Dabeli Rolls

For my love of Dabeli...I could keep on trying out new looks and reinventing Dabeli with a newer fresher look!
Dabeli....in it's original form is lovely enough, but new fresh looks give it a interesting texture, taste and of course 'modernize' it!

Here is the original form:
http://my-kitchens-aroma.blogspot.com/2009/11/chatpata-chaat-kutchi-dabeli.html

Dabeli Wrap:
http://my-kitchens-aroma.blogspot.com/2013/10/dabeli-wrap.html

Dabeli Dosa:
All the fillings and fixings of Dabeli wrapped up in a crispy dosa

And now presenting the beautiful ...Dabeli rolls:

Ingredients:
Fillings and fixings of Dabeli
http://my-kitchens-aroma.blogspot.com/2009/11/chatpata-chaat-kutchi-dabeli.html

1 Store bought Biscuit dough can (Buttermilk or plain)

Method:
1) Roll out the biscuit dough on little flour into oval shape with a rolling pin. Apply Tamarind-Jaggery/date Chutney and put the fillings in the center.
Cut the sides as shown at an angle.

2) Fold the alternate edges on to each other as shown to make the pattern.Press gently to seal edges.

3) Bake on baking sheet as directed on biscuit dough can till golden brown

Enjoy Dabeli in this new look hot look!

"Dabeli Wrap"

"Dabeli" is one of my favorites 'Anytime' food. I can have it anytime and every time all day long:)
You can read more about "Dabeli" and how to make it/ recipe here-
http://my-kitchens-aroma.blogspot.com/2009/11/chatpata-chaat-kutchi-dabeli.html

Now, we had made Dabeli just a couple days ago....and had left over of all the fixings. To make one more meal....I turned to the "Babus Wrap" idea. Don't know Babu's wrap??? You can find them in the Indian grocery stores frozen section.They come in many varieties- Aloo Chat, Pav Bhaji, Dabeli etc. Not that we buy that often....but I like the idea of eating a 'handy' wrap with your favorite stuffing!

 So..I put together my own "Dabeli Wrap" for dinner and it was delicious...and yet so handy to eat! It will be a nice variation on the regular Dabeli!
1) Spread the Tamarind-date chutney on the tortilla.
2) Add the all the dabeli fixings- potato stuffing, onion, cilantro, peanuts, sev, pomegranate etc.
3) Roll it up and toast it on few drops of oil till 'toasty'
Done!!

"Chatpata Chaat"- Papdi Chaat/ Tortilla Chaat

I love the way some 'Cooking tips' and 'Tricks' spread from ear to ear...and then everyone around you..is making it the same way!!! Last week, during Ganpati festival, I made Mango Modaks and molded them with a help of a fork. Many of my friends tried that trick....liked it...and so... many Ganpati bappas had the Mango modaks for prasad!!
Similarly, "A' had made 'Papdi chaat' for a Baby shower Potluck , couple weeks ago. She had fried 'Flour Tortillas' to make the 'Papdi' for the chaat!!! They were so crisp and yummy!! I thought it was a easy and cool trick to do!!

 Ingredients:
4 flour Tortillas cut up into strips
1 boiled Potato chopped into pieces and sprinkled with salt and red chili powder
1/2 cup finely chopped onion
1/4 cup finely chopped tomato/ sliced cherry tomatoes
1tbsp chopped Cilantro
1/4 Cup Fine Sev
Oil for frying Tortillas
1/4 cup Yogurt slightly sweetened (optional)
Boiled Chickpeas/ white chana (optional)

 Green Chutney--
1/2 cup Cilantro
1/4 cup mint leaves
1tsp lemon juice
1/2tsp cumin seeds
2 green chilies
salt
sugar
Blend everything into a smooth paste

Tamarind Jaggery Chutney--
1 cup water
1/2 cup Jaggery or use 1/4cup jaggery and 1/4 cup sugar
1.5 tbsp Tamarind concentrate
salt
1tsp Chaat masala
1tsp Cumin-Coriander powder
1/2tsp red chili powder
Mix everything till well blended and boil for 10 mins or until slightly thick. This Chutney should taste Sweet-Sour tasting.

Method:
1) Deep fry the cut up Tortilla strips in oil till golden brown and crisp.This will be 'Papdi' for the chaat.Drain well.

2) Assemblying the chaat--
a) Place a handful of Papdi in individual serving plate.Top it with chopped potato, onion and tomatoes.
b) Drizzle the Sweet-Tangy Tamarind and Jaggery chutney and drops of green chutney. If you like drizzle some sweetened yogurt and boiled chick peas.
c) Garnish with chopped cilantro and fine Sev. Sprinkle some chaat masala, red chili powder on the chaat.
Serve immediately!!!

You will love the crispy Papdi with variety of textures and flavors of the chaat!!

" Everyday Cooking"- Ragada Patties

'Ragada Patties' is not new to my Indian friends. It is a very famous street food and a very popular 'one dish meal' for a 'tasty' evening!!!
It satisfies your senses at all levels...you eat it steaming hot, it is spicy-tangy-sweet due to the chutneys, the onions add a crunch and the whole meal is filling and satisfying.
Whenever I am making 'White peas' curry to have with Chapati/rice , I also make some extra...so that we have this delicious meal the day after with this 'ragada'  and all I have to make is the potato patties!

Ingredients:
Ragada:
2 cups White chana/peas soaked in water overnight
1/2tsp mustard
1/2tsp cumin
5-6 Curry leaves
1/2tsp Turmeric powder
1tsp red chili powder
1/4 tsp Tamarind/  1-2 Amsul
1/2tsp Jaggery
1tsp Maharashtrian goda masala
salt
oil

Patties:
2-3 boiled potatoes
2tbsp boiled white peas/chana
1/2tsp grated garlic
1/2tsp Cumin seeds
1/2tsp red chili powder
salt
oil

Chutney:
Tamarind-Jaggery Chutney
1/2tsp Tamarind concentrate
2-4 tbsp grated jaggery
1/2tsp red chili powder
1/2tsp cumin-coriander powder
salt
1/2 cup water
This chutney should be sweet-tangy and spicy
Mix together till everything is well blended.

Green chutney:
1/4 cup cilantro chopped
1/4 cup fresh mint
1 green chili
few drops lemon juice
salt
some water
Grind everything together till smooth paste

Chopped onion and Cilantro for garnish
Optional: Fine Sev for garnish

Method:
1) Boil the soaked white peas in pressure cooker till well cooked. I usually keep for 3-4 whistles.
2) Patties:Boil potatoes in the same cooker as white peas. Peel the potatoes, mash them. Mash 2 tbsp of the boiled white chana and add to the potatoes. Add the rest of the ingredients for the patties and form into flat rounds. Shallow fry in oil till golden on both sides.
3) Ragada: Heat 1 tsp oil, add the mustard, cumin ,curry leaves, turmeric powder. Add the boiled chana.Add some water, chili powder and the rest of the ingredients for ragada. Boil for 4-5 mins on low flame.
4) To serve: Place some hot ragada in a plate.Place the hot potatoes-peas patties on top. Add the chutneys, chopped onion, cilantro and sev.

                                    Enjoy a satisfying and tongue teaser meal!

"Chatpata Chaat"- Corn Bhel / Corn Chaat

'Chaat' is my all time favorite! I can have chaat for breakfast,lunch or dinner....what is there not to like???...Sweet-tangy-spicy chutneys, all sorts of textures- crunchy, crispy, soft, all comes together to give us this mouthwatering delicious 'Chaat'. And there has been so much variety in the 'Chaat' that you can create chaat from almost anything!!!! Ok let me try to name all the chaats: There is Bhel, Bhel Poori, Pani poori, Sev Poori, Sev Batata Dahi poori, Radga Poori, Ragda pattice, Aloo Tikki, Chana Chaat, Papdi chaat, Samosa chaat, Basket Chaat, Tostitos chaat,Lucknowi chaat, Mexican chaat and Corn Chaat ufff...did I name them all?? I am sure there must be a zillion more that I  forgot to mention or don't know about!!

Ingredients:
A) Sauteed Corn: 

2 cups frozen and thawed/ fresh corn kernels
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp Garam masala
1tsp red chili powder
salt
2tsp Oil
1) Heat oil, add mustard, cumin.Let it crackle.Add the corn kernels,salt, masala, chili powder.Mix.


To make Chaat:
B) Sweet Tangy Spicy Tamarind and Jaggery Chutney:
1 tbsp Tamarind extract
1/4 cup grated jaggery
1/2tsp cumin-corainder powder
1/2tsp chili powder
1/4tsp chaat masala
salt
1/2cup water
Mix everything in the water and make Tangy-sweet- spicy chutney.This chutney is pretty watery.

For extra spice:
Crush green chilies and garlic together into fine paste. Add to bhel as needed.

C) Toppings

1) 1/2 cup finely chopped Onion and tomatoes
2) 1/2cup 'Farsan'/ Hot mix
3) 1/4cup Fine sev
4) chopped cilantro

D) Mix together sauteed corn, tamarind-jaggery chutney and all the toppings.
Add more chili powder for a spicier taste.
Enjoy!!!

"Chatpata Chaat'- Bhel

What foods do you miss most...living away from your home country???
For me...its mostly the street foods....Bhel, Pani poori, Dabeli, Chana Choor,SPDP(Sev Potato Dahi Poori) etc etc.Not that we cannot make them here in USA....but the ease of stopping at one of the stalls, telling the vendor -how 'spicy' or 'sweet' you want your dish, the dish being made in front of you, chaating- gossiping with your buddies, savoring the tangy-spicy-sweet mouthwatering chaat.....ufff even the 'thought' makes me nostalgic and my mouth water!!!
Once,I was telling my colleague at Cornell  'How I miss Indian food'.He was surprised, he said.....but there are so many Indian restaurants here..why don't you eat there! I told him....they do not have 'all' the foods we get in India....and ofcourse the 'taste' is not as authentic. He asked me to describe some dish which I miss the most.I tried describing to him..'Bhel'...Puffed rice mixed with savory snack mixture, raw onions, tomatoes, Tamarind chutney.. etc etc He seemed confused....couldn't really 'get' what I  really miss????
I can totally understand....he hadn't tasted the addictive tangy-sweet-spicy taste of Bhel ...how would he know..what I really miss???
When I was reading 'Namesake' by Jhumpa Lahiri....a book about an 'immigrant' family......there, the couple migrates to US (may be in 1970's..don't exactly remember when) The lady is 'Bengali'. After coming to USA, she misses ofcourse her homeland, her friends and family....but also the 'food'. She becomes really homesick and tries making 'Bhel' with Rice Krispie cereal !!!!! How cool was that! Because those days finding 'puffed rice and indian grocery' wasn't as easy as it is now! So....we are amongst the lucky ones!!! We atleast can find what we need to make our favorite dish here in US of A!

Here is the recipe for 'Bhel':

Ingredients:
2 cups Puffed rice ( I haven't tried using Rice krispie cereal yet!!) Make sure its crispy.
1Cup Savory 'Hot Punjabi Mix' Farsan
1/2 cup thin Sev
1 onion  finely chopped
2 tomatoes finely chopped
1/4 cup chopped cilantro
1 tbsp roasted peanuts
1 tbsp raw mango chopped (if you like the tang)
Flat pooris if you want to make 'Bhel Poori'. I sometimes use 'Pringles' !!!

For Chutney:
1 tbsp Tamarind extract
1/4 cup grated jaggery
1/2tsp cumin-corainder powder
1/2tsp chili powder
1/4tsp chaat masala
salt
1/2cup water
Mix everything in the water and make Tangy-sweet- spicy chutney.This chutney is pretty watery.

For extra spice:
Crush green chilies and garlic together into fine paste. Add to bhel as needed.

Mixing bhel:
1) Mix together the puffed rice, farsan, half of the sev, onion, tomatoes, peanuts, mango etc.
2) Add the tamarind chutney to make the bhel 'wet' but not soggy.
3) Garnish with remaining sev, cilantro, pooris/ pringles etc
4) Serve immediately!

Enjoy the blissfull combination of various textures and tastes all packed in one mouthwatering dish!

"Chatpata Chaat"- Kutchi Dabeli

Out of the many street foods famous in Pune,India....this Gujrati (from Kutch) tangy-spicy snack is becoming popular over time. The 'Kutchi Dabeli' stall near my house in Pune is especially dear to me,because it was 'M's and my favorite spot to hang out in the evening during our college days.There was this whole road with various stalls of - Dabeli,Pani Poori, Bhel poori,Ragada Pattice,Dosas, Chinese food etc etc( I know your mouth is already watering hearing all those names!!)...many youngsters would be hanging out there during evening time.I think my friend 'A' is nostalgic about this too and hence was asking me for the recipe.This one is for you 'A'.....hope you enjoy it!
Kutchi Dabeli is almost like a burger but without a 'formed' patty. The filling is made up of  mashed potato spiced with 'Dabeli masala', and nuts and dried fruits are added to give a sweet-sour taste which makes your mouth water. The filling is usually topped with onions, Pomogranate seeds,roasted peanuts, cilantro, thin sev etc.But let me tell you..the 'Dabeli walas' are pretty smart...they have modified their recipe as per 'todays' taste.They have started making 'Cheese Dabelis' as well!!!! They put a ton of cheese over the potato filling ....no wonder it tastes good!
The Dabeli bread/bun is little different than the usual 'Hamburger' bun which we get here.The Dabeli bun is 'crustier' and when warmed on the 'Tava'...you can almost get a crunchy top. The 'Kaiser' Rolls that we get here in USA come very close to the 'Dabeli bun'. The bun is smeared with a Tangy and sweet 'Tamarind-Jaggery chutney' before the filling is added to the bread.
This spicy-tangy creation just tastes D-E-L-I-C-I-O-U-S and out of this world!

Ingredients:
4 Kaiser Rolls
1 onion chopped
1tbsp chopped cilantro
1tbsp Pomogranate seeds
1tbsp roasted peanuts
1tbsp Thin sev
1tbsp Tuti Frooti/ Chopped marciano cherries
Oil/butter

For the filling:
2 Potatoes boiled and mashed well
2tsp 'Siddhi' Dabeli masala or else make your own (http://www.tarladalal.com/recipe.asp?id=2812).The 'Bombay Magic Dabeli' masala is pretty good too.
The 'Siddhi Dabeli masala' is my favorite.It makes authentic Dabelis.It has fennel, cumin, cloves, cinnamon, dried mango and whole bunch of other stuff. It is De......licious!
1tbsp Raisins
1tbsp Cashews
chili powder(only if masala doesn't have it)
salt
oil
Heat 1tbsp oil,add the Dabeli masala,mashed potatoes, nuts,rainins.Fry for 3-4 mins untill well mixed. Keep aside.

For the Tamarind-Jaggery Chutney:
1 tbsp Tamarind extract
1/4 cup grated jaggery (more if needed)
1/2tsp Chat masala
1/2tsp Cumin-corainder powder
1/4tsp chili powder
1/4tsp garlic paste
salt
Mix everything together and add enough water to make thin chutney(almost watery).The Chutney is tangy-sweet and spicy..all at the same time. Your mouth will immediately water at the smell of this chutney!

Assembly of the Dabeli:
1) Cut the Kaiser roll into half horizontally.
2) Apply the tamarind chutney on both the inner sides.
3) Add 2 spoonfull of potato filling,top it with peanuts, onions, pomogranate, Tooti-Frooti, Thin sev,Cilantro etc.Press the Dabeli shut
4) On a medium -low flame heat a flat pan/tava. Add a small amount of butter and place the Dabeli on the tava. Roast the bun till golden brown and crunchy on both sides.Press the bun a little while roasting to help get a crunchy texture.
5) Serve warm.
Bite into the crunchy bread with spicy-tangy-sweet filling.....and experience jumping of your taste buds with joy!!!

Note:

 I am sending this recipe as entry for the Regional Cuisine of India (RCI-Mumbai) event by 'Kitchenchronicles' and Lakshmi Krishnans blog-Veggie Cuisine

"Chatpata Chaat'- Tostitos Chaat

So, as I had mentioned earlier Saturday night was the 'Diwali Potluck'. I love these potlucks, first of all we get to meet all the friends,secondly we can 'dress up' in traditional way to out hearts content and thirdly we get to sample all this great food! This time I was in charge of making 'appetizers'. Since it was Diwali,and I had to do Pooja, cook other things for Diwali,clean the house as M's mama was visiting us for Diwali etc etc.....I decided to make an easier appetizer.How easy can anything get than making..rather ...'assembling' a 'Chaat'??? I had tried making 'Sev Poori' with 'Tostitos' before and it tasted delicious...did not miss the 'traditional sev poori' pooris there.The really 'main' item I had to prepare was the chutney....because that's what's going to give the chaat its 'tempting ' flavor....and make your mouth water!
I could prepare everything in advance and just assemble when we were ready to eat! Though ..the assembly took quite some time and I needed few extra hands to do that(of course my friends were helpful and did not complain!)
Here is the recipe for 'Tostitos Chaat':
Ingredients:
1 Bag Tostitos Scoops (look for unbroken ones)
1 onion chopped
3 tomatoes chopped
1/4 cup cilantro chopped
1/2 cup Farsan/mixture
1/2 cup Thin sev
1 cup boiled mashed potato
1 cup boiled green mung beans
1/2 cup Mint-Cilantro-Tamarind -jaggery Chutney (recipe follows)
1/2 tsp chaat masala
1/4tsp ajwain seeds

For Chutney:
1/2 cup mint leaves
1/4 cup cilantro
2tsp tamarind extract
1/4cup grated jaggery
1/2 green chili
1/4 tsp crushed garlic
1/4 tsp cumin-coriander powder
1/2tsp chili powder
salt to taste
Grind all together in a blender with little water,to make chutney. Adjust seasoning if needed to make the chutney Sweet-sour-spicy.

Method:
1) Boil potatoes and mash well.Add salt,chaat masala and ajwain seeds and mix.
2) Soak and cook green mung beans. Do not over cook.They should remain 'whole'.Add salt,chili powder and mix.
3) For assembling the chaat....
Take a Tostito scoop, add 1/2 tsp boiled potato,1/2 tsp mung beans.Top with farsan, onions,tomatoes, chutney, sev and cilantro.
4) Serve immediately. The tostitos are pretty 'hardy' and won't go 'soggy' easily,but who can resist eating such tempting ....mouth watering chaat ?
.......Not me!
Enjoy!

"Chatpata Chaat"- Basket Chaat

Who doesn't like chaat?? It's mouthwatering tasty, sweet-sour,spicy,crunchy ....with so many textures and tastes going in one dish it's hard to resist.....and too tempting!

'Basket chaat' is especially dear to me.It takes me back to days..when 'M' and I were dating (the Indian way! )There was this place on FC road..'Maan meet'....(has anyone else been there?) which served all kinds of Lucknowi chaats.'M' and I went there ..well to 'hide' from everyone else and also for the 'Basket chaat'.They used to make their baskets with sev molded into baskets.

I am sure all the Puneites are nostalgic about this chaat.I know my friend 'A' is.....just last week she was asking me about the recipe.....

My mom read the recipe somewhere and tried it.She made the baskets differently though..with rava and maida.I like to make the way she makes it....and here is her recipe.

For the Crispy Baskets-

Ingredients:

1/2 cup all purpose flour

1/2 cup rava

1/4th tsp salt

1tbsp hot oil

Oil for frying

Method:

1) Mix Rava,all purpose flour,salt, hot oil and knead well.The dough should be 'hard' and not soft.

2) Roll out into thin circle.Place the circle on a steel bowl/mold/vaati.Make the dough fit snugly on the molds outer side.

3) Fry the dough along with the mold in hot oil. Remove the mold gently after the dough is set in oil.

4) Fry both sides of the basket on low flame till golden brown.Drain on paper towel.

5) Store in airtight container after cooling.

For Filling

Filling in Basket chaat is pretty versatile.You can add whatever you like..like boiled potato/corn/ chick peas/soya chunks etc etc.

Season the above with salt,chili powder,cumin coriander powder,chaat masala.

For Tamarind-Jaggery-Mint Chutney

1)Dissolve 1/4 cup jaggery in 1/2 cup water.Add 1/2-1 tsp tamarind paste.Mix

2) Add 1tsp mint paste,salt,chili powder,chaat masala.Stir.

Assembly of the Basket Chaat:

1) Place the basket in serving plate.Fill with boiled mashes potato/corn/chick peas filling.

2) Top with finely chopped onions,tomatoes,sev/farsan, tamarind chutney,cilantro.

3) Dig in!