This post prezent for Innovative Chaat Combinations
Sure, here’s a simple recipe for Cutlet Ragada:
Innovative Chaat Combinations Ingredients:
For Cutlets:
- 4 large potatoes, boiled and mashed
- 1 cup mixed vegetables (carrots, peas, beans), finely chopped and cooked
- 1/2 cup bread crumbs
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Salt to taste
- Oil for frying
Innovative Chaat Combinations For Ragada (Spicy Gravy):
- 1 cup dried white peas, soaked overnight and boiled
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/2 inch ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
Innovative Chaat Combinations For Garnish:
- Fresh coriander leaves, chopped
- Tamarind chutney
- Sev (crispy chickpea noodles)
Innovative Chaat Combinations Instructions:
- For Cutlets:
- In a large mixing bowl, combine mashed potatoes, mixed vegetables, bread crumbs, garam masala, cumin powder, coriander powder, and salt.
- Mix well to form a uniform mixture.
- Shape the mixture into round or oval cutlets.
- Heat oil in a pan and shallow fry the cutlets until golden brown on both sides.Innovative Chaat Combinations Drain excess oil on paper towels.
- For Ragada (Spicy Gravy):
- Heat oil in a pan and sauté chopped onions until golden brown.
- Add grated ginger and minced garlic, sauté for a minute.
- Add tomato puree, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt. Cook the masala until the oil separates.
- Add boiled white peas and mix well .https://indianfoodrecipes1.in If the mixture is too thick, add water to achieve the desired consistency.
- Simmer for 10-15 minutes, allowing the flavors to meld.
- Serving:
- Place a few cutlets in a serving bowl.
- Pour the hot ragada over the cutlets.
- Garnish with chopped coriander leaves, a drizzle of tamarind chutney, and a generous sprinkle of sev.
Innovative Chaat Combinations Enjoy your delicious Cutlet Ragada!
I Dhokla is a popular Indian snack made from fermented batter. Here’s a simple recipe for Rava and Vegetable Dhokla:
Ingredients:
For the Dhokla:
- 1 cup semolina (rava or sooji)
- 1/2 cup yogurt
- 1/4 cup finely chopped mixed vegetables (carrots, peas, bell peppers, etc.)
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-green chili paste
- Salt to taste
- 1 teaspoon baking soda https://testyindianfoods.com
For the Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 2-3 green chilies, finely chopped
- Curry leaves (optional)
- Fresh coriander leaves, chopped
Instructions:
- In a bowl, mix semolina, yogurt, chopped vegetables, oil, mustard seeds, cumin seeds, asafoetida, turmeric powder, ginger-green chili paste, and salt.
- Add water gradually to make a thick batter. Allow it to rest for 15-20 minutes.
- Grease a dhokla plate or any flat-bottomed vessel that fits in your steamer.
- Just before steaming, add baking soda to the batter and mix well. The batter will become frothy.
- Pour the batter into the greased plate and steam for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
- While the dhokla is steaming, prepare the tempering. Heat oil in a small pan, add mustard seeds, sesame seeds, green chilies, and curry leaves. Allow them to splutter.
- Once the dhokla is cooked, let it cool for a few minutes. Then, pour the tempering evenly over the dhokla.
- Garnish with fresh coriander leaves.
- Cut the dhokla into squares or diamonds and serve with mint chutney or your favorite dipping sauce.
Enjoy your homemade Rava and Vegetable Dhokla!
t seems like there might be a slight typo, and you might be referring to “Aloo Chaat,” a popular Indian street food made with potatoes. Here’s a simple recipe for Aloo Chaat:
Ingredients:
- 3-4 medium-sized potatoes, boiled, peeled, and diced
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 1 green chili, finely chopped (adjust according to your spice preference)
- Fresh coriander leaves, chopped
- Tamarind chutney (store-bought or homemade)
- Mint chutney (store-bought or homemade)
- Chaat masala
- Roasted cumin powder
- Red chili powder (optional)
- Salt to taste
- Sev (crispy fried gram flour vermicelli, available at Indian grocery stores)
- Oil for frying (optional)
Instructions:
- Boil and Dice Potatoes:
- Boil the potatoes until they are fork-tender.
- Peel and dice the boiled potatoes into small cubes.
- Prepare Chutneys:
- If you don’t have store-bought chutneys, you can make mint chutney and tamarind chutney at home. Blend mint leaves, green chili, and yogurt for mint chutney. For tamarind chutney, mix tamarind paste with water, sugar, and a pinch of salt. Adjust the sweetness and thickness according to your taste.
- Assemble Aloo Chaat:
- In a large mixing bowl, combine the diced potatoes, chopped onions, chopped tomatoes, and green chili.
- Add a generous drizzle of both mint chutney and tamarind chutney according to your taste preferences.
- Season and Garnish:
- Sprinkle chaat masala, roasted cumin powder, and salt over the mixture.
- If you like it spicy, you can add a pinch of red chili powder.
- Mix Well:
- Gently toss the ingredients until the chutneys and spices coat the potatoes and vegetables evenly.
- Serve:
- Transfer the Aloo Chaat to serving plates.
- Garnish with chopped coriander leaves and a generous amount of sev on top.
- Optional: Fry Sev or Papdi (for added crunch):
- If you want an extra crunch, you can deep-fry sev or papdi and place them on top of the chaat.
- Enjoy:
- Aloo Chaat is ready to be enjoyed as a delicious and tangy snack.
Feel free to customize the recipe according to your taste preferences, adding ingredients like pomegranate seeds or chopped mint for extra freshnes
