Jhaal Muri Recipe (Spicy Puffed Rice)

jhaal muri

Jhaal muri is a famous East Indian street food which is easy to put together and makes a delicious any time snack. Your muri or puffed rice should be crisp and if it is not, dry roast it in a kadhai till crisp.

3 cups puffed rice (muri/moodi/murmura/mamra)

1 boiled potato- diced

1 tomato- diced finely

1 onion- chopped finely

1 green chilly- chopped fine

2 tbsp roasted peanuts

2 tsp lemon juice

Kala namak (black salt) - to taste

1/4 tsp red chilli powder

1/4 tsp amchur powder

1 tbsp mustard oil (cooked till smoking point, then cooled)

1. Combine all the above ingredients and give it a good mix. Serve jhaal muri immediately.

Corn in a Cup Recipe

cup corn

This is not much of a recipe actually but I posted it anyhow. Corn in a cup or cup corn is very popular around the world. This is a quick and simple snack and very easy to make. If you do not want to use tinned corn, recipe with fresh corn is also given below.

Recipe of corn in a cup/cup corn

1 cup tinned corn kernels

1/4 tsp red chilli powder

1/2 tsp salt

2 tbsp butter

1/2 tsp chaat masala

2 tsp lemon juice

How to make corn in a cup

1. Heat a kadhai or a pan and melt butter in it.

2. Add corn, red chilli powder, salt and chaat masala. Stir for 2 minutes.

3. Turn off the heat and mix in lemon juice.

4. Serve hot cup corn in plastic cups or bowls.

How to make cup corn with fresh corn

Boil fresh corn with little sugar and turmeric powder for 5 minutes. Do not add salt while boiling as it will harden corn. Turn off the heat and add salt. Let corn stand in salted water for 10 minutes. Strain and prepare corn cups as above.

Samosa Recipe

samosa

Who doesn’t love samosa and that too homemade fresh and hygienic samosa? It’s usually bought from shops but let’s make it today at home.

Recipe of samosa

For the outer covering

2 cups maida

1 tbsp oil

1/2 tsp salt

For filling

4-5 aloo (potatoes) - boiled, peeled and cubed

1/2 cup matar (green peas) - boiled

2 inch piece ginger - grated

2-3 green chillies- chopped

1/2 tsp cumin seeds

Salt to taste

Chopped coriander leaves (cilantro)

1/2 tsp amchoor

1/2 tsp garam masala

2 tsp coriander powder

2 tsp oil

Oil for deep frying

1. For outer covering of samosa, take maida in a bowl and mix in salt and oil.

2. Slowly add water and knead into stiff dough. Cover the dough and keep aside for 20 minutes.

3. For filling, heat 2 tsp oil in a pan and add cumin seeds. When they change colour, add ginger and green chillies. Sauté for 1 minute.

4. Add potatoes and matar. Add salt and all the spices. Also add coriander leaves. Roast for a while.

Your filling is ready to stuff inside samosa.

How to make samosa

stuffing inside the cone

5. Take some dough and roll into a thin round or puri.

6. Cut the puri  to make 2 halves. Run wet fingers along the edges.

7. Make a cone by joining and pressing.

8. Stuff potato-peas mixture inside the cone and seal the third side so that stuffing doesn't come out while frying. Similarly make rest of the samosa from remaining dough and potato mixture.

9. Heat oil in a kadhai and deep fry 3-4 samosas at a time on a medium heat. Fry till samosa turn golden brown. Drain on an absorbent paper and serve hot samosa with green chutney and sweet tamarind chutney.

Note- samosas will be fried on a medium heat. Also fry samosas in batches.

You can also add small pieces of paneer and kaju kishmish (cashews and raisins) to the stuffing. 

Papdi Chaat Recipe

papdi chaat

Who doesn't love chaat and that too homemade, hygienic chaat. Papdi chaat or papri chaat is also known as dahi sev puri in Mumbai. Papdi used in this chaat is readily available but it can also be made at home.

Recipe of papdi (papri) chaat

15 papdi (papri/flat puri) made of maida or all purpose flour

1 big onion- chopped

2 medium potatoes- boiled, peeled and chopped

1 cup sev (shev)

Sweet tamarind chutney (imli ki chatni)

Green chutney (dhania pudina chatni)

1 tsp chaat masala

1 cup beaten curd (yogurt)

Fresh chopped coriander leaves (cilantro)

1. Arrange papdi in a platter. Place potato and onion over them.

2. Drizzle hari chutney, imli chutney and curd over papdi.

3. Sprinkle chaat masala  over them.

4. Sprinkle sev over papdi and garnish with coriander leaves. Serve immediately papdi chaat.

Misal Pav

misal pav

Misal pav is a famous street food of Maharashtra. Cooked sprouted dals also called ‘usal’ is served with chopped onion, sev, farsan on top of it along with pav bread is called misal pav or missal pav. It’s a very tasty food and if you don’t add sev or farsan over it, it’s a  low calorie food.

Recipe of misal pav

2 cups sprouted moong dal (green gram) and moth dal (matki/ brown gram)

2 onions- chopped

2 green chillies- slit

1 tsp ginger-garlic paste

1/2 cup farsan

Coriander leaves- chopped

1/2 tsp rai (small mustard seeds)

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp garam masala powder

Salt to taste

1/2 tsp coriander powder

1/2 tsp cumin powder

Few curry leaves

1 tbsp oil

A pinch of hing (asafoetida)

Lemon juice

Lemon cut into slices

6-8 pav

1. Heat oil in a pan and add rai. When it splutters, add hing. Add curry leaves and half of the chopped onions. Sauté till onion turn light pink.

2. Add ginger-garlic paste and green chillies. Saute for 1 minute.

3. Add sprouted dals. Add coriander, turmeric, red chilli and cumin powders. Mix well.

4. Add 3 cups of water and salt. Bring it to boil.

5. Add garam masala and cook covered for 10-12 minutes.

6. To serve the misal pav, place ladleful of cooked dal or usal in a bowl. Sprinkle remaining onion, farsan over the dal. Pour lemon juice and coriander leaves over it.

7. Serve it with pav and lemon slices.

Jal Jeera (Pani for Pani Puri)

jal jeera

Jal jeera or cumin water is a great thirst quencher in summers. It also acts as an appetizer and a great way to start your meal. Because of some of its ingredients, jal jeera also has a rehydrating effect on the body. Jal jeera also act as filling for pani puri or gol gappa. If you are making pani puri at home, this recipe can be used as pani of pani puri.

Recipe of jal jeera (pani of pani puri)

2 tsp roasted jeera (cumin seeds)

A small bunch of mint leaves (pudina)

A small bunch of coriander leaves (cilantro)

1/2 cup tamarind pulp (tamarind or imli soaked in warm water and pulp extracted)

2-3 green chillies

1/2 tsp black salt

Salt to taste

A pinch of sugar

6 cups of water

1. Blend all the above ingredients except water in a blender to a paste.

2. Mix with cold water.

3. Strain through a wire strainer. Adjust spices and salt.

4. Chill in the refrigerator. Serve jal jeera  in small glasses.

Bhel Puri Recipe

bhel puri

You can munch on this bhel puri as an evening snack or anytime when hunger pangs hit you. If you do not add too much readymade namkeen, then this is a low calorie healthy snack. Bhel puri is a delicious chaat item which is basically a Gujarati dish.

Recipe of diet bhel

2 cups murmura (kurmura/ mamra/ puffed rice)

1 small potato- boiled, peeled and cubed

1 small tomato- chopped

1 small onion- chopped

2 green chillies- chopped

1 tbsp peanuts (moongphali)

1/2 tsp chaat masala

1/2 tsp salt or to taste

Bhujia, papadi or some other readymade namkeen

3 tbsp meethi chutney (see the recipe below)

2 tbsp green chutney

1. Dry roast the peanuts in a heavy bottomed vessel (karahi). Take them out and in the same karahi, dry roast the murmura on medium heat stirring continuously till they begin to change color.

2. In a large bowl, mix all the above ingredients and serve bhel puri immediately otherwise murmura will get soggy.

Recipe of quick meethi chutney

2 tbsp sugar or gur (jaggery)

1 tbsp amchoor (dried mango powder)

1/4 tsp salt

1/4 tsp red chilli powder

1/4 cup water

1/2 tsp roasted jeera (cumin seeds)

1. Take a small heavy bottomed vessel and mix all the above ingredients in it.

2. Cook till everything dissolves and chutney gets the right consistency. Let it cool.

bhel poori

Ragda Patties (Aloo Tikki Chaat)

ragda patties

Ragda patties are a famous chaat item of Mumbai. It is known as aloo tikki ki chaat in Northern India. In one of my earlier blog posts, I have given the recipe of preparing aloo tikki or patties and now have given its link below. You can also put chopped onion and green coriander leaves over the ragda patties.

Recipe of ragda patties (pattice)

Ingredients of ragda

1 cup safed matar (dry white peas/ white watana)

1/4 tsp turmeric powder

A pinch of hing (asafoetida)

Salt to taste

Recipe of aloo tikki (patties)

Rest of the ingredients

1 tsp chaat masala

Green chutney

Sweet tamarind (imli) chutney

Beaten curd

1. To prepare ragda, wash and soak white peas overnight or for at least 6 hours. Drain.

2. Place soaked white matar along with water, salt, turmeric powder and hing. Pressure cook peas till soft. Mash them a little. Keep ragda warm.

3. Prepare aloo tikki or patties as given.

4. Place pattice in a plate and place warm ragda over it.

5. Spoon green chutney, sweet tamarind chutney and curd over the ragda pattice. Sprinkle chaat masala over it. Serve ragda patties hot.

Pav bhaji

pav bhaji

Pav bhaji or pao- bhajee is a popular Indian street food which originated from Mumbai but is now eaten all over India and also outside India. Pav means bread and bhaji is a term used for vegetable and curry dish. The pav bhaji masala used in this recipe is a special blend of spices. You can get it from any Indian grocery store. In the recipe below, I have added a variety of vegetables to the bhaji. If you want to add less variety, then you can just add potatoes, cauliflower, capsicum and green peas apart from onion, tomatoes of course.

 

Recipe of pav bhaji

2 medium potatoes

½ small cauliflower (gobi)

1 medium capsicum (shimla mirch)

¼ baingan (eggplant)

A small piece of kaddu (pumpkin)

1 carrot

¼ band gobi (cabbage)

½ beet root (chukandar)

¼ cup shelled green peas (matar)

2 medium onions- chopped finely

4 medium tomatoes- pureed

3 green chillies- crushed

2 tsp ginger garlic paste

1 tsp oil + 3 tbsp butter

Salt to taste

2 tsp Pav bhaji masala

1 tbsp tomato sauce

Butter to toast the pav

8 pav buns

Chopped onion and coriander leaves to garnish

Juice of 1 lemon

2 lemons- cut into wedges

1. Put roughly chopped vegetable pieces in a food processor to get very small pieces.

2. Place vegetables in a pressure cooker with ½ cup water and salt. Let 2-3 whistles come, then simmer on low heat for 10 minutes. Open the cooker when pressure drops and mash the boiled veggies with the potato masher.

3. Heat oil and butter in a non- stick pan and add minced onion and green chillies. Sauté till light golden.

4. Add ginger- garlic paste and sauté for 1 minute. Add Pav bhaji masala and cook on medium heat for 1 minute.

5. Add tomato puree and tomato sauce. Cook on medium heat for few minutes stirring constantly.

6. Now add mashed vegetables and cook on medium heat for 3-4 minutes stirring occasionally. Turn off heat and squeeze 1 lemon in the bhaji and mix. Garnish bhaji with chopped onion and coriander leaves.

7.  Slice each pav bun horizontally into 2 and toast in butter and a little pav bhaji masala. Toast on both sides on a griddle (tava) till crisp and golden.

8. Serve pav with bhaji and lemon wedges. Serve hot.

Tamarind Chutney (Imli Ki Chatni)

imli ki chutney

Imli ki chutney is a sweet and sour Indian sauce which is used as a dip with savory snacks like samosa, pakora or kachori. It is also a must to pour over dahi bhallas. It is very easy to make and tastes absolutely lip smacking. You will end up licking your lips and asking for more.

Recipe of tamarind chutney or imli ki chatni

1/2 cup tamarind (imli)

1/2 tsp cumin powder

1/4 red chilli powder

1/4 tsp kala namak (black salt)

1/2 cup jaggery (gur)

1/4 tsp garam masala

1. Soak imli in 2 cups of hot water for 20-25 minutes. Mash imli and strain through a seive. Remove seeds, fiber and husk. Again pour some hot water on the remaining imli and extract all the juice by mashing well and straining.

2. Boil this juice in a pan and add all the spices, salt and gur. Bring to a boil, then simmer on a low heat till imli ki chutney thickens and you get the desired sauce like consistency.

Vada Pav

vada pav

Vada pav is a famous Maharashtrian street food. It’s an Indian version of burger. Call it batata vada or bonda, it is finger licking good. Earlier vada pav was a favorite street food of a Mumbaikar, now it is eaten all over India.

Recipe of vada pav

Vada

4 big potatoes- boiled, peeled and mashed

3-4 green chillies- chopped

A pinch of hing (asafoetida)

Salt to taste

1/4 tsp turmeric powder

Juice of a lemon

Fresh coriander leaves- chopped

Batter

1/2 cup besan (gram flour/ chickpea flour)

1 tbsp rice flour (chawal ka atta)

1/2 tsp red chilli powder

Salt to taste

1/4 tsp turmeric powder

1/4 tsp soda bicarbonate

1 tbsp oil

Oil to deep fry

5 pav or any soft, unsweetened bun

Sweet tamarind chutney (Imli chutney)

Mint coriander chutney (dhania pudina chutney)

1. In a bowl, mix potatoes with rest of the ingredients of vada. Mix well using your hands.

2. Make ping pong sized balls from this mixture.

3. In another bowl, mix all the ingredients of batter. Add water little by little, mixing with other hand, to make a thick, smooth, lump free batter.

4. In a kadhai/ wok, heat oil for deep frying. Dip potato balls in the batter so that they are well coated with the batter. Shake off excess batter.

5. Turn the heat to medium. Put these balls in the oil. Do not overcrowd the kadhai. Fry vadas from both sides by turning. Fry vada till golden brown.

6. Drain on an absorbent paper.

7. Warm the pav or bun. Slit the pav such that it is connected at the base and not separated into 2 parts.

8. Spread sweet tamarind chutney on one side and green coriander chutney on the other side of inside portion of pav.

9. Place vada inside the pav and flatten the vada a little. Similarly make other vada pav with rest of the vada and pav. Serve hot.

Ghugni (Bengali Version of Chickpeas)

ghugni

Ghugni is a Bengali version of chole or ragda. Here I have used kabuli chana or chickpeas but green peas or matar is also used for making ghugni.

Recipe of ghugni/ ghoogni

1 cup kabuli chana (chickpeas/ garbanzo beans)

1 onion- chopped

1 tomato- chopped

1 bay leaf (tej patta)

1 black cardamom

1 green cardamom

2-3 cloves (laung)

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1 tsp ginger-garlic paste

1 1/2 tbsp oil

Salt to taste

1 onion- cut into rings for garnish

1. Soak the kabuli chana overnight. Drain.

2. Pressure cook chana with salt and water. Let 1 whistle come, then cook on medium heat for 30 minutes.

3. Heat oil in a kadhai/ wok. Add bay leaf, cloves, cumin seeds and cardamoms. Let them splutter.

4. Add onion and sauté till light brown.

5. Add ginger-garlic paste and sauté for 1 minute.

6. Add tomato and rest of the spices and salt. Cook till oil begins to separate.

7. Crush a handful of chana and add along with rest of the boiled chana.

8. Boil on a high heat for 3-4 minutes. Lower heat and simmer for 2-3 minutes. Cook till you get the desired gravy consistency.

10. Garnish with onion rings and serve hot ghugni with either roti, luchi, poori or rice.

Sprouts salad

sprouts salad

In India, sprouts salad is also a chaat and street food item. Street vendors sell it as a spicy chaat. Salad or chaat words shouldn't  deter you from eating it as a breakfast item. In fact sprouts provide you enough energy to tackle your day if you take it as a breakfast.

1 cup sprouted moong dal (green gram)

1 cup sprouted moth dal

1 potato- boiled, peeled and cubed

1 tomato- chopped

1 onion- chopped

1 cucumber- chopped

2-3 green chilies- chopped

Salt to taste

Juice of 1 lemon

½ tsp black pepper powder

moong sprouts

moth sprouts

1. Place sprouted dals with enough water in a pressure cooker. Let 2 whistles come. When pressure drops, open the lid of cooker and take out sprouts. Make sure you put just enough water in the cooker so that all water gets absorbed.

2. Add all the above ingredients and mix. Serve sprouts salad hot or cold.

You can also add chopped vegetables like radish, carrot to this salad to make it more nutritious.

How to make sprouts

To make sprouts, soak the dal (here, moong dal and moth dal) overnight. Next day, drain. Wet a cotton cloth and squeeze it, place soaked dal on this cloth and tie the ends. Hang this (potli) somewhere and sprinkle water on it when it is dry. Take out sprouts when you see small tails of sprouts coming out of the cloth.

potli

sprouts

Healthy Bytes- sprouts provide a healthy and cheap alternative to meat proteins. Sprouts are rich in proteins, vitamins, minerals and enzymes. During the process of sprouting, proteins and vitamins increase manifold whereas calories and carbohydrates decrease.

Jalebi (Indian Sweet)

jalebi

Jalebi is a traditional Indian sweet which is relished since ages. Some people enjoy it with rabri or hot milk flavored with cardamom powder. We enjoy jalebis hot and crispy, on their own.

Recipe of jalebi

1 cup maida (all purpose flour)

1 tbsp besan (gram flour)

1 tbsp curds (yogurt)

1/4 tsp baking powder

1 tbsp powdered sugar

A pinch of saffron

Oil or ghee (clarified butter) to deep fry

For syrup

1 cup sugar

2 cups water

1/2 tsp green cardamom (elaichi) powder

A pinch of saffron

frying jalebi

1. Mix well all the ingredients of jalebi. Add warm water to get the batter of thick pouring consistency. Beat well so that no lumps are there. Let it rest in a warm place for 1 hour.

2. For syrup or chashni, add all the ingredients to the water and let it boil. After 1 boil, cook it on a lower heat for 5-7 minutes. Remember syrup should be of 1 thread consistency and hot when the jalebi is dipped in it.

3. Fill the batter in a zip lock bag with a small corner cut so that there is a hole in it or you can fill it in an empty ketchup bottle. Heat oil in a pan or a kadhai. Once the oil is hot, turn the heat to medium.

4. In the oil, make circles inside a circle with the batter by squeezing, starting from outside. Similarly make other rounds. Fry jalebi from both sides by turning over using chimta. Fry till golden. Drain.

5. Put these jalebis in the syrup 3-4 at a time. Let them soak for 1-2 minutes. Then take out and serve jalebi hot.  

Bhatura (Fried Puffed Indian Bread)

chole bhature

Those of you, who are making the bhatura for the first time, may find it difficult to roll out the bhatura as the dough sticks. So, an easy way out is to roll out between greased plastic sheets or a polythene bag teared into 2 halves and oiled. Keep one part on the rolling platform, place the dough ball on it and cover with the second half. Roll out and remove from the plastic sheet and fry. Bhatura tastes best with chole or chana masala.

Recipe of bhatura/ bhature

2 cups maida (all purpose flour)

3/4 cup curd (yogurt/ dahi)

1/4 tsp salt

1 tsp sugar

1/2 tsp baking powder

Oil to deep fry

1. Sieve flour (maida). Mix salt and baking powder to maida.

2. Mix yogurt and sugar in another bowl. Add this to maida.

3. Add lukewarm warm water to knead the flour into smooth, soft dough.

4. Keep the dough in a warm place for 3 hours so that the dough rises.

5. Heat oil in a kadhai/ wok. While the oil is heating, take a ball from the dough and flatten between your oiled palms. Roll out this ball on an oiled surface using rolling pin (belan) into a 5 inch round.

6. Place the bhatura in the hot oil. Press with a slotted spoon (pauni/ chhari), it will puff up. Turn over and fry form other side also. Deep fry this round or bhatura in the hot oil till golden brown from both sides. Drain on an absorbent paper using the same slotted spoon. Similarly make other bhature from rest of the dough.

7. You can also roll out the bhatura in an oval shape. Serve hot bhature with chole and sliced onion sprinkled with salt and lemon juice.

bhatura

Aloo Tikki (Potato Patties)

aloo tikki

Aloo tikki is one of the most popular chaat and street food of Northern India. It is served drizzled with hari chutney, tamarind chutney and beaten yogurt. Aloo tikki is also served as tikki chole chaat when it is with white chickpeas (kabuli chana). Potato patties shallow fried to golden makes for a delicious snack.

Recipe of aloo tikki

6-8 medium aloo (potato) - boiled, peeled

2 green chillies- chopped

Chopped coriander leaves (cilantro)

2 tbsp bread crumbs

Salt to taste

1 inch piece ginger- grated

1/2 tsp amchoor (dried mango powder)

1/2 tsp red chilli powder

1/2 tsp garam masala powder

Oil to shallow fry

1. Mash the potatoes well or you can grate them. Mix all the ingredients except oil and make smooth potato dough.

2. Make small balls from the aloo dough and flatten them between your palms to make round patties or tikkis.

3. Heat a non- stick flat pan or a tawa (griddle) and drizzle oil on it. Place the tikkis on it and shallow fry till golden brown. Then turn over and cook from other side also. Place as many tikki on the pan or tava as their surface area allows and you can manage easily. Serve hot aloo tikki with coriander chutney or tamarind chutney.

Peanut Sundal

peanut sundal

Peanut sundal is a street food of South India. It is famous on the beach of Chennai. I love peanut in any form and I find it very filling. Peanuts are full of proteins and healthy fatty acids. Try this peanut sundal, I am sure you will like it.

Recipe of peanut sundal

2 cups raw peanuts (groundnuts/moongphali)

4-5 curry leaves

A pinch of hing (asafoetida)

2-3 green chillies- chopped

Salt to taste

1 onion - chopped

1 tbsp oil

1 tbsp lemon juice

1/4 tsp rai (small mustard seeds)

1. Pressure cook peanuts to 2 whistles. Drain and set aside.

2. Heat oil in a kadhai/wok. Add rai and curry leaves. Fry for 1/2 a minute.

3. Add hing, green chillies and onion and fry for 1 minute.

4. Add peanuts, salt and lemon juice. Stir-fry for 2 minutes. Serve peanut sundal hot.

Dahi Bhalla/ Vada (Lentil Balls in Yogurt)

dahi bhalla

Dahi bhalla is a popular chaat item in India which is available at many street vendors. In South India, it is known as dahi vada. Dahi bhalle is made at most North Indian parties and wedding buffets. Dahi bhalla is black gram balls or dumplings in spiced yogurt with Indian sauces poured over it.

Recipe of dahi bhalla or dahi vada

1 1/2 cup dhuli urad dal (split black gram skinless)

6-7 cups dahi (curds/ yogurt) - chilled

1 tsp roasted cumin powder

1 tsp red chilli powder

Sweet tamarind (imli) chutney- to taste

1 tbsp raisins (kishmish)

A pinch of hing (asafoetida)

1/2 tsp salt

Black salt (kala namak) - to taste

Oil to deep fry

1. Soak urad dal overnight, drain. Grind to a coarse paste by adding minimum amount of water. Add 1/2 tsp salt, 1/2 tsp red chilli powder, raisins and hing to this paste. Beat well to incorporate air in the batter so that bhalla are fluffy.

2. Heat oil in a kadhai. When the oil is sufficiently hot, turn the heat to medium. Bhallas are fried on a medium heat. If you fry them on a high heat, they will remain uncooked at the center. Drop batter by a teaspoon or wet hands into the hot oil. Fry till vadas are golden brown. Drain on an absorbent paper. These are now called vadas or bhallas.

3. Take water (at room temperature) in a bowl and soak bhalla in it for 4-5 minutes. Squeeze bhalle gently to drain out excess water.

4. Whisk curd adding black salt or ordinary salt. Whisk till smooth.

5. Place bhalle on a flat dish and cover them with curd. Pour sweet tamarind chutney on them and sprinkle 1/2 tsp red chilli powder and roasted cumin powder. Serve chilled.

Mixed Fruit Salad Recipe

mixed fruit salad

After all this frying, I wanted to make something really healthy. What’s better than mixed fruit salad or chaat. You can add or remove any number of fruits according to season and availability. Fruit salad is something you can never go wrong with.

Recipe of mixed fruit salad/ chaat

1 apple- cubed

1 guava (amrood) - cubed

1 medium sized potato- boiled, peeled and cubed

1 small cucumber- peeled and chopped

1 pear- chopped

1 orange- peeled and segments removed

1/2 cup pomegranate (anar ke dane)

Salt to taste

3/4 tsp black pepper powder

1 tsp chaat masala

Juice of 1 lemon

1. Remove skin and seeds of orange segments.

2. Place all the fruits, cucumber and potato in a bowl.

3. Add rest of the ingredients and toss. Serve mixed fruit salad cold.

Kulcha Recipe (Without Yeast)

kulcha

Kulcha is delicious North Indian bread traditionally made in tandoor. Kulcha tastes great with any curry but I usually make matar kulcha or chole kulche which is a popular street and chaat food item.

Recipe of kulcha/ How to make kulcha bread

2 cups maida (all purpose flour)

1/4 tsp soda bicarbonate

2 tbsp milk

2 tbsp yogurt (curd/dahi)

2 tbsp oil

Salt to taste

Butter- as needed

1. Sift maida and soda bicarb. Mix yogurt and milk to the flour. Add enough water to make smooth dough. Let the dough rest for 10 minutes, covered with a damp cloth.

2. Add 1 tablespoon oil and knead the dough well. Cover the dough and set aside for 1 1/2 - 2 hours.

3. Divide the dough into 6-8 portions and shape them into balls.

4. Roll out these balls on a lightly floured surface, into 5 inch rounds. Brush lightly with oil.

5. Preheat oven to 220 degree C.

6. Place kulchas on a greased baking tray. Bake them for 6-8 minutes.

7. Brush kulcha with butter and serve hot.

OR

Alternatively you can also cook kulcha in tandoor or griddle (tava).