Manjula's Kitchen

Category: Chaat Recipe

Chaat Indian Food: A Burst of Flavors and Textures

Chaat is a quintessential part of Indian cuisine, offering a burst of flavors and textures that tantalize the taste buds. These chaat recipes are known for their tangy, spicy, and savory notes, making them perfect for any occasion, from casual snacks to festive gatherings. Let’s explore some popular chaat Indian food options that you can easily prepare at home.

Popular Chaat Recipes

Pani Puri

Pani Puri is one of the most beloved Indian chats. This street food consists of hollow puris filled with spicy tamarind water, chickpeas, potatoes, and chutneys. It’s a delightful combination of crispy, tangy, and spicy flavors. Pani Puri is a must-have in any chaat party menu and is a favorite among all age groups.

Aloo Tikki Chaat

Aloo Tikki Chaat is a delicious and easy chaat recipe made with crispy potato patties topped with chickpeas, yogurt, chutneys, and spices. This chaat is a perfect blend of textures and flavors, making it a popular choice for any chaat party menu. It’s also an excellent addition to Indian snacks for party.

Bhel Puri

Bhel Puri is a light and refreshing chaat recipe made with puffed rice, sev, vegetables, and tangy tamarind chutney. This chaat is easy to prepare and perfect for those looking for easy chaat recipes. Bhel Puri is a great snack for summer days and is often enjoyed as a part of street food recipes.

Sev Puri

Sev Puri is another popular chaat Indian food that is both easy to make and incredibly delicious. This chaat consists of crisp puris topped with potatoes,  chutneys, and a generous amount of sev (crispy noodles). Sev Puri is a staple in any chaat party menu and is loved for its crunchy texture and tangy taste.

Dahi Puri

Dahi Puri is a delightful variation of Pani Puri, where the puris are filled with yogurt, chutneys, and spices. This chaat recipe is cooling and refreshing, making it a perfect choice for warm days. Dahi Puri is a popular dish in Indian chats and is often included in festive menus and party recipes.

Enhancing Your Chaat Experience

To enhance your chaat experience, it’s beneficial to explore related categories that complement these chaat Indian food options. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and jalebi. Incorporating healthy Indian snacks like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including fusion dishes like Indo-Mexican nachos can add a unique twist to your chaat spread.

Frequently Asked Questions (FAQs)

Q: What are some popular chaat Indian food options? 

A: Some popular chaat Indian food options include Pani Puri, Aloo Tikki Chaat, Bhel Puri, Sev Puri, and Dahi Puri.

Q: How can I make a chaat party menu? 

A: To create a chaat party menu, include a variety of chaat recipes such as Pani Puri, Sev Puri, Aloo Tikki Chaat, and Bhel Puri. Complement these with other Indian snacks and finish with some traditional Indian desserts.

Q: What makes chaat Indian food unique? 

A: Chaat Indian food is unique due to its combination of tangy, spicy, and sweet flavors, along with various textures from crispy puris to creamy yogurt. These elements make chaat a beloved part of Indian street food culture.

Q: Are there any easy chaat recipes for beginners? 

A: Yes, there are several easy chaat recipes for beginners, such as Bhel Puri and Sev Puri. These recipes require minimal preparation and are simple to assemble.

Q: Can I include chaat recipes in a healthy Indian snacks menu?

 A: Yes, you can include chaat recipes in a healthy Indian snacks menu by opting for baked puris, using less oil, and incorporating more vegetables and yogurt.

Q: What are some traditional Indian desserts to serve with chaat? 

A: Traditional Indian desserts to serve with chaat include Gulab Jamun, Jalebi, and Rasgulla. These sweets add a perfect ending to a chaat-themed meal.

Conclusion

Chaat Indian food is a delightful way to add flavor and excitement to any meal or gathering. Whether you’re hosting a chaat party menu or simply looking to enjoy a tasty snack, these chaat recipes will bring joy and deliciousness to your table. 

So, gather your ingredients, try out these Indian chats, and create unforgettable memories with your loved ones. Don’t forget to find vegetarian recipes related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these dishes into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and nutritious foods. 

Whether you’re looking for a quick snack, a party favorite, or a sweet treat, there’s a chaat Indian food option to suit every occasion. Happy cooking and happy snacking!

  • Masala Peanuts

    Masala Peanuts

    Masala Peanuts

    Masala Peanuts

    Hot and spicy peanuts fried with delicious mix of spices. This makes a great snacks for sitting around watching TV or playing games with family and friends. Recipe serves 6.
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    Course Snack
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 ½ cup Peanuts or 1/2 pound shelled peanuts
    • ½ cup gram flour basen
    • ¼ cup rice flour
    • 1 Tbsp coriander powder dhania
    • ½ tsp turmeric haldi
    • 1 tsp red pepper
    • ½ tsp black pepper
    • 1 Tbsp green chili finely chopped
    • ¼ tsp ginger powder soth
    • 1 tsp salt adjust to taste
    • ½ tsp mango powder amchoor
    • ⅛ tsp citric acid

    Also needed:

    • 1 cup Water as needed
    • Oil to fry

    Instructions
     

    • In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
    • Mix all the ingredients together in a large bowl.
    • Add water as needed making sure the spices and flour stick to the peanuts uniformly.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
    • put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
    • While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
    • Fry the peanuts until they turn light brown, turning them occasionally.
    • When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
    • After cooling to room temperature, the peanuts should be crispy.

    Notes

    • Masala Peanuts can be stored for a month in an airtight container.
    • Also see my recipe for Spicy Cashew, Almond brittle.
    • These make a delicious homemade gift – pack it in a jar or candy bag.
    Keyword basen, chilli, Gluten Free, masala, peanuts, Spicy
    Tried this recipe?Let us know how it was!

    Peanut Masala Recipe: A Spicy Delight

    Masala Peanuts are delightful appetizers perfect for holidays and festivals, offering a crunchy, gluten-free snack option that satisfies both vegan and non-vegan palates alike. Peanut masala recipe is a beloved snack across India, offering a delightful combination of crunchy peanuts and aromatic spices. This masala peanuts recipe is a favorite among snack enthusiasts for its bold flavors and addictive crunch. Whether you’re hosting a gathering or simply craving a savory treat, learning how to make masala peanuts recipe at home is both rewarding and satisfying.

    How to Make Masala Peanuts Recipe: Step-by-Step Guide

    Step 1: Prepare the Peanuts

    Start by selecting fresh, raw peanuts for the best results. Rinse them thoroughly under cold water to remove any dirt or debris. Then, pat them dry using a clean kitchen towel or paper towels.

    Step 2: Dry Roast the Peanuts

    Heat a non-stick pan over medium heat. Once the pan is hot, add the peanuts in a single layer. Dry roast them, stirring occasionally, until they turn golden brown and emit a nutty aroma. This process typically takes about 8 to 10 minutes. Keep a close eye on them to prevent burning.

    Step 3: Prepare the Spice Mixture

    While the peanuts are roasting, prepare the spice mixture. In a small bowl, combine masala peanuts recipe spices such as red chili powder, turmeric powder, cumin powder, chaat masala, and salt according to your taste preferences. Adjust the spice levels to suit your palate.

    Step 4: Coat the Peanuts with Spices

    Once the peanuts are roasted to perfection, transfer them to a large mixing bowl. While they are still warm, sprinkle the prepared spice mixture over the peanuts. Toss them gently to ensure that each peanut is evenly coated with the spices. Allow the peanuts to cool completely before serving.

    Step 5: Serve and Enjoy

    Your homemade masala peanuts are now ready to be enjoyed! Serve them as a standalone snack or pair them with your favorite beverages. Store any leftovers in an airtight container to maintain their freshness and crunchiness.

    Tips for Making Perfect Masala Peanuts

    • Experiment with different spice blends to customize the flavor according to your preferences. 
    • You can add ingredients like amchur powder for tanginess or garam masala for extra warmth.
    • For an extra layer of flavor, consider adding roasted garlic or curry leaves to the spice mixture.
    • Make sure to roast the peanuts evenly to achieve a uniform golden brown color and prevent any burnt spots.
    • Allow the peanuts to cool completely before storing them to maintain their crispiness.

    Variations of Masala Peanuts

    Sweet and Spicy: Add a touch of sweetness to your masala peanuts by incorporating a bit of powdered sugar or jaggery along with the spices.

    Herb Infused: Experiment with fresh herbs like cilantro, mint, or curry leaves to add a refreshing twist to your masala peanuts.

    Nutty Crunch: Enhance the texture of your masala peanuts by tossing them with a handful of toasted cashews, almonds, or pistachios.

    Benefits of Masala Peanuts

    Rich in Protein: Peanuts are an excellent source of plant-based protein, making masala peanuts a nutritious snack option.

    Good Source of Healthy Fats: Peanuts are high in monounsaturated fats, which are beneficial for heart health when consumed in moderation.

    Packed with Essential Nutrients: Peanuts are rich in essential nutrients like vitamins, minerals, and antioxidants, contributing to overall well-being.

    FAQs about Masala Peanuts

    Can I use pre-roasted peanuts for this recipe?

    While you can use pre-roasted peanuts, roasting them yourself allows you to control the level of crunchiness and ensures that they are freshly toasted.

    How long do homemade masala peanuts stay fresh?

    When stored in an airtight container at room temperature, homemade masala peanuts can stay fresh for up to two weeks. However, they are best enjoyed within the first few days to maintain their crispiness.

    Can I make masala peanuts without oil?

    Yes, you can skip the oil and dry roast the peanuts directly in a pan for a healthier alternative. However, using a small amount of oil helps the spices adhere to the peanuts more effectively.

    For more delightful Indian recipes, explore Manjula’s Kitchen, where you’ll find a treasure trove of culinary inspiration ranging from traditional dishes to modern twists on classic favorites. Be sure to check out recipes like Aloo Gobi, Palak Paneer, and Chana Masala for a taste of authentic Indian cuisine.

    If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi

    Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.

  • Papdi (papri) Chaat

    Papdi (papri) Chaat

    Papdi Chaat

    Papdi Chaat

    Papdi (papri) Chaat is my kind of food and there are so many kinds of chaat. Chaat is a popular street food all over India. Chaat is basically different varieties of snacks served with tamarind or hari (cilantro) chutney or with hot spice mix. The definition of chaat literally is "to taste".
    Recipe serves 4 to 6
    No ratings yet
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    Course Appetizer, Snack
    Cuisine Indian
    Servings 0 people

    Ingredients
      

    for Papdi:

    • 1 cup all purpose flour maida or plain flour
    • ¼ cup semolina flour sooji
    • 2 Tbsp oil
    • ½ tsp salt
    • ⅓ cup lukewarm water Approximately, use as needed

    To garnish the papdi:

    • 1 small boiled potato peeled and sliced into thin rounds (about the thickness of a quarter or 1/16″)
    • ¼ cup boiled or canned chickpeas rinsed and drained
    • 1 cup plain yogurt
    • ½ tsp salt Approximately
    • ½ tsp roasted cumin seed powder bhuna jeera
    • ¼ tsp red chili powder
    • 2 Tbsp hari cilantro chutney
    • 2 Tbsp tamarind chutney

    Instructions
     

    Making Papdi:

    • Mix the flour, sooji, salt, and oil in a bowl. Add water to the mixture a little at a time, kneading to form firm dough.
    • Cover the dough and set aside for 15 minutes or more.
    • Divide the dough into about 3 equal parts.
    • Roll one section of the dough to eight inches in diameter, fairly thin ­– about thickness of dime. Do the same with the remaining two parts.
    • Prick the rolled dough firmly every quarter-inch or so with a fork to keep the papdi from puffing while frying. Using a sharp knife, cut the rolls into 1½-inch squares.
    • Heat the oil in about one inch of oil in a frying pan over medium heat. To test, drop a small piece of dough in the oil. The dough should sizzle but come up to the surface slowly. If the dough rises
    • immediately, let the oil cool slightly and try again.
    • Place just enough papdi to cover the oil in the frying pan in a single layer. Don’t crowd them.
    • Fry the papdi until both sides are a light golden brown.
    • Remove cooked papdi with a slotted or mesh spoon and transfer to a plate. Continue cooking the remaining papdi in batches.
    • After the papdi cool to room temperature they should be crisp.
    • Papdi can be stored in airtight container for 1 month.

    Making the Garnish

    • Mash the chickpeas lightly and mix with hari (cilantro) chutney to your taste. Keep aside.
    • Put the yogurt into a bowl and whisk until smooth. Add a little milk as needed to consistency of pancake batter. Add salt to taste. Set aside
    • Arrange the papdi on a large plate.
    • Place a slice of potato on top of each papdi (does not need to be the exact size). Place ½ teaspoon of the chickpea mixture over each potatoa slice.
    • Drizzle yogurt over each papdi.
    • Sprinkle roasted cumin powder, and red chili to your taste.
    • Finish the papdi chat by drizzling with tamarind chutney.

    Notes

    To make round papdi, divide the dough in about 30 equal parts and roll them individually into 2½-inch rounds. Prick with a fork in four to five places.
    Keyword Aloo, Chaat, chat, Potato, Snack, Sooji, Spicy, Yogurt
    Tried this recipe?Let us know how it was!

    Recipe for Papdi Chat

    Papdi Chaat, a popular street food delicacy, combines crispy papdi with a tantalizing mix of appetizers and chaat elements, creating a flavorful explosion that delights the taste buds. Papdi chat is a delightful Indian street food snack that tantalizes the taste buds with its crispy papdis, tangy chutneys, yogurt, and assorted toppings. This papdi chat recipe promises to deliver an explosion of flavors in every bite, making it a perfect choice for parties, gatherings, or simply as a savory indulgence.

    How to Make Papdi Chat

    To create this mouthwatering delicacy, start by preparing the papdis, the essential base of the dish. Combine all-purpose flour, semolina, carom seeds, and salt in a mixing bowl. Knead the ingredients into a firm dough, adding water gradually. Roll out the dough thinly and cut it into small rounds. Prick the rounds with a fork and deep fry until golden brown and crispy. Drain excess oil and set aside.

    Next, prepare the tangy tamarind chutney by simmering tamarind pulp, dates, jaggery, and spices until thickened. Strain the mixture to remove any solids, resulting in a smooth, flavorful chutney. Similarly, whip up a refreshing mint chutney by blending mint leaves, coriander, green chilies, and yogurt into a smooth paste.

    Now, assemble the papdi chat by arranging the crispy papdis on a serving plate. Drizzle generous amounts of both chutneys over the papdis, followed by spoonfuls of beaten yogurt. Sprinkle chaat masala, roasted cumin powder, and red chili powder for an extra kick of flavor. Top it off with tomatoes, and fresh coriander leaves.

    Serve the papdi chat immediately, allowing everyone to enjoy the perfect blend of textures and tastes.

    Tips for Making Papdi Chat

    Crispy Papdis: Ensure the papdis are rolled out thinly and fried until crisp to achieve the perfect texture.

    Chutney Consistency: Adjust the consistency of the chutneys by adding water gradually while cooking to achieve the desired thickness.

    Topping Variation: Experiment with different toppings such as boiled potatoes, chickpeas, or sev to add more depth to the flavor profile.

    Spice Level: Adjust the amount of green chilies and red chili powder according to your preference for spice.

    Variations of Papdi Chat

    Dahi Papdi Chat: For a creamier variation, substitute beaten yogurt with thick, creamy yogurt or hung curd.

    Healthy Twist: Replace fried papdis with baked or air-fried versions for a healthier alternative.

    Fusion Flavors: Experiment with fusion flavors by incorporating ingredients like avocado, salsa, or shredded cheese for a unique twist on the traditional recipe.

    Benefits of Papdi Chat

    Rich in Flavors: Papdi chat combines a variety of flavors, textures, and spices, making it a truly indulgent treat for the taste buds.

    Nutrient-Rich Ingredients: Ingredients like yogurt, chickpeas, and fresh vegetables provide essential nutrients like protein, fiber, vitamins, and minerals.

    Cultural Experience: Enjoying papdi chat offers a cultural experience, allowing you to savor the vibrant street food culture of India.

    FAQs (Frequently Asked Questions)

    Q: Can I prepare the papdis ahead of time?

    A: Yes, you can prepare the papdis in advance and store them in an airtight container once cooled to maintain their crispiness.

    Q: Can I make the chutneys ahead of time?

    A: Absolutely, both tamarind and mint chutneys can be prepared in advance and stored in the refrigerator for several days.

    Q: Can I make papdi chat without yogurt?

    A: Yes, you can omit yogurt or use a dairy-free alternative like coconut yogurt for a vegan version of the dish.

    Papdi chat is a versatile and beloved snack that never fails to impress with its burst of flavors and textures. Whether enjoyed as an appetizer, a snack, or a light meal, this recipe promises to be a crowd-pleaser at any gathering or occasion. So, gather your ingredients and embark on a culinary journey to recreate this iconic Indian street food delight in your own kitchen!

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Rasgulla, Gobi (Cauliflower) Manchurian, Aloo Tikki (Potato Patties), Malai Kofta, Palak (Spinach) Paneer. 

  • Pani Puri

    Pani Puri

    Pani Puri

    Pani Puri

    Pani puris are a great snack, served as chaat and a popular street food all over India. They are served filled with spicy water, chickpeas and potatoes. Makes about 60 puris.
    5 from 1 vote
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    Course Appetizer, Snack
    Cuisine Indian
    Servings 60 puris

    Ingredients
      

    Pani (Spicy Water):

    • 1 cup mint leaves Pudina
    • 2 to 4 green chilies adjust to taste
    • 3 Tbsp tamarind paste Imli
    • 3 Tbsp lemon juice
    • 1 tsp black salt
    • 1 tsp salt adjust to taste
    • ¼ tsp ginger powder
    • ⅛ tsp asafetida Hing
    • 1 Tbsp roasted cumin seed powder
    • 1 Tbsp sugar adjust to taste
    • ½ tsp black pepper
    • 4 cup water adjust to taste

    Puris:

    • ¼ cup All Purpose flour Maida or Plain Flour
    • ¾ cup fine Sooji Semolina Flour
    • ½ cup water as needed

    Instructions
     

    Pani (Spicy Water):

    • Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
    • Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
    • After straining mix the paste with remaining water or adjusting to the taste.
    • The pani (water) will taste best if refrigerated for a day.

    To make Puris:

    • Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
    • Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
    • Divide the dough into about 60 small balls. Keep them under a damp cloth.
    • Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
    • Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
    • Start frying the puris, starting first with the puri you first rolled.
    • Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
    • Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
    • Fry all the puris. They should be crisp and puff like a ball.

    Notes

    Serving Suggestions
    • Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas.
    • Finish by filling each puri with the spicy pani (water). Enjoy!
    Keyword Chaat, chat, futchka, golgappa, pani puri, panipuri, poori, snacks, Vegan
    Tried this recipe?Let us know how it was!

    Pani Puri Recipe: The Ultimate Guide to Making Delicious Pani Puris

    Introduction to Pani Puri


    Pani Puri, also known as golgappa or phuchka, is a beloved Indian street food famous for its burst of flavors and crunchy texture. This pani puri recipe encapsulates the essence of Indian culinary tradition, offering a delightful mix of tangy, spicy, and sweet flavors. Perfect for gatherings, parties, or simply as a snack, making pani puri at home is a rewarding experience that brings friends and family together.

    How to Make Pani Puri: Step-by-Step Guide


    Preparing the Puris


    To start this recipe for pani puri, you’ll need puris, which are hollow, crispy semolina or wheat spheres. You can either make them at home or purchase them from a store. If making at home, mix semolina or wheat flour with water and knead into a firm dough. Roll out small circles and deep fry until golden brown. Set aside to cool.

    Preparing the Pani


    The pani puri is incomplete without its signature spicy and tangy water. In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, black salt, roasted cumin powder, chaat masala, and salt. Blend until smooth. Strain the mixture and dilute it with water according to taste. Chill the pani in the refrigerator for at least an hour before serving.

    Preparing the Filling


    For the filling, boil potatoes until tender, then peel and mash them. Add boiled chickpeas, and a dash of chaat masala for extra flavor. Mix well and set aside.

    Assembling the Pani Puris


    Now comes the fun part! Take each puri and gently make a hole in the center, creating a cavity for the filling. Stuff the puris with the potato mixture and arrange them on a serving plate. Pour the chilled pani into each puri using a small spoon or a pani puri maker, ensuring they’re filled to the brim.

    Garnishing and Serving


    Garnish the pani puris with a drizzle of sweet tamarind chutney and a sprinkle of sev (crunchy chickpea flour noodles) for added texture. Serve immediately to enjoy the burst of flavors and textures in every bite.

    Tips for Perfect Pani Puris

    Fresh Ingredients: Use fresh mint, coriander, and tamarind for the pani to enhance the flavor.

    Chilling Time: Allow the pani to chill for at least an hour to let the flavors meld together.

    Crunchy Puris: Ensure the puris are crispy and hollow to hold the filling and pani without getting soggy.

    Variations of Pani Puri 

    Ragda Pani Puri: Replace the potato filling with ragda (spicy chickpea curry) for a heartier version.

    Fruit Pani Puri: Experiment with filling options like diced mango, pomegranate seeds, or grated pineapple for a fruity twist.

    Sukha Puri: Skip the pani and serve the stuffed puris with sweet tamarind chutney and spicy mint chutney for a dry version.

    Benefits of Pani Puri

    Rich in Flavor: Pani puri offers a medley of flavors, from spicy and tangy to sweet and savory.

    Customizable: You can adjust the spice level and filling according to your preference, making it suitable for all taste buds.

    Social Experience: Making and enjoying pani puri with friends and family fosters bonding and creates lasting memories.

    FAQs (Frequently Asked Questions)


    Q: Can I make the puris ahead of time?


    A: Yes, you can prepare the puris in advance and store them in an airtight container for up to a week.

    Q: How spicy should the pani be?


    A: The spice level of the pani can be adjusted according to your preference. Start with fewer green chilies and add more if desired.

    Q: Can I make a healthier version of pani puri?


    A: Yes, you can opt for baked puris and use less oil in the filling to make a healthier version of pani puri.

    For more delightful Indian recipes, visit Manjula’s Kitchen and explore a world of culinary delights!

    By following this comprehensive pani puri recipe, you’ll be able to recreate the magic of this iconic Indian street food in the comfort of your own kitchen. Whether it’s a special occasion or just a craving for something delicious, pani puri never fails to satisfy. So gather your ingredients, invite your loved ones, and embark on a flavorful journey with homemade pani puris!

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras Recipe

    Kaju Katli (Cashew Burfi) Recipe, Baingan Bharta (Roasted Eggplant) Recipe, Matar (Green Peas) Paneer Recipe, Besan Ladoo Recipe

  • Dahi Vada

    Dahi Vada

    Dahi Vada

    Dahi Vada

    Dahi Vadas are lentil dumplings dipped in yogurt and topped with spicy savory tamarind chutney. These are great as a side dish for a formal dinner, appetizer or served as a chaat.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Soaking Dal 6 hours
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    For Vada

    • 3/4 cup washed Moong dal
    • 1/4 cup washed Urad dal

    For Garnish

    • 1-1/2 cupa yogurt curd, dahi
    • 1 tsp salt
    • 1/2 tsp red chili powder
    • 1/2 tsp roasted cumin seed powder bhuna jeera
    • 3 tbsp tamarind chutney

    Instructions
     

    • Mix both dals and wash several times until the water appears clear. Soak dal in 4 cups of water for at least six hours. Drain the water. In a blender, blend the dal to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. 
    • Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.
    • Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.
    • Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow-fried. The vadas will begin to expand slowly, without changing color.
    • Fry the vadas in small batches, until golden all around.
    • After you have made all of the vadas, place them in lukewarm water and soak for about 20 minutes. Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.
    • Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add about one teaspoon salt, to taste. 
    • Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt.
    • Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas.
    • Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.

    Notes

    Variations:
    Change the proportion of dals, or use only urad dal.
    As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter just before frying.
    Instead of serving with tamarind chutney, you can sprinkle chopped cilantro over the dahi vadas.
    You can also make the vadas very small and serve as a Raita dish.
    If you are vegan, you can soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro or chopped mint leaves.
    Suggestions:
    You can make the dahi vadas in advance and freeze them before soaking in water. When ready to use, soak as many as needed in hot water for about half an hour, then change the water to room temperature and soak for another ten minutes. Now proceed according to the recipe.
    Keyword Dahi Pakora, Dahi Vada Chaat, Dal Dumpling
    Tried this recipe?Let us know how it was!

  • Samosa

    Samosa

    Part 1:

    Part 2:

    Samosa recipe

    Samosa, Aloo Samosa, Street Food

    Samosa is probably the most popular Indian snack. Fried puffed pastry filled with spicy potatoes and green peas. No one can resist samosas, a mouthwatering snack. Samosas can be served any time and for any occasion. This recipe is for traditional north Indian Samosa.
    4.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    boiling the potatoes 25 minutes
    Total Time 40 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Dough

    • 1/2 cup all purpose flour plain flour, maida
    • 1/2 tbsp sooji samolina
    • 1/4 tsp salt
    • 1-1/2 tbsp oil canola or vegetable
    • 3 tbsp lukewarm water use as needed

    For the Filling:

    • 3 boiled potatoes, peeled and chopped into very small cubes
    • 1/2 tsp cumin seeds jeera
    • 1 tbsp chopped green chilies
    • 1 tsp coriander powder dhania
    • 1/4 tsp garam masala
    • 1 tsp mangopowder amchoor
    • 1 tsp salt
    • 2 tbsp oil canola or vegetable
    • 1/2 cup green peas I am using frozen peas

    Need oil to fry

    Instructions
     

    Making the Dough:

    • Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed). knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

    Making the Filling:

    • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds. Next add green peas and turn heat to medium and stir until tender. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
    • Let the filling cool to room temperature.

    Making Samosa:

    • Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
    • Knead the dough for a minute. Divide the dough into 4 equal parts and make into balls. Roll each ball into 6-inch diameter circles and cut each circle in half.
    • Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
    • Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
    • Heat about 1 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
    • Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

    Notes

    Tips:
    Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. Drain immediately and keep aside until cool enough to touch.
    The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
    If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
    Suggestions:
    Samosa can be prepared ahead of time and can be freeze for a month.
    Before freezing fry them enough until samosa changes the color to very light gold brown.
    After samosas are on room temperature bag them in zip lock bags and freeze them.
    To use frozen samosas take out as many you need and fry them on medium heat.
    Keyword Aloo Samosa, Homemade Samosa, Punjabi Samosa
    Tried this recipe?Let us know how it was!