Chaat, just hearing the word makes your mouth water. This tangy street food is very famous all over India and loved by everyone. There are many types of chaats like samosa chaat, dahi poori chaat, chana kachori chaat, aloo tikki chaat and so on. I have already shared papdi & papdi chaat recipes earlier. This is a variation to the actual papdi chaat as I have added mini papdi baskets instead of plain papdi. Mini papdi basket is made using all purpose flour, rava and some carom seeds. I have used vegetable shortening however you can use butter or ghee instead. In order to make crispy crunchy papdi baskets, the dough should be tight and after adding shorting it should be mixed very well. To give it a basket shape, I have used mini tin tart molds. The basket can also be baked instead of deep fried. This recipe is a perfect finger food for your gatherings or parties. The papdi basket can be prepared ahead of time and stored in air tight containers to keep it crispy.
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Tandoori Tangdi 65
Tandoori Tangdi 65 is a variation of original recipe of chicken 65. Generally chicken 65 is prepared using deep fried chicken with 65 spices however if you don’t want to deep fry the chicken, you can use this recipe to prepare a grilled chicken 65. The recipe came out pretty well without having to deep fry the chicken. Tandoori is basically chicken marinated with yogurt, tandoori masala and spices for over night and grilled into clay oven. Roasted chicken into clay oven gives a authentic flavor and taste but you can make them into electric oven. This recipe has long passive time so you need to plan ahead.The chicken requires about marination for 6-7 hours however overnight would be best. You can adjust the spiciness based on your taste. You can also use leftover tandoori chicken for this recipe.
Non-Fried Veg Tofu Manchurian Dry
Vegetable Tofu Manchurian is an Indo-Chinese dish. It is a very flavorful, tangy and sweet & sour dish which everyone loves. Generally Manchurian balls are deep fried however this recipe tries a roasted Manchurian ball which gives exactly the same flavor and texture. The grated vegetables, bell peppers and tofu tiny balls, flavored with ginger-garlic and coated with varieties of sauce makes it delightful recipe. I have used Appam pan to roast the vegetable tofu balls however if you don’t have Appam pan you can either use any pan to roast for even bake it in oven. Similar to other Manchurian recipe this can either dry Manchurian or with gravy. Gravy Manchurian goes very well with Chinese fried rice or just plain rice. The dry one is perfect appetizer for your party or gathering. Also see other Manchurian recipe Gobhi Manchurian and Mix Vegetable Manchurian.
Dahi Chane Ke Kabab
Kababs are mouthwatering appetizer which everyone loves. There are varieties kababs both veg and non-veg. Dahi (yogurt) chane ke kabab is a delicious appetizer which is so soft that it melts in your mouth. This recipe is made using hung curd, boiled black chana (chickpeas) with flavorful Indian spices. This recipe is very simple & easy to make & slightly different than dahi ke kabab recipe. In the whole process the most time consuming part is preparing hung curd. For this recipe hung curd should be very thick otherwise you will not able to make kabab with good texture. This yummy kabab can be served with date & tamarind or/and coriander-mint chutney. You can pack it as side item for lunch boxes along with some tomato sauce.
Chana Kachori Chaat
Chaat is a type of street food which is famous all over India, especially in Northern part of India. There are variety of chaats in different flavors and taste like potato tikki chaat, Samosa chaat, Dahi poori chaat, Banana oats tikki chaat and so on. Chana Kachori chaat is a very tempting chatpatta yummy chaat. This chaat is made with Chane ki Kachori. This Chane ki Kachori topped with sweet yogurt, Coriander & mint chutney, Date & tamarind chutney, fine chopped onion and tomato and spiced with chaat masala, black salt and chili. The Chaat can be served as evening snacks or starter for your dinner.
Chane Ki Kachori
Khasta Chane ki kachori is a mouthwatering snacks item famous in northern part of India. There are variety of Kachories like Moong daal Kachori, Matter ki Kachori, Sattu ki Kachori and so on an it all depends on the stuffing. Chane ki Kachori is made with spicy kala chana fillings in Kachori which is very Khasta & tasty. Kachori’s are nice tea time snacks and are made to the occasions as well. Kachori’s are served with coriander & mint chutney or date & tamarind chutney. One can make Chana kachori chaat by adding sweet yogurt and khatti meethi chutney. To make it easier at last minute, you can prepared the kachori balls in advance and roll and fry when you plan to serve.
Green Moong Daal Dhokla
Dhokla is a yummy savory famous Gujarati snacks. Traditionaly, it is made with gram flour (besan) and you can play with the ingredients by adding oats, quinoa or semolina to give a little twist to the taste and flavor. This recipe is about making Dhokla using green moong daal with spinach and quinoa. Quinoa & spinach gives a unique taste to the Dhokla along with providing a natural green color to it. To make it spongy you would need fruit salt (ENO) or baking soda. You would also need Dhokla stand and steamer to prepare this recipe.
Mushroom Kabab
Mushroom kabab is an awesome appetizer for parties and gatherings. There are a variety of mushroom kabab recipes, however this recipe brings a little Indian flare to it. The mushroom is stuffed with bell peppers, paneer flavored with pickle masala and marinated in yogurt and spices. When served with grilled zucchini and yogurt mint chutney it has an unique taste.