Jhal Muri (Spicy Rice Puff Salad)

Jhal Muri is a variant of Bhel Puri. It's street food from West Bengal.

1. Mamra (rice puff)
2. Chopped tomato
3. Chopped red onion
4. Chopped and diced boiled potato
5. Black salt
6. Chaat masala
7. Chopped cilantro
8. Chopped green chili
9. Sev
10. Pickle oil
11. Red chili powder
12. Cumin powder (optional)


Instructions:
1. Dry roast the rice puffs
2. Throw everything together.

Delhi Belle.

Pani Puri (Golgappa)/Indian Street Food

The other day during my usual trip to the grocery store, my eyes spotted some fresh mint leaves. The first thing that occured to me was Golgappa.

Today, I tried to re-create the magic that the street food in Delhi has. It made me nostalgic!

Golgappa is a round, hollow, crispy puff that is punctured by hand to stuff it with spicy boiled potatoes and chickpeas. The opening is then filled with mint water and a tamarind condiment. The puff is eaten one at a time w/o biting. The fun of relishing this dish comes not only from the flavour but also from the way it is consumed.

Ingredients and Instructions:

1. Boil potatoes and add red chili powder and black salt. Mash coarsely. You can add boiled chickpeas to this. This will be the stuffing.

2. Make a puree of mint, coriander, cumin seeds, black salt, chaat masala, jal jeer powder, and some tamarind condiment, Add water and mix well. Then refrigerate.

3. Make the tamarind condiment as per this recipe.

4. Golgappa (made from a dough of semolina and all purpose flour, then deep fried). You can easily buy these at an Indian grocery store.

Aloo Tikki/ Ragda Patties (Potato Cutlets) AND AWARDS

I am a class one fanatic of Aloo Tikkis. I can gobble up more than 15-20 at one time. Give it to me anytime of the day or night and you will be surprised  how clean a full plate will be returned back to you - cleaned to perfection.


After all, aloo tikki (also known as ragda patties) is one popular chaat (street food) originating from the North of India. Enjoy sheer bliss with each bite.


Ingredients:
1. 4-5 boiled potatoes, peeled, mashed.
2. Salt to taste
3. Thai green chili, 1, minced.
4. Red chili powder, to taste (I added 1tsp).
5. Garam masala, 1 tsp.
6. Freshly chopped coriander leaves, 1 cup.

Instructions:
1. Mix everything together. Make round flat balls of this.
Note: If your potato balls are falling apart, add a few tbsp of corn flour to hold them together.
2. Shallow or pan fry the patty on one side.
3. When golden brown, flip and cook on the other side.
4. Serve warm.

Top/Garnish with Chickpeas, Tamarind Condiment, Coriander Condiment, chopped red onion, and Hot Chai!!

Bliss!


Thanks to Sneha of Inspirational Art of Cooking for a bunch of awards!

Namely: Stylish Blogger, Kreative Blogger, Cute little chef, and Yummy recipes awards.

I am overwhelmed by the appreciation and support that you have shown!

I cannot express my gratitude to you in words. It is positivity that keeps me going. Thanks, Sneha! :)



 I would like to pass on this award, as a token of gratefulness, to my readers who are following me both via Google Connect and Networked Blogs and have showed their support to me by becoming a fan of my blog page on Facebook. You people are amazing!

Home Made Bhel Puri

Bhel puri is Indian street food. It is a popular snack eaten tapas style. Bhelpuri is known as Jhal Muri in West Bengal. The doting of Bhelpuri comes from the combination of flavours and textures that it offers. The crunch of flour biscuits and the crispiness of Sev gives the dish presence to the palate while the softness of rice puffs and boiled potatoes counters the crunch in a positive way. The tamarind date condiment brings out a tangy-sweet taste whereas the addition of coriander condiment puts forth a savoury sensation. The balance of flavours makes this snack a family favourite.

Bhelpuri is rather easy to make,  given that you have some basic ingredients. Stock up on the store bought biscuits and rice puffs. Refrigerate or freeze up the condiments. When you have a surprise guest over or when you suddenly go ravenous, throw everything together and a snack will be ready in a jiffy.

The caveat to this dish is that, once made, it must be consumed fresh otherwise it will go soggy. The fun of this dish comes from it's freshness.

Ingredients:
1. Khajur Imli ki chutney (Date Tamarind condiment), cooled.
2. Dhania ki chutney (Coriander condiment)
3. Golgappas or Papdi (Flour biscuits - can be found at Indian stores)
4. Murmura (Rice puffs)
5. Surati Sev (Flour snack - can also be found ready made in packets at Indian stores)
6. Red onion, chopped, 1 cup
7. Freshly chopped coriander leaves, 1/2 cup
8. Potato, boiled, peeled, cut in cubes, 1 cup
9. Black salt or kala namak
10. Lemon juice
11. Red chili, chopped (optional)

Instructions:
Throw everything together, mix well and serve fresh and consume right away.

This recipe is inspired from Tarla Dalal's. This is a bookmarked recipe.

Dahi Bhalla/Vada (Lentil dumpings in Flavoured Yogurt Sauce)

My post on Tamarind Chutney was a prelude to this recipe as well as one upcoming post.

Dahi Bhalla or Dahi Vada is a popular North Indian snack known as Chaat or street food. I learned how to make Dahi Vada by my mom. It was one of the first things I learned to cook. Today, I made this after some twenty years and it still turned out perfect! *Blushes*

1. 1 cup urad dal (while lentils)
2. Heeng
3. Salt
4. Thai chili, 1
5. Yogurt
6. Tamarind Chutney
7. Cumin powder (optional)
8. Sev (store bought, optional)
9. Chaat masala (optional)
10. Sugar

Instructions:
1. Soak the urad dal overnight.
2. Strain the water and grind the lentil in a food processor with thai chili, heeng, and salt. This will give you a batter.
3. Heat oil in a deep bottomed vessel. Drop portions of the batter the hot oil with a spoon.
4. Fry until the drops turn golden brown. This will give you lentil dumplings.
5. Transfer the fried lentil dumplings to a pot with salted water.
6. Sqeeze the water out of the dumplings and set aside.
7. Whisk yogurt and add sugar, red chili powder, and cumin powder to it.
9. Pour this yogurt over the dumplings.
10. Garnish topped with tamarind chutney, sev, chaat masala.
11. Refrigerate for a few hours.

Serve chilled.