BHEL POORI FOR SNC - NO 1

Serving size - 4

 

Preparation time - 15 minutes 

 

 

Bhel poori is a famous street chaat in North India. IT is my favorite chaat from my childhood. My mom often prepared this delicious snack for me. It remembering my childhood days. I am missing my mom :( She is an expert in this preparation. I have learned this from my mom. I would like to dedicate this to my mom :)

Ingredients 

 

 

Puffed rice - 1 bowl (approximately 20 oz.)

Sev - 1 bowl (approx. 20 oz.)

Kara boondi - 3/4 bowl (approximately 15 oz.)

Boiled potatoes - 1/2 (big)

Onions - 1/2

Tomato - 1/2

Cilantro - handful
Curd - 6 tbsp

PAPDIS- 12-15

TAMARIND CHUTNEY - approximately 6 tsp or as needed

GREEN CHUTNEY - approximately 6 tsp or as needed

Mango - 3 or 4 tbsp (optional)

Method

1. Boil potatoes with water & salt in the microwave for 4 minutes in 900 W high or in the stove.
2. Add puffed rice, sev, kara boondi in a large bowl and mix well.
3. Add papdis, boiled potatoes in the mixture and mix well.
4. Add onions and tomatoes in the mixture. Add both chutneys and lemon juice. 
5. Finally, garnish it with cilantro, papdis, sev, mango, tomatoes, onions, curd and chutneys.
6. Bhel poori is ready.

Note 

Mix all the ingredients before you are going to eat otherwise it won't tastes good.

I made this Bhel poori chaat for SNC challenge conducted by Divya Pramil and challenged by Shruthi  . I'm from Southern group. 

I'm sending this to Mission street food hosted by sheelu, click on the logo to go to the event page.

PAPDIS

 

 

 

Ingredients

All purpose flour - 1/4 cup
Ajwain / cumin - 1/4 tsp
Salt - as needed
Water - approximately2 or 3 tbsp (as needed to knead the flour)
Ghee - a small quantity.
Oil - for deep fry

Method

1. Add all the ingredients together and mix well to a smooth dough.
2. Dough should be like poori flour. It should not be watery.
3. Allow the dough for 15- 20 minutes.Divide them into 2 or 3 balls.
4. Pat the ball in the flour and roll it to thin layer using roller pin.
5. Cut it into circle or diamond shape. Repeat 4 & 5 steps to the remaining balls.
6. Deep fry all shaped dough and keep them on the paper towel.
7. Papdis are ready. we can use it as it is or for bhel poori or some other chaat too.

 

Note

1. If you want circle shape, cut it using circle shape lid or cookie cutter like that.
2. If you want diamond shape, use knife to cut.

TAMARIND CHUTNEY

Ingredients

Dates - 8
Water - 1 1/2 cups
Tamarind - 2 small blue berries size

Red chilli powder - 1/8 tsp
Cumin powder - a pinch
Salt - a pinch

Method

1. Boil dates and 1 1/4 cups of water until dates are cooked soft.
2. Soak tamarind in the remaining water and extract juice from it.
3. Add tamarind juice in the dates syrup, red chilli powder, cumin powder and salt. Allow it to boil for 3 to 5 minutes.
4. Allow it to cool. Grind it in the mixie. 
5. Tamarind chutney is ready.

Note

Usually my mom keep all the ingredients in the cooker, while keeping rice. Allow it to cool, then grind all together. It is very simple right. Try it.

GREEN CHUTNEY

Green chutney is one of the best side dishes for chaat like bhel puri, pani puri, etc., in North India.

Ingredients

Coriander - 1/2 cup
Mint - 1/2 cup
Garlic - 1
Green chilly - 1
Sugar - 1/4 tsp
Lemon juice - 1 tsp
Water - 5 tsp
Salt - a pinch

Method

1. Add all the ingredients together and grind well using mixie.
2. Once chutney is smooth, remove it to a bowl or any container.
3. Green chutney is ready, serve it with any chaat.

Note

You can keep the remaining chutney in a air tight box and refrigerate for more than a week.

LOW CALORIE VADAI/ VADAI WITHOUT DEEP FRY

Serving size - 2 or 3

Preparation time - 10 minutes (excludes soaking time)

Cooking time - 30 minutes

It is a low calorie vada. This recipe is for the people who loves vada but scary.  Ofcourse, I too in that scary list :) This recipe is very good for health and containd high proteins.

Ingredients

Urud dal - 1/2 cup
Green chillies - 3
Onions - 1/4 cup
Curry leaves - 4 or 5
Coriander leaves - 1 or 2 tbs
Black pepper - 1/2 tsp
Hing powder - 1/4 tsp
Salt - as required
Oil - 6 or 7 tbs

Method

1. Soak urud dal about an hour. Drain the water and grind urud dal, green chillies, salt and hing powder with little water.
2. Add curry leaves, coriander leaves, black peppers and onions to the batter and mix well. Do the following procedures.

Heat the kuzhipaniyara pan with little oil to each of the pits in the pan. (use almost 1.5 tbs oil for 7 pits)

Pour a spoonful of batter in each of the rounds. Cook for 2 to 3 minutes on the medium flame. Turn on to the other side and again add little oil to each of the pits. (use almost 1.5 tbs oil for 7 pits)

Cook for 1 or 2 minutes on the low flame. Take off from the pan.

Vadai is ready. Serve it with sambar or chutney. You can also use this vadai for Curd vadai recipe too.

Note:

1.  Vadai batter should be neither too thick nor thin.  It should be thicker than idly batter.
2. Give extra care on the flame.
3. You can get approximately 28 vadais.

I'm sending this to Nithu's Kitchen

Nithu's Kitchen Event announcement page - October 10th to November 10th

I'm sending this to GIVE ME SOME SNACK