Ragda Patties

I love bringing the flavors of traditional Indian comfort food to my table. I have always been a fan of the vast array of culinary offerings of street food. From Puchka to Jhal Muri, momos to vada pav, I love it all.

If you are a chaat lover then this recipe is for you. Ragda Patties - A lip smacking and finger licking Mumbai/Gujarat street food. Ragda patties are what Tikki Choley is to North Indian chaat lovers. The concept is the same, only flavors are more in tune with Maharashtrian cuisine. There are two main parts to this dish, the Crisp hot patties (potato Tikkis) that are served over a ladleful of hot dry yellow peas curry (Ragda) cooked with an array of spices, topped with green and red chutneys, onions and crisp Sev.
An attractive dish with flavors bursting in every spoonful. Serve it as a starter or as a mini meal for brunch/lunch.

A few points to keep in mind:

• White peas need to be soaked overnight. If that is not possible then a minimum of 6 hours is definitely required. 
• I always pressure cook the soaked peas. I recommend pressure cooking peas as its the quickest way to cook them properly. 
• Potato patties can be both shallow fried or deep fried. 
• An array of toppings really adds to the whole flavour quotient of this dish. So make sure to try a few of them.

Ingredients (serves 4)
For Ragda:
1 cup dry yellow peas, soaked overnight
½ tsp turmeric powder
½ tsp red chili powder
salt to taste
1 tbsp oil
1 small red onion, chopped
2 medium tomatoes, crushed
½ tsp ginger garlic paste
Ragda dry masala
½ tsp cumin seeds
1 tsp coriander seeds
½ tsp fennel seeds
For patties:
4 medium potatoes, boiled and peeled
½ tsp grated ginger
Chopped fresh coriander
½ tsp cumin powder
¼ tsp mango powder (amchoor)
Red chili powder to taste
Salt to taste
2-3 tbsp breadcrumbs (or as needed)
Oil for frying
Other ingredients for serving:
Mint chutney
Tamarind chutney
½ Red onion, finely chopped
1 Tomato, finely chopped (optional)
Sev, as required
Fresh coriander leaves, finely chopped
Generous pinch red chili powder (optional)
Pinch cumin powder (optional)

1. Make Ragda - Take the soaked white peas with 2 cups of water along with turmeric, chili powder, salt, and pressure cook till the first whistle, simmer for 2-3 minutes and take off the heat. I like the peas to hold their shape and not mush up too much. If you want you can cook a bit more for a more blended curry.
2. Once the pressure releases, open the lid. Keep aside.
3. In a pan heat oil. Add chopped onion and fry till pink. Add ginger garlic paste and cook for a few more minutes. Add tomatoes and cook till you see oil at the side of the pan. 
4. Add the cooked peas and the dry radga masala. Crush a few peas using the back of the ladle to make the curry more smooth. Add some water if the peas become too dry. Continue to cook until all the flavors blend in together. Adjust seasoning. 
5. Make Patties- Mash boiled potatoes. Add all the ingredients listed under patties. Combine well and shape into eight small cutlets.
6. Shallow fry the patties until golden brown and crisp.
7. Serve - In a plate spoon some prepared ragada and place patties on top.
8. Top it with green chutney and tamarind chutney.
9. Add some chopped onions, tomato, sev and coriander leaves.
10. Sprinkle chili powder and cumin powder (optional).

Black gram chaat

Kala chana, also known as black Bengal gram is a fave of mine. Apart from being delicious and versatile, it has an impressive nutritional profile. It contains a good amount of iron, sodium and selenium and small doses of manganese, copper and zinc besides being a very good source of fiber and folic acid. It is the richest source of proteins in legumes. Soak them overnight and then pressure cook in salted water. Sprout them to enhance their protein and vitamin content.

This dish here is sooo delicious and basically just a mix of flavors and textures. Just like a salad, throw in any fruit and vegetable you fancy and flavor as per your taste. I have mixed this one like a chaat with sweet, sour, salty and tangy flavors and soft and crunchy textures all in one. Try it. Guaranteed delicious.

Dry Bengal Gram

Ingredients:

1 cup whole black gram (soaked overnight)

2 small potatoes, boiled and peeled

1 large tomato

1 medium red onion

1/2 cucumber

2 large green chilies

1 inch ginger

1 sprig fresh mint leaves (or 1 tsp dry mint)

Handful fresh coriander

Mint coriander chutney

Imli chutney

Juice and zest of 1 lime

Spices

1 tsp cumin seeds

Black salt to taste

1/2-1 tsp fine sugar

1/2 tsp amchur (dry mango powder)
Red chilli powder (to taste)

To serve
Seviyan and boondi
Raw mango (optional)
Pomegranate (optional)

1. Place the soaked chana with a little water and a 1/4 tsp salt in a pressure cooker. Cook on high till the first whistle. Reduce heat to simmer and cook for 20 minutes. 
2. While the beans are boiling, chop and dice boiled potatoes, onion, tomato, cucumber, green chilies, coriander, mint and ginger.
3. If the cooked chana has some water left over, strain it and use the water for curry or soup. 
4. Placed the boiled chana in a large bowl. Add all the chopped veggies and herbs. Add all the spices to taste. Add lime juice and zest and flavor with the mint and tamarind chutney. As you add all these spices and sauces, taste every so often to check the sweet, salty and sour ratio.
5. Add chopped sour raw mango and/or pomegranate seeds, if using. Mix well.
6. Serve cold or at room temperature as a starter. We have even had this for lunch as a salad.
7. Just before serving sprinkle seviyan and fried boondi on top for the crunch.  

Vada Pav

Vada pav or Wada pav is Mumbai's very own burger; battered, deep fried potato fritters inside soft buns typically served as a tea time snack. Of Maharashtrian origin, this vegetarian appetizer is a popular Mumbai street food served with several gourmet chutneys. Flavored mashed potatoes are shaped into round balls and dipped in a thick chickpea flour batter, then deep fried to get a crispy exterior with a soft interior. Serve it pressed between laddi pav (small soft buns) accompanied by vada pav special chutney as the ultimate Indian burger,

To assemble Vada pav (serves 4)
8 Batata vada (recipe)
8 Laddi pav (soft small buns)
Vada pav dry garlic chutney (see below)
Mint chutney (recipe)
1/2 Red onion, sliced
4-6 Fried green chilies

1. On the pav spread some mint chutney and then sprinkle the dry garlic chutney generously. 
2. Top with a hot batata vada and serve with crunchy red onion slivers and long fried green chilies. Bet you can't eat just one.

Dry garlic chutney (vada pav chutney)
This delicious hot and spicy dry textured chutney is a must have condiment with Vada pav. Also called as the vada pav chutney, it has the unique nutty flavor from peanuts and sesame seeds, sweetness from tamarind and spiciness from the chilies. Make sure to use 2 types of chilies- one for the bright red color and another for the fiery heat.

Ingredients: (makes about 1/2 cup)
8 Garlic Cloves
1/4 cup (4 tbsp) grated dry coconut
2 tablespoon sesame seeds
3 tablespoon peanuts
2 teaspoons red chili powder
1 tsp hot chili powder (optional)
1/2 teaspoon cumin powder
1/2 teaspoon tamarind paste
1 teaspoon oil
Salt to taste

1. Gently dry roast peanuts and sesame seeds till they impart a slight aroma. Cool.
2. Take all the ingredients in a grinder and coarsely grind everything together. Do not make a smooth paste, keep it coarse and textured. 

Peshawari Chapli Kabab

Chapli Kebab

Peshawari chapli kebabs are soft and moist flat kebabs with a special flavor. This traditional dish of Pakistan uses simple spices and ingredients, and tastes awesome with some lime juice squeezed on top with a side of raita, salad and hot naans.
Four ingredients that are unique to these kebabs and contribute to its special flavor are - besan, whole coriander seeds, coarsely pounded pomegranate seeds and tomato. The two seeds give a slight bite and taste. Roasted chickpea flour helps bind the mixture and reduces the wetness caused by the tomatoes. Tomato can be added in two different ways -

1. One remove the pulp and keep aside, finely chop the remaining and mix in the mince. In this case be careful of the mixture consistency as tomatoes will leave some water. Refrigerate the shaped patties for half an hour(too long will make them more soggy) and then fry. 
2. Two, slice the tomatoes and press one slice into each patty and give it a flatter, more irregular shape like the authentic chapli kebab (as I made them). The second option is good for serving to guests as it looks beautiful.

Either way they taste awesome. Eid mubarak to all those who are celebrating.

Peshawari Kebab

Ingredients: (makes 6)
1 lbs ground chicken
2-3 tbsp besan (chickpea flour), lightly roasted

1 tsp garam masala

Salt and black pepper powder to taste
1 tsp red chili flakes

1 tsp whole coriander seeds, dry roasted lightly
1 tbs dried pomegranate seeds, coarsely crushed
1-2 chopped green chilies
2 finely chopped spring onions

1/2 red onion finely chopped
2 tsp garlic paste
1 tsp ginger paste
1 large handful fresh coriander, finely chopped
1 large tomato
Oil for frying

Peshawari Chapli Kebab

• Take all ingredients except tomatoes in a large bowl and mix well. 
• If you are using option one (see above), then remove the tomato pulp and keep aside. Chop the tomato flesh fine and add to the mixture. If the mixture gets too wet, just add a little more chickpea flour. Refrigerate for about 30 minutes and then shape into flat round patties.
• If you are using option two, then thinly slice the tomatoes and keep aside. Refrigerate the mixture for 30 minutes, shape into flat round patties and press a slice of tomato onto each kebab as you flatten them. 
• Shallow fry these in a non stick pan on medium high for 30-40 seconds and then lower the heat to medium low and continue cooking till they turn golden. Turn over and cook the other side till golden and cooked through. Try not to crowd the pan, cook only a few at a time. 
• Drain excess oil in a paper towel and serve hot drizzled with lime juice, salad, naan and cucumber raita.   

Chaat Specialities

Straight from the streets of India here are some immensely popular savory snack dishes. Mainly sold at roadside stalls and carts, chaat corners have become very popular all over South east Asia. Most of these street foods have their origin in Uttar pradesh , Maharashtra, Rajasthan.
Putting all these dishes together reminds me of my University days when we used to go to Nathu's sweets in Bengali Market, Delhi to indulge in gol gappas and other such delights. This one is for my buddies Tanya, Bhawana, Jyoti and Anjali. Those were the days.

Papri chaat
Papri chaat combines flavors and textures which give a unique taste in the mouth. The softness of the bhalla, crispy saltiness of the papri, silky texture of boiled potato and bite in the chickpeas are all put together with flavored yogurt and sweet and sour chutneys. Heaven on a plate.
Find the recipe here.

Paani poori
A crisp poori which is filled with potato, chickpeas, green chutney, imli chutney and paani. The catch is that the whole thing has to go inside the mouth all at once for an explosion of varied flavors and textures, or it explodes on you when you bite. Find the recipe here.

Katori chaat
Crispy katori or basket filled with sweet, tangy spicy goodness. This is the most fun way to have chaat, a great way to serve chaat to your guests and kids just adore these. Make your own crispy katoris by using wonton wrappers for bite sized baskets or larger spring roll wrappers for a serious chaat katori. Find the recipe here.

Tikki choley 

The evergreen Indian street food, Aloo tikki is loved by all, big and small. This versatile dish can be served in several ways and is a real comfort food for those cold and wet evenings. I am serving it today with choley and two varieties of chutneys. Find the recipe here.

Dahi bhalle

Savory lentil dumplings served topped with spiced cool yogurt and tamarind chutney. It makes a great accompaniment to any formal dinner or can be served as a cold starter.
Find the recipe here.

Aloo ki chaat

Diced potatoes are fried in generous helpings of oil on large griddles or tava and drizzled with tamarind, mint chutneys and an array of ground fragrant spices. Whats not to like. Find the recipe here.

Ram Laddoo
Every Delhite has seen and/or eaten these savory, tangy, spicy little fried dumplings. Moong dal pakoda or ram laddoo, a popular street food in Delhi and Uttar Pradesh, are fried nuggets made of moong dal, served with a generous helping of grated radish, sweet tamarind chutney and spicy mint coriander chutney. A great starter to serve at your next party. For recipe click here.

Bengal gram chaat
This dish here is sooo delicious and basically just a mix of flavors and textures. Just like a salad, throw in any fruit and vegetable you fancy and flavor as per your taste. I have mixed this one like a chaat with sweet, sour, salty and tangy flavors and soft and crunchy textures all in one. Try it. Guaranteed delicious. Find the recipe here.

Pakoda
This tempting platter here is an assortment of fried pakodas (chick pea fritters). Small pieces of veggies are encased in a thick coating of chick pea flour batter, then deep fried till crisp. Known by many names pakoda, pakora, pakode this street food is served all across India. The vendors keep them half cooked ready to be crisped in hot oil and serve them in minutes with generous lashings of chutney. Find the recipe here.

Bonda/Batata vada
Bonda or Batata Vada are battered, deep fried potato fritters typically served as a tea time snack. This vegetarian appetizer is a popular Maharashtra street food and is served with a bunch of condiments such as green mint coriander chutney and the red chili garlic chutney. Flavored mashed potatoes are shaped into round balls and dipped in a thick chickpea flour batter, then deep fried to get a crispy exterior with a soft interior. Find the recipe here.

Khasta Kachori
Khasta kachori is the essential hearty and heavy breakfast food of northern India, specially the streets of Uttar Pradesh. It is available at all halwai shops and street vendors in the mornings, enticing everyone with its rich and spicy aroma of deep frying and hing tadka. Find the recipe here.

Khandvi
A savory appetizer from Gujarat India, khandvi is made from gram flour and yogurt. The procedure to prepare looks easy enough, but it does require some practice to roll the perfect khandvi. Find the recipe here.

Keema Pav

Keema Pav literally means mince with buns. This famous Mumbai street food is kind of like sloppy joes with an Indian flavor. If you like Pav Bhaji then this is the non-vegetarian version for you. 

Keema or minced mutton is slow cooked in spices and generously sprinkled with fresh coriander and served with freshly baked pavs or buns (generously slathered with butter) to mop up the keema. Add some crunchy slivered red onions, a drizzle of lime juice and a dollop of butter and you will be in heaven. And don't forget those green chilies. Spicy, tangy and lip-smacking good.

Ingredients: (serves 4)
1 lb minced chicken or lamb
2 tbsp olive oil
1 medium red onion chopped fine
3-4 cloves garlic minced
1 tsp grated ginger
2 large tomatoes pureed
2 tbsp plain yogurt 
1/2 tsp amchoor (mango powder)
1/4 tsp turmeric powder
Salt to taste
Dry whole spices (ground coarsely)
1/4 tsp each cumin, fennel, and coriander seeds, peppercorns
2-3 cloves
1 half inch stick cinnamon
2 green cardamoms
1 dry red chili (optional)
To Serve
8 whole wheat kaiser buns
Butter
Red onion rings
Green chilies
Lime wedges
Fresh cilantro

1. Heat oil at medium heat in a pan and add the coarsely ground spice mix. Saute for 30 seconds and then add onions and garlic.
2. Cook onions till lightly brown and then add pureed tomato and grated ginger.
3. Cook on high till oil separates in the side of the pan. Add yogurt and cook for 2 minutes.
4. Now add the mince and amchoor, turmeric and salt. Cook stirring constantly until the mince is no longer pink. Add 1/4 - 1/2 cup water, bring to boil and simmer till mince is cooked through. 
5. Garnish with fresh chopped cilantro.
6. Serve with pav or kaiser buns crisp fried in butter along with onion, lime and green chilies.   

Ram Laddoo

Moong dal pakoda chaat, Ram laddoo

Every Delhite has seen and/or eaten these savory, tangy, spicy little fried dumplings. Moong dal pakoda or ram laddoo, a popular street food in Delhi and Uttar Pradesh, are fried nuggets made of moong dal, served with a generous helping of grated radish, sweet tamarind chutney and spicy mint coriander chutney. A great starter to serve at your next party.    

Moong dal pakoda , Ram laddoo

Ingredients:

For Ram laddoo

3/4 cup dhuli moong dal

1/4 cup chana dal

2-3 Green chilies, chopped fine

Handful fresh coriander, chopped fine

1 tbsp ginger garlic paste

Red chili powder to taste

Salt to taste

1/4 tsp cumin seeds

Pinch asafoetida (hing)

Oil for deep frying

1. Wash and soak the lentils for a minimum of 4 hours.
2. Drain and grind coarsely with green chilies and hing using very little water. 
3. Take the mixture out in a large bowl and whisk it till light and fluffy (till a small ball of batter floats in a bowl of water rather than sink).
4. Add all other ingredients and mix well. 
5. Heat oil in a pan and deep fry small, 1 inch rounds on medium heat till golden and crisp. Drain on a paper towel to remove excess oil.
6. Serve with a generous drizzle of mint and tamarind chutneys, grated radish, coriander and squeeze of lime. 

To Serve

Grated radish/daikon

Fresh coriander

Tamarind chutney

Mint chutney

Lime juice

Red chili flakes(optional)

Moong dal pakoda , Ram laddoo

Keema Baida Roti

A popular Mumbai street food with a typical 'Bambaiya' name. Baida means egg and Baida roti is an egg-based paratha parcel. You make the paratha dough with refined flour and stuff it with minced meat or minced chicken mixture along with egg and other spices. Fold this in a parcel, shallow fry on a tava (griddle) and serve with a splash of lime juice.
I used the whole wheat flour and made a filling of minced chicken. Serve with sides of salad and cucumber raita for a complete meal.

Ingredients: (Serves 4)
For the dough
2 cups whole wheat flour (or all-purpose flour)
4 tsp oil
salt (optional)
Extra oil for cooking

1. Add the oil and salt to the flour and mix with your fingers to form a breadcrumb-like texture. This makes sure the oil is incorporated all over. 
2. Now form a dough using water. Knead the dough for 5-7 minutes to develop the gluten. Make 10-12 balls, grease them and let it rest covered for 10- 20 minutes. 

For the mince chicken filling
1 lb minces chicken
1 small finely chopped red onion
1 tbsp ginger garlic paste
2 medium tomatoes, pureed
salt to taste
1/4 tsp each turmeric powder, coriander powder
Red chili powder to taste
1 tsp garam masala
1 tsp chopped mint

1. Heat 1 tbsp oil in a pan and add onions. Cook on medium till they turn pink. 
2. Add ginger garlic paste and cook until golden. 
3. Now add the pureed tomatoes and all the spices and cook till the mixture leaves oil from the sides. 
4. Add the minced chicken and saute on medium heat breaking the meat as you cook. Cook for 10- 15 minutes till chicken is no longer pink and is fully cooked through. 
5. Add mint and mix well. Cool the mixture. 
6. It is advisable to make this mixture in advance and refrigerate it before using it as stuffing. When cold the stuffing is easier to handle as the mixture is less runny. 

For the egg filling
3 eggs
2-3 green chilies chopped very fine (optional)
Handful fresh coriander also chopped very fine

1. Crack all three eggs in a bowl and beat them slightly to form a uniform mixture. 
2. Add the green chilies and coriander and season with salt. Remember the chicken already has salt in it.  

To assemble the parathas

1. Heat a tava or a griddle to medium heat 
2. Take the ball of dough and roll it into a thin roti. 
3. Place some chicken filling in the center and spoon the egg mixture on top of it. 
4. Carefully fold all sides of the roti to form a square. 
5. Pick the stuffed square carefully and place it on the griddle. 
6. Shallow fry on medium-low heat on both sides till crisp. 
7. Cut the squares into triangles and serve hot.

Tikki choley

Potato cutlets with curried chickpeas, mint chutney and tamarind chutney

The evergreen Indian street food, Aloo tikki is loved by all, big and small. Spiced potato cutlets fried to perfection to give a crispy exterior and a soft interior. Growing up it was mesmerizing to see these beauties being made on the street - on a large iron griddle with loads of oil in the center and the clanking of spatula, as the 'chaat waala bhaiya' quickly crisps them in the sizzling oil just before handing it to you with a generous helping of those tangy chutneys. 
This versatile dish can be served in several ways and is a real comfort food for those cold and wet evenings. I am serving it today with choley and two varieties of chutneys. A real feast for Holi this year.
Serving suggestions

1. Serve as a starter with green and tamarind chutneys 
2. Serve as a chaat sprinkled with the two chutneys and seviyan, onion, fresh coriander, green chilies. 
3. Serve with choley and two chutneys. 
4. Serve as a burger inside buns with onion rings and chutneys.

Pindi choley

Pindi choley
Ingredients: (serves 4)
1 cup Chickpeas soaked overnight and drained
3 cups water
salt to taste
2 tbsp coriander powder
1 tbsp anardana (pomegranate seeds) powder
1 tsp cumin powder
1 tsp garam masala
1/4 tsp black pepper powder
red chili powder to taste
1 tbsp oil
2 cloves whole
1 small cinnamon stick
1 black cardamom whole

1. In a pressure cooker put soaked and drained chickpeas along with salt. Cook on high till the first whistle, then reduce heat to low and cook for 20 minutes. 
2. While the chickpeas are boiling take the rest of the powered spices in a moderately hot pan and dry roast on medium high heat till the color changes to a darker brown and the spices impart a gentle roasted aroma. 
3. Wait for 10 minutes before opening the pressure cooker. Now add the roasted spices to the boiled choley and mix well. Let stand for 5-10 minutes to let the flavors blend in. 
4. In another pan heat oil and add the whole spices. Let sputter for 30 seconds and carefully add the spiced choley to it. 
5. Cook on high while stirring constantly for about 5-7 minutes. If the dish looks too dry add some water. Remember that chickpeas are very high in fiber and absorb a lot of moisture. So if you serving the dish after some time make sure to adjust its consistency before serving by adding some boiling hot water. 
6. Garnish with sliced red onions and slit green chilies.

Shallow fry Aloo tikki in a flat tava till golden and crisp

Aloo tikki with chana dal filling

Aloo tikki
Ingredients: (make 8 tikkis)
4 large russet potatoes
1 tsp each cumin powder, mango powder and garam masala
Salt and red chili powder to taste
1 tbsp grated ginger
handful fresh coriander chopped fine
2 green chilies chopped fine
2 slices bread OR dry bread crumbs
oil for frying
For filling
1/4 cup Chana dal soaked for 1 hour
salt and cumin powder to taste
Other accompaniments to serve
Tamarind chutney
Mint chutney

1. Boil potatoes till soft. Drain.
2. Peel and mash well while still warm.
3. Dip bread slices in water and squeeze out all the liquid. Mash along with potato.
4. Add all the other spices and fresh herbs and form a stiff dough. If dough seems too soft or watery, add some bread crumbs. Keep aside.
5. Drain the chana dal and stir fry in a tsp oil with salt and cumin powder till cooked through but crisp.
6. Take a portion of potato mixture in your greased palms and make a dent in the center. Put a tsp of stuffing in the center and close in the edges to enclose the stuffing. Press gently to form a cutlet. Repeat with all tikkis.
7. Shallow fry these on medium high till crisp and brown on both sides.
8. Serve hot.

Falafel

LUNCH IDEAS FOR THE WHOLE FAMILY

Chickpea fritters or falafels are well known Middle Eastern street food. Easy to make at home and these can be served in different ways. Serve them with a dip as party appetizers, inside a wrap or pita pocket with all the fix-ins, or just serve them over salad. These pack well for lunch, just keep the yogurt dip separately. A great vegetarian dish.

Falafel with yogurt tahini sauce

Falafel
Ingredients:
1 cup chickpeas (soaked overnight)
large handful fresh coriander, finely chopped
2 tbsp flour
4-5 cloves garlic finely minced
1 tsp cumin powder
1/2 tsp baking powder
1/2 medium red onion, finely chopped
1-2 green chilies, finely minced
salt and pepper to taste

To serve
Lettuce leaves
Cucumber slices
Tomato slices
Onion rings
Yogurt tahini sauce(recipe below)
Tortillas for wraps

1. Coarsely grind soaked chickpeas with very little water so that it forms a thick mixture. 
2. Add all the other ingredients to this. If your mixture seems too loose to form falafel balls, you can add more than 2 tbsp flour. 
3. Form round falafel balls for appetizers OR flat cutlets for the wraps. Deep fry or shallow fry and serve hot. 
4. As a starter - serve falafel balls with a side of fresh salad and yogurt tahini dip. 
5. As a wrap - warm the tortillas and layer lettuce, cucumber, tomato, onion and falafel patties. Drizzle yogurt-tahini sauce and wrap it up, secure with a toothpick.

Tahini yogurt sauce

Falafel wraps

Ingredients:
2 tbsp tahini (white sesame paste)
2 tbsp plain yogurt
1 large clove garlic grated
1 tbsp lemon juice
salt to taste
Mix all the ingredients and add a few teaspoons of water to get the desired drizzle consistency.

Refrigerate until ready to serve.

Fish Amritsari

Fried version - small pieces served as starter

Named after its city of origin, fish Amritsari is a popular street food always served with a sprinkle of lime juice. This dish calls for frying the fish but you can grill it as well. Use any firm fish for this recipe which does not fall apart while grilling. The pictures shown have Tilapia (for grilled) and Sea bass (for fried). Cook small pieces as starters or a full fillet as the main dish.

Fish Amritsari grilled

Ingredients: (Serves 4)

3 Boneless fish fillets 

Marinade

2 tbsp gram flour (besan)
1 tbsp rice flour
2 tsp thick yogurt

1/4 tsp paprika

1/4 tsp Kashmiri chili powder

1/2 tsp garam masala

1/2 tsp turmeric powder

1-2 tbsp kasuri methi palm crushed

1/3 tsp carom seeds (ajwain) lightly roasted and palm crushed

1 tsp cumin seeds and 2 tsp coriander seeds dry roasted and crushed fine

1 tbsp ginger garlic paste

1 tbsp olive oil

1 inch tamarind
Oil for frying

1. Season the fish fillets with salt on both sides.
2. Soak tamarind in hot water and squeeze out the tamarind pulp.
3. Mix all the dry ingredients of the marinade together. Add ginger garlic paste, oil and tamarind pulp. If the marinade is too thick then you can add a little bit of water. If too thin then add some more gram flour. The marinade should be like a thick batter.
4. Marinate the fish in this batter for 2 hours.
5. Grill on a grill pan till fish is cooked through and crisp from the outside. 
6. Or you can deep fry it till crisp on the outside and fully cooked from the inside.
7. Serve with onion rings and a sprinkle of chaat masala(optional).

Paneer kulcha with handi matar

Tonight's Menu

Handi Matar (dry yellow peas)

Paneer Kulcha

Tomato Onion Salsa

Paneer kulcha with handi matar

All Delhites have at some point or other indulged in this delish almost fat free spread. Remember the handi matar wala, with the copper handi full of dry yellow peas smoking hot and an assortment of sides - onion tomato salsa, green chillies, lemon slices served with baked kulchas.

This meal is inspired by those handi matar meals. Very simple and delicious. You can pair it with store bought kulchas or make your own. This meal only requires a bit of planning to pre-soak the peas and rise the dough.

Handi matar

Handi Matar
Ingredients: (serves 4-5)
2 cups dry yellow peas (matar)
3 cups water
salt to taste
Salsa
2 tomatoes chopped
1 medium red onion finely chopped
large handful fresh coriander chopped
2-3 green chilies chopped (optional)
lime juice to taste
chaat masala to taste

1. Soak the peas in water overnight. 
2. Put peas along with all the water it was soaked in and salt into a pressure cooker. Cook on high till the first whistle. Simmer for 7 minutes (if you keep for more time the peas will become very mushy). 
3. Take out of heat and let the pressure cooker cool down. 
4. Meanwhile combine all ingredients for the salsa and keep it ready. 
5. Open the pressure pan and give peas alight stir. If they are too dry for you then add a little boiling water. 
6. Serve topped with salsa alongside paneer kulcha. 

Paneer kulcha in the oven ready to turn over

Paneer Kulcha
Ingredients: (makes 10 -12)
2 cups all purpose flour
1/2 t salt
1 tsp sugar
2 tsp oil
1/4 tsp baking soda
1/4 cup plain yogurt
1/2 cup milk
Filling
250 gm Paneer grated
salt to taste
handful fresh coriander chopped
1 inch ginger grated
2-3 green chilies chopped fine

1. Mix all ingredients for filling and keep aside. 
2. Take flour in a big bowl and add all the dry stuff. Knead it into a medium soft dough using yogurt and milk. 
3. Cover and keep in a warm place for minimum 4 hours. 
4. An hour before serving divide the dough into 12 equal parts. Divide the filling also into 12 equal parts. 
5. Place the filling in the middle of the dough and lift the edges to bring them to the center to make a sealed pouch. Roll in between your palms to form a ball. Cover with a damp cloth and let rest for 40-50 minutes before cooking. 
6. Heat oven at the grill setting to the max allowed temperature for your oven. 
7. Roll each pouch into a 4-5 inch diameter circle. Sprinkle some kalonji (onion seeds) on top or some fresh coriander chopped. Press gently with your hand to stick these onto the kulcha. 
8. Place 3-4 circles in a non stick cookie sheet and put in the oven. Keep an eye on these as the first side is done in a matter of 4-5 minutes. When you see lightly browned spots on the top turn them over and cook for another 1-2 minutes. Remove from the oven, serve hot as is or with a dollop of butter. 
9. Potato filling can be used instead of paneer. Just substitute boiled potato for paneer and proceed.

Rava dhokla

Rawa Sandwich Dhokla

Rava dhokla is a soft, spongy sweet and sour snack made of rava/suji/semolina. Dhokla can be made using many different ingredients such as besan, moong and chana dal, etc. This variation is an instant dhokla without the fermentation process. Sandwich dhokla is just layering dhokla with different chutneys in the each layer. Usually a green chutney and a tomato based chilli sauce can be used. Make sure to steam at medium heat for a soft spongy dhokla.  

Rawa Dhokla (रवाँ ढोकला )

Ingredients:
For batter 
1 cup fine suji/ rawa
1 cup plain yogurt
1/3 cup water
3/4 tsp baking soda
1 tsp vegetable oil
1 tsp ginger paste
2 green chillies finely chopped
salt to taste
1/2 tsp sugar
For layering
3-4 tbsp shredded coconut
1-2 tbsp green chutney
1-2 tbsp red chili sauce
For tempering (तड़का)
2 tsp oil
Pinch asafoetida
1/2 tsp mustard seeds
lime juice to taste
For garnish
Finely chopped fresh coriander
slit green chilies

• Mix all ingredients for batter except oil and baking soda to form a smooth mixture. Let it stand for 15 minutes.
• Meanwhile prepare the steamer by bringing 1-2 cups of water to boil. Grease three dhokla pans or three trays of same shape and size.
• Add oil and baking soda to the batter and mix lightly. Wait 30 seconds and when you see tiny bubbles, pour the batter into greased trays filling them to their half capacity. Don't keep the batter for a long time after adding baking soda. Steam it.
• Place these trays in the steamer and steam with lid on for 3 minutes on high flame and 10-12 minutes on medium. 
• After 10 minutes, insert a toothpick to check. If comes out clean then it is ready. If not, then steam for 2-3 minutes more.
• Take out the trays from the steamer and cool for 5 minutes.
• Carefully remove dhokla from one tray. Spread a thin layer of green chutney over it and sprinkle with shredded coconut. Place the second layer, spread red chutney over it and sprinkle with shredded coconut. Place the third dhokla layer on top.
• Heat oil in a small pan, add asafoetida and mustard seeds, let crackle for 3-4 seconds. Take away from heat and cool a bit. Add lime juice and mix well. Temper (तड़का) evenly all over the layered dhokla. 
• Cut the layered / sandwich dhokla into triangles (for round trays) or squares(for square trays)
• Garnish with coriander and slit green chilies.

Khandvi

Khandvi (खांडवी )

A savoury appetizer from Gujarat India, khandvi is made from gram flour and yogurt. The procedure to prepare looks easy enough, but it does require some practice to roll the perfect khandvi. I spoilt my first lot but got it kind of okay the second time. My tip, cook slowly and roll lightly. Taste wise it was a great hit with my kids. You can also prepare stuffed khandvi by spreading green chutney over the spread out batter before rolling. 

Khandvi

Ingredients:
1 cup besan (gram flour)
1 cup plain yogurt
1 cup water
pinch sugar
1 tsp ginger paste
1-2 green chilies very finely chopped (optional)
salt to taste
2 tbsp grated coconut
finely chopped fresh coriander
slit green chilies
For tempering (तड़का)
1 tbsp oil
pinch asafoetida (hing)
1/2 tsp mustard seeds
lime juice to taste

1. In a pan mix besan, yogurt, water, salt, sugar, ginger paste and green chilies together to form a smooth batter with no lumps. 
2. Cook on low heat stirring continuously to avoid any burning or lumps. Cook till batter is slightly thick. 
3. To test if the batter is perfectly cook, take a tsp of batter and spread on a greased flat surface (plate) evenly. After a few seconds try to roll the spread part. If it comes out easily then the batter is perfectly cook, if not let it cook for more time and then test again. 
4. Once batter is perfectly cooked, spread it on a greased flat surface evenly. I used the back of a steel plate. Spread evenly and work quickly so that you are able to spread the batter before it gets cold. 
5. Sprinkle grated coconut on top. Cut into 1 Inch strips and roll them. 
6. Heat oil in a small pan, add asafoetida and mustard seeds, let crackle for 3-4 seconds. Take away from heat and cool a bit. Add lime juice and mix well. Temper (तड़का) evenly all over the rolled out khandvi. Garnish with coriander and slit green chilies. 
7. Serve with red and green chutneys. Can be made a day ahead, store in the refrigerator.

Aloo chaat

Aloo Ki Chaat

Growing up in Delhi, you cannot be spared from the charms of Chaat, the most sought after street food. Of all the chaats, aloo (potato) chaat is probably the only one which is served hot and so is popular even in winters. Diced potatoes are fried in generous helpings of oil on large griddles or tava and drizzled with tamarind, mint chutneys and an array of ground fragrant spices. Whats not to like here.
This version is much lighter without compromising the taste. Roast the half boiled potatoes in the oven with just a drizzle of olive oil to get the crisp delish spud. If you prefer, you can shallow fry your diced potatoes and flavour them with chaat masala.

Non fried lighter version of Aloo Ki Chaat

Aloo chaat
Ingredients: (serves 4)
4 large Potatoes, peeled
3-4 tbsp Tamarind water (coin sized tamarind soaked in 4-5 tbsp water)
Lemon juice to taste
Fresh coriander chopped
Chaat masala
2 whole red chilies
1 tsp Cumin seeds
1 tsp Coriander seeds
1 tsp Black peppercorns
1/2 tsp dry mango powder(Amchur)
1/2 tsp dry mint
1/4 tsp powdered sugar
1/2 tsp black salt/rock salt/kala namak
Salt to taste

1. Microwave the potatoes in a little water till half cooked. Cut them in cubes and spray generously with oil (I use olive oil).
2. Grill them in the oven on high till golden brown and crisp.
3. Meanwhile dry roast cumin seeds, coriander seeds, black peppercorns and red chilies in a skillet till they impart a roaster aroma. Cool and dry grind to a fine powder. Add mint, amchur, black salt and sugar to this concoction to make a chaat masala. 
4. Add desired amount of the chaat masala to the roasted potatoes. Add salt to taste (remember the chaat masala already has some black salt).
5. Drizzle the tamarind water and lemon juice according to taste. Serve sprinkled with fresh coriander.

Vendor in New Delhi frying potatoes for aloo chaat

Khasta Kachori (Urad dal stuffed) with Potato curry

Khasta kachori is the essential hearty and heavy breakfast food of northern India, especially the streets of Uttar Pradesh. It is available at all halwai shops and street vendors in the mornings, enticing everyone with its rich and spicy aroma of deep-fried dough and hing tadka.

This dish is in the category of "make it once in a blue moon, or special occasions" in our house, yet it is so sinfully delish that I had to share the recipe with you.

If you are having it as a meal then pair it with aloo ki subji with hing tadka (UP style). If you are indulging in it as a snack then pair with mango pickle or green chutney.

Dal stuffed kachori
Ingredients: makes 12-15
Oil for deep frying
2 cups flour
2-3 tbsp ghee or vegetable oil
salt to taste
1 tsp ajwain seeds
For the stuffing
1 cup urad dal soaked overnight
1-2 tsp oil
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
pinch asafoetida
salt to taste
1/2 tsp turmeric
2-3 fresh green chilies finely chopped
1-inch fresh ginger grated

1. Make the dough - Take the flour in a bowl and add salt and ajwain seeds, mix. Add ghee and mix well so that the flour resembles fine breadcrumbs. Now use as little water as possible to make a stiff dough. Wrap in plastic wrap and keep aside for 20 minutes. 
2. Make the stuffing - In the meantime make the stuffing. Drain out all the water from the soaked dal and grind it coarsely in a food processor. 
3. In a dry grinder coarsely grind coriander seeds, cumin seeds, and fennel seeds. 
4. In a pan heat 2 tsp oil and add the coarsely ground spice to it along with asafoetida. Let them roast for 30 seconds. 
5. Add green chilies, ginger and ground dal. Mix well and reduce heat to medium. Add all the other spices and mix well. Cover and cook for 5-7 minutes stirring once in the middle till all the water absorbs and dal is cooked. 
6. Let cool and crumble all the lumps. Now we are ready to stuff the kachori.
7. Heat oil in a deep pan enough to deep fry, to a medium-high heat.
8. Divide the dough into 12 to 15 balls. Flatten one and roll into a small poori. Place a large helping of stuffing in the center and seal it by bringing the edges together. Make it into a ball. 

Aloo Subji (Potato curry)
Ingredients:
4-5 large potatoes
2 tsp oil
pinch asafoetida
1 tsp cumin seeds
1-inch ginger grated
salt to taste
1/2 tsp turmeric powder
2 tsp coriander powder
red chili powder and salt to taste
3 large tomatoes puréed
fresh coriander chopped fine for garnish

1. Peel and boil potatoes. Roughly chop them and keep aside. 
2. Heat oil in a pan and add asafoetida and cumin seeds. Add the potatoes and all the spices and mix well to incorporate the flavor. Cook while stirring on medium heat for 2-3 minutes. 
3. Add puréed tomatoes and cook for another 4 minutes. 
4. Add 1/2 cup water and bring the whole concoction to boil. Simmer for 2-3 minutes till the desired consistency is achieved. 
5. Garnish with fresh coriander.