Bhel Puri

Bhel Puri is a popular road side snacks and it is also a popular north Indian snack. It is easy to prepare if u have all the ingredients at home, just mix all the ingredients and serve with chopped coriander leaves and sev.

Ingredients:
2 cups puffed rice
10 puris, crushed
1 Onion, finely chopped
1 Tomato, finely chopped
1 Potato, boiled peeled and cubed
1 tsp grated carrot
1 tsp pomegranate seeds (optional)
1 tsp chaat masala
Chilly powder according to taste
Sweet chutney and coriander chutney according to taste
Sev and chopped coriander leaves for garnishing

For Coriander Chutney:
½ bunch Coriander leaves
2 tsp grated coconut
2 Green Chilly
2 Garlic cloves
A small piece of Ginger
Lemon Juice (to taste)
Salt

For Sweet Chutney

60-70g Tamarind
50g Dates
50g Jaggery, powdered
½ tsp roasted cumin powder
¼ Garam masala
½ tsp Chilly Powder (more or less according to taste)
2 cups of water
Salt according to taste

Preparation:
1. Toss the cubed potatoes with chaat masala and salt. Keep it aside
2. In a bowl mix crushed puris, onion, tomato, puffed rice and mix well.
3. Add the potato, grated carrot, pomegranate seed, sweet chutney, coriander chutney to the above mixture and mix well.
4. Transfer the mixture to the serving plates and garnish with copped coriander leaves and sev.
5. Bhel puri is ready to serve.

Coriander Chutney:
1. Grind coriander leaves, coconut, green chilly together to a fine paste by adding a little water.
2. Pour chutney into a bowl and add salt and lemon juice according to taste.

Sweet Chutney:
1. Wash and soak tamarind in 1 cup of water.
2. Boil tamarind along with water for 5-7 minutes
3. Allow it to cool, strain and collect the pulp.
4. In another vessel cook dates along with chilly powder, garam masala, salt and 1 cup water.
5. Cook for 10 minutes. Allow it to cool and blend it to a smooth paste.
6. Mix tamarind pulp, dates paste, jaggery and cook till the chutney becomes thick.
7. Sprinkle roasted cumin powder and mix well.

Note:
1. You can store the sweet chutney for a week in the refrigerator.

Dahi Puri

Dahi Puri is nothing but stuffed puris to which beaten curd is poured and drizzled with little coriander chutney and sweet chutney .Garnishe with sev and coriander leaves before serving.

Ingredients:
20 Puris
2-3 Potatoes, boiled and mashed
1 Onion, finely chopped
½ cup Green Moong dal, cooked
1 tsp Chilly Powder
½ tsp Garam Masla
5 tsp Sweet Chutney (more or less according to taste)
2 tsp Coriander Chutney (more or less according to taste)
1 tsp oil
Salt

For Garnishing:
Sev

Red chili powder
Roasted cumin powder
Finely chopped coriander leaves

For Coriander Chutney:

½ bunch Coriander leaves

2 tsp grated coconut

2 Green Chillies

2 Garlic cloves

A small piece of Ginger

Lemon Juice (to taste)

Salt

For Sweet Chutney:

60-70g Tamarind

50g Dates 50g Jaggery, powdered

½ tsp roasted cumin powder

¼ tsp Garam masala

½ tsp Chilly Powder (more or less according to taste)

2 cups of water

Salt according to taste

Preparation:
1. Heat oil in a pan; add mashed potatoes, chilly powder, garam masala and salt.
2. Mix well and saute for 2-3 minutes.
3. Beat the curd with little salt and sugar.
4. Arrange puris in the serving plates.
5. Stuff the puris with little moong dal, mashed potato and onion.
6. Pour curd to cover each puri.
7. Drizzle a little bit of coriander and tamarind chutney.
8. Sprinkle cumin powder and chilly powder over it.
9. Serve with chopped sev and chopped coriander leaves.

Coriander Chutney:

1. Grind coriander leaves, coconut, green chilly together to a fine paste by adding little water.
2. Pour chutney into a bowl and add salt and lemon juice according to taste.

Sweet Chutney

1. Wash and soak tamarind in 1 cup of water.
2. Boil tamarind along with water for 5-7 minutes
3. Allow it to cool, strain and collect the pulp.
4. In another vessel cook dates along with chilly powder, garam masala, salt and 1 cup water.
5. Cook for 10 minutes.Allow it to cool and blend it to a smooth paste.
6. Mix tamarind pulp, dates paste, jaggery and cook till the chutney becomes thick.
7. Sprinkle roasted cumin powder and mix well.

Note:
1. You can store the sweet chutney for a week in the refrigerator.

Pani Puri

I like eating pani puri when I used to go out for a walk in the evening with my kid. The crisp puris filled with mashed potatoes, chickpeas and mint flavored water are very delicious to eat. One day I decided to try them at home and bought ready made puris from the shop. I prepared the stuffing and it came good and the taste was delicious.

Ingredients:
20 Puris

For the stuffing:
2-3 Potatoes, boiled and mashed
¼ cup black channa dal (Chickpeas), cooked
½ tsp Garam masala powder
1-2 tsp Chilly powder
1 tsp chopped Coriander leaves
Salt

For Tamarind water (Pani):
30g Tamarind
4 Cups Water
¼ bunch mint leaves
¼ bunch Coriander leaves
2 Green Chilly
A small piece of ginger
1 tsp Lemon juice
A pinch of Chaat masala powder
1 tsp Chilly powder
2 tsp Black salt
1 tsp Roasted Cumin powder
1 tsp Garam masala Powder

Preparation:
1. For Pani
a. Soak tamarind in warm water for 5 minutes.
b. Squeeze and strain out the juice from the soaked tamarind.
c. Grind coriander leaves, mint and ginger with a little water.
d. Add lemon juice and salt to the paste and mix well
e. In a vessel add tamarind juice, mint chutney, black slat, chilly powder, garam masala powder, cumin powder and salt.
f. Mix well and keep it aside

2. For Filling:
a. To the mashed potatoes add black channa dal,garam masala, chilly powder and salt .
b. Sprinkle coriander leaves and little pani (that we prepared) over the potato mixture and mix well.

3. Serving
a. Make a hole in the center of the poori and add a small quantity of the stuffing and dip it into the pani and serve it immediately or else the puri will become soggy.

Pav Bhaji

Ingredients:
6 pav bun
1 Onion, finely chopped
2 Tomato, finely chopped
2 cup chopped mixed vegetable (beans carrot, cauliflower, peas, potato)
2 tsp butter
2 tsp chilly powder
2 tsp pav bajji powder
1/2 tsp lemon j
1 Onion, finely chopped for Garnish
Few coriander leaves, finely chopped
Water
Salt

Preparation:
1. Pressure cook mixed vegetables.
2. Drain the water and mash them coarsely.
3. Heat butter in a pan.
4. Add onion and saute till the onion becomes golden brown.
5. Add tomatoes and saute for 2-3 minutes.
6. Add pavbhaji masala, chilly powder, salt and saute for a minute.
7. Add mashed vegetables and stir continuously.
8. Add little water and mix well. cook for 2-3 minutes.
9. Remove from the heat and keep it aside.
10. Slit the pav into half and apply butter.
11. Roast them on hot tawa just before serving.
12. Serve pav and bhaji together along with chopped onion coriander leaves and a thin wedge of lemon.