Indians:can anyone please tell me the recipe to make chaat?!


Question:

Indians:can anyone please tell me the recipe to make chaat?

i want to eat 'chat' or 'ragda' thing at home, but my mom doesnt know how to make it. can anyone please give me the recipe?


Answers:
Chaat - Dahi Batata Puri
INGREDIENTS
1/2 cup garbanzo beans
2 cups plain yogurt
1 teaspoon grated fresh ginger
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspoon rock salt
1/4 teaspoon ground black pepper
salt to taste
1 large potato - peeled, boiled and mashed
32 thin wheat crackers
1/4 cup green chutney
1/4 cup sweet and sour chutney
1/2 cup red onion, minced
1/2 cup chopped fresh cilantro
1/2 cup crushed potato chips
DIRECTIONS
Boil the garbanzo beans in water for about 30 minutes or until tender when pierced with a fork; drain well.
Beat the yogurt together with the following: fresh grated ginger, chili powder, cumin powder, coriander powder, rock salt or black salt, black pepper and salt.
Season the mashed potato with salt.
Break each puri gently with a fork to create a tiny opening on the top. Arrange the puris in 4 plates, 8 in each plate. Or, if using wheat crackers arrange them on a platter or plates. Place the potatoes on top of each cracker. Place about 1 tablespoon of potato in each puri or on each cracker. Place a few garbanzo beans on top of the potato. Spoon the spiced yogurt on top. Spoon green chutney and sweet and sour chutney on top of it. Garnish with the chopped onion, cilantro, and sev on top. Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.
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Source(s):
http://allrecipes.com/recipe/chaat---dah...

no

try this website

It's easy. You simply go to a chaat room and start chaating.

INGREDIENTS for Chaat

* 1/2 cup garbanzo beans
* 2 cups plain yogurt
* 1 teaspoon grated fresh ginger
* 1/2 teaspoon chili powder
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground coriander seed
* 1/4 teaspoon rock salt
* 1/4 teaspoon ground black pepper
* salt to taste
* 1 large potato - peeled, boiled and mashed
* 32 thin wheat crackers
* 1/4 cup green chutney
* 1/4 cup sweet and sour chutney
* 1/2 cup red onion, minced
* 1/2 cup chopped fresh cilantro
* 1/2 cup crushed potato chips

DIRECTIONS

1. Boil the garbanzo beans in water for about 30 minutes or until tender when pierced with a fork; drain well.
2. Beat the yogurt together with the following: fresh grated ginger, chili powder, cumin powder, coriander powder, rock salt or black salt, black pepper and salt.
3. Season the mashed potato with salt.
4. Break each puri gently with a fork to create a tiny opening on the top. Arrange the puris in 4 plates, 8 in each plate. Or, if using wheat crackers arrange them on a platter or plates. Place the potatoes on top of each cracker. Place about 1 tablespoon of potato in each puri or on each cracker. Place a few garbanzo beans on top of the potato. Spoon the spiced yogurt on top. Spoon green chutney and sweet and sour chutney on top of it. Garnish with the chopped onion, cilantro, and sev on top. Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.

get the chat chips, which are available at the indian specialty store (or you could simply fry them up), some duhi(yogurt), some masalas (the usual-salt, lal mirchi, pepper, and i like to put some ground cumin in mine...it gives it a smoky flavor), boiled potatoes, some people like to put some boiled white chana in theirs, some meethi and khatti chutney, along with mint chutney, and some chopped onions...mix all of that on top of the chat chips and you're good to go! this is how i eat my chat and it is DE-LIC-OUS!

HEY' are u asking about making chat its damn simple. just take murra acc . to ur r requirenment now add veg. like tamater, gazar' pyaaz, and dont forget its summer time u can add slices of kaccha aam . add namak ,lal mirchi, and other sorts of hindustani masala. add namkins of diff. types like bhujiya sev ,long sev etc etc. and do not forget to add nimbu to it as it is one of the main ingredient . now taste it mmmmmmmmmmmmmm delicious hai na. my mouth has started watering frm now. try it soon . BY AN INDIAN TO A INDIAN FRM THE INDIAN.

Chaat is any fried doughy snack. They originated in North India and are sold by street vendors and in the top restaurants. Examples are Samosas and Bhaji's. This is a good site:Indian Food Kitchen: http://www.top-indian-recipes.com/index....

one of my favourites:

PAPDI CHAAT::

INGREDIENTS:

250 gms all-purpose flour
4 tbsps ghee
1 tsp onion seeds
Salt to taste
Vegetable/ canola/ sunflower cooking oil to deep fry
5 large potatoes, boiled, peeled and chopped into tiny pieces
1 cup chickpeas, boiled and mashed coarsely (sprinkle with salt to taste)
2 red (Spanish) onions chopped very fine
2 large tomatoes chopped very fine
2 cups fine sev (gram flour vermicilli)
2 tsps red chilli powder
3 tsps powdered black rock salt
2 tbsps cumin seeds, gently roasted and powdered
Fresh finely chopped coriander leaves for garnish
2 cups fresh yoghurt whisked till smooth and chilled
1 cup Tamarind Chutney (see recipe below)
1 cup Mint-Corainder Chutney (see recipe below)

Equipment:

2" circular cookie cutter

PREPARATION:

Mix the flour, ghee, onion seeds and salt to taste and mix well. Add just a little water at a time and knead to get a firm, smooth dough. Cver with a damp cloth and allow to rest for 20 minutes.

After the dough has rested, divide it into equal-sized balls.
Roll between your palms till smooth.
Lightly flour a clean rolling surface and press one ball flat.

Roll out into a circle (1/4" thick) using a rolling pin. Now use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep on a lightly floured tray or plate for later frying (they will become the Papdis). Repeat till all the dough is used up.

Heat oil for deep frying, in a deep pan on a medium flame. When hot, add the Papdis a few at a time and fry till crisp and pale golden.

Drain and keep on paper towels. Repeat till all Papdis are made. They can be stored for a few weeks if kept in an airtight container.

To serve, first set up all ingredients - Papdis, toppings and chutneys - within easy reach. dip 5-6 Papdis (per person) in yoghurt and remove. Arrange on a plate.

Put a little potato, chickpeas, onion and tomato on each Papdi. When all are done in this way, drizzle a teaspoonful each of Tamarind and Mint-Corainder Chutney on each Papdi.

Sprinkle a handful of sev all over the Papdis in the plate. Now sprinkle red chilli powder, cumin powder and black rock salt and garnish with chopped coriander leaves. Serve as soon as possible or the Papdis will get soggy.

------------------------------...

NORTH INDIAN CHAAT:::

This has to be the most popular North-Indian snack! Vendors literally crowd the streets selling all kinds of delicious variations of chaat in this part of the country. Chaat parties are also popular and a great alternative to a sit-down dinner.

INGREDIENTS:

6 large potatoes boiled, peeled and mashed
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp raw mango powder
1/2 cup finely chopped coriander
2 onions finely chopped
Salt to taste
1 can of chickpeas roughly mashed
6 cloves
3 pods cardamom
8 peppercorns
1 cup tamarind chutney
1 cup mint-coriander chutney
Coriander chopped fine to garnish
Chaat masala to garnish
Vegetable/canola/sunflower cooking oil to shallow fry

PREPARATION:

Mix the mashed potatoes, red chilly, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste. Make into a smooth paste. Form into equal-sized patties.

Heat oil on a griddle and shallow fry these patties till crisp and golden.
Drain on paper towels.

Boil the roughly mashed chickpeas with the cloves, cardamom and peppercorns and salt to taste. Once done, remove the whole spices and discard.

To serve the chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. Add both chutneys to taste. Sprinkle chopped onion and corainder to garnish. Sprinkle chaat masala over the whole dish.

A tasty variation to this recipe: add some yogurt (whisk to make smooth) over the chickpea mix and then add the remaining ingredients.
------------------------------...

RAGDA::

Ingredients:

250 gms White Vatana
500 gms Potatoes
2 tbsp. Cornflour
1 no. Green chilly
1/2 tsp. Cumin seeds (jeera)
Curry Leaves(kadhi patta) a few
1/2 tsp. Garam Masala powder
1/2 tsp. Red chili powder
1/4 tsp. Turmeric (haldi)
1 tbsp.+ Oil to fry
Salt As per taste

Method:

Soak vatana in water for about six hours and boil with haldi till done.
Add salt, mash a little.
Boil potatoes, peel & mash them, add corn flour, finely cut green chilies and salt.
To make the pattice, make small balls of the potato mix and then apply slight pressure to flatten it evenly.
Heat the Tava, put a little oil on it & fry pattice gently on both sides. Fry on slow or medium heat. Keep aside.
Heat 1 tbsp. of oil, lightly fry jeera, kadhi patta, chili powder and Garam Masala Powder to make vaghar. Put this vaghar on the Ragda.
Just before serving, take pattice and pour ragda on it.
Serve hot with Tamarind Chutney and sliced onions.

------------------------------...
ALOO CHAAT RECIPE::

Ingredients:

3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying

Preparation:

Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.
Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

------------------------------...

Chaat Masala

4 teaspoons amchoor powder (powdered dried mango)
3 teaspoons roasted cumin seeds, ground
3 teaspoons ground black salt (or ordinary salt if you can't get it)
1/2 teaspoon ground black pepper
1 pinch asafetida powder (optional)
1 teaspoon garam masala (optional)
1 teaspoon roasted coriander seeds, ground (optional)
1/2 teaspoon ground ginger (optional)
1/2 teaspoon roasted fennel seeds or anise seed, ground (optional)
1/2 teaspoon ajwain (aka Carom/lovage/thymol seeds) (optional)
1/4 teaspoon ground dried mint (optional)
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon paprika (optional)

If you haven't already, roast any whole spices (ie cumin, coriander, ajwain&/or fennel/aniseed) in a dry heavy bottomed pan for a minute or so until they give off a delicious aroma, then grind well.
Combine all ingredients, and store in an airtight container.

hi im a pakistani but seriously this is a gud recipe

Chaat Masala

4 teaspoons amchoor powder (powdered dried mango)
3 teaspoons roasted cumin seeds, ground
3 teaspoons ground black salt (or ordinary salt if you can't get it)
1/2 teaspoon ground black pepper
1 pinch asafetida powder (optional)
1 teaspoon garam masala (optional)
1 teaspoon roasted coriander seeds, ground (optional)
1/2 teaspoon ground ginger (optional)
1/2 teaspoon roasted fennel seeds or anise seed, ground (optional)
1/2 teaspoon ajwain (aka Carom/lovage/thymol seeds) (optional)
1/4 teaspoon ground dried mint (optional)
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon paprika (optional)

If you haven't already, roast any whole spices (ie cumin, coriander, ajwain&/or fennel/aniseed) in a dry heavy bottomed pan for a minute or so until they give off a delicious aroma, then grind well.
Combine all ingredients, and store in an airtight container.

Ragda patties


Preparation Time : 30 min.
Cooking Time : 30 min.
Serves / Makes : 4

Ingredients
For patties
1/2 kg boiled and mashed potatoes,
2-3 bread slices (for crispness),
salt to taste.

For ragda
1/2 kg of white peas,
turmeric powder,
ginger-garlic paste (1 tsp each),
chili powder, salt,
1 onion,
2 tomatos(optional)
2 tsp garam masala,

For sweet chutney
1/2 cup pulp of dates (soak dates in hot water for 1/2 an hour, deseed and grind them. Strain to get a smooth paste),
1/4 cup tamarind pulp,
1/4 cup jaggery or sugar,

For spicy chutney

coriander leaves,
green chilies,(amount varies as per the taste)
a pinch of salt.
1 tsp cumin seeds.

For garnishing

Yellow thin sev,
finely chopped coriander leaves,
finely chopped onions,
crushed puris of pani puri(optional).




Method
1. Soak the white peas overnight. Or if you are in hurry, soak them for 4 hours in hot water. Wash and add some salt and water. Pressure cook till soft.

2. Dip bread slices in water for just a moment and squeeze them to remove excess water. Mix them with mashed potatoes and add salt. Make small balls of the mixture and flatten them.

3. Heat a griddle. Pour some oil. Arrange the patties on the heated griddle. Turn upside down once the bottom side of patties is brown. Shallow fry all the patties till brown and crisp.

4. Chop onions and tomatoes.

5. Heat 1 tbsp oil in a pan. add onion pieces, saute for a minute. Then add tomatoes, ginger-garlic paste and fry for some time.

6. Now add boiled peas, chili powder, salt and some water for desired consistency. cover and cook for 10 minutes. Ragda is ready.

7.Grind all the ingredients of sweet chutney with some water into a fine paste. In the same way, make spicy chutney.

8. To serve, arrange patties in a dish, pour some ragda on top. Add sweet chutney and spicy chutney.

9. Garnish with thin sev, coriander leaves, onions and crushed puris




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