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Showing posts with label CHAAT RECIPES. Show all posts
Showing posts with label CHAAT RECIPES. Show all posts

April 7, 2021

Street Style Gobi Manchurian Recipe – Dry Gobi Manchurian Street Style

Street style Gobi Manchurian

Street style Gobi manchurian recipe was in my try list for long time. In Bangalore, Raja Gobi is getting popular nowadays. Though I haven’t got a chance to taste it, I have seen its making in many Instagram videos. Nearby my house, there is a big market where you can find some carts in road side selling hot and colorful Gobi manchurian in the evening. You can see a crowd of people in the evenings surrounding the cart to enjoy this delicious Gobi manchurian.

I have always wondered what is the difference between street style Gobi manchurian and the ones served in hotels. Once I had a chance to watch the cart vendor making it. He fried Gobi pieces using a readymade Gobi 65 masala powder adding red food color to give the bright look. Once deep fried, it is removed and kept in a big colander. Whenever people asks for a plate of Gobi manchurian, he makes it hot by sauting onion, capsicum, green chilli, ginger, garlic adding soya sauce, chilli sauce, vinegar, ajino motto ( Chinese salt) and tomato ketchup in a very high flame, add little water to bring the saucy consistency and finally adds the deep fried cauliflower pieces. Tosses it quickly in high flame and transfer to a plate garnishing with spring onion or coriander leaves. He did not add corn flour slurry in the sauce mix. So it looks semi dry.  

I found the major difference between the restaurant style and street style Gobi manchurian is the texture. Restaurant style gobi manchurian looks saucy and creamy with a wet texture whereas the street style ones look somewhat dry with a coating of shiny sauce mixture.

Myself and Raksha loves the street style ones more than home style or restaurant style Gobi manchurian. So I tried it recently for Raksha’s birthday. I also referred few YouTube channels for the recipe. It came out so well. We loved it. Friends, do try this street style dry Gobi manchurian at home. You will also love it like us.

Street style dry gobi manchurian

Street Style Gobi Manchurian Recipe


Street Style Gobi Manchurian Recipe

Street Style Gobi Manchurian Recipe - Yummy starter / snack recipe !


 
Cuisine: Indian
Category: Snacks
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
For Cauliflower fry/ Gobi 65
  • Cauliflower - 1 Medium sized / 25 florets
  • Maida / All purpose flour - 3 tbsp
  • Corn flour or rice flour - 6 tbsp
  • Kashmiri Red chilli powder - 1 tsp
  • Pepper powder - 1/4 tsp
  • Red food color – a pinch (optional)
  • Salt - as needed
  • Water – few tbsp
For Gobi manchurian sauce mixture
  • Cooking oil - 3 tbsp
  • Garlic - 2 tbsp (finely chopped)
  • Ginger - 1 tbsp (finely chopped)
  • Green chilli or green chilli sauce – 1/2 tsp
  • Big onion - 1 (finely chopped)
  • Spring onion - 2 tbsp (-do-)
  • Capsicum – 2 tbsp (-do-)
  • Red chilli sauce - 1 tbsp
  • Tomato ketchup - 2 tbsp
  • Soya sauce - 1/2 tsp
  • Salt - as needed
  • White vinegar - 1 tsp
  • Water - 1/4 cup
  • Coriander leaves - to garnish
HOW TO MAKE STREET STYLE GOBI MANCHURIAN
  1. Parboil small size cauliflower florets for 5 minutes.
  2. Drain and remove in a plate. Add maida, corn flour, red chilli powder, pepper powder and salt. Mix well.
  3. Sprinkle little water and make a coating. Heat oil and deep fry in batches.
  4. Drain in a tissue paper. Set aside.
  5. Heat oil in a kadai. Saute garlic, ginger, onion, capsicum, onion and green chilli in high flame for a minute.
  6. Add salt, red chilli sauce, tomato ketchup and soya sauce. Mix quickly.
  7. Add little water and bring to boil. Add fried gobi pieces and mix well to coat the sauce.
  8. Serve hot immediately for best taste.
METHOD - STEP BY STEP PICTURES
  • Parboil small size cauliflower florets in a bowl full of hot water. Drain the water and keep it aside.
  • Street style gobi manchurian
  • Take the parboiled cauliflower in a wide bowl. Add maida, corn flour, red chilli powder, pepper powder and salt. Sprinkle little water to coat the gobi pieces. Alternately you can make in bajji batter consistency by mixing the flour, red chilli powder, pepper powder, salt and then dip the gobi pieces.
  • Street style gobi manchurian
  • Heat oil to deep fry.  Add the cauliflower pieces and deep fry in batches. Fry till bubbles reduce. Remove and drain in a tissue paper.

  • Heat oil in a kadai and when it gets heated, add the finely chopped garlic, ginger, green chilli, onion, capsicum and spring onion. Saute in high flame for few minutes. 
    • Street style gobi manchurian
  • Now add the chilli sauce, tomato ketchup, soya sauce, salt , vinegar along with 1/4 cup of water. Mix well. Let the gravy boil for a minute in low flame.
  • Street style gobi manchurian
  • Lastly add the fried gobi pieces, saute in high flame to coat the sauce. Garnish with coriander leaves. Serve hot and enjoy !
  • Street style gobi manchurian

Note

  • For street style Gobi manchurian, you don’t need to add corn flour slurry/ paste to get the saucy texture.
  • Adding more sauce and ketchup is the key here.
  • Also while frying Gobi pieces, make sure you fry them in medium flame to get crispness and color. Frying in high flame makes the gobi dark brown in color.


  Try this street style Gobi manchurian at home and enjoy !

How to make Street style gobi manchurian

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February 15, 2021

Churumuri recipe | Mangalore Style Churumuri - Masala Mandakki Recipe

churumuri recipe

I came across this Mangalore style Churumuri recipe in a YouTube video when I was looking for puffed rice snacks for our weekend evening. Puffed rice is known as Mandakki in Kannada/Karnataka and Kurlari in Mangalore. Churumuri is a popular street food in Mysore, Mangalore Karnataka. This recipe is more like Tamil nadu beach style kara pori recipe with puffed rice mixed with vegetables like carrot, onion, raw mango, tomato, coriander leaves spiced with chilli powder and salt. Its a simple snack recipe but tastes amazing. Usually plain sev and Congress Kadalae / spicy masala peanuts is added to churumuri. But I used roasted peanuts and corn flakes mixture.

During mango season, finely chopped raw mango pieces are used. For variations, you can add some chat masala too.

Friends, do try this easy and yummy Mangalore style churumuri recipe. Enjoy your teatime with this low calorie snack.

churumuri recipe

Churumuri recipe - Mangalore style churumuri recipe


Churumuri recipe - Mangalore style churumuri recipe

Churumuri recipe - Mangalore style churumuri recipe for teatime snacks


 
Cuisine: Karnataka
Category: Snacks
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Puffed rice – 2 to 3 cups (Use fresh and crispy puffed rice)
  • Tomato – 1(finely chopped)
  • Big onion – 1 (finely chopped)
  • Coriander leaves - 2 tbsp
  • Carrot – 1 (Grated)
  • Raw mango – 2 tbsp (chopped finely)
  • Red chilli powder – 1 to 2 tsp (adjust)
  • Salt - 1/4 tsp
  • Coconut oil – 1 tbsp
  • Chat masala – 1/2 tsp (optional)
  • Lemon juice - few drops (optional)
  • Roasted peanuts or Congress Kadale/ spicy peanuts – 1/4 cup
  • Corn flakes mixture or Plain sev – 1/2 cup
HOW TO MAKE CHURUMURI RECIPE
  1. Wash and chop onion, tomato, coriander leaves finely.
  2. Wash and grate carrot. In a wide bowl, mix all the veggies.
  3. Add red chilli powder, salt, lemon juice and coconut oil.
  4. Lastly add the puffed rice, roasted peanuts and plain sev/corn flakes.
  5. Mix quickly and serve immediately.




METHOD - STEP BY STEP PICTURES
  • Wash and chop onion, tomato, coriander leaves finely. Grate carrot and set aside. If the puffed rice is soggy, first roast the puffed rice in a hot kadai till crispy or microwave in high power for one minute. Roast peanuts in a hot kadai till skin crackles OR microwave in high power for 2 minutes. Keep everything ready and set aside.

  • In a wide bowl, take the finely chopped onion, tomato, grated carrot, coriander leaves, lemon juice, red chilli powder, salt and coconut oil. Mix well.
  • churumuri recipe
  • Lastly add crispy puffed rice ( I used 3 cups), roasted peanuts or Congress Kadale / spicy masala peanuts, plain sev or corn flakes ( I used corn flakes mixture). Mix quickly and serve immediately.
  • churumuri recipe
  • Puffed rice turns soggy soon after mixing. So serve immediately. If you want crispy churumuri, add 3 cups of puffed rice. But add more red chilli powder if you it spicy.churumuri recipe
  • Enjoy with tea/ coffee !

Note

  • Adjust the quantity of chilli powder as per you taste.
  • You can add more or less onion, tomato, carrot based on your need.
  • Always add puffed rice at the end as it gives you crispy churumuri.


Try this easy, yummy Mangalore style churumuri recipe and enjoy !

Churumuri

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November 6, 2019

Boiled Peanut Chaat Recipe / Peanut Masala Chaat Recipe

Recently I tasted boiled peanut chaat as a starter in a lunch buffet. We loved it very much. So I tried at home when my neighbor gave me a bag full of raw groundnuts from her own farm. As the groundnuts were fresh, I pressure cooked it and made this chaat. You can also use roasted peanuts instead. It gives an additional crunchy taste. Raksha loved it very much. I am sure your kids will love it too. You can make it for their snacks box, after school evening snacks or for birthday party too.  Its a quick and simple recipe. All you have to do is just chop the vegetables, mix boiled or roasted peanuts and serve ! Lets see how to make this easy, yummy peanut chaat recipe with step by step pictures and video.

Video: Boiled Peanut Chaat Recipe


  Easy, kids friendly peanut chaat recipe




Boiled peanut chaat recipe


Boiled peanut chaat recipe

Boiled peanut chaat recipe with cooked peanuts, onion, carrot, tomato and spice powders



Cuisine: Indian
Category: Chaat recipe
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup = 250ml
  • Boiled peanuts or roasted peanuts - 1 cup
  • Big onion - 1 (small sized, finely chopped)
  • Bangalore tomato - 1 (small sized, finely chopped)
  • Carrot - 1 (grated)
  • Coriander leaves - 2 tbsp (finely chopped)
  • Lemon juice - few drops
  • Chaat masala - 1/4 tsp to 1/2 tsp
  • Red chilli powder - 1/4 tsp to 1/2 tsp
  • Cumin powder - 1/4 tsp
  • Salt - as needed
  • Sugar - 1/4 tsp
  • Sev / Bhujia / Omapodi – to sprinkle / garnish
HOW TO MAKE BOILED PEANUT CHAAT
  1. Wash and cut the vegetables finely.
  2. Wash and soak raw peanuts in water for 30 minutes.
  3. Pressure cook peanuts in enough water and salt in very low flame for one whistle.
  4. Remove and drain the excess water.
  5. Take the boiled peanuts in a bowl. Add onion, tomato, carrot and coriander leaves.
  6. Mix chaat masala, spice powders, salt and sugar. Sprinkle lemon juice and mix well.
  7. Lastly garnish with sev / omapodi and serve immediately for best taste !
BOILED PEANUT CHAAT - STEP BY STEP PICTURES
  • Wash and chop onion, tomato, coriander leaves finely. Wash and peel the carrot skin. Grate it and set aside.

  • Wash and soak the raw peanuts in water for one hour. Pressure cook it adding sufficient water and required salt. Cook in low flame for one whistle.  

  • Remove after the steam is released. Drain the excess water. Set aside.

  • In a wide bowl, take the boiled peanuts, finely chopped onion, tomato, coriander leaves and grated carrot. Add salt, chilli powder, chaat masala, cumin powder, salt and sugar. You can also add a pinch of black salt if you like. 

  • Lastly add lemon juice and mix well. Garnish with sev / omapodi and serve immediately for best taste.
  • Enjoy !

Note

  • Adjust the quantity of chilli powder and chaat masala as per your taste.
  • You can use roasted peanuts with skin instead of boiled peanuts.
  • Lemon juice is optional but it adds a nice taste.
  • For variations, you can add pomegranate, grated coconut and boiled sweet corn kernels. 

Easy, yummy boiled peanut chaat is ready to enjoy ! Just dig in !!
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January 3, 2018

Green Chutney For Chaat Using Preethi Turbo Chop

Green chutney for chaats
Green chutney recipe can be prepared in many ways based on the requirement. Today I have shown how to make green chutney for chaats with simple ingredients. I prepared this chutney using Preethi turbo chop I received recently for a review. When I got a request to review this product, I accepted it happily as Preethi is one of my favorite brands for kitchen appliances. I have been using Preethi products for more than 10 years and it would be my first choice for mixer grinders.
Preethi turbo chop
USES OF PREETHI TURBO CHOP
Preethi Turbo Chop is a handy, electric vegetable chopper that perfectly chops the vegetables very finely in no time. It has a 450W powerful motor and sharp blade. So it takes less than a minute to chop onion, tomato and other veggies finely. It also helps to grind chutneys, dips, sauce and puree tomato, onion and coconut masala for gravies. Its an ideal gadget for Indian cooking. Basically Indian cooking needs lots of chopping works. This useful gadget makes our job much easier. Chopping gets done in one touch operation which saves lot of time. Working women, bachelors and people who wants to spend less time in chopping during busy morning hours would find this gadget very helpful. Price is also reasonable. As I already have Philips Chopper and blender, I could easily compare both the products. Preethi turbo chop is easy and fast to use than other brands.

You can find this product in PREETHI KITCHEN APPLIANCES WEBSITE, WITH A DISCOUNTED RATE AT AMAZON & FLIPKART.

Preethi turbo chop

PARTS OF PREETHI TURBO CHOP

Washable and food grade Lid
Transparent, food grade Bowl with measurements
One Sharp blade
A Motor unit
Plug and instruction manual.

FEATURES OF PREETHI TURBO CHOP
  • Powerful Motor
    It has 450 Watts powerful motor in this category
  • One Touch Operation
    It does operations like Chopping, Puree, and Grinding in less than a minute
  • Quality
    The blade is made up of food grade stainless steel - Laser sharp blades gives superior chopping performance
    It is a food grade material
    Blade is a stainless steel material for longer life
  • Reliability
    Easy View - Transparent bowl enables us to have complete control over chopping process
    1 Year Warranty
    Life Long Free Service
TECHNICAL SPECIFICATIONS
Model No. : Turbo Chop
  • Voltage: 230V AC 50 Hz
  • Power Consumption: 450 Watt
  • Capacity: 0.7 Ltr Bowl
  • Warranty: 1 Year
WHERE TO BUY THIS PRODUCT

You can find this product in PREETHI KITCHEN APPLIANCES WEBSITE & WITH A DISCOUNTED RATE AT AMAZON & FLIPKART

PROS & CONS

PROS
  • Preethi turbo chop looks small & handy. So it occupies less space in kitchen counter.
  • Chops the vegetables very finely in less than a minute.
  • Chops the nuts & dry fruits too.
  • It works really great if you want to grind masala to a coarse paste.
  • Perfect for making salsa.
CONS
  • You should do it only in batches if you are chopping in large quantity.
  • For smooth paste, it takes more than a minute to grind. At that time, the motor body gets heated slightly.
  • It would have been better if the product has a wiper/whipping blade for whipping curd & milkshakes.
In the picture below, you can find finely chopped onion, tomato and boiled kabuli chana paste for making chana masala.
Preethi turbo chop

Green chutney for Chaat


Green chutney for Chaat How to make green chutney for chaat
Cuisine: Indian
Category: Chutney Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 2 Minutes
Total time: 7 Minutes


INGREDIENTS
1 cup - 250ml
  • Coriander leaves - 1/2 cup
  • Mint leaves - 1/4 cup
  • Green chilli - 2 nos
  • Lemon juice - 1 tsp
  • Sugar - 1/4 tsp
  • Cumin powder - 1/4 tsp
  • Garlic cloves - 2 nos
  • Ginger - Very small piece ( Quarter inch)
  • Salt - as needed
METHOD
  1. Wash & Chop coriander leaves & mint leaves roughly.
  2. In the Preethi turbo chop, take all the ingredients given above.
  3. Grind to a smooth paste adding required water.
  4. You should wipe the sides and grind at regular intervals to make a smooth paste.
  5. Remove in a bowl. Dilute with little water while making chats.
  6. Store and refrigerate in a clean bottle. It stays good for a week in refrigerator.
METHOD - STEP BY STEP PICTURES
  • Wash and chop coriander leaves, mint leaves roughly. Take all the ingredients given in the list. Take the Preethi turbo chopper bowl and fit the blade. Add all the ingredients to it. (You can use mixie instead of turbo chop and grind to paste.)


  • Cover with the lid and grind it without adding water. Wipe the sides, add required water and grind till smooth. Wipe the sides again and grind if needed.

  • After the chutney becomes smooth, transfer to a bowl. Store in a box , refrigerate and use clean spoon every time.  You can dilute the chutney adding little water while adding in chaats.

  • Stays good for a week to 10 days in refrigerator.Enjoy !

 Try this easy, yummy Chaat chutney at home and use it for making bhel puri, papdi chaat, pani puri etc.

Green chutney for chaat

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August 14, 2015

Dabeli Recipe-Kacchi Dabeli-Gujarati Snack Recipes

Dabeli recipe
Dabeli or Kutchi dabeli or Kacchi dabeli is  one of the most popular snack recipes of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with dabeli masala powder, and putting the mixture between pav (burger bun) greased with chutneys made from tamarind, dates, garlic, red chillies, etc.It is garnished with pomegranate and roasted peanuts ( Source:Wiki).
Dabeli is also a very popular street food of Mumbai, Maharashtra. I had some burger buns lying in my pantry for long time. Actually I bought them to make Aloo tikki burger but I couldn’t do it. So I was looking for some recipes that uses burger buns to finish them off. I came across this most popular Street food Dabeli recipe in this blog. She had explained it so well including the making of dabeli masala powder recipe, Red chutney/lasun chutney(Garlic chutney) and potato masala with stepwise pictures. 
Luckily I had all the ingredients available in hand. I just followed her recipe to the T and made tamarind chutney alone on my own as it was missing in her post. I made it for our dinner yesterday & It was awesome.Though it’s a time consuming process, I was happy and satisfied that I tried a good chaat recipe after a long time. Lets see how to make this popular Kacchi dabeli recipe at home !
Check out my Mumbai Pav Sandwich , Pav bhaji  and Vada Pav recipes too !

Dabeli masala powder

Dabeli Recipe/Kacchi dabeli


Dabeli Recipe/Kacchi dabeli Dabeli/Kacchi dabeli recipe - Most popular Gujarati snack using burger buns. 
Cuisine: North Indian
Category: Chaat Recipes
Serves: 3
Prep time: 30 Minutes
Cook time: 10 Minutes
Total time: 40 Minutes


INGREDIENTS

  • Burger buns or Pav buns - 6 nos
For potato masala
  • Boiled potatoes - 2 nos ( big)
  • Big onion - 1 no
  • Tomato - 1 no
  • **Dabeli masala powder - 1 tbsp
  • Coriander leaves - to garnish
  • Salt & water - as needed
  • Lemon juice - few drops
  • Grated coconut – 2 tbsp ( to garnish)
Dabeli masala powder
  • Dhania/Coriander seeds - 2 tbsp
  • Cumin seeds/Jeera - 1 tbsp
  • Red chillies - 4 nos
  • Cloves - 4 nos
  • Cinnamon - 2 inch
For peanut mix
  • Roasted peanuts - 1/2 cup
  • Red chilli powder - 1 tsp
  • Asafetida/Hing - a big pinch
  • Salt - as needed
For red chutney/Garlic chutney
  • Garlic - 15 cloves
  • Red chillies - 4 nos ( soak in water
  • Lemon juice - as needed
  • Water - little
  • Salt - as required
For Sweet chutney/Tamarind chutney
  • Tamarind - Big gooseberry size
  • Dates - 4 nos
  • Red chilli powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Salt - as needed
  • Water - little
To garnish
  • Pomegranate seeds - a handful
  • Sev/Omapodi - as needed
HOW TO MAKE DABELI - METHOD
  • Soak the red chillies in little water for grinding red chutney. Soak tamarind and dates together in some water for sweet chutney. Wash and pressure cook the potatoes. In the mean time, dry roast all the ingredients given under “Dabeli masala powder”. Roast them until you get a nice aroma of dhania and other spices. Grind them to a powder & keep apart.
Dabeli masala powder
  • Roast the peanuts,remove the skin. Heat little oil and add the roasted peanuts. Add red chilli powder, hing and salt (I roasted my peanuts in microwave for 3 minutes in high power(800W) and proceeded in the kadai).
  • Chop onion and tomato. Heat oil in a kadai and add the onions.Saute until transparent. Then add tomatoes and saute until it becomes mushy. Add the dabeli masala powder, salt and turmeric powder. Saute them and lastly add the mashed potatoes. Mix well and add little water if you feel the mixture is too dry. Let it become a dough like thing. Sprinkle some lemon juice and garnish with coriander leaves. Remove them in a plate. Add some grated coconut over the potato masala and sprinkle some pomegranate seeds & roasted peanut mix.
Dabeli recipe
Dabeli recipe
Dabeli recipe

  • Now make the red chutney by grinding garlic, soaked red chillies, salt & lemon juice. Grind it to a smooth paste adding little water. Remove in a bowl.
Garlic chutney
  • Grind the soaked dates, tamarind along with red chilli powder, cumin powder and salt to a smooth paste. Remove in a bowl.
Sweet chutney
  • Take a burger bun or pav bun and slit into two. Toast them in a tawa adding butter or oil. Apply garlic chutney on one side and sweet chutney on the other side. Spread the potato masala over the sweet chutney. Garnish with roasted peanuts, pomegranate seeds and sev. Close the bun and serve ! Enjoy !
Dabeli recipe
Dabeli recipe


Note

  • Add more red chillies to garlic chutney if you want spicy ones.
  • Adjust the quantity of chilli powder, dates & tamarind as per your taste. Add more dates if you want sweet taste.
  • Do not skip pomegranate seeds. It gives a crunchy taste while eating.


Try this popular street food at home and enjoy !

 
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January 28, 2015

Vada Pav Recipe-Mumbai Batata Vada With Garlic Chutney Recipe

Vada Pav Recipe
Vada pav needs no introduction.As u all know,its a very famous street food which was born in Mumbai,Maharashtra.Here in Bangalore,i have tasted vada pav only in Goli outlets.Recently i went to Goli with my school moms friends just for a kitty party.There were nearly 7 varieties of vada pav.We ordered one each in all the varieties,we shared & relished it.Everything had its own taste & flavor.I loved masala vada pav more than all.In Goli,they use readymade frozen batata vada & the moment we order,they just deep fry the vadas in oil using an electronic fryer for 6 minutes at 180c and serve us really hot.The one i tasted in Goli tempted me to try at today.As my daughter is a very big fan of pav recipes,she told me to make & keep it ready for her evening snacks after she is back from the schoolHappy. For this recipe,i watched the making of vada pav in you tube videos & browsed through few websites too.Believe me,it came out awesome!I made Batata vada,Sukha(Lehsun)/dry garlic chutney,Green chutney and everything came out really well.I was very happy with the outcome.Now i can make yummy vada pav at home easily for my family & guests as well.But still i wish to taste the original Vada pav from Mumbai fast food corners at least once in my life timeDrooling.

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February 9, 2014

FRYUMS CHAAT RECIPE – EASY KIDS SNACKS

 

fryums-chaat-recipes

No need to say much about fryums.I hope all of you have store bought, colourful, cylindrical shaped fryums also called as “Golden finger fryums”. I usually fry it in weekends or as a side dish for variety rice.There are many varieties of fryums and the one i used here is the long variety.In tamil we call it as “Kudal appalam”. Recently i bought this in a grocery store  to make this easy,interesting chaat.Thanks to my friend Shalini from whom i got this idea.It was very nice and Raksha loved it a lot.Only thing is it has to be served within a minute after stuffing else it will become soggy very quickly.I stuffed as much grated carrots as i can to make Raksha eat raw carrotWinking smile.So adjust the quantity of these ingredients as per ur liking.Overall its a very easy snack and its a great idea to convert a junk into a healthy food.U can try the same with homemade rice vadams,sago vadams etc.I am sure everybody in ur home would love it Smile..

fryums-chaat

Fryums Chaat recipe


Fryums Chaat recipe Fryums chaat recipe stuffed with carrots,onions and coriander leaves.Easy,interesting snack to attract your kids:)
 
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes
 


INGREDIENTS
To deep fry
  • Fryums - 10 nos
  • Oil - to deep fry
To stuff in fryums
  • Carrot - 1 no (large)
  • Finely chopped big onion - 1 no
  • Coriander leaves - 2 tbsp
  • Lemon juice - few drops
  • Chaat masala - 1/2 tsp
  • Red chilli powder - 1/4 tsp
  • Salt - as needed
METHOD

  • Wash and grate the carrots.Chop the onions& coriander leaves finely.Mix everything in a wide bowl adding salt,chilli powder and chaat masala.Squeeze the required lemon juice.

Fryums-chaat-tile1

  • Now take the deep fried fryums and if its a long variety, slit it into two using a sharp knife as shown in the picture.If u have a small one,just stuff this vegetable mixture as it is and serve immediately.

Fryums-chaat-tile2

  • If u want to make it with vadams,stuff this mixture in between two vadams and serve as sandwich..

fryums-chaat-tile3

 

 

Serve ur kids and enjoy !Fryums-in-hand

 

 

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