Maggi aloo tikki
This is air fried and crispy, makes it super delicious!
This is air fried and crispy, makes it super delicious!
This is air fried and crispy, makes it super delicious!
Ingredients:
- 2 MAGGI CAKE (brake maggi in bag only with your hands to make tiny pieces of noodles-cooked with maggi masala)
- 2 PACK MAGGI MASALA
- 2 BIG POTATOs (BOILED & MASHED)
- SAUTEED VEGETABLES (ginger, garlic & green chili-optional, onion, steamed peas & carrots)
- CORIANDER POWDER 1/2 TBSP
- CUMIN POWDER 1/2 TSP
- BLACK SALT A PINCH
- DRY MANGO POWDER 1 TSP
- GARAM MASALA 1 TSP
- CILANTRO 1 TBSP (CHOPPED)
- SALT TO TASTE
For coating and Air frying
- RICE FLOUR 1/4 CUP
- SALT A PINCH
- WATER AS REQUIRED
- COOKED MAGGI
Delicious
This is air fried and crispy, makes it super delicious!
This is air fried and crispy, makes it super delicious!
Method:
- In a pan add oil along with ginger, garlic & green chilies, stir & cook on high flame for a minute.
- Add Onion and sauté until translucent.
- Add salt, coriander powder, cumin powder, dry mango powder, black salt, garam masala and give it a quick stir.
- Add steamed carrots & peas, toss and turn off the stove.
- Now remove the vegetables in a bowl & let them cool down completely
- To make the mixture, add potatoes in a large bowl followed by sautéed vegetables and 1 cooked maggi (make sure it is dried and not soupy)
- Mix all the ingredients well with the help of your hands, if you feel like there is too much of moisture in the mixture because of the potatoes, you can add breadcrumbs as per requirement (I did not have to use crumbs as maggi was perfect)
- Now take a spoonful of the mixture in your hand & make a roundel of it by applying pressure within your hand.
- To coat the maggi on tikki, you make a rice flour slurry and dip the shaped tikki into better and than coat it with rest of cooked maggi.
- Put them in air fryer with oil spray and cook for 5-6 minutes each side- on 425 F.
- Keep checking as based on air fryer time could be vary.
- Serve them with some schezwan sauce, or Maggi ketchup or green chutney.
Bhajia Paav
Bhajia Pav is the street food of fried fritters with bun
The deep-fried onion pakoras/bhajias are stuffed in between traditional pav with condiments like green chutney and Garlic chutney. it is an ideal snack which can be easily served also as a meal for lunch and dinner.
So easy to make it and enjoy it
Ingredients for onion bhajia:
- 2 onion ( thin sliced)
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ¼ tsp ajwain / carom seeds
- 1 green chili (finely chopped)
- 2 tbsp coriander (finely chopped)
- ½ tsp salt
- 1 cup besan / gram flour
- 1 tbsp rolled oats
- oil (for frying)
How to make batter and fry:
- First, take sliced onion in a large bowl.
- add turmeric, chili powder, ¼ tsp ajwain, green chili and 2 tbsp coriander.
- also add salt and mix well.
- squeeze the onions well making sure to release moisture.
- further add besan and rolled oats mix well to form a thick batter.
- Take a small portion of bhajiya mixture.
- Drop in hot oil and deep fry on medium flame.
- Deep fry until the onion pakoda turns golden brown and crisp.
- Drain off over kitchen paper to remove excess oil.
Assemble it
- Take pav and slice in centre without spliting apart.
- on one side apply green chutney and other side garlic chutney.
- You can also have a ide of amchur ki mithi chutney here!.
- Now place a kanda bhaji in centre and press slightly.
Dahi Sev Puri Chaat
Amazing flavor of tangy, savory, sweet and a lot
We always use sooji poori for our pani puri, dahi puri or any chaat with this poori!
They are so perfect in texture and taste!
Ingredients:
- 1 cup Yogurt (Chilled)
- 1 tsp Sugar
- ½ tsp Ginger Juice
- 30-40 Sooji Puri
- ½ cup Boiled potatoes (Mashed)
- ½ cup Boiled black gram / Kala chana (Soak for a few hours before boiling)
- ½ tsp Salt
- ½ tsp Chaat masala
- ¼ tsp Roasted cumin powder
- ¼ tsp Red chilli powder
- ¼ cup Mint and coriander chutney
- ¼ cup Sweet amchur chutney
- Nylon sev
- Fresh coriander (Chopped)
- Pomegranate seeds (optional)
How I put it together:
- Take the yogurt in a bowl.
- Add sugar and ginger juice and mix well until sugar dissolves.
- Mix salt, black salt chaat masala, roasted cumin powder and red chili powder in a bowl and keep aside.
- Arrange the puris on a plate.
- Make a small hole in each puri with your finger.
- Fill small amount of potato and kala chana mixture in each puri.
- Pour yogurt from top.
- Drizzle mint and coriander chutney and amchur chutney on top.
- Now sprinkle some more masala mixture.
- Finally sprinkle nylon sev, coriander and pomegranate seed on top.
- Serve immediately.
Potato kALA CHana mixture
Mash boiled potato and add kala chana.
Now add mixed masala to this mixture. (leave some our to sprinkle on top)
Mix it well.
Dahi Bhalla Chaat
Wholesome Yum
This is a long process and you can make the sweet amchur ki chutney and green chutney ahead. You can also prepare the vadas a day before. Soak them in water, squeeze out the water from the vadas and refrigerate.
Ingredients For Dahi Bhalla
- 2 cups Yogurt
- 1/3 cup Amchur chutney
- 1/3 cup green chutney
- Chaat masala as required
- Sugar and Salt
- Roasted cumin powder(kala jeera) - as required
- Red chili powder - as required
- Black salt as required
HOW TO PUT IT TOGETHER
- Whisk the yogurt and season it with salt and sugar. If the yogurt is too thick, add some water or milk to get the right consistency.
- Place the softened vada’s (socked and squeezed).
- Pour the yogurt over them, so they are all covered with the yogurt. Drop the amchur chutney and mint cilantro chutney over them and sprinkle the roasted cumin powder and red chili powder, chaat masala and black salt.
- Garnish with some cilantro, pomegranate seeds and Enjoy
Making airy better is a key
INGRESIENTS to make VADAs
- ¾ cup split skinned black gram daal (Urad daal)
- 1 inch ginger
- ½ tsp salt adjust to taste
- Pinch of asafetida
- Oil for frying vada
Making Dahi Bhalla Batter
- Rinse urad daal in water a couple of times. Then soak the lentil overnight or for at least 4 to 5 hours.
- Drain them very well. Add the lentils to a Blender jar along with a generous pinch of asafetida and roughly chopped ginger.
- Add water in parts and grind all the ingredients to a smooth fluffy batter. On touching the batter, it should not feel grainy. Don't add too much water as then the vadas become too crispy and soak a lot of oil.
- Take the ground batter in a bowl and add salt.
- Stir the batter briskly for a couple of minutes. This brisk stirring makes the batter more light and fluffy.
- Deep Fry them on low medium heat to keep light color and well done from inside.
Soak Vadas in water
- Once you have fried vadas, directly add them to the room temperature water.
- Let them soak in water for 5 minutes and change water 1 (or more) time to get access oil out and get them soft.
Ragda Patty
So Delicious whole meal!
Crispy potato patties topped with dried white peas curry, chutney, onion and sev! Ragda Patties is popular Indian street food!
Ingredients for Ragda:
- 1.5 cups dried white peas (safed matar), 300 grams, soaked in 4 cups water overnight or 8 hours
- 1 tablespoon oil
- 1/4 teaspoon asafetida
- 1 1/2 Large onion chopped
- 2 Tomatoes chopped
- 4-5 large garlic cloves minced
- 1.5 inch ginger paste
- 1-2 green chilies chopped
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chili powder or to taste
- 1/2 teaspoon salt or to taste
- 1 teaspoon garam masala
HOW I MADE RAGDA
- In a instapot/pressure cooker, first start sautéing.
- In hot oil add asafetida and add Onion along with it and saute for 5 minutes on medium heat.
- Add ginger, garlic, green chili and give a quick stir
- Add tomatoes and sauté for additional 7-8 minutes.
- Now add salt, coriander and cumin powder, along with red chili powder stir it and add socked white peas with 1 cup of water.
- Cook for 4 to 5 minutes as socked peas won't take long to cook.
- Turn of the stove/instapot and let it release pressure on it's own.
- Open the cooker and add 1 more cup of water and simmer it adding garam masala for 5 minutes.
For the Patties 3-4 medium potatoes (I always add peas and carrots too) 3/4 cup poha, soaked for 5-10 minutes Salt to taste Oil to pan fry the patties
How to make Patties
- Boil/steam potatoes, carrots and peas.
- In a mixing bowl take boiled vegetables and add socked poha, this will combine the parry nice.
- Add salt and mix everything well to form a smooth dough. Make equal sized patties from the potato mixture.
To Serve Ragda Patties
- To serve Ragda Patties place patties on a plate and then top with ragda.
- Top with cilantro chutney, Amchur chutney.
- Add onion, cilantro.
- Garnish with sev and then sprinkle chaat masala
Dabeli
Ingredients:
For aloo/potatoes mixture:
- 3 medium boiled/steamed
- ¼ cup water
- 2 tbsp oil
- Salt per taste
- Ginger, garlic and green chili paste
- 2 tbsp dabeli masala (I use Everest brand)
- 1 tbsp coriander (finely chopped)
- 2 tbsp sev
- 2 tbsp pomegranate
- 2 tbsp spiced peanut
For serving
- Pav
- Green Chutney
- Garlic Chutney
- Amchur ki khatti mithi chutney
- Onion (finely chopped)
- Butter (for toasting)
Spiced peanut:
Ingredients
- 1 cup raw peanuts
- 1 tablespoon oil
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 ½ - 2 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 2 tablespoon powdered sugar*
- 1 teaspoon of lemon salt
- Salt to taste
Instructions
- Roast peanuts on medium flame.
- When the peanuts begin to turn little golden, turn the flame to medium-high and stir fry continuously for a few mins until most of them crack open.
- Let the peanuts cool down a bit on a large plate.
- When the peanuts are still warm to the touch, rub them between your palms to get the skin off and also to halve them.
- Heat oil in wok on low and add garam masala, red chilli powder, cumin powder, turmeric powder and salt.
- Now add roasted peanut and stir well for a few minutes to combine.
- Turn off the heat, add powdered sugar and give it a good stir to coat all the spices evenly.
- Let it cool on a plate. Store in a dry air tight container when cooled completely. Enjoy!!
How I made it:
Aloo mixture preparation:
- In a Wok heat 2 tbsp oil.
- Now add ginger, garlic and green chili paste, sauté it for 1-2 minutes.
- Now add dabeli masala after a quick stir add ¼ cup water.
- Cook for 2 minutes.
- Now, mashed potato, salt and mix well.
- Mix everything well.
- Transfer the mixture into a plate.
- Top with finely chopped onions, cilantro, sev, pomegranate and spiced peanut.
Assembling dabeli:
- Slit the pav in the center and spread green chutney on one side of pav and garlic chutney on other side with little bit of tamarind chutney.
- Stuff in prepared aloo dabeli mixture into the pav.
- Toast the pav in butter making sure both sides turn slightly golden brown.
- Finally, roll the dabeli into sev and serve immediately.