English video at https://www.youtube.com/watch?v=GJDH18Nj68s
White Bread: 6 slices
Oil for frying
Red Chili powder
Roasted Cumin Powder
1.Remove edges of the bread slices. Roll hard once in each direction to flatten the slices.
2. Using a cookie cutter, or a cap of any bottle, cut roundels from the bread slices. ( small roundels for serving papdi chaat in traditional manner, big roundels for a new unique method of serving)
3. Fry these roundels in a fresh batch of oil at medium heat
4. Spread on a paper towel for excess oil to be absorbed. Once cooled, wrap in a paper towel for a few minutes.
Serving suggestion (A)
1. Whisk yogurt, and add little salt.
2. In a serving platter, add some yogurt. Spread small roundels of papdi . Top with more yogurt, tamarind and green chutney, spices, and any/all optional toppings.
Serving suggestion (B)
Strain some yogurt. Add salt and toppings of your choice. Layer big roundels of papdi in a plate. Spread the yogurt mix on top of each papdi. Top with more chutneys and toppings.
Dish # 1
Vegetable Roti Poha
Roti (2)(left-over/ fresh)
Oil (2tsp+ 2 tbsp)
Peanuts (2 tbsp)
Cumin Seeds (heaped tsp)
Mustard seeds (1/2 tsp)
Ginger Paste (2 tsp)
Green Chili paste (1 tsp)
Chopped Onions (4 tbsp)
Chopped bell peppers (1 cup)
Turmeric Powder (1/3 tsp)
Salt ( 1tsp)
Kashmiri Lal mirch/deggi mirch (1/2 tsp)
Coriander Powder (1tsp)
Garam Masala (1/2 tsp)
Green Peas (1/2 cup)
Frozen corn (1/2 cup)
Chopped cilantro leaves
Lemon Juice (1 tbsp)
- Tear rotis in to small pieces.
- In a mixer grinder/food processor, pulse the roti pieces to get small bits. Keep these aside covered.
- Warm a pan to heat at medium.
- Add 2 tsp oil to the warm pan and roast the peanuts at low-medium heat. Keep the roasted peanuts aside.
- Heat the pan again.To the warm pan add 2 tbsp oil. To the warm oil, add cumin seeds and mustard seeds.
- Once the seeds crackle, add chopped onions. Reduce heat to low-medium.
- Add ginger paste and green chili paste. Saute till onions turn pink.
- Reduce heat to low. Add turmeric powder. Saute. Add Kashmiri Lal mirch. Saute.
- Add green peas and frozen corn (thawed). Mix well and cover with lid. Cook for 1 minute.
- Add finely chopped bell peppers. Mix, cover with lid and cook for a minute.
- Add ½ tsp salt, 1 tsp coriander powder. Mix. Transfer roasted peanuts and roti bits.12.
- .Add ½ tsp salt and 1/3 tsp garam masala. Mix well.
- Cover with lid and cook for 2 minutes.
- Add chopped cilantro leaves and lemon juice. Serve hot!
Oil (for frying)
Salt (as per taste)
Crushed Red Pepper, chaat masala, garlic salt (as per taste)
- Cut each roti in 8 parts.
- Set a pan with oil to heat at medium.
- Once oil is warm, reduce heat to low-medium. Drop in roti pieces.
- Fry till the pieces become crisp. (takes 4-5 minutes)
- Drain away excess oil
- Spice up the pieces as per your choice.
Oil (1 tbsp)
Garlic (2 tsp)
Sliced Onions (1/2 cup)
Shredded Cabbage (1/2 cup)
Shredded Carrots (1/2 cup)
Shredded bell peppers (1 cup)
Salt (1/2 tsp + 1/3 tsp)
Red Chili sauce (2 tsp) ( as per taste)
Soy Sauce (less than a tsp)
Vinegar/lemon juice (2 tsp)
- Cut rotis in to thin strips and cover. Put aside.
- Warm a pan to heat at medium.
- To the warm pan, add 1 tbsp oil. Transfer chopped garlic, and sliced onions.
- Fry till onions turn translucent.
- Transfer shredded veggies. Add ½ tsp salt. Toss well and cook uncovered for 1 minute.
- Add roti cut in strips.
- Add 1/3 tsp salt. Toss.
- Add red chili sauce, soy sauce and vinegar. Mix.
- Increase heat to high and toss.
Ingredients: For 12 Masala Aloo Pooris
Whole Wheat Flour (1 ½ cup/200g)
Semolina (1 tbsp)
Chickpea Flour (1 tbsp)
Boiled Potatoes (at room temperature)(4 small sized)(180 g)
Oil ( for kneading, rolling and frying)
Water (5 tbsp or as required)
Coriander/ Cilantro leaves(3 tbsp)
Dried Fenugreek leaves (Kasuri methi) (1 ½ tbsp)
Carom Seeds (ajwain)(1/2 tsp)
Salt (¾ tsp)
Turmeric Powder (1/3 tsp)
Red Chili Powder (1/2 tsp or as per taste)
Coriander Powder (2 tsp)
Asafoetida(hing) (1/3 tsp)
Dry Ginger Powder(sounth)(1/3 tsp)
Garam Masala (1/2 tsp)
- Grate the boiled potatoes using a fine grater (no lumps).
- Crush fenugreek leaves and carom seeds, using a mortar and pestle or between your palms. Add in all the other dry spices and salt.
- To a mixing bowl, add whole wheat flour, semolina and chickpea flour.
- Mix in the dry spice mix.
- Add cilantro leaves, 1 tbsp oil and grated potatoes. Mix in well to make a crumbly mixture.
- Keep it aside for 2-3 minutes.
- Add water 1tbsp at a time and knead a stiff yet pliable dough.
- Smear little oil on the ball of dough and store in refrigerator for 30 minutes.
- When ready to roll, knead the dough a little. Divide in equal sized portions. Apply some oil between your palms and shape each portion into a smooth ball without any cracks.
- Set a pan with oil to heat at high.
- Roll out pooris, kneading evenly.
- Fry the pooris, and enjoy with raita, pickle, sauce or a cup of tea/coffee!
For 6 servings of bhaji
Potatoes, medium sized (7)
Tomatoes, bright red, medium sized (5)(chopped tomatoes 3 ½ cups)
Onions, chopped (2 cups)
Ginger-Garlic Paste (1 ½ tsp)
Butter (4 tbsp)
Water (310 ml, or as required)
Chopped Cauliflower (4 tbsp)
Chopped capsicum (Bell pepper) ( 2 tbsp)
Chopped carrots (2 tbsp)
Green Peas (2tbsp)
Cilantro Chopped, a handful
Spring onions, for garnishing
Salt (2 ½ tsp or as required)
Red Chili Powder (1/3 tsp)
Coriander Powder (1 tsp heaped)
Pav Bhaji Masala (1 ½ tbsp)
Kashmiri Red Chili (Kashmiri lal mirch) ( 1 tsp heaped)
- Set a big pan to heat at medium.
- Once the pan is warm, transfer 1 tbsp butter. Reduce heat to low.
- Melt butter at low heat.
- Add ginger garlic paste and sauté for few seconds.
- Add onions and sauté till pink (not brown)
- Add kashmiri lal mirch and fry at low heat.
- Add chopped carrots. Add 1 tbsp water. Cover with lid and cook at low-medium heat for 2 minutes.
- Add chopped cauliflower. Add 1 tbsp water. Cover with lid and cook at low-medium heat, till slightly tender (2-3 minutes)
- Add chopped capsicum. Add 1 tbsp water. Cover with lid and cook at low-medium heat, for a minute.
- Add green peas, and ½ tsp salt. Add 1 tbsp water. Cover with lid and cook at low-medium heat for 2 minutes.
- Mash the veggies lightly with a potato masher.
- Add chopped tomatoes, with ½ tsp salt. Add 2 tbsp water. Cover with lid and cook till tomatoes are tender (4-5 minutes)
- Mash nicely.
- Crush the potatoes in the pan over the veggies.
- Add remaining spices and ¾ tsp salt. Add ¾ cup water. Mix well. And cover with lid.
- Cook for a few minutes. Mash nicely while tossing frequently, till you see very tiny bits of veggies (do not make it like a paste).
- Add remaining butter, and more water if need to adjust consistency.
- If using salted butter, check for salt after melting the butter. Add more salt as required. (I added a total 2 ½ tsp salt)
- Add chopped cilantro leaves, and mix.
- Garnish bhaji with chopped cilantro leaves, spring onions, and lemon juice. Serve bhaji with pavs pan fried in butter and red chili.
NOTE : Apart from pavs, bhaji tastes good with sliced bread, burger buns, and dinner rolls as well.
Use could add small quantities of any seedless veggies to the bhaji, like cabbage, red, orange and yellow bell peppers, bottle gourd (lauki), pumpkin.
36 layer Masala Paratha is a flaky, crispy, spicy paratha with 36 layers. Not only eating this is fun, making it is also very interesting. Kids might just want to help you layer this up!
Ingredients: For 5 parathas
Whole Wheat Flour (1 cup + for layering, dusting and rolling)
Cooked Dal (1 cup) (optional)
Water (as required)
Salt ( ¾ tsp )
Turmeric Powder (1/3 tsp)
Red Chili powder (1/2 tsp)
Coriander Powder (1/2 tsp)
Garam Masala (1/3 tsp)
Cilantro leaves (finely chopped) (optional)
Carom Seeds ( ½ tsp)
Oil/ Desi Ghee for layering and pan frying
*If using boiled dal, or making masala paratha without dal, add ginger paste and finely chopped onions, along with other ingredients.
- In a mixing bowl, add flour, and all spices. Mix well.
- Transfer dal and knead in to a soft and smooth dough.
- Apply little oil on the ball of dough and transfer to an air tight container.
- Refrigerate for 30 minutes
- Knead the dough again and divide in 5 parts.
- Toss a ball of dough in dry flour and roll in to a big roti.
- Apply generous amount of oil on the roti.
- Sprinkle dry flour on the roti.
- Mark 5 vertical and 5 horizontal cuts on the roti. It will get divided in 36 smaller pieces.
- Arrange the pieces one on top of the other, in increasing order of their size. Place the smallest piece on the top, and largest piece at the bottom.
- Toss this pile of pieces in dry flour and roll in to a roti 5-6 inches in diameter. Make sure that the side with smaller pieces is facing the rolling board.
- Place on a hot tawa, the side with smaller pieces facing the tawa.
- Cook and fry on both sides with oil.
- Hold the fried paratha in your hands and press gently to expose all layers.
Your crispy flaky spicy paratha is ready! Enjoy with butter, yogurt, or a cup of tea/coffee!
Aloo bhujia or potato sev is crispy and crunchy, thin noodles made with potatoes and chickpea flour (besan). A perfect accompaniment to tea or coffee! A perfect topping for bhalla papdi chaat, bhel poori chaat or sev poori chaat!
Boiled Potatoes (4 medium sized)
Chickpea flour (2 cups or less)
Kasuri Methi (2tsp)
Salt (1 tsp)
Kashmiri Red Chilli Powder (1 tsp)
Roasted Cumin Powder (1/3 tsp)
Dry Ginger Powder (1/4 tsp)
Black Pepper Powder (1/4 tsp)
Coriander Powder (1 tsp)
Turmeric Powder/Haldi (1/4 tsp)
Dry mango powder (amchoor) (1/3 tsp)
Oil (for frying and kneading the dough)
Chatt Masala (only for garnish)
1. Sift chickpea flour and keep aside.
2. Pound kasuri methi to a fine powder. Strain, and keep aside.
3. Mash boiled potatoes, and mix in all the spices, including strained kasuri methi
4. Mix together to get lump free dough. Add 1 ½ tbsp oil and mix.
5. Add half the chickpea flour and mix in with dough.
6. Keep adding chickpea flour 1-2 tbsp at a time, and knead till you get soft and not so sticky dough.
7. Apply some oil on your finger and smoothen out the dough.
8. Cover the dough with a lid and allow it rest for 30 minutes.
9. Set a flat bottomed pan with oil to heat at medium.
10. After dough has rested, give a final knead to the dough. Divide in to two parts and shape as logs.
11. Apply oil inside a sev maker.
12. Check oil for doneness.
13. Reduce heat to low, and using sev maker drop thin noodles in to the hot oil. Move in a spiral, avoiding over-lapping the noodles.
14. In a minute, bottom side will be fried.
15. Flip over the sev spiral and fry the bottom side.
16. Transfer on to a paper towel.
17. Crush between fingers to get smaller convenient pieces. Sprinkle chaat masala and serve homemade aloo bhujia/potato sev with hot tea or coffee.
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