I am sharing a healthy vegan and zero oil chaat recipe for the last day of this Cooking Carnival Blogging Marathon. It’s the sukha bhel recipe with barley puffs. Sukha means dry and basically this is a dry bhel recipe which is an easy grab and go chaat and perfect for mid-day hunger pangs. This recipe calls for a dry bhel chutney that can be prepared well ahead and stocked up. Once we have the dry chutney ready, this bhel can be assembled in no time.
I am presenting a simple chaat sandwich recipe for the penultimate day. This sandwich is popularly known by the name Bombay Sandwich –a sandwich with yummy green chutney spread and veggies and cheese of course. I took the easy route, instead of preparing spicy potato filling, I just went with boiled potato slices which in turn reduced the cooking time and made this recipe to fall under the category of “Under 30 minutes” recipe. :-)
If its samosa yesterday, it has to be samosa chole today. :-) Like Tikkis, samosas can be served in multiple ways and one among them is the samosa chole and like sambar vadai, the fried samosa are soaked in the spicy chick pea gravy and topped with onions, cilantro and of course green chutney and sweet chutney. It is of my favorite way of having samosa. I always opt for samosa chole instead of plain samosa and this is very filling too. A plate of samosa chole with a lassi can be a meal on its own.
Samosa – this fried or baked savory snack with spicy filling has become a universal chaat/appetizer these days. You can find them in the menu of other cuisines too and it is wide spread all over the world. In my kachori post I mentioned that, kachori is a cousin of Samosa. Yes, like kachori this savory snack is also filled with spicy filling and deep fried. Baked samosas are also getting popular, which I am reserving for this winter.
Goli Baje is a simple no onion – no garlic yet delicious delicacy from Mangalorean cuisine. It is also popularly called as Mangalore Bajji or Mangalore Bonda. All you need is some APF, yogurt, green chili, cilantro and curry leaves. There is no soaking or blending involved and it calls for the ingredients that are readily available in our pantry. As it is no onion-no garlic recipe, this can be prepared even on festival and vratham days.
If it was sambar vadai yesterday, obviously it has to be thayir vadai today. :-) Yet another popular South Indian tiffin recipe – prepared by soaking the crispy lentil vadai or vada in spicy yogurt mix. Unlike sambar vadai, this is super simple to prepare. Once you have the vadai ready, this can be whipped up in less than 30 minutes.
Sambar Vadai – the crispy deep fried savory snack soaked in the hot piping lentil sambar is one of my favorite comfort food and I can enjoy it for any meal. The crispy vada when soaked in sambar becomes super soft and melts down as you chew it and the taste of the sambar vada depends completely upon the sambar. (Obviously right?) Here come my tiffin sambar 3, and the sambar vadai recipe. (Friendly warning, lengthy post ahead)
Adai Batter Vegetable Pakoras – The name says it all. Pakoras prepared with left over Adai batter with veggies. :-) I know I have a few pakora recipes in my blog already like idli batter pakoras or punugulu, Patnam pakodi and zucchini pakodas. So now I am including one more that lot – Adai batter pakoras.
Kachori or Kachauri or Kachodi or Katchuri is another popular recipe from North India. It is popular in Delhi and also in Rajasthan. Wiki states that Kachori is supposed to have originated in Uttar Pradesh or Rajasthan. I am not worried about its origin or who invented. All I wanted to say is big thanks to the person who invented this recipe. IMO, Kachori is a cousin of samosa. There are both sweet and savory Kachori. When I researched about this recipe, I was super surprised to find oodles of this kachori recipe. Finally thought of keeping it simple, so here I am presenting the savory matar kachori or green peas kachori.
Bhel Puri is a savory snack prepared with puffed rice with added vegetables, sev and the popular sweet dates and tamarind chutney. I include green chutney too in my version and this is the wet Bhel puri recipe. Even though the recipe originated in Bombay, it has spread its wings across the Indian Subcontinent and each and every place has its own Bhel recipe. I have already posted the Kolkata version which is popularly known as Jhal muri and my own Tortilla Bhel Cups with moong dal. Now here comes the wet Bhel recipe.