Urad Daal ki Khasta Kachori (Bedvi) / Deep fried Lentil Shells

Urad Daal Kachori /Spicy Lentil Puffs) -Specialty from the state of Uttar Pradesh and Rajasthan


Kachoris with Pumpkins and Potatoes is to Uttar Pradesh, what Misal Pav is to Mumbai, Aloo Parathas and Lassi to Punjab and Sambhar and Idli to Chennai. The essential heavy and hearty breakfast!

Kachoris are mainly made with refined flour. A Spicy stuffing of lentils or vegetables are stuffed in the small portion of dough and rolled into medium thick disc and then deep fried in hot oil.Urad daal kachori is very popular in the state of Uttar Pradesh and Rajasthan. Urad daal/white lentil is soaked and coarsly ground and then a mix of different spices are added in the filling. This crisp and delicious kachori is best served with special-Mathura ke dubki waley aloo ki subzi and khatti methi kaddu ki subzi

I have also posted -

• Aloo ki khasta kachori
• Moong daal khasta kachori
• Corn kachori
• Moong sprout kachori

Prep time-15 min
cooking time-15 min
Difficulty level-medium
spice level-medium
cuisine-North Indian
type-snack

INGREDIENTS 

For the shells:

• Refined Flour /Maida - 250 gms
• Semolina /Sooji - 2tblsp
• Salt - 1 tsp
• Cooking oil - 50ml

For the Stuffing:

• White lentil/Urad daal(white) - 1/2 cup
• Fennel seeds /saunf ,Crushed - 2 tblsp
• Chilli Powder/lal mirch - 2 tsp
• Green Chillies /hari mirch- 2
• Ginger grated  /adrak- 1 tsp
• Garam Masala - 1/2 tsp
• Asafoetida /hing- 1/2 tsp
• Coriander Powder /dhaniya- 2 tsp
• Baking soda - 1/4 tsp
• Oil - 1 tsp

PROCEDURE :  

1. Take the refined flour and semolina in a bowl, add salt and refined oil, mix well 
2. Add water to make a soft dough and keep aside.
3. Wash and soak urad daal for 4 hours, then drain and wash well.
4. Coarsely grind the urad daal, fennel, chopped green chillies and ginger in a mixer .
5. Take this mix in a bowl and add red chill powder, coriander powder, asafoetida, 1 t.s oil and mix well (it will look like the picture on the right).
6. Add soda bi carbonate to this mixture just before you start making kachoris .*
7. Take a small walnut sized ball of the dough, flatten it and stuff 1 tsp mixture in it and seal the edges.
8. Roll it a bit to make a  thick kachori (about the size of a small waffle).
9. Heat oil in wok,  Then add the kachoris to the oil, and turn down the flame to medium. Every few seconds, flip the kachoris so that they are cooked form both the sides. Fry till both sides are brown and crispy and the kachori is puffed completely.**

NOTE-

1-*Soda bi carbonate is added to ensure that  all the kachoris puff up well.

2- * *If you put the kachoris in hot oil and if it puffs up before turning the side, chances are that the daal masala will stick only to one side of the kachori,but if you turn it over once in the oil, before it starts puffing, then the masala will be on both the sides.

How to make vada pav /Vada pav recipe

 An Indian version of burger - very popular street food of Mumbai

Vada pav is the popular street food of Maharashtra. As it is very reasonable priced and a quite filling snack so is is also a brunch or lunch of many Mumbaikars. It is quite easy to make and you will also get all the ingredients easily at home.

A spiced potato dumpling is dipped in gram flour batter and deep fried to a nice golden colour and then served hot with spicy green chutney and a fried green chili.Its quite easy and quick recipe.You can easily adjust the spices according to your taste.

There are few variation of making the batata vada but the main ingredients and spices remains the same.You can adjust the spices according to your taste.

Prep time - 10 min
Cooking time -15 min
Difficulty level - medium
Spice level-medium hot
Cuisine - Indian,Maharashtra
Type - snack,street food

INGREDIENTS

• 6  - Pav buns (recipe here )
• 6 - Batata Vada (recipe here )
• 4 tbsp - Green chutney (recipe here )
• 4 tbsp - Tamarind chutney (recipe here )
• 4 tbsp - Dry coconut chutney (Recipe here )
• 6  - Green chilies
• 1 tsp - Chat masala

Cooking Directions

1. Take a pav bun and slit it from the center but keep attach from the end.
2. Poke the whole green chili and deep fry or shallow fry in hot oil
3. Remove chili from the Pan and sprinkle some salt or chat masala and keep aside.
4. Apply some green chutney on the inner side of the pav.
5. Apply tamarind chutney on the second half of the bun.
6. Slightly press the vada pav and stuff in between the pav.
7. Sprinkle dry coconut chutney over the vada pav.
8. Close the bun and serve with fried green chili.

Dahi Aloo Chat

Quick and tempting snack of boiled potato,yogurt and Indian spices

Potato is the worlds most popular vegetable.We don't have to think much about using potatoes as there are endless numbers of recipes to make with potatoes.In fact most of the Indian street food are made with potatoes. side dish ,snack,curries and even dessert can be made with potato,my favorite sweet is -Potato halwa.

Potato bread rolls,  minty potato, Potato cup chat are many snack I have already posted,but they need some pre planning, stir frying or deep frying.As we all know that if potato is fried then only it become loaded with calories,boiled potato is not that high in calorie so can be used easily and guilt free.

This dahi aloo chat is a popular street food/chat of North India specially from my home town.
boiled potatoes are soaked in yogurt and then roasted cumin powder, chili powder is sprinkled over it. A spoon full of green chutney and tamarind chutney is drizzled over to make it delicious and tempting.\
This is also a ideal recipe for fasting days as it didn't require frying or roasting and use the  delicious -Aam papad chutney and green chutney to drizzle over it if you are fasting

Prep time- 10 min

Difficulty level-easy

Spice level-mild

Cuisine-North Indian

Type-Snack,street food

Serve-3

Dahi Aloo Chat

Ingredients

• 3 (small size) - Potato, boiled
• 1 cup of - Yogurt /dahi
• To taste- Salt /namak
• 1/2 tsp - Chili powder /lal mirch
• 1/2 tsp - Roasted cumin powder/bhuna jeera
• 1/4 tsp- Black salt /kala namak
• 2 tbsp - Tamarind chutney /imli ki chutney (recipe here)
• 2 tbsp - Green mint chutney /hari chutney(recipe here )
• A pinch of - Sugar

Cooking Directions

1. Peel and chop potatoes into small cubes.
2. Take yogurt in a bowl and whisk it well
3. Add sugar,salt and black salt in the yogurt and mix well.
4. Add chopped potatoes in the yogurt.
5. Let it soak for 15 minutes.
6. Now serve in individual serving bowls.
7. Sprinkle chili powder and roasted cumin powder over it.
8. Drizzle some tamarind chutney, mint chutney and pomegranate seeds.
9. Best served chilled.

NOTE-

1. If you are fasting then use pepper powder instead of chili powder.
2. Use mango leather chutney /aam paapd chutney if you are fasting.
3. Instead of boiled potatoes you can also use deep fried potato cubes.

How to Make Batata Vada , Mumbai Batata Vada Recipe

Spiced potato dumpling coated with gram flour batter and fried-very popular street food of Mumbai

Batata vada is the most popular street food of Maharashtra,It is a very popular snack of Mumbai. As it is very reasonable priced and a quite filling snack so is is also a brunch or lunch of many Mumbaikars.
Boiled potatoes are roughly mashed and then few fresh herbs and spices are added in the potato mash ,then a flavorful tempering is added in it and then shaped in round balls .Then these spicy potato dumplings are dipped in gram flour batter and deep fried to a nice golden colour and then served hot with spicy green chutney and a fried green chili.Its quite easy and quick recipe.You can easily adjust the spices according to your taste.
There are few variation of making this vada but the main ingredients and spices remains the same.

Prep time-10 min
Cooking time - 15 min
Difficulty level - medium
Spice level - medium hot
Cuisine - Indian,Maharashtra
Type - snack,street food

Batata Vada

INGREDIENTS-

• 250 gm - Potato,boiled
• 1 tbsp - Green chili,minced
• 1 tsp - Ginger,chopped
• 1/2 cup - Fresh coriander,chopped
• To taste - Salt/namak
• 1/3 tsp - Turmeric
• 1/4 tsp - Citric acid/tatri *
• 1 tsp - Mustard seeds /rai
• 1/4 tsp -white lentil /urad daal
• 1/4 tsp - Asafoetida /hing
• 8 -  Curry leaves
• 1 tbsp - Cooking oil

Batter-

• 1 cup - Gram flour /besan
• 2 tbsp - Rice flour/chawal ka atta
• 1/4 tsp - Turmeric/haldi
• 1 tsp - Chili powder
• 1 tbsp - Hot oil
• To taste  - Salt
• Pinch of  - Soda-bi-carb (optional)

Cooking Directions-

1. Peel and coarsely mash the boiled potatoes(don't make a paste of potatoes )
2. Heat oil in a pan and add urad daal and mustard seeds.
3. When seed start crackling add asafoetida,curry leaves and green chilies.
4. Stir and then add turmeric powder and boiled potatoes.
5. Add salt and citric acid and stir to mix every thing.
6. Remove from the flame and add chopped fresh coriander.
7. Mix it and let it cool down a bit.
8. Now make small balls from this potato mixture and keep aside.
9. In a bowl add gram flour, rice flour, salt,chili powder and turmeric.
10. Add water to make a batter of pouring consistency.
11. Add hot oil and mix well.
12. Heat oil in a deep and wide pan.
13. Dip the prepared potato balls in the gram flour batter.
14. Gently add in the hot oil and deep fry on medium heat.
15. Change the sides 2-3 times in between so get a nice colour from all the sides.
16. Remove from the pan when become golden and crisp.
17. Drain on a paper napkin to absorb the extra oil.
18. Slit or poke hole in few green chilies and deep fry them.
19. Drain on a paper napkin and sprinkle some chat masala or salt over them.
20. Serve hot vadas with green chutney,ketchup and fried green chilies.

NOTE-

1-To add sourness in the vada you can add either citric acid or lemon juice.

2-Don't mash the potato completely,just mash roughly,don't make a paste of potatoes.
3-You can reduce the quantity of minced green chilies and add some red chili powder in the potato mixture.
4-for variation -you can also add some boiled peas at step -3

Diwali Special: How to make Raj Kachori / Indian style crispy tacos

Crispy shells dressed with various toppings and chutneys

Raj kachori, as the name suggests, is a royal treat! It is stuffed with a variety of traditional Indian toppings, savory munchies, and a combination of hot and sweet chutneys.

Besides the great taste and variety of textures in the dish, a great part of this dish is that it is assembled live, right in front of the guests. If you have done your preparations right, then it is a very quick and easy dish to assemble and serve. The outer shells of raj kachori, and most of the other ingredients can be prepared ahead of time. The shells in particular, remain fresh for a fortnight so it is good to make them a few days before the festivities.

A mixture of boondis, papadis, boiled potatoes, boiled chickpeas, dahi vadas, sprouts can be stuffed inside the kachori. There is no fix list of components in the stuffings, and you can create your own version from whatever is easily available at hand, or can be prepared easily. You can just add potatoes, sprouts or boondis and some chopped tomatoes to make it a quick, light, and healthy appetizer.

Prep time - 10 min
Cooking time - 20 min
Difficulty level - Medium
Spice level - Medium hot
Cuisine - North Indian
Type - Snack, Street food

INGREDIENTS-

To make Raj Kachori-

• Semolina / Sooji -1 cup
• Refined flour / Maida - 1 tbsp
• Gram flour / Besan - 1/4 cup
• Cooking oil - 2tsp
• Chili powder - 1 tsp
• Fruit salt / Eno - a pinch of (optional)
• Salt - to taste

To assemble-

• Chickpeas / Kabuli chana, boiled- 1 cup
• Potatoes, boiled- 2 small
• Dahi vada (only the vadas) - 6 piece
• Boondi - 3 tbsp
• Papdi, crushed  -8
• Namkeen (Bhujiya / Nylon sev) - 3 tbsp
• Pomegranate seeds - 2 tbsp
• Yogurt / Dahi - 1cup
• Mint or Coriander Chutney - 1/2 cup
• Tamarind Chutney (Saunth) - 1/3 cup
• Roasted Cumin powder - 1 tsp
• Chili powder - 1.5 tsp
• Black salt - 1 tsp

PROCEDURE-

1. In a bowl add all the ingredients listed to make Raj Kachori.
2. Mix everything well.
3. Add just enough water to make medium soft dough.
4. Cover and rest the dough for 15 minutes.
5. Knead it again and make small balls from the dough.
6. Roll to make medium thick pooris/discs
7. Slide the prepared poori in hot oil.
8. Press with a spatula to help it puff completely.
9. Reduce the heat to medium low and deep fry in from both sides till golden in colour
10. When done drain on a paper napkin.
11. Let them cool down completely.
12. Beat yogurt and add some salt and 1/2 tsp sugar.
13. When you want to serve then poke it on top and make a hole  in it.
14. Add chopped potato,chick peas,dahi vada.
15. Add some curd and green chutney.
16. Add some crushed papadi and boondi and fill it till the top.
17. Again drizzle yogurt,green chutney and tamarind chutney.
18. Add some bhujiya sev and sprinkle chili powder,cumin powder and black salt.
19. Garnish with anar dana/pomegranate seeds.
20. Serve immediately

Kolhapuri Misal Pav (Spicy Tomato Stew with Sprouts)

Spicy tomato stew with moth sprouts and topped with Indian croutons

Misal Pav is a very popular street food/breakfast from Maharashtra. Healthy and spicy, there are a few different versions of making this, depending on the region. Misal is a medley of sprouts, a spicy broth and a crispy topping, served with fresh sweet buns (pavs).

I've never had misal pav before but had been wanting to try this from a long time now. A few days back I found this recipe in one of my old dairy, and I tried it immediately. I had no clue its such a wonderful dish, and will surely be making this more often!

This Kolhapuri Misal recipe, as the name suggests, is a popular street food from the city of Kolhapur. It consists of three main parts: 

1. Freshly ground spice mixture.
2. Stir frying the sprout mix (usal)
3. A spicy and tangy tomato broth (kat). 

The three are then topped with Indian fried savory mixes (namkeen/farsan), which is then collectively called as Misal, and served along with fresh sweet buns (pavs).

This recipe may look daunting because of its length, but is actually a very quick and easy to follow recipe. Enjoy my version of hot and spicy Kolhapuri Misal Pav!

Prep time-10 min
Cooking time-20 min
Difficulty level-medium
Spice level-hot
Cuisine-Indian
Type-snack,street food
Serves - 4

Ingredients-For sprouts/usal

• Moth/Matki sprouts - 3 cups
• Refined oil/tel - 3 tsp
• Mustard seeds/rai - 1/2 tsp
• Cumin seeds /jeera- 1 tsp
• Curry leaves - 8
• Asafoetida /hing- 1/4 tsp
• Chili powder /mirch- 1/2 tsp
• Turmeric/haldi - 1/2 tsp
• Salt/namak - 1 tsp

For the dry spice mix (masala)

• Refined oil/tel-1/2 tsp
• Cloves /laung-6
• Pepper corns/sabut kali mirch- 8
• Cinnamon /daalchini -1/3 inch
• Cumin seeds /jeera -1 tsp
• Coriander seeds /sabut dhaniya -1 tsp
• Sesame seeds /safed til -1/2 tsp
• Fennel seeds /saunf -1/4 tsp

For the broth (rassa/kat)

• Coconut, dessicated and dry roasted - 1.5 tbsp
• Tomatoes, chopped - 2
• Ginger, chopped - 1/2 inch
• Kashmiri Red Chilies, whole -4
• Tamarind /imli  - 1 /2 inch
• Misal Masala-1 tsp*
• Turmeric /haldi -1/3 tsp
• Chili powder /mirch -2 tsp
• Jaggary/gur-1 tsp
• Salt /namk -1 tsp
• Water- 3 cup
• Refined oil-3 tbsp

For garnishing and serving

• Sweet Buns (Pav) -8
• Mixed Namkeen - 4 tbsp
• Fresh Cilantro - 2tbsp
• Lemon wedges - 4
• Sweet Chutney - 4 tbsp (optional)
• Yogurt - 3 tbsp (optional)

PROCEDURE-

1. For the Dry Masala (Can also use readymade masala )
1. Heat a tsp oil in a pan and add all the spices listed under For the dry spice mix (masala). 
2. When the cloves start swelling up, remove the spices and grind to make a fine powder. 
3. Take out in a bowl and keep aside.
2. For the Sprouts/Usal
1. Wash and pressure cook sprouts* with 2 glasses water for 2 whistles or till almost cooked (al dente).
2. Heat 1.5 tbsp oil in a pan and add mustard seeds and cumin seeds, and when the seeds start crackling add asafoetida and curry leaves.
3. Now add turmeric and boiled sprouts, then add salt and chili powder, saute for few seconds.
4. Add 1 cup water, cover and cook till water almost dries up.
5. Take out in a bowl and keep aside.
3. For the Broth 
1. Grind tomatoes, kashmiri chilies, tamarind and the roasted dessicated coconut together and make a fine paste.
2. Heat 4 tbsp oil in a pan and add the tomato paste and saute till oil separates from the sides.
3. Now add the dry masala, misal masala**, chili powder, turmeric, jaggary, salt and 3 cups of water.
4. Boil the broth for around 3-4 minutes.

How To Serve- 

1. Take a individual serving bowl and then add sprouts, pour the hot broth on top, depending on how spicy do you want your misal to be.

2. Garnish with Namkeen Sev/Farsan and chopped fresh cliantro.

3. Serve with sweet buns/pavs and another small bowl of just kat/broth.

MY TIPS and NOTES--

1-*To make moth sprouts-  
 Wash and soak 1 cup moth beans overnight in 4 cup water. Next day drain the water ,cover   with a muslin cloth and keep covered for 2 days to sprout them.
2-**Misal masala, is easily available in Indian stores and you can substitute it with garam masala.
3-You may substitute moth/matki sprouts with mungo (moong), black gram, dried green peas or with mixed sprouts.
4- You may also add some boiled potato cubes, crispy potato chips, roasted salted peanuts on top of the misal.
5 -If you are short of time then you may use readymade goda masala or Kolhapuri masala instead of freshly roasting and grinding the spice mix.
6 -Add yogurt and sweet chutney if you find the broth a bit too spicy for your taste. 
7-Misal also tastes great with steamed rice .

Ghughni / Matar Chaat / Dried Peas Potage

An easy to make and popular spicy snack made of dried peas

Ghughni is a chaat/street food from Eastern India, and is a very popular Bengali snack and is also quite popular in Uttar Pradesh and Bihar.

During my childhood days street food hawkers carrying hot and spicy ghughni in a big brass pateela were a common sight outside schools, on the road sides, near cinemas halls or just by the roadside.

Ghughni is made with dried yellow peas/dried green peas. Peas are soaked, boiled, tempered , cooked with tomatoes and spices and then garnished with radish, tomatoes and green chilies. A spoonful of hot green chutney and little bit of tamarind chutney is added  to make it more tangy and spicy.

It can be served as a chaat, snack or can be enjoyed with hot kulchas, parathas or pooris. Ghughni is also used as a stuffing for pani puri, instead of the usual boiled potato and chickpeas, in eastern Uttar Pradesh.

The consistency of ghughni depends on your personal choice - some prefer it very thick, some make it with a little bit of gravy the way I made it, but it tastes great either way!

Prep time - 15 minutes
Cooking time - 20 minutes
Difficulty level - easy
Spice level - medium hot
Cuisine - Indian
Type - Side dish/Chaat
Serve-5

INGREDIENTS-

• Dried Yellow peas /matra - 1 cup
• Tomatoes/tamatar, chopped - 1 (125 gms)
• Boiled potato/aloo -  1(optional)
• Green chilies/ hari mirch, chopped -1 tsp
• Ginger/adrak, grated -1 tsp
• Turmeric powder/haldi  - 3/4 tsp
• Chili powder/lal mirch - 1tsp
• Garam masala - 1/2 tsp
• Tamarind pulp/imli  - 4 tsp
• Salt/namak  - to taste
• Black salt /kala namak- 1/4 tsp
• Sugar/chini - 1/2 tsp

Tempering-

• Cooking oil/tel - 2.5 tbsp
• Cumin seeds/jeera -1 tsp
• Bay leaves/tej patta - 2
• Cinnamon/daalchini - 1/3 inch

To Garnish

• Radish/Mooli, grated - 1/2 cup
• Tomatoes/tamatar, chopped - 3/4 cup
• Green chilies/hari mirch, chopped - 2 tsp
• Fresh coriander/dhaniya chopped - 2 tbsp
• Lemon juice/nimbu ras - 2 tsp
• Mint chutney /pudina chutney- 4 tsp
• Tamarind chutney/imli chutney - 3 tsp
• Roasted cumin powder /bhuna jeera- 1tsp
• Chili powder/lal mirch - 1tsp

PROCEDURE-

1. Wash the peas and soak them in enough water for 6-8 hours .
2. Then take the soaked peas along with 2 cups of water and pressure cook till they become soft but not mushy (approx for 3-4 whistles,but depends on the quality of peas).
3. Heat oil in a pan and add cubed potatoes and shallow fry till they become crisp and red. Drain and keep aside.
4. In the same pan add cumin seeds, bay leaves and cinnamon.
5. When the cumin turns golden, add the chopped tomatoes, green chilies and ginger.
6. Saute till the tomatoes become soft, then add the chili powder, turmeric, salt and black salt and saute for a minute.
7. Now add the boiled peas along with the water and tamarind pulp (can add some more water if needed).
8. Cover and simmer for 5-6 minutes till done.
9. Now add the garam masala and mix well .

How to serve-

1. Take around 3/4 to 1 cup of ghughni in a serving bowl.
2. Add some green chutney and tamarind chutney and mix.
3. Add boiled and fried potatoes (I have not added them).
4. Now garnish with chopped tomatoes, green chilies, radish and fresh coriander.
5. Sprinkle lemon juice, roasted cumin powder, black salt and chili powder. 
6. Serve immediately.

Quick version-

1. Boil soaked peas with salt and turmeric till done. Let it cool down a bit.
2. Take the boiled peas in a bowl and add all the garnishing ingredients(listed in to garnish) and serve.