Soya chaap tikka

Spicy, tangy 'soya chaap tikka' which is favourite street food of "SAADI DILLI". So many 'thele walas' in Delhi and other North Indian cities sell these marinated pieces of 'soya chaaps' grilled over charcoal giving it smoky flavour. A Vegetarian alternative for chicken tikka, these 'chaaps' have a chewy and meaty texture. High in protein these 'soya chaaps sticks' are readily available in supermarkets in dry or frozen form.

For more street food recipes click the links below:

Pav bhaji

Potato frankie

Ram ladoo

Vada Pav

Dahi vada

Tandoori aloo chaat

So let's get started with the recipe.

Ingredients:

• 200gm frozen soya chaap
• 2 Tablespoons Butter
• 1/4 Cup chickpea flour (Besan)
• 1/2 Cup hung curd 
• Salt as per taste
• Kashmiri Red chilli as per taste.
• 1 tsp garam masala
• 1/2 tsp kasuri methi
• 1/2 Tbsp Ginger garlic Paste
• Juice of one lemon.
• 1 tablespoon Mustard oil
• 1 Teaspoon Turmeric Powder.

Other ingredients to serve

• Lemon wedges
• Sliced onions
• Mint coriander yogurt dip
  

Directions:

• Thaw soya chaaps in lukewarm water and cut into pieces, remove the stick
• On a low flame heat a skillet and add butter into it.
• Add Gram flour, stir it continuously till it  gets aromatic, and take it off the flame.
• Add the roasted gram flour in a mixing bowl, now add hung curd, Kashmiri red chilli, Garam masala power, Kasuri Methi , Ginger Garlic paste, lemon juice, turmeric powder, salt and mustard oil and make a paste of this mixture.
• Add soya chaaps in the mixture and marinate it for about an hour.
• Now arrange the marinated chaap pieces in skewers.
• Grill  for about 35-40  minutes at 180 degree C.
• Rotate them in every 5-6 and minutes and apply some butter.
• Serve them hot with mint, coriander and yogurt dip and some spicy onion lachha and lemon wedges :)

• 

Pav bhaji

Mumbai's pav bhaji is one of the famous and most loved street foods of India. During my short stay in Pune six years back, I gorged on pav bhaji, vada pav, dabeli, and whatnot, almost daily. With Delhi's winter chills taking a peak, I ended up trying my favorite street food's recipe at home 
Quite an easy recipe that can be prepared in less than 30 minutes, let's see how to make it step by step.

Ingredients

• 3 medium sized potatoes peeled and chopped
• 1 medium sized cauliflower chopped
• 1 chopped carrot
• 1/2 cup fresh/frozen green  peas
• 2 tbsp finely chopped raw turmeric (optional)
• 2 onions  finely chopped
• 3 large tomatoes finely chopped
• 1 medium sized capsicum finely chopped
• 2 tsp ginger-garlic paste
• 2 green chilies, chopped
• Salt to taste
• Red chilly powder to taste
• 3  tbsp pav bhaji masala
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• Water as required
• 3 tbsp butter
• 2 tbsp oil
• 1 tbsp lemon juice
• Some fresh coriander leaves
• Few sliced onions.
• Pavs as required
• Butter for pavs

Directions:

• Boil potatoes, cauliflower,carrots, turmeric and peas in a pressure cooker. 
• I generally add a small piece of  fresh raw turmeric in all my vegetable preparations in winters because of its health benefits and also it gives a beautiful colour to the gravy.
• Lightly mash the boiled vegetables using a potato masher, keep aside.
• In a pan heat add 1 tbsp butter and 2 tbsp oil, add cumin seeds,when they start to splutter add chopped onions, saute till they become translucent.
• Next add  ginger-garlic paste and chopped green chillies, saute till the raw aroma is gone. 
• Now add tomatoes and cook on medium flame them till they become soft.
• Next, add chopped capsicum, saute for 2 to 3 minutes, do not overcook the capsicum.
• Now add all the dry spices and mix well,  add the mashed vegetables and give it a good mix.
• Add water as required, keep stirring occasionally and let it cook on medium flame for 10-15 minutes. 
• Check the seasonings and switch off the flame.
• Add some lemon juice and garnish with fresh coriander leaves and onion slices.
• Top it with some butter and serve hot with pavs.

For serving pavs, slice them from the center, spread melted butter  generously and fry them on a hot greased tawa/pan.

Tandoori aloo chaat

First chilly evening here in Delhi, what could be better than having a tempting bowl of tandoori aloo chaat to enjoy this cold winter evening. Potato is such a versatile vegetable, you can make hasselback potatoes, baked potatoes or potato cups, stuffed potatoes or relish some simple tandoori chaat.

Ingredients:
10-12 baby potatoes

For marination:

• 2 tbsp hung curd
• 1 tbsp gram flour/besan
• 1 tbsp dried fenugreek leaves/kasuri methi
• 1/2 tbsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• Salt to taste
• 1 tbsp oil

Other ingredients:

• 1/4 th cup roasted peanuts
• 1/2 tbsp chaat masala powder
• 1 tbsp lemon juice
• 2 green chillies chopped finely
• Some chopped fresh coriander leaves

To serve:
Mint coriander dip

Preparation time: 3-4 hours
Cooking time: 45 minutes
Yields: 2 servings

Directions:

• Wash potatoes thoroughly and boil for 6-7 minutes in 2 cups of water.
• Peel and prick potatoes using a fork, keep aside.
• In a mixing bowl put all the ingredients mentioned for marination, mix them well.
• Now add the potatoes in the marination and mix well using your hands.
• Keep the bowl in refrigeration for at least 3-4 hours.
• Pre-heat the oven for 10 minutes.
• Line the baking tray with aluminium foil, brush the foil with little oil.
• Place the marinated potatoes in the tray and bake for 35-40 minutes at 180 degree C

For serving:
Put the potatoes in a serving dish, add roasted peanuts, chopped green chillies, sprinkle some chaat masala and lemon juice and garnish with coriander leaves.
Serve hot with mint coriander dip.

Ram ladoo

Favourite street food of "Saadi Dilli" specially during winters, moong dal ladoo/fritters a.k.a Ram ladoo.

Crispy fried moong dal fritters, served with spicy tangy coriander chutney and shredded radish

Every time I see Ram ladoos sold by the thele walas/Street Vendors I used to get tempted to try them at home, and this time the 'thele wala bhaiya' was generous enough to share his recipe.

Ingredients:

• 1 cup Yellow moong dal.
• 1/4 cup channa Dal/bengal gram
• Salt to taste
• A pinch of asafoetida
• 1/2 tsp baking soda
• 2 Green chillies finely chopped
• 1 inch piece ginger chopped
• Oil to fry.

For garnishing:

• Grated radish and chopped radish leaves
• Coriander chilly chutney

Preparation time:4-5 hours

Cooking time:30 minutes

Yields: 30-40 ladoos

Directions:

• Wash and clean both the lentils and soak them for 4-5 hours. 
• Strain the water, and grind both the lentils without adding water to it.(consistency of the batter should be thick and pasty)
• Put the ground lentils in a mixing bowl, add salt, green chillies and ginger.
• Mix the ingredients well and add little water to it.
• Add baking powder and whisk the batter thoroughly using a wired whisk or mixing spoon for 5-6 minutes or till the batter is light and fluffy.
• Heat oil in a deep bottomed pan to fry the ladoos.
• Drop the batter in hot oil using a spoon and fry on medium heat till they turn  golden in colour.
• Drain on an absorbent paper.

For serving:

• Arrange the Ram ladoos in a serving bowl, top it with some grated radish and radish leaves.
• Pour  coriander chutney and sprinkle some chaat masala over the ladoos.
• Serve hot with cutting chai :)
  

Dahi vada

This popular north indian chaat needs no introduction. My mom makes the best dahi vadas, they are so light, soft and fluffy that i used to forget the count of vadas I have gulped.
Today I'm sharing the evergreen dahi vadas using my mom's recipe.
Ingredients:

• 3/4 th cup skinless urad dal
• 1/4 th cup skinless moong dal
• 1/2 inch piece ginger
• 2-3 chopped green chillies
• Black pepper powder to taste
• Salt to taste
• A pinch of asafoetida
• Oil to deep fry

Toppings:

• 3 cups beaten curd
• Tamarind chutney
• Coriander chutneys
• 1 tsp Red chilli powder
• 1 tsp Roasted cumin powder
• 1 tsp Chaat Masala

Garnishing:

• Chopped coriander leaves
• Pomegranate seeds

Preparation time: 20 mins
Cooking time: 30 mins
Yields : 15-20 medium size vadas

Directions:

• Soak both the lentils separately for at least 7-8 hours in enough water.
• Drain the water and transfer the lentils to a wet grinder.
• Add green chillies, ginger and asafoetida and grind the lentils to a smooth paste using little water, the consistency of the batter should be little thick.
• Transfer the ground batter to a big mixing bowl.
• Stir the batter vigorously for 3-4 minutes using a mixing spoon to make it light and fluffy.
• Add salt and carom seeds and mix well.
• Heat oil to deep fry the vadas in a deep heavy bottom pan.
• Drop the batter in hot oil using a spoon and fry on medium heat till they turn light golden in colour.
• Drain on an absorbent paper.
• Soak the vadas in lukewarm water for 10-12 minutes.
• Press each vada gently between your palms to remove the water.
• Arrange the vadas in a serving platter.
• Pour beaten curd over the vadas, top it with some tamarind chutney and green chutney.
• Sprinkle roasted cumin powder, red chilli powder, salt and chat masala over the vadas.
• Garnish with fresh coriander leaves, some pomegranate seeds and serve immediately.

Baked urad dal khasta kachori

If you love eating kachori, but avoid because it is fried and has high calories, this baked and healthy version of popular Indian snack is for you.

Baked khasta kachori

Ingredients:
For Dough:

• 1 bowl wheat flour 
• 1 bowl all purpose flour 
• 1/2 tsp baking powder 
• Salt to taste 
• 1/4 cup oil 
• 1/4 tsp carom seeds 
• Cold Water to knead dough

For Stuffing:

• 1 bowl urad dal soaked for 3-4 hours 
• 5-6 tbsp roasted chickpea flour 
• 1 tbsp oil 
• 1/2 tsp cumin seeds 
• 1/2tsp fennel seeds 
• 1/2 tsp coriander seeds 
• 1 finely chopped green chilly 
• 1/2 inch piece finely chopped ginger 
• 10-12 chopped raisins 
• 5-6 chopped cashews 
• Salt to taste 
• 1/2 tsp chilly powder 
• 1/4 tsp turmeric powder 
• 1/2 tsp coriander powder 
• 1/2 tsp dry mango powder 
  

Instructions:

For the dough:

• Sieve together both the flours and baking powder, add salt, carom seeds and oil, rub the flour with finger tips till it is crumbly in textur, knead into a firm dough using water. Cover dough with a damp kitchen towel and let it rest for 20 minutes. 
  

For the stuffing: 

• Heat oil in a wok, add cumin seeds, fennel seeds and coriander seeds, saute till aromatic, add chopped chillies and ginger, saute for few seconds. 
• Add soaked urad, chickpea flour, salt, dry spices powder and cook for 2-3 minutes or till the mixture becomes dry and aromatic. 
• Add chopped raisins , cashews and dry mango powder and mix well. 
• Let it cool completely before using for filling in kachori.
  

Proceed:

• Divide the dough into 12-14 equal sized balls. 
• Take one portion and flatten with your fingers to make small puri/roti, the center of the puri should be thicker than the edges.
  
• Add 1 tbsp of filling in the center and and seal the edges and make sure the filling is not coming out.
  
  
  
  
• Gently press with your hands to flatten it.
• Make all the kachoris using the same procedure.
• Pre heat oven at 180 degree c.
• Arrange kachoris on baking tray, brush every kachori with little oil.
  
• Bake for 12-15 minutes from one side or till crunchy and brown.
• Flip and brush with oil and bake again for 12-15 minutes (depending upon the size of the kachoris)
• Serve hot with tamarind chutney!

Raj kachori

Raj Kachori, the royal chaat bowl from Rajasthan.

Crispy and puffed puris are filled with yummy goodies and topped with different chutneys.These can be made well in advance and stored in air tight container.

Ingredients:
For the kachori:

• 1 cup semolina (Sooji)
• 1/2 cup all purpose flour (Maida)
• Salt
• Water to knead
• Oil to fry

For stuffing:

• 1/4 cup boiled channa and boiled whole moong dal
• 1 med sized boiled potato
• Salted boondi
• Papdi(optional)
• 1/2 bowl beaten curd
• 2 tbsp tamarind chutney
• 2 tbsp Mint Coriander chutney
• Salt to taste
• Red chilly powder to taste
• 1/2 tsp cumin powder

For Garnishing:

• 2 tbsp pomegranate seeds
• 2-3 tbsp besan sev (for recipe click here)
• Chopped coriander leaves.
• 1/2 tsp chaat masala
• 1/2 tsp cumin powder
• 1/2 tsp red chilly powder

Method:
Sieve semolina, all purpose flour in a bowl add little salt

Knead into a tight dough using little water at a time.

Cover this flour with a damp kitchen towel and rest it for 20 minutes.

After 20 minutes knead again to a smooth dough.

Divide the dough into equal lemon sized balls.
Roll into thin round roti/puri using little oil.

Heat oil in a wok. Drop single kachori at a time (leaving the rest covered with damp cloth), press the kachori lightly with a ladle so that it puffs well.
Once it is puffed, lower the flame and fry till it turns golden brown from both sides.
Take out on an absorbent paper and repeat the similar process for all the kachoris.

Before serving break the kachoris from the middle and stuff with few pieces of boiled potatoes, boiled moong dal, channa, crushed papdi, tamarind chutney, mint and coriander chutney, beaten curd, add salt, red chilly powder,cumin powder.

Top it with some besan sev, pomegranate seeds and chopped coriander leaves.
Sprinkle chaat masala,cumin powder and red chilly powder on top and serve immediately.

Notes:

• Roll the puri/roti very thin to make it crispy.
• Fry puris in moderately hot oil. If the oil is too hot you'll get burnt puris and less hot oil will makethe puris absorb too much oil.
• Ingredients and quantity of stuffing can be changed as per taste.

Chole with Instant multigrain bhaturey

Instant Saat Dhaan/ Seven grain Bhatura



Ingredients:
For Bhatura:

• 1/2 cup wheat flour
• 1/4 cup Ragi/Finger Millet flour
• 1/4 cup Jowar/Sorghum flour
• 1/4 cup Makki/Maize flour
• 1/4 cup Bajra/Pearl Millet flour
• 3 tbsp Besan/ Chickpea flour
• 2 tbsp Soya flour
• 2 boiled potatoes
• 1/2 cup curd ( at room temperature)
• 1/2 tsp baking soda
• Eno 1 Sachet(Fruit Salt) 
• Salt 1 tsp
• Water

Method:

Mix flours in a bowl, add baking soda, salt, mashed potatoes, curd and mix well. 
Empty eno in a glass and add about 150 ml of water. 
Knead flour into a tight dough using this water, cover it with a wet cloth and keep 
aside for 30 mins.
Heat sufficient oil in a wok to fry bhaturas.
Take a lemon size ball from the dough, roll it little thick with the help of rolling pin 
and oil and make round bhaturas. 
When the oil is hot enough for frying gently drop bhatura in the wok, press it with the ladle when it comes up, pressing helps in puffing bhatura.
Fry the other side too.
When fried take out on an absorbent paper.
Serve hot.

For Chole:

• 1/2 kg kabuli channa soaked overnight
• 1 tea bag
• 2 med onions ( puréed)
• 5-6 cloves garlic
• 1 inch piece garlic
• 2 green chillies
• 4 tomatoes puréed
• 1/2 tsp cumin seeds
• 2 cloves
• 1/2 inch piece cinnamon
• 1 big cardamom
• 1 bay leaf
• 1 tsp Degi mirch
• 1 tsp coriander powder
• 1 tbsp dry mango powder
• 1 tsp channa masala
• 1 tsp garam masala
• Salt as per taste

Method:

• Boil kabuli channa in pressure cooker till 4-5 whistles or done with a tea bag,discard tea bag after opening pressure cooker.
• In a wok heat 2-3 tbsp oil,add cumin seeds, when the seeds start to splutter add bay leaf, cloves, cardamom,cinnamon and sauté for a minute. 
• Add onion paste, ginger garlic paste, cook till it leaves the raw aroma and changes colour to golden brown. 
• Add tomato puree, cook till oil leaves sides. 
• Add degi mirch, coriander powder, salt, dry mango powder, salt and sauté for few mins. 
• Add boiled channa along with 1 cup of water, let it cook on medium flame for 10-15 minutes. Switch off flame. 
• Sprinkle garam masala and garnish with fresh coriander leaves
  

Serve Chole Bhature with pickle , sliced onions and lemon wedges.