium-size Potato (Gold Yukon or Russet)

Salt to taste

Freshly ground Black Pepper to taste

A pinch of Garlic Powder

1/2 tbsp Extra Virgin Olive Oil
Olive Oil for spritzing

For the Filling:

3 Large Eggs

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Green Bell Pepper

2-3 finely chopped Green Chillies (Serrano); optional

1/4 cup chopped Onion

Salt to taste

Freshly ground Black Pepper to taste

2 tbsp Reduced-fat Sharp Cheddar Cheese

How to make Eggs in a Potato Basket

Generously spray 6 muffin cups of a regular-size (non-stick) muffin tin with olive oil & set aside.
Using a food processor with grater attachment or using a box grater, grate the potatoes & transfer them to a bowl. Sprinkle with salt, mix & let it sit for 10 minutes. Put the grated potatoes in a cheesecloth or a clean kitchen towel and squeeze to remove the excess water.
Transfer the dried, grated potato to a large bowl. Add garlic powder, black pepper and oil & mix until combined.
Preheat the oven to 375 degrees F.
Spoon about 2 tbsp of potato mixture into each muffin cup. Press the potatoes into the bottom & sides of the muffin cup to form a basket. When lining the sides make sure that the potatoes go all the way to the top of the muffin tin, & a thin layer covers the bottom. Bake for 15-20 minutes or until the top edges turn light golden brown.
Meantime, beat the eggs in a medium-size bowl. Add salt, black pepper, cheese, red & green pepper, onion and green chillies & mix until combined. Set aside.
Remove the potatoes from the oven & fill each potato cup 3/4 with the egg mixture (about 3 tbsp). Return to the oven & bake for 20-23 minutes or until eggs are fully cooked.
Allow to cool for 5 minutes in the pan. Run a knife around the edge of each hash brown nest & gently remove it. Serve immediately.

Crispy Smashed Potatoes with Garlic and Rosemary

Ah, violence! Aren't there times you just want to unleash your inner beast, rev up those primal urges & just have a go at everything in sight. Well, hold it together tigress (or tiger) - we live in a civilized society after all :) Still, there are ways to let your passions flow & make a great dish out of it in the process. Take these Crispy Smashed Potatoes for instance - bash, bash, bash, add a li'l seasoning & bake to crispiness & you have a scrumptious, yummilicious dish on your hands. Oh boy! Didn't that smashing feel good. Mr. Hulk, you listening? ;) And it feels even better when you sink your teeth through the crispy outer surface and encounter the soft tenderness on the inside - it feels like a combo of seasoned french fries & mashed potatoes rolled in one delicious bite....yum, total nirvana :)

Crispy Smashed Potatoes are really quick & easy to make with basic ingredients - some potatoes, some seasonings & a hammer (um, don't take the hammer literally!). This popular dish is also really versatile in preparation - I have used the seasonings that I felt go best in this dish, but feel free to play around & experiment with your own set of seasonings. These Crispy Smashed Potatoes are so good as a side dish to your favorite steak, meatloaf or roast chicken, or serve them up as party starters with a sour cream dip.

Smashed, baked to a crisp & devoured - I almost would feel sorry for those poor potatoes if they were not so finger-lickin' delicious. Ah well, like all good things in life - they serve a higher purpose. So head off to the kitchen & let that adrenaline flow - you don't want to make the potatoes wait for their calling :)

CRISPY SMASHED POTATOES RECIPE

Ingredients:
12 small red or Yukon gold potatoes (about 1 - 1 1/2 inches in diameter)
Kosher Salt to taste
Freshly ground Black Pepper to taste
Garlic Powder to taste
Smoked Paprika to taste
1 tbsp finely chopped Rosemary (or any other Herb/s of your choice - Chives, thyme etc.) or to taste

1 tbsp Olive Oil for brushing
Olive Oil for spritzing

How to make Crispy Smashed Potatoes

Preheat oven to 450 degrees.
Place potatoes in a large pot and cover with water. Salt the water generously.
Bring to a boil over high heat and cook until potatoes are fork tender, about 20 minutes. Drain & let them cool for around 10 minutes.
Spritz a large baking sheet pan generously with olive oil. Arrange the boiled potatoes on the baking sheet, leaving about one and a half inches of space between the potatoes.
Smash potatoes with the bottom of a drinking glass (or your tool of choice) to about 1/2 inch thickness. Brush the tops of each smashed potato with olive oil.
Sprinkle potatoes with kosher salt, black pepper, garlic powder, smoked paprika & chopped rosemary.
Bake for 25-30 minutes until the potatoes are crispy and golden brown around the edges.
Remove from oven & transfer to a serving platter. Serve immediately.

Baked Samosa

God, I love Samosas!!! I have grown up in India gorging on these delectable savory pastries at every opportunity - on family outings, at roadside vendor stalls, in parties ... in short, everywhere!

For those who do not know, Samosa is a deep-fried pastry stuffed with spicy potatoes & green peas - it is a hugely popular snack in India & other Asian countries, with multiple variants created by replacing the stuffing with other veggies or with minced meat. It is usually served with Tamarind Chutney, Cilantro-Mint Chutney or with Tomato Ketchup. Sadly however, the major downside to the yummilicious Samosa is the health aspect - it is deep-fried that makes it high in calorie count :( It also does not help that the traditional samosa requires a lot of time & effort to prepare from scratch & is quite hard to get it just right, so much that it is much simpler to get them from a restaurant as opposed to making them at home.

Not wanting to let up on my love for samosas so easily, I tried out this easy-to-make baked version of the Samosa so that I can prepare it quickly & effortlessly & don't have to think of my waist every time I pop a Samosa in my mouth. To my delight, it turned out so well (way beyond my expectations!) that I served it to a group of friends & they went gaga over this delectable snack .... yayyyyy :) I find that preparing and rolling the dough for the outer shell of the Samosa is the hardest part in traditional samosa recipe (both to make & to get it right), so I use pre-packaged wonton wraps that work as a great substitute. Another benefit is that the flavorful, savory stuffing can be used as a sandwich filling or as a side dish. So if you love Samosas but want to cut back on calories, I bet that you will love this baked version, enjoy it with a cuppa tea or serve it as your next wonderful party appetizer :)

BAKED SAMOSA RECIPE

Makes : 26 Pcs.

Ingredients:

For the Samosa:
26 Wonton Wrappers (about 4" squares)
1 tbsp Olive Oil for brushing

For the Filling:
3 large-size potatoes; peeled & boiled
1 tsp Cumin Seeds
2 tsp minced fresh Ginger
1/4 cup Green Peas (fresh or frozen); blanched
3-4 Serrano Green Chillies or to taste; destemmed & finely chopped
1 tsp Dry Mango Powder (Amchur) or 1 1/2 tsp fresh Lemon Juice; see tips
1/2 tsp Cayenne Pepper (Red Chilli Powder) or to taste
1 tsp Coriander Powder; see tips
1/4 tsp Garam Masala; see tips
Salt to taste
2 tbsp fresh chopped Cilantro (Coriander) leaves
1 tbsp Oil

How to make Baked Samosa

Preparing the filling:

Once the boiled potatoes have cooled down, mash the potatoes coarsely using your hands. Keep aside.
Heat oil in a non-stick pan on medium heat. Add cumin seeds & saute till the cumin seeds begin to change color. Add ginger & green chillies. Saute for a minute.
Add green peas & saute for a minute.
Add potatoes, dry mango powder/lemon juice, cayenne pepper, coriander powder, garam masala & salt. Toss well such that the potatoes get coated with the spices thoroughly. Saute for a minute. Add chopped cilantro, toss again. Remove from heat & allow it to cool.

Assembling the Samosa:

Preheat oven to 350 degrees F. Line the baking sheet with parchment paper. Keep aside.
In a small bowl, add 1/4 cup of water. Keep aside.
Take a wonton wrapper (keep the remaining wrappers covered with a damp cloth else they will become dry & brittle). Dip your finger tip in the bowl of water & moisten all the edges of the wonton wrapper. Place about 1 1/2 tbsp of potato filling in the center of the wrapper.
Follow either of the below 2 methods to fold a samosa -
a) To follow Simple method (Chart I) - Fold the wrapper in half to form a triangle & press the edges together to seal (see step c in Chart I).
b) To get a shape as shown in my above picture - Follow steps c-g in Chart II.

Simple Method - CHART I

CHART II

Brush the entire filled wrapper lightly with olive oil. Arrange on baking sheet. Repeat the process with remaining wrappers. Bake in oven for 15 to 20 minutes or until golden and crisp, turning the filled wrappers halfway through baking.
Remove from oven & transfer to a serving platter. Serve hot with Cilantro-Mint Chutney, Tamarind Chutney or tomato ketchup.

TIPS

All of these spices are available in Indian Grocery Stores, & it is best to buy them from an Indian Grocery store to get authentic flavors. These spices are also very common & may be available in your local supermarket (I have seen them in Safeway - a popular supermarket in California).

Baked Spicy Potato Wedges

Know what I love about potatoes? To me, the humble potato is like a blank canvas - a perfect platform to give life to a culinary masterpiece that is only bounded by my creativity, & sometimes by the variety of spices in my kitchen :) My Baked Spicy Potato Wedges are the delicious byproducts of these creative outpourings, a result of experimentation with various seasoning and spice combinations to get the perfect spicy, tangy & succulent taste that leaves my family & guests with the 'wow' factor. I love how the big, hulking potato wedges tone down the sharp, stimulating flavors of seasonings and spices to just the right level, the thin spicy crust covering the steamy softness of the potato along with the crunchy potato skin making each bite a trip to foodie paradise.

Baked Spicy Potato Wedges is a hot favorite in my household for indulging in potato cravings - it is so much healthier than deep-fried french fries. It is amazingly quick & easy-to-make, yet delicious & filling as a snack or as a side dish. It also helps that Baked Spicy Potato Wedges is such a versatile dish that you can pick your choice of seasonings based on your taste preference, or on whatever seasonings are available in your kitchen - one less trip to the grocery store is always a welcome relief. Time to bake your masterpiece :)

BAKED SPICY POTATO WEDGES RECIPE

Serves : 2-3

Ingredients:

3 medium-size Yukon Gold Potatoes; unpeeled & washed

1/2 tbsp Italian Seasoning

1 tbsp minced fresh Garlic; lightly crushed

2 tbsp chopped fresh Cilantro (Coriander) leaves

1/2 tsp Red Chilli Flakes or to taste

3/4 tsp Dry Mango Powder (Amchur) or 1 tsp Fresh Lemon Juice; see tips

1 tsp Salt or to taste

1/8 tsp Freshly Ground Black Pepper

2 tbsp Extra Virgin Olive Oil

How to make Baked Potato Wedges with Cilantro & Garlic

Preheat the oven to 425 degrees F. Line a baking sheet with Aluminium foil & spray the foil with cooking spray.
In a small (microwave-safe) bowl, combine the olive oil & garlic. Microwave for a minute. Keep aside.
Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. You will get 8 pieces per potato.
In a large bowl, add the potatoes. Drizzle the garlic-olive oil mixture over the potatoes and toss to coat.
Sprinkle the seasonings (except cilantro) over the potatoes & toss to coat well.
Arrange the potatoes in a single layer with cut-side down onto the baking sheet.
Bake the potatoes for 30 to 35 minutes, or until they are golden-brown & crisp outside and tender inside. Turn the potatoes halfway through the cooking.
Transfer to a bowl & sprinkle chopped cilantro (see tips) over the roasted potatoes & toss well. Adjust the seasoning as per your taste. Serve immediately.

TIPS

Dry Mango Powder is available in Indian Grocery Stores & is used to make the dish tangy. You may instead use fresh Lemon Juice, however add lemon juice to the potatoes after they have been baked & just before serving - adding Lemon juice beforehand will make the potatoes soggy.

Chilli Garlic Potatoes

Everyone loves potatoes prepared in some way, shape or form. My Chilli Garlic Potatoes celebrate this love for the world's most-consumed veggie in a spicy, mouth-watering, delectable fashion. Pop one of these delicious, cute-looking baby potatoes into your mouth and savor the succulent, ambrosial flavors of the myriad spices blending with the soft, fuzzy warmth of the baby potatoes. These Chilli Garlic Potatoes are awesome as appetizers or as side dishes - you can have them as a snack or serve at dinner, stir them up quickly on days that you are feeling too lazy to do intense cooking, rustle them at a moment's notice when guests come over unexpectedly, or easily make them in large quantites to serve as starters or as a side dish at parties.

I love to tinker around in the kitchen to invent recipes that are quick & easy & delicious, and Chilli Garlic Potatoes is one of my favorite creations. I created Chilli Garlic Potatoes on the similar lines as my Stir-fried Vegetables recipe, and have their worth proven everytime when my hubby, a self-proclaimed potato-avoider, goes gaga over this dish. In my recipe, I ensure that the spices stick on to the baby potatoes, such that the potatoes are thoroughly coated in spices even while serving - it makes them look so much more tempting and tastes so much better than having to scoop up the spicy mix separately from the bottom of the serving platter. Only one word of warning before you dive into the recipe, make a lot of these little cuties - don't be surprised when everybody comes back for seconds... or thirds :)

CHILLI GARLIC POTATOES RECIPE

Serves : 2

Ingredients:
10 - 12 Baby Potatoes
1 tbsp minced fresh Garlic; peeled
1 tbsp Oil
1 tsp Soy Sauce
1 1/2 tsp White Vinegar
Salt to taste
1/2 tsp Red Chilli Flakes or to taste
1 tsp Hot Chilli Sauce or to taste (I used Sriracha)
2 tbsp chopped Spring Onion greens; for garnishing
1/2 cup Water
2 tsp Corn Starch

How to make Chilli Potatoes

Boil the potatoes with salt until just fork-tender. Peel the potatoes. Keep aside.
Mix corn starch in 1/2 cup of water until smooth. Keep aside.
Heat oil in a non-stick pan on medium heat.
Add garlic & salt and saute until the garlic is light brown in color.
Add soy sauce, hot chilli sauce, vinegar & cornstarch mixture. Mix well.
Add boiled potatoes & red chilli flakes. Mix well & cook till the sauce becomes thick enough to coat the potatoes.
Transfer to a serving bowl. Garnish with spring onions. Serve hot with rice or noodles, or as an appetizer.

Vegetable Cutlets

Vegetable Cutlets are scrumptious, flavorful patties made of a mixture of veggies and spices coated with bread crumbs and shallow-fried into gorgeous-looking golden-brown patties. The bread crumbs provide a crispy outer layer that thoroughly complements the soft, succulent inside filling made of potatoes, beans, carrots, peas, creating a tempting combination that is both delicious and nutritious. In addition, my recipe bestows a zingy, punchy savoriness to the cutlet, and would leave you wondering what you've been missing all these years :)

These appetizing Vegetable Cutlets are quick and easy to make, and can be enjoyed steaming-hot on their own with tomato ketchup or with Green Chutney (Cilantro-Mint Dipping Sauce), or packed in a bun and consumed as a veggie burger. They are the perfect snack for chilly & rainy days, and best enjoyed with a hot cuppa tea or coffee as you bite into their lip-smacking goodness. Kids love them too, so they are great for getting kids to get their daily diet of veggies. So if you have a bag of potatoes at home & veggies lying around in your fridge, it's time to get busy :)

VEGETABLE CUTLETS RECIPE

Makes : 8 Pcs

Ingredients:

2 large-size Potatoes; peeled & boiled

1/4 cup Green Peas (fresh or frozen); blanched & coarsely mashed

8 French Beans; ends trimmed, chopped

1/3 cup chopped Carrot; peeled

1" fresh Ginger; peeled & minced

1/3 cup finely chopped Onion

3-4 Serrano Green Chillies or to taste; destemmed & finely chopped

2 tbsp finely chopped fresh Cilantro (Coriander) leaves
Salt to taste

1/4 tsp Cayenne Pepper (Red Chilli Powder) or to taste; optional

1 tsp fresh Lemon juice

2 tbsp Bread Crumbs

1/2 cup Bread Crumbs for coating

2 tbsp All-Purpose Flour (Maida)

Water
Oil as required

How to make Vegetable Cutlets

Boil the veggies (carrots & beans) with enough water until soft. Drain the water thoroughly. Let the veggies cool down. Squeeze the veggies with your hands to remove the excess water. Mash the veggies coarsely & keep aside.
Once the boiled potatoes have cooled down, mash them well in a large bowl.
Add the veggies, peas, ginger, onion, cayenne pepper, cilantro leaves, green chillies, lemon juice & 2 tbsp bread crumbs to the mashed potatoes. Mix them well. Add salt & mix again.
Divide the mixture into equal portions and form into balls. Take a ball in your palm, gently flatten the ball into a round patty. Keep aside. Repeat the same procedure with the remaining balls.
In a separate bowl, mix all-purpose flour with enough water to make a thin paste. Ensure there are no lumps. Keep aside.
Spread the 1/2 cup breadcrumbs on a plate.
Dip a patty in the all-purpose flour paste. Quickly take it out & roll it in the breadcrumbs such that all sides get evenly coated. Keep it aside in a separate plate. Repeat the same procedure with the remaining patties.
Heat 2 tbsp oil in a non-stick pan on medium heat. Shallow-fry the patties 3-4 at a time till both sides turn golden in color. Drain on absorbent paper. Add more oil to pan if necessary.
Serve hot with tomato ketchup or Green Chutney.

TIPS:

You can deep-fry the patties if you are making in bulk as it saves time. Also, deep-frying gives a better look to the patties as it uniformly cooks the outer layer.
If you like eggs, you can use beaten egg instead of all-purpose flour paste.
You can form the patties into different shapes - such as oval shape or heart shape.

Bengali Aloo Dum / Aloor Dum

Bengali Aloo Dum is a tantalizingly delicious, spicy and flavorful dish made of stir-fried baby potatoes coated with exotic spices. Aloo Dum is a hugely popular dish in India and is frequently served in weddings, parties and religious festivals. While several versions of Aloo Dum recipes are prevalent in India, the tastiest & most famous version of this dish comes from the Indian state of West Bengal. Besides being a trademark dish served in almost all public gatherings in Bengal along with Luchi (deep-fried Indian bread), Aloo Dum is also a regular feature at meal-times in the traditional Bengal household. In addition to luchi, Aloo Dum goes well with any Indian bread such as roti, paratha, or poori.

Having consumed mountainous loads of Bengali Aloo Dum during my childhood days in West Bengal, I have strived to arrive at the authentic recipe with the perfect mix of spices that would stir my Bengali friends into a eating frenzy. While the preparation of the Bengali Aloo Dum is extremely simple, the real essence of getting the right taste of this dish lies in the selection of the right spices and their preparation into a punchy, stir-fried spice mix that perfectly complements the subtle taste of the golden balls of boiled baby potatoes. Be sure to make enough of this exotic, delicious dish to satisfy your feeding frenzy :)

Bengali Aloo Dum / Aloor Dum Recipe

Serves : 2 - 3

Ingredients:

15-16 Baby Potatoes; washed, peeled & parboiled

5 medium-size Tomatoes; pureed

2 1/2 tbsp minced fresh Ginger; peeled

2-3 Serrano Green Chillies or to taste; destemmed & ground to a coarse paste

2 Whole dry red chillies; broken into two

1 tsp Cumin seeds

1 inch Cinnamon stick

2 Bay Leaves

3 Green Cardamoms

3 Cloves
1/4 tsp Asafoetida

1/2 tsp Cayenne Pepper (Red chilli powder) or to taste; optional

1 1/2 tsp Roasted Cumin Powder

1/2 tsp Turmeric powder

Salt to taste

3/4 tsp Sugar

2 tbsp water
1/2 tsp Garam Masala Powder

2 tbsp Mustard Oil

How to make Aloo Dum

Heat mustard oil in a non-stick pan to a smoking point. Switch off the heat, cool the oil & heat again on medium heat.
Add potatoes & saute till slightly golden in color. Drain & remove them. Keep aside.
In the same oil, add cumin seeds. Once the cumin seeds change color, add ginger, asafoetida, green cardamoms, cinnamon, dry red chillies, bay leaves & cloves. Sauté for a minute.
Add cayenne pepper, cumin powder, turmeric powder, salt, sugar, green chillies & 2 tbsps of water. Sauté for a minute.
Add tomato puree & and saute till the puree is thick.
Add potatoes. Mix well such that the potatoes are evenly coated with the tomato-spice mixture. Lower the heat. Cover & cook till the potatoes are done & the gravy has dried up & coated the potatoes.
Add garam masala powder. Saute uncovered for a minute.
Bengali Aloo Dum is now ready. Transfer it to a bowl.
Serve hot with luchi, roti, paratha or puri.

Tips:
All spices are available in Indian Grocery stores.

Churmur Chaat

Churmur Chaat is a crunchy, crispy, tangy, sweet & savory snack/appetizer that is one of the most popular roadside street food in Kolkata - the boisterous Indian metropolis where I spent my childhood days. I love dishes containing ingredients that compare & contrast, and Churmur Chaat is an epitome of such a dish - it blends the fuzzy softness of boiled potatoes and black grams, the flavors of exotic spices, the sharpness of onion bits, the tang of tamarind chutney, all of these topped with crunchy pieces of crushed Golgappa (hollow spherical balls made of semolina & flour).

The cute rhythmic name, 'Churmur Chaat', derives from 'Churmur' - a melodious word that describes the crunchy sound of one's mouth closing in on the crispy Golgappa pieces, and 'Chaat' is a well-loved category of tangy Indian roadside snacks. In the traditional roadside preparation of Churmur Chaat, the street-vendors prepare this cacophonic mix directly on the 'Dona' (small plate made of dry leaf), expertly mixing the ingredients such that they are tempered into a harmonious, ambrosial mix that would put a 5-star restaurant's appetizer to shame. In a way, Churmur Chaat represents the essence of my native land of India itself - an enthralling potpourri that mystifyingly blends into a singular spectacular entity. Try a bite, & brace yourself to experience a kaleidoscope of zesty, lively flavors :)

CHURMUR CHAAT RECIPE

Serves : 2 - 3

Ingredients:

12 pcs Golgappas (ready-made); See Tips

2 medium-size Potatoes; peeled, boiled & roughly chopped

1/2 cup finely chopped red Onion

2-3 Serrano Green Chillies or as per taste; destemmed & finely chopped

2 tbsp finely chopped fresh Cilantro (Coriander) leaves

1/4 cup Black Gram; soaked overnight (or for 8 hours) & boiled till soft

1 tbsp fresh Lemon juice

1/2 tsp Black Salt

1 tsp Roasted Cumin Powder

1 tsp Coriander Powder

1/2 tsp Cayenne Pepper (Red Chilli powder) or to taste

1 tsp Chaat Masala

Tamarind Chutney as per taste; optional to be used if you like sweet-tangy taste

For Gram Flour Dumplings (Besan Pakodi); optional

1/4 cup Gram Flour

Salt to taste

1/8 tsp Cayenne Pepper (Red Chilli Powder) or as per taste

Water as required

Oil for deep frying

How to make Churmur Chaat

Preparing Gram Flour Dumplings (Besan Pakodi); optional:

In a small bowl, combine all the dumpling ingredients except water & oil. Add water as required to make a thick batter.
Heat sufficient oil in a wok/pan on medium heat. Scoop some batter with a tea spoon and drop it gently in the oil. Repeat the same procedure with the remaining batter. Deep-fry the dumplings till golden brown in color. Drain on absorbent paper.
In a small bowl, add 1 cup of water & soak the dumplings for 20 minutes. Remove the dumplings & squeeze out the water gently. Keep aside.

Assembling Churmur Chaat:

In a bowl, combine all the ingredients except Golgappas, dumplings & Tamarind Chutney. Mix well.
Slightly crush the dumplings with your hand. Add dumplings & drizzle Tamarind Chutney over the potato mixture & mix well. Adjust seasoning to taste.
Just before serving, crush golgappas with your hand. Sprinkle them over the potato mixture. Do not mix. Garnish with chopped cilantro leaves. Serve immediately.

Tips:

All spices & ready-made Golgappa packets are available in any Indian Grocery store.

Hara Bhara Kabab

Hara Bhara Kabab is a tasty, vegetarian variant of the meaty Kabab. "Hara Bhara" is an Indian term that means "full of greens" - and this vegetarian Kabab contains a lot of spinach, green peas, mint and cilantro. These fresh greens combined with exotic spices create an amazingly irresistible dish that is delicious, aromatic and healthy in equal measure. For all its goodness and great taste, Hara Bhara Kabab is surprisingly quick and easy to prepare.

Hara Bhara Kabab is usually served as an appetizer in Indian restaurants. But instead of rushing off to the restaurant, try this simple recipe at home and wow your family members & guests :)

HARA BHARA KABAB RECIPE

Makes : 16 pcs

Ingredients:

150 gm fresh Spinach leaves
3 medium-size Potatoes; boiled, peeled & grated
1/2 cup Green peas (fresh or frozen); shelled & boiled till soft
3-4 Green chillies or to taste; destemmed
1 inch Ginger; peeled
1/2 cup fresh Cilantro (Coriander) leaves
1/2 cup fresh Mint Leaves
1 1/2 tsp Chaat Masala (available in Indian Grocery Stores)
1/2 tsp Roasted Cumin Powder
Salt to taste
2 tbsp Cornflour/corn starch
Oil for deep-frying

How to make Hara Bhara Kabab

Blanch spinach leaves in 3 cups of boiling salted water for 5 minutes. Drain, refresh in cold water. Thoroughly squeeze out excess water from spinach leaves.
Grate coriander leaves, mint leaves, ginger, spinach, green peas & green chillies in a food processor.
In a bowl, mix the potatoes & grated mixture. Add chaat masala, cumin powder & salt to taste.
Add cornflour & mix well.
Divide the mixture into 16 equal portions. Shape each portion into a ball and then press it between your palms to give it a flat patty/tikki shape.
Heat oil in a wok/deep pan. Deep-fry the patties 4-5 at a time in hot oil for 3-4 minutes.
Drain on absorbent paper.
Serve hot with Tamarind Chutney.

Tips:

To keep it healthy, you may also shallow-fry the Hara Bhara Kabab on a griddle or a tawa.

Sukhe Aloo Chatpate

Sukhe Aloo (stir-fried potatoes) is a busy housewife's dream - really quick and simple to prepare and has a great spicy & tangy taste. This utilitarian dish is very popular in households in North India. My favorite way of serving this dish is along with Puri at breakfast, but Sukhe Aloo is suitable for multiple occasions - as a lunch or dinner accompaniment with Roti/Paratha and dal (lentil curry), during long travel, in kids' lunchboxes, or for picnics.

Sukhe Aloo tastes great even when served at room temperature. During my childhood days, my family would make a long train journey every year to visit our hometown. Invariably, my mom packed large quantities of Sukhe Aloo with Puris (there were no dining cars in Indian trains in those days). This simple meal was a feast as the train chugged along across the Indian hinterland.

SUKHE ALOO CHATPATE RECIPE

Serves : 2-3

Ingredients:

2 Large-size Potatoes; washed & peeled
1 1/2 tbsp Coriander powder
1/2 tbsp Roasted Cumin Powder
1/2 tbsp Dry mango powder (Amchur)
1/8 tsp Turmeric powder
1/2 tsp Cayenne Pepper (Red Chilli powder) or to taste
2 Green Chillies or to taste; destemmed & finely chopped
1 tbsp Oil
Salt to taste
2 tbsp chopped fresh Cilantro (Coriander) leaves

How to make Sukhe Aloo

Cut the potatoes into 1" cubes. Keep aside.
Heat oil in a non-stick pan on medium heat.
Add all the ingredients (except cilantro leaves & potatoes). Mix well.
Add the potato cubes. Mix well such that the potato cubes get well-coated with spices.
Lower the heat. Cover & cook till the potatoes are soft while stirring at intervals.
Adjust the salt as per your taste. Transfer it to a bowl. Garnish with chopped cilantro leaves.
Serve hot with puri, paratha or roti.

Aloo Tikki Chaat

Aloo Tikki Chaat (Aloo = Potato, Tikki = small shallow-fried patty) - my mouth begins to water even before I finish uttering these three golden words. One of the most popular items in the Indian Chaat category, Aloo Tikki Chaat can be found at all roadside Chaat stalls in India. This golden-brown gem is prepared on a large flat pan kept on a slow flame. It is a gourmet's delight to see the many Tikkis sizzling in the hot oil of the pan, the mashed potato's white-yellow color turning into a golden-brown crust as the Tikki lets out an enticing aroma that draws crowds like bees to a flower. The preparation of Aloo Tikki Chaat is fun to watch too - seeing the vendor expertly slide two steaming-hot Tikki straight from the pan onto a "dona" (small bowl made of dried leaves), drizzle it with curd, Green Chutney and Sweet Tamarind Chutney, and finally top it with spice powders. Oh, the first bite is a pyschedelic heaven! It is not just the tangy, spicy taste of the Aloo Tikki Chaat - the hot-cold effect of the sizzling Tikki and the cool curd, the crispy-soft effect of the Tikki's outer crust and the soft potato-matar insides; all of these cause one's sensory perceptions to melt and fuse into one blissful state of Chaat Nirvana.

Aloo Tikki Chaat is such a universal Chaat item across all of India, that not surprisingly many recipe variations of this tasty delight are in existence. While I have posted the Tikki's North Indian version with green peas stuffing, other variants are prepared with Dal-stuffing. Besides this, just the Tikki serves as a perfect patty for a delicious veggie burger, or can be enjoyed on its own with tomato ketchup or Green Chutney or/and Sweet Tamarind Chutney. Be warned though, it is hard to stop eating once you begin, so make sure to set some aside for your Aloo Tikki Chaat preparation - you won't regret it :)

ALOO TIKKI CHAAT RECIPE

Servings : 10 pcs

INGREDIENTS:

For Tikki:

3 large-size Potatoes; boiled & peeled
2-3 Serrano Green chillies or to taste; destemmed & finely chopped
Salt to taste
1/2 tsp Garam Masala Powder
1/2 tsp Cayenne Pepper (Red Chilli powder) or to taste
2 tsp Cornstarch
3 tbsp Fresh finely chopped Cilantro leaves (Coriander leaves)
Oil to shallow-fry

For Stuffing:

2/3 Cup Green Peas (Fresh or frozen)
Black Salt to taste
1-2 Serrano Green chillies or to taste; destemmed & finely chopped
1/2 tbsp minced ginger; peeled
1/2 tsp Chaat Masala

For Serving:

1 1/2 cup Yogurt; smoothened
1/2 cup Green Chutney
1/2 cup Sweet Tamarind Chutney
2 tsp Roasted Cumin powder
Cayenne Pepper (Red chilli powder) as required
Black salt to taste

3 tbsp Fresh finely chopped Cilantro leaves (Coriander leaves)

How to make Aloo Matar Tikki

Boil the green peas till soft. Lightly mash the peas using a spoon. Add all stuffing ingredients & mix well. Divide the pea-mixture into 10 equal portions. Keep aside.
In a bowl, add the potatoes & mash them well till smooth. Add all the Tikki ingredients except oil. Mix well. Divide into 10 equal portions and form them into balls.
Take a potato ball in your palm, gently flatten the ball into a round patty of about 1/2 inch of thickness. Place a portion of pea stuffing in the center & fold the edges together so that mixture does not come out. Now very gently flatten it into a round patty of about 1 & a 1/2 inch thickness. Repeat the same procedure for the other potato balls.
Heat 1 tbsp oil in a non-stick pan on medium heat. Place 3-4 patties at a time. When the underside turns golden brown, turn them over and cook till the other side is equally golden. Drain oil and place them on an absorbent paper.
Shallow fry all the patties in the same manner. Drizzle oil around each Tikki for subsequent batches as & when required.

How to serve:

Place 2-3 hot tikkis on a serving plate.
Drizzle yogurt, green chutney & sweet tamarind chutney over each tikki. Sprinkle cumin powder, red chilli powder, black salt, cilantro leaves as per taste. Serve immediately.

Aloo Bhaji

Aloo/Alu Bhaji (Spicy potato curry) is an Indian favorite for its insanely simple preparation and easygoing taste. When served with Puri (unleavened, deep-fried tortilla-like Indian bread), the combination is probably the most universal Indian entree ever. The Puri-bhaji combo can found frequenting Indian breakfast and lunch tables, lunch-time eateries for office-goers, in kids' lunchboxes, during Indian festivals, at Hindu temples as lunch-time Prasad (God's meal offering), and probably most famously - a poorer variant is sold at all railway platforms across North India. I will not be surprised if someone comes up with a statistic someday that Puri-Bhaji is the most consumed meal in India! My family would have contributed mightily to this statistic, nary a Sunday passed without having this delectable pair for brunch. On a personal note, nothing proves the simple irresistible power of this dish to me more than seeing my health-nut hubby sitting down with a pack of paper napkins to swab away the oil from the Puri and have a go at the dish rather than turn it down.

The popularity of Aloo Bhaji is befuddling given that it does not include the usual Indian spice suspects in its preparation - no garam masala (or any other masala), no ginger, no garlic, not even onions. Maybe it takes a page from Steve Jobs's (Apple's founder) handbook - do one thing, but do it exceptionally well! And Aloo Bhaji certainly comes up to the mark. Since there are no spices, I find that it is important to add green chillies (serrano) to bring out flavor to this dish. Also, I add some sugar to neutralize the sourness of the tomato puree. Besides these caveats, it is such a straightforward preparation that you could probably do it blindfolded. Umm, or maybe with one eye open ;)

ALOO BHAJI RECIPE

Serves 2-3

INGREDIENTS:

7 Medium-size Tomatoes; washed thoroughly & cut into 1 inch cubes
2 medium-size Potatoes; peeled & boiled
1 tsp Cumin seeds (Jeera)
1/8 tsp Asafoetida (Heeng)
1 1/2 tbsp White granulated Sugar or to taste
Salt to taste
1/8 tsp Turmeric Powder
1/2 tsp Cayenne Pepper (Red Chilli Powder) or to taste
2 Serrano Green Chillies or to taste; destemmed & finely chopped
2 tbsp chopped fresh Cilantro (Coriander) leaves

How to make Alu Bhaji

Boil water (enough to cover the tomatoes) in a deep pan on medium heat. Add tomatoes & cook for 5 minutes. Drain, cool & peel off the skin. Mash the tomatoes coarsely with a masher. Keep aside.
Heat oil in a deep pan on medium heat.
Add cumin seeds. Once the cumin seeds begin to change color, add asafoetida. Mix..
Add salt to taste, turmeric powder, cayenne pepper, green chillies. Mix.
Add the mashed tomatoes & 1/2 cup of water. Mix well & cook for 10 minutes or till the gravy is thick. Keep stirring occasionally.
Add sugar & potatoes. Cook for 5 minutes.
Adjust seasoning to your taste. Transfer it to a bowl.
Garnish with chopped cilantro leaves. Serve it hot with Puris or Paranthas.

TIPS:

Add less sugar if you prefer to keep the Aloo Bhaji tangy.

Authentic Bombay Pav Bhaji

Walking down the streets of Mumbai, you cannot miss the distinct "tak tak" sound along with a mouth-watering aroma floating to you from the street-side eateries. This is the sound & aroma of "Pav Bhaji" (Spicy Mixed Veggies served with Toasted buns) being prepared - a favorite street food of Mumbai (one of India's biggest cities). A visit to one of the many popular Pav-bhaji eateries is a must-do for any tourist visiting this great city. As the name implies, Pav Bhaji is a combination of bhaji (spicy mixed vegetable curry) served with hot buttered pav (bun).

Pav Bhaji is the epitome of Indian fast-food snacks. It is such a wholesome dish that it also serves as a great substitute for a full meal. Said to have originated as a easy-to-prepare and quick-to-eat dish among the workers of Mumbai's textile mill industry, this dish has now won the hearts of billions of people all over India and the world. It is highly recommended for small evening get-together or for family gatherings. Since "bhaji" is prepared by mashing all the vegetables, it leaves a person clueless to the ingredients used to prepare the dish and is a great way to sneak those veggies into your kid's meal. Time to bring the favorite flavor of Mumbai on your dinner table!

AUTHENTIC MUMBAI PAV BHAJI RECIPE

Serves : 3-4

INGREDIENTS:

For preparing Bhaji:

3 medium-size Potatoes; boiled till soft, peeled & well-mashed
1/4 Cup Green peas (fresh or frozen); boiled till soft & lightly mashed
3/4 cup finely chopped Onion
1/2 cup finely chopped Green capsicum
1/4 cup grated Cauliflower
4 medium-size Tomatoes; finely chopped
1 tsp fresh Ginger paste
2 tsps fresh Garlic paste
2 tbsp finely chopped fresh Cilantro (Coriander) leaves
1 1/2 tbsps Pav Bhaji Masala; available in Indian Grocery Stores
1 tbsp dried Fenugreek leaves (Kasoori Methi)
1/2 tsp Cayenne Pepper (Red Chilli powder) or to taste
1/4 tsp Turmeric powder
Salt to taste
1 1/2 tbsp Butter
1 tsp Oil
1 tsp Lemon Juice
Water

For preparing Pav:

8 Dinner rolls (Pav)
4 tsp Butter
1 tsp Pav Bhaji Masala

For garnishing:

1 cup finely chopped Onions
4 Lemon wedges
Butter
4 tbsp chopped fresh Cilantro leaves

How to make Mumbai Pav Bhaji

For Bhaji:

Heat oil & butter in a deep non stick pan on medium heat. Add chopped onions & sauté till it turns light brown.
Add ginger & garlic paste & sauté for 2 minutes.
Add capsicum & cauliflower and sauté for 1 more minute.
Add tomatoes & cook till the tomatoes become mushy.
Add salt, pav bhaji masala, red chilli powder & turmeric powder. Saute for 2 minutes.
Add the mashed potatoes, green peas & 1 cup of water. Mix well.
Mash the mixture till the mixture becomes an inconsistent paste & the ingredients are unrecognizable. Keep stirring occasionally. Add water accordingly from time to time if the mixture becomes too dry.
Add dried fenugreek leaves & mix well. Adjust salt to your taste. Let the mixture simmer for 5 minutes or till it gets a thick consistency.
Add chopped cilantro leaves & lemon juice. Mix & cook for a minute.
Yummy Bhaji is now ready. Turn off the heat.

For pavs:

Slit all pavs horizontally and keep aside.
Place a non stick griddle on medium heat & add 1/2 tsp butter.
When the butter melts, Sprinkle some pav bhaji masala. Mix & spread the mix evenly on the griddle.
Split open one pav and place both halves on the mixture. Press down the pav halves 2 to 3 times. Cook both sides of the pav halves till the pav halves are light brown and crisp on both the sides. Add more butter if required.
Similarly cook the remaining pavs.

How to serve (per plate):

Place 1/4 th of hot bhaji on one half of the plate. On the other half, place 2 pavs alongside 1/4 cup of onions and a lemon wedge.
Garnish the bhaji with chopped cilantro leaves and top it with a blob of butter. Serve immediately.

TIPS:

The mixture can spurt up as it boils, so keep a lid on it when you are not actively stirring it.
I feel it is healthier to avoid red chilli powder, so I prefer to instead add 1-2 chopped green chillies(such as Serrano) to the dish. You can use whichever option you prefer.
Again, being health-conscious, I skip the blob of butter which is served separately on the plate.

Pani Puri

Pani Puri, one of the most popular items in the Indian Chaat category, is the epitome of an Indian roadside snack. Different regions of India have their own variations and lingo for this national favorite - Pani Puri, Pani ke Bataashe, Golgappa, Puchka. Puri is a crunchy, round hollow ball of deep-fried flour and semolina. Pani refers to the chilled, tangy-flavored Cilantro-Mint water.

The top of the Puri is cracked open, then stuffed with spicy mashed potatoes, chopped onions, Sweet Tamarind Chutney, or any combination thereof. It is then filled to the brim with Pani, and eaten in one bite. It has to be prepared and eaten at the same time, since Pani makes the Puri soggy in a matter of seconds.

Now that you know the perfect way to eat it, below is the perfect way to prepare it :)

PANI PURI RECIPE / GOLGAPPA PANI RECIPE

INGREDIENTS:

1 Packet Puri or as required; available in India Grocery stores

For The Pani:

1 cup fresh Cilantro (Coriander) leaves; washed thoroughly
1 cup fresh Mint leaves; washed thoroughly
5 cups Water
1 tsp Black salt
Salt to taste
1 tbsp Roasted Cumin powder
1/4 tsp Ginger powder
1/4 cup seedless Wet Tamarind
3-4 Green Chillies or to taste; destemmed

For the Puri stuffing:

Spicy potato stuffing:

2 medium-size Potatoes; boiled, peeled and mashed
1 tsp Chaat masala; available in Indian Grocery Stores
1 tsp Roasted Cumin Powder
Salt to taste
1/2 tsp Cayenne Pepper (Red Chilli powder) or to taste
1-2 finely chopped Serrano Green chillies or to taste; destemmed
1 tbsp fresh finely chopped Cilantro (Coriander) leaves

Additional stuffing:

1/2 cup chopped Onions
1/2 cup Sweet Tamarind Chutney

How to make Pani Puri / Golgappa pani

For the Pani:

Soak the Tamarind in 1/2 cup of warm water for 15-20 min. Mash the soaked tamarind with fingers and separate the pulp from the fibers and seeds. Strain out all the pulp through a sieve.
Combine the tamarind pulp with the remaining ingredients (except the salt & black salt) in a blender. Grind to a fine paste using little water.
Transfer the paste into a large bowl and add the remaining water & black salt. Mix well.
Adjust seasoning as per your taste. Mix well. Chill in the refrigerator till use.

For the Potato stuffing:
Add all the potato stuffing ingredients to the mashed potatoes. Mix well.

Assembling Pani Puri:

Take a puri in your palm and lightly press the top to make a small hole in the center of the puri.
Stuff the puri with a tsp of spiced mashed potato stuffing, 1/2 tsp of chopped onions, 1 tsp of Sweet Tamarind Chutney, and finally fill the puri to the brim with the chilled cilantro-mint pani.
Stuff the whole puri into your mouth immediately. Then savor the explosion of flavors :)

Tips:

Pani Puri has to be prepared and eaten at the same time, since Pani makes the Puri soggy in a matter of seconds.

Stuffed Potato Bread Rolls

Delicious, crispy, filling. These words come to mind when I think of Stuffed Potato Bread Rolls. There are light snacks, and then there are heavy snacks. Without a doubt, Stuffed Potato Bread Rolls are on the heavier side. In India, Bread Rolls are often served when guests drop by for evening tea. It is such a treat to gingerly grab one of these golden-brown rolls, dip it in some Green Chutney or Sweet Tamarind Chutney, then take a bite and savor the flavors as your teeth bite through the crunchy wrapping and taste the spicy potato filling. I love to eat them hot, while the crunchiness still lasts and the steam rises from the inside of the roll as soon as the first bite is taken. Be prepared to make a light dinner once you have served these golden-brown gems :)

STUFFED POTATO BREAD ROLL RECIPE

Yield : 8 Pcs

INGREDIENTS:

8 Bread Slices (Sandwich Bread)
2 cups Water
1/4 cup Milk
Oil for frying

For the filling:
3 large-size Potatoes; peeled, boiled and well-mashed
3/4 cup finely chopped Onion
1/4 cup finely chopped fresh Cilantro leaves
4-5 Serrano Green chilies or to taste; destemmed & finely chopped
1/2 tsp Cayenne pepper (Red Chili powder) or to taste
Salt to taste

How to make Stuffed Potato Bread Roll

In a bowl add all the filling ingredients & mix well. Adjust salt & pepper as per your taste. Keep aside.
Slice off the edges of the bread.
In a separate wide bowl, add water and milk. Mix.
Soak a bread slice in the water-milk mix for about ten seconds. Lift the bread slice gently and place it on your palm.
Squeeze out the water from the bread slice by gently pressing the slice between your palms. Be careful not to break the bread slice while pressing.
Place 2 tbsp of potato mixture in the center towards one of the sides of the soaked bread slice. Now, gently roll the bread slice to cover the stuffing completely. Seal the edges of the bread, such that the stuffing does not come out from any part of the bread.
Once the stuffed bread roll is sealed on all the sides, place it on a dry plate. Repeat the same process for all the other bread slices.
Heat sufficient oil in a wok/deep pan on medium heat. Once the oil is hot enough, gently place the rolls into the oil. Deep fry the rolls - keep turning the bread rolls every few minutes till they are golden brown on all sides.
Drain and place on an absorbent paper.
Serve Bread Rolls hot with Green Chutney or Tomato ketchup.

TIPS:

Feel free to replace potatoes with any vegetables or even Paneer (Cottage cheese) as the stuffing of your choice.

Authentic Kolkata Jhal Muri

I am perfectly convinced that Jhal Muri (Savory Puffed rice) is one of those snacks that was discovered by accident, rather than by painstaking re-tries and refinements. How could a rational mind conjure that throwing some chopped veggies, peanuts, spices, sprouts on a lot of puffed rice and stirring vigorously would produce one of the tastiest snacks of West Bengal, a large state in India. Why puffed rice, you'd ask, it doesn't even have an aroma, you'd say, how can it taste good without cooking, you'd wonder - if you have never experienced Jhal Muri. In West Bengal - any kid that routinely stops at their favorite roadside stall, any office-goer that steps out for a quick afternoon snack, any housewife that wants a quick bite before heading home after grocery shopping, could tell you. Or you could just taste a spoonful and feel for yourself the light, spicy, tangy, crispy potpurri of flavors bursting into your mouth. It is a feeling of epiphany!

The term "Jhal Muri" is synonymous with its flavor - "Jhal" means spicy and "Muri" stands for "puffed rice". It is traditionally served in a paper cone, called "Thonga". Jhal Muri's ease of preparation, light and healthy nature, and great taste provides ample reasons for its popularity. Having spent my growing years in West Bengal, I naturally crave for Jhal Muri often. In my recipe, I have tried to replicate the great street taste of my childhood days, hope you enjoy sharing some of my past with me.

AUTHENTIC KOLKATA JHAL MURI RECIPE

Serves 3-4

INGREDIENTS:

3 cups Puffed Rice (Muri/Murmure); available in Indian Grocery Stores
1 tsp Lemon juice
3 tbsp finely chopped Onion
1/2 cup peeled & diced Cucumber
1/4 cup chopped Tomatoes (optional)
1/4 cup peeled, boiled & diced Potatoes (optional)
1-2 Serrano Green chillies or to taste; destemmed & finely chopped
2 tbsp finely chopped fresh Cilantro (Coriander) leaves
1 tsp Chaat Masala (available in Indian Grocery Stores)
1/2 tsp Black salt or to taste
2 tsp Roasted Cumin Powder
1/2 tsp Cayenne pepper (red chilli powder) or to taste
1 tsp Mustard oil
2 tbsp sprouted Bengal gram (Black chana); optional
2 tbsp roasted, unsalted Peanuts (optional)
1 tbsp thinly sliced fresh Coconut(optional)
1/4 cup Sev (Gram flour Vermicelli); available in Indian Grocery Stores

How to make Jhal Muri

In a broad bowl, toss in all the ingredients except salt, tomatoes, lemon juice, Mustard oil & sliced coconut. Mix well.
Now add the chopped tomatoes, lemon juice and mustard oil. Mix again.
Add salt as per your taste.
Garnish with coconut.
Serve immediately in bowls or paper cones.

TIPS:

Mustard oil is a key ingredient in this dish so do not substitute this with any other oil.
Puffed rice should be crisp for best results.
To enjoy the crispiness of Jhal Muri, serve & consume immediately as mustard oil, lemon juice & tomatoes makes the puffed rice soggy.
If you are calorie-conscious then skip the potatoes.
If you prefer crisp Jhal Muri then skip Tomatoes as they make the puffed rice become soggy faster.
Puffed Rice, Chaat masala & Sev are available at Indian Grocery stores.

Papdi Chaat

It is so hard to focus on the laptop screen when your eyes turn dreamy. This is happening right now as I sit down to write down about Papdi Chaat. Yummm! These two magic words make me turn my eyes to heaven (maybe the gods will send down a plateful) and my tongue tingle with the lip-smacking goodness of this yummy snack. Chaat itself is a category of tangy Indian snack, and Papdi Chaat is one of the most popular snacks in this category. Chaat is a word in Hindi (India’s national language) meaning “to lick” or “to taste”, and honestly no other word than this literal verb could do better justice to this super-popular favorite snack of one-seventh of humanity (us Indians). Sold across all of India, every Indian family has their favorite Chaat street vendor – as a kid, I would get so excited every time my parents would begin contemplating a Chaat outing. Crunchy, tangy, zesty, hot, spicy, sweet – it is amazing that a bite of Chaat can pack so many flavors. Take a bite, and see if you can stop before you finish every last speck of morsel from your plate - no one I know has ever managed to! ;)

Papdi Chaat, as the name suggests, is made of tangy toppings on top of papdi – a round crispy wafer. The toppings consist of both Green Chutney and Sweet Tamarind chutney (Red Chutney), boiled potatoes, onions, cucumbers, spices, and yogurt. It is hard to get this dish wrong – almost any combination tastes good. But to get a great taste, the right combination of toppings makes the difference. Eat it as soon as it is prepared, before the papdi becomes soggy and loses its crunchiness. I started with my mom’s recipe and experimented with different toppings too many times over the years to count, and the recipe below now ‘wow’s my family and my guests – I hope it will have the same effect on you :)

PAPDI CHAAT RECIPE / PAPRI CHAAT RECIPE

Serves 4

INGREDIENTS:

24 Crisp Papdis
2 medium-size Potatoes; boiled, peeled and diced
1 medium-size Cucumber; peeled and finely chopped
1 medium-size Onion; finely chopped
2-3 Green Chillies (such as Serrano), optional; de-stemmed & finely chopped
1 1/2 cups plain Yogurt; whisked till smooth and chilled
Salt to taste
1 tbsp Sugar
1/2 cup Green Chutney
1/2 cup Sweet Tamarind chutney
1 tsp Roasted Cumin Powder
1/2 tsp Black salt
1/2 tsp Chaat masala
1/2 tsp Red Chilli powder
3 tbsp chopped fresh Cilantro leaves
1/4 cup Gram Flour Vermicelli (Sev)

How to make Papadi Chaat

First set up all ingredients - Papdis, toppings and chutneys, all within easy reach.
Add salt(as per taste) and sugar to chilled yogurt. Mix well. Keep aside.
Arrange 6 papdis on each of the 4 serving plates. Place some potatoes, onions and cucumbers on each papdi.
Drizzle a little Green Chutney & Sweet Tamarind chutney with a spoon over the toppings.
Sprinkle some black salt, cumin powder, chaat masala, red chilli powder & green chillies as per your taste.
Top it all up with yogurt. Again drizzle some more of the Green Chutney and Sweet Tamarind Chutney.
Garnish with chopped cilantro leaves. Sprinkle Sev all over the papdis. Serve immediately.

TIPS:

Serve Papdi Chaat as soon as it is ready else the Papdis will get soggy.
Packets of Papdis & Sev are readily available in Indian grocery stores.