Weekend Chaating-From Chaat Street

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Chaat- just the mere mention of the word makes my mouth water. You can’t walk past a ‘Chaatwala’ without sensitizing your taste buds. The last thing on your mind when you enjoy Chaat on the roadside is Hygiene or Health food-That you remember the next day! I have been a ‘Chaat’ person as long as I can remember. When I was small I would argue with my Mom as to why we can’t offer ‘Prasad’(offering to God) of Pani Puri/Bhel Puri to God? Didn’t Gods love it too? J

As I said in my last posts it getting hotter day by day here..temperature soaring to 40-41oC (not usual for us here ,that too in April) People are enjoying Chaat’s and Icecreams on the road side to beat the heat!

We had some guests yesterday; one of our family friend’s daughter is getting married. So I made some Chaat to celebrate her engagement.Once in a while you can indulge (I do this often!) in these spicy, mouthwatering chaats and since they are made at home…you need not count the plates!

Basic ingredients for chaat:

Chaats will not be chaats without these chutneys:

1. Green Chutney : Mint-Coriander-green chilly chutney

2. Sweet sour Chutney : Dates –Tamarind chutney

Other optional chutney

3. Red Chutney: Red chilly-Garlic chutney

These Chutneys can be stocked up in the fridge and will stay good almost for a week.This chutney is required for Sev Puri,Ragda pattice etc..

Weekend Chaating-From Chaat Street

Other ingredients common to most of the Chaats are:

Weekend Chaating-From Chaat Street[rockyou id=63368031&w=426&h=320] Chaat- just the mere mention of the word makes my mouth water. You can’t walk past a ‘Chaatwala’ without sensitizing your taste buds. The last thing on your mind when you enjoy Chaat on the roadside is Hygiene or Health food-That you remember the next day! I have be...


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    Onions –finely chopped
    Tomatoes- finely chopped
    Fresh coriander leaves - finely chopped
    Raw green Mango –peeled and finely chopped
    Potatoes boiled peeles and chopped
    Lemon Juice
    Once you have these basic ingredients you make your own permutation-combination and make chaats of your choice
    can .
    Green chutney:
    Pudina (Mint ) leaves washed and roughly chopped
    1 bunch
    Fresh Green coriander leaves washed and roughly chopped
    1 small bunch
    Green chillies roughly chopped – you change the proportion as per your taste
    5-7 cans
    Salt or salt as required
    ¼ tsp
    Lemon juice
    ½ tsp
    Grind Pudina leaves, Coriander leaves and Green chillies adding the some salt and lime juice to a smooth fine paste. Don’add too much water. Add water as and when required
    t .
    Dates -Tamarind (DT) Chutney:
    Dates deseeded and chopped
    ½ cup
    Tamarind pieces water
    ¼ cup
    Boil Dates and tamarind in of water for 15 minutes.Cool and blend to a smooth paste in the mixer. Some people add cumene powder,jaggery,red chilli powder etc. to this basic chutney.
    1 cup
    Red Chutney:
    Dry Red Chillies
    Garlic podsPinch of salt
    Soak the red chillies in warm water for minutes. Blend together the soaked red chillies and Garlic with salt to a fine pasteYou have everthing ready noware you waiting for start ‘assemling’ the Chaats!
    15 ...what
    Bhel Puri:
    Churmura/Murmura/Puffed Rice
    2 cups
    Farsam mixture (Assorted savory mixture)
    1 Cup
    Onion chopped
    ½ cup
    Tomatoes chopped
    ½ cup
    Boiled potatoes chopped
    ½ cup
    Raw green mango peeled and finely chopped
    ¼ cup
    Red chilli powder (optional)
    ½ tsp
    Flat Puris (The ones you use for Sev Puri)
    Turmeric powder
    ½ tsp
    Green chutney (Add a little water to the above chutney and make it to a watery consistency)
    ¼ cup
    DT Chutney (Add a little water to the above chutney and make it to a watery consistency)
    ½ cup
    Red Chutney
    2 tsp
    Pinch of
    For garnishing:
    Chopped fresh Coriander leaves
    Thin yellow Nylon Sev
    Flat Puri
    For the Churmura:
    Take a wok or a deep pan. oil. Add the turmeric and then the Churmura. Mix properly so that the turmeric coats the Churmura nicely. Cool and store in an airtight . This is my son’s favourite munching snack! This can be made in bulk and stored so that you can use it whenever you want.
    Heat a tsp of container
    Mix the Churmura along with the Onions,tomatoes,potatoes,mango pieces, in a big vessel. Add the Red chilly powder if you want your Bhel to be really spicy. Crush the puris with your hand and add to the mixture. Add the green chutney , DT Chutney, Red Chutney(optional) and mix nicely. Adjust the salt if required. Once you mix all the ingredients immediately add to the serving plate. Garnish with Chopped coriander leaves and Sev. Serve immediately. Use the Flat Puri as a spoon! It tastes much better!Bhel actually means ‘a mixture’ so you use your imagination and mix any other ingredient you want. I sometimes also add boiled sprouted green moong beans and Cucumber to the Bhel
    can .
    Sev Puri:
    This needs some patience since you need to assemble all the ingredients on each Puri
    For puris (that is one plate)
    Small Onion chopped
    Small Tomatoe chopped
    Potatoes boiled and chopped
    Green chutney (use a thick paste of the chutney’s so that they don’t run out of the puri)
    DT Chutney
    Chaat Masala or Pani Puri masala
    Red Chutney
    SaltSo keep as many Flat Puris as you want in a plate (preferably the serving plate0 . Now on each puri place few pieces boiled mashed potato. Top it with chopped onion pieces , chopped tomatoes. Add a spoonful of Green Chutney, then a spoonful of DT chutney and a spoon of Red Chutney. Sprinkle a pinch of salt and a pinch of Chaat Masala or Pani puri masala (optional)Generously add the chopped coriander leaves and Sev. Serve these crisp, mouthwatering puris immediately.You will be surprised how fast the Sev Puris perish considering the amount of time you have taken to assemble them!
    Pinch of ½
    Pani Puri:
    As the name suggests these are Puris filled with ‘Pani’ (water). These are also called as ‘Gol Gappas’ in
    North IndiaThis beats all the Chaats when it comes to my favourite Chaat! And it does not need many ingredientsYou get special round hollow puffed puris specially to make Pani Puri
    Pani Puris
    Green chutney (The consistency should be watery for both the chutneys since the Puris are to be dipped in it)
    1 cup
    DT Chutney
    1 cup
    Boiled sprouted green moong beans
    ¼ cup
    Potato boiled mashed
    ¼ cup


    1. 1 tsp chaat masala3-4 tsp Panu Puri masala Add the Pani Puri masala to the watery Green ChutneyKeep the Puris in a Plate. Serve the chutneys, moong sprouts in wide mouthed bowls. Add the chaat masala to the potato and keep it in another bowl alongside the chutneys.
    2. To eat:Make a small hole in the centre of each puri with the nail of your thumb. These puris arequite delicate so be careful while breaking them-you want the whole puri intact except a small hole. Add the ¼spoon moong beans , ¼spoon mashed potato to all the Puris. Now you get rewarded for your patience. Without thinking twice dip the first puri in the Green chutney(remember it is spicy) fill the puri as much as you want, then proceed to the DT chutney fill the puri and put it straight in your mouth-full puri. Repeat for other puris.
    3. Enjoy the spicy mouthwatering Pani Puris!Bliss personified!
    Weekend Chaating-From Chaat Street
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