A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.
Indian street food, the savory snacks that are sold on the food carts and stalls are popularly known as chaats. These delicious lip-smacking savory snacks are quite filling. You can find different types of chaat in the Indian Subcontinent. Here is my small collection of chaat recipes with detailed instructions and with stepwise pictures.
Here is my kid-friendly and lunch box special version of the favorite street food prepared with potatoes – Aloo Frankie. Wheat rotis stuffed with yummy potato patties. I am kickstarting the A to Z lunch box series with this Aloo Frankie. Check out the detailed recipe below.
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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.
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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. :-)
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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.
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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.
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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.
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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.
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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 version 3, and the sambar vadai recipe with step wise pictures.
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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.
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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.
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Bhel Puri is a savory snack prepared with puffed rice with added vegetables, sev and the delicious 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 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.
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Papdi Chaat or Papri Chaat is one of my favorite chaat that can be assembled quickly once you have papdi ready. But the highlight is, there is lot of substitutes available for this papdis also. Papri or Papdi means wafers or crackers. Traditionally this chaat is prepared with the fried flour wafers, topped with boiled potatoes, onions, tomatoes, sev and of course with sweet and green chutney. You can add yogurts and make it Dahi Papdi Chaat and that’s what I am presenting today.
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Here is a simple papdi recipe. Papdi and Dahi Papdi chat is quiet popular among the chaat foods. Once the papdi is ready, the chaat can be assembled in a jiffy. Papdi preparation is very similar to poori but instead of wheat flour we use all-purpose flour or maida. You can use half the measure of wheat flour and half the measure of maida too.
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Flattened rice or beaten rice or Aval or Avalakki or Poha is one the widely used ingredient in Indian kitchen. Each and every house hold has their signature recipe with this ingredient. Today I am presenting the popular Chivda or Chiwda or the Bombay Mix. Chivda is sweet and spicy mixture prepared with flattened rice, along with peanuts, nuts, raisins, roasted daliya and spiced up using red chili powder or green chillies. This is a great snack and I love it any time. I have already posted the breakfast poha recipe and also the sweet poha recipe that we prepare during janmashtami. So here comes Chivda.
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This chaat/salad recipe is my all-time favorite and I prepare it regularly. Mine is the super simple version of Delhi fame Kulle chaat or fruit chaat. Traditionally, this spiced up fruit chaat is served in scooped out veggies like bell peppers, tomatoes, cucumbers. Instead of that, I mixed both my fruits and veggies together and tossed it with chaat masala and added some roasted peanuts for additional flavor. That’s it.
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Today I am presenting another popular street food recipe – Vada Pav. It’s our own Indian burger. In my opinion, Dabeli falls under sandwich and Vada Pav falls under burger. Basically it’s the Batata Vada served with dry garlic chutney in a Pav bun or any sweet buns. You can include other condiments/toppings and chutneys too, but I just went with the dry garlic chutney and green chutney.
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Batata Vada or potato fritters. is a popular fast food from the state of Maharashtra. The mashed potatoes are cooked with spicy green chili, garlic and ginger paste which is then made into round balls, then coated with the besan flour and then deep-fried. Fried potato fritters, how can it go wrong? (After two non-fried chaat recipes, I am back with fried ones) It is not only popular in Maharashtra; it’s pretty popular other states too with slight variations in the ingredients and under different names.
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Today I am posting yet another Gujarati recipe which is prepared with besan – Khandvi. If you notice, the ingredients of khandvi and Dhokla are pretty much same except that, we use yogurt for Khandvi. But the cooking process is completely different. We prepare the khandvi mix with besan and yogurt. This mixture is cooked down to a thick paste and it spread thinly across a flat surface and then rolled up to bite size pieces and then we temper it with spices.
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Dhokla or Khaman Dhokla or Besan Dhokla is one of the popular Gujarati snack or tiffin or appetizer – yet another simple recipe that can be prepared in a jiffy. As the name suggest, it is prepared with besan or chick pea flour. These steamed snacks (yayyy non-fried) are spiced up with ginger and green chillies and also tempered with sesame seeds, coconut and green chillies. The batter needs to be fermented for the Dhokla to rise and to get the spongy texture. But to speed up the process, we use yogurt and fruit eno salt.
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Sweet Potato Chaat or Shakarkandi ki Chaat is a super simple recipe and it is great alternative to the popular aloo chaat. If you want to avoid potatoes and looking for alternatives, here comes the sweet potato chaat. For aloo chaat, we usually roast or fry the potatoes and toss it with chaat masala and add in the toppings and serve with the dash of lime juice. It’s as simple as that. But for this sweet potato chaat, I boiled them first and cubed them, then tossed them with spices and pan seared until the caramelized crust is formed, making it a guilt free yummy chaat.
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Ragda Pattice or Ragada Pattice or Ragda patties – is a popular street food of Maharashtra and Gujarat. As I mentioned yesterday, it is one way of serving aloo tikki or recipe with aloo tikki as the base. Ragda – means the white peas curry or the vatana curry and pattice is the potato cutlet. Basically its aloo cutlet topped with the yummy ragda curry.
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Aloo Tikki – yet another popular chaat recipe from India, which is pretty popular in other neighboring countries also. Aloo means potato and tikki means cutlets. These are potato cutlets prepared with boiled and mashed potatoes along with other spices. I prepared this as a “No onion No Garlic” tikki. What I like about these tikkis is, they are perfect snack by themselves and they can be served in multiple ways and also they form the base for many other chaats too.
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Looking for healthy chaat option? Then this one is for you all. I love to call this as salad chaat or sundal chaat. A simple chaat prepared with cooked black garbanzo beans and veggies and with chaat spices. This is a perfect tea time snack and a satisfying snack during the hunger pangs. The other thing that I love about this recipe is this can be prepared well ahead and can be assembled easily any time.
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Yesterday I posted Pani Puri and here comes the relative of Pani Puri – Dahi Sev Puri. Dahi means curd/yogurt in Hindi. As the name suggests, it’s the same deep fried mini puris but filled with yogurt based topping. This one is kiddo’s favorite. You can modify/adjust these toppings as per your preference and prepare varieties of Pani Puri.
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