BM # 16 Day 4
Chaat is a hindi word, which means to lick or taste.Who is
not known to this wonderful street food of the North...this food which is
actually finger licking.The street food is so popular that most of the hotels
and restaurants serve it too.The special chaat shops are always crowded and
this food is famous as ladies food,but one can see lot of men relishing these chaats too.
Chaats are tangy and spicy,sweet and spicy,crunchy and soft... tingling the taste buds and wanting more and more.The basic ingredients going
in most chaats are boiled potatoes,chick peas and gram sprouts.The spices used
are chaat masala,red cilly pwd,yellow chilly pwd besides the regular ones like
salt and cumin seed pwd.A chaat would not be called a chaat without the
combination of the chutneys like green chutney, sweet and sour chutney and red
chilly garlic chutney.Of course yogurt is also a very important part of some
chaats. Coming to garnishes..they do vary.Onions,tomatoes,shredded ginger
,chillies ,coriander and farsaans may be used.
Born and brought up in Delhi this has always been my favourite food.I could
literally take you to the best and most famous streets serving these chaats.To
begin with there is a chaat wala who sells papdi chaat on Shahajan road .The
chole kuche..the best ones are sold at Golhatti at Fatehpuri.The rabdi Faalooda
is best at Giani di Hatti..oh I could go on and on....but lets get on to todays
(chick peas cooked with tea bags and made spicy and tangy)
(flat baked bread)
(baby onions pickled in vinegar)
(Savory bites, served with beaten yogurt, potatoes and gram, highlighting with tangy sweet sauce and zinged with spices)
Aaloo tikki chaat
(Potatoes ,boiled and mashed to prepare savory cakes)
(Gram flour dumplings stuffed with chilly ,ginger nuts and raisins,served with yogurt garnished with spices and tangy sauce)
(Thick ,creamy sweetened milk served with crushed ice ,glass noodles ,garnished with rose syrup and rose petals)
And now coming to today’s recipe...
Gujiya’s are from U.P., a state in the Northen Indian.These
are lentil dumplings stuffed with nuts and raisins,fried and then soaked to make
soft there after served with fresh whisked yogurt.Garnishing with lots of spices
and shredded ginger and green chilly which give a new dimension to the
whole dish.Of course the sweet and sour tamarind chutney is a must.
500 gms........... udad daal batter
Salt to taste
4tsp.................. golden raisins
4tsp ..................melon seeds
2tsp.................. finely chopped green chilly
2tsp.................. finely chopped ginger
The final garnish
Roasted cumin pwd
Red chilly pwd
Yellow chilly pwd
Preparing the yogurt
Pass the yogurt through a seive.
Add salt and a large pinch of sugar.
Add salt to the batter and beat till light and fluffy.
Preheat the oil.
Wet a thin muslin cloth,place it on a flat plate.
Place a little batter,size of a lemon.
Flatten with wet fingers to a 4’’ dia.
Place a little stuffing.
Carefully fold on..bringing the sides in front,forming a
Carefully lift from the cloth and slide in the hot oil.
Deep fry adjusting the flame from high to medium and slow,so
as to ensure even cooking.fry to a crisp golden.
Soak these in water for 15 mins.Add a large pinch of hing to
Remove gently and press between your palms to remove excess
Place these in the serving bowl.
Pour whisked curd.
Add chutney and garnish.
Serve chilled for best results.
Dhaabe de Chole
Aaloo tikki chaat
Rabadi Falooda Glass