Jaipuri Chaat

Every region has its own versions of Chaats as well as their own specialities. Chaat made from Vadi / Pakodi is a popular street food in Jaipur. This is made from different types of pulses and hence healthy also. 

Preparation Time: 35-45 mins (excluding pre-preparation)
Servings: 4 people

Ingredients:
For the Vadi / Pakodi
1 cup Urad Dal 
1 cup Chilti Moong Dal 
1 cup Masoor Dal
4-5 chopped Green chillies
1/2 cup chopped Coriander 
salt to taste
1/2 tspn Fruit Salt / Soda Bi-Carb
Oil for deep frying

For Jaipuri Chaat:
Fried Pakodi / Vadi
1 tspn Masala Chana Dal (Spicy Fried Dal)
1 tspn crushed Papdi (Puri)
1 tspn boiled Moong (Whole Green Gram)
1 Cup Kajur Imli Chutney (Sweet Tamarind Chutney) 
1/2 Cup Green Chutney (Coriander-Mint Chutney)
1/2 cup chopped Onions
1/2 cup chopped Tomatoes
1/2 cup chopped Cucumber
1/2 cup Tomato Sev or Sev
Salt to taste
1 Cup Curds

For Garnishing:
Cumin Powder (Jeera Powder)
Red Chilli Powder
Tomato Sev
Papdi (Puri)
Fried Chana Dal 
Chopped Coriander leaves

Method:
For the pakodi

Wash and soak all the dals for minimum 3 hours in water. After soaking, remove the excess water. Add green Chillies and Salt to the dal. Transfer it into a grinder and grind it to a coarse batter. Ensure that very less amount of water is used to grind the dals. After grinding the mixture, transfer it into a bowl and add chopped coriander. Mix well and set it aside for 10 minutes. Just before frying add fruit Salt or Soa bi-Card to the mixture.Now heat oil in a frying pan and drop a spoonful of prepared dal mixture into the Oil. Deep fry the Pakodi / Vadi till it turns brown in colour. Drain it on an absorbent paper.Then Cut the Vadi / Pakodi into small pieces and keep aside. 

To make Jaipuri Chaat

Take some pakodis in a mixing bowl. Then add Masala Chana Dal, Crushed Papdi, Boiled Moong, Green Chutney, Sweet Chutney, Onions, Tomatoes, Cucumber and Tomato Sev and mix well. Transfer it in a Serving bowl. Pour the Curds on it. Decorate it with Cumin Powder, Red Chilli Powder and Salt to taste. Spread the Tomato Sev  and Masala chana Daal around the edges of bowl. Garnish it with Coriander leaves and Papdi. Repeat the same process to make some more servings with the balance ingredients. Serve immediately.

Notes:
You may also use Garlic Chutney to enhance the flavour.
In case Chilti Dal is not available, you may use regular Yellow Moong Dal also. 

Street Food

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Vada Pav

Vada Pav, the Indian form of burger, is a very popular street food of Mumbai. Vada pav many-a-times serves as a quick replacement for a full-fledged meal or a quick snack when you are in a hurry. People from all levels of life love this snack. There are many varients available to the classic Vada Pav such as Schezwan vada pav, cheese vada pav and so on. However, the classic style is still my favorite.

Servings: Approx. 8 Vada-Pav

Approx. Time: 30 minutes

Ingredients:
For Vada Stuffing:
2 large Boiled Potatoes
2 tspns Vegetable Oil
 tspn Mustard Seeds
1/2 tspn Asafoetida
1 tspn Garlic Paste
1 tspn Green Chilly Paste
1 tspn Ginger Paste
10-12 chopped Curry leaves
1/2 tspn Turmeric Powder
Salt to taste
1/4 cup chopped Coriander leaves
1 tspn lemon juice

For the Batter:
1 cup Gram flour (Beasan)
1 tbspn Rice Flour (Optional)
1/2 tspn Turmeric Powder
1/2 tspn Red Chilly powder
1/4 tspn Asafoetida powder
1/4 tspn Soda Bi-Carb (Or Fruit Salt)
Salt to taste
3/4 cup water (or as required)
1 tspn Hot Oil (For Moan)

Oil for deep-frying

For Vada-Pav: 
Indian Bun Bread (Pav)
Potato Vada
Garlic Chutney
Green Chutney
Sweet Chutney

Method:
To make Potato Vada Mixture :

Peel the boiled potatoes and cut it into small cubes. Heat oil in a pan for tempering. Add mustard seeds, Asafoetida, Garlic Paste, Ginger Paste, Green Chilly Paste, chopped Curry leaves and turmeric powder to the hot oil. Give it a stir for a minute. Then pour the tempering (Masala) over the peeled potato cubes. Now add chopped Coriander leaves, lemon juice and salt to the mixture. Mix all the ingredients in the potato mixture and mash it. Ensure that the mixture does not turn into paste. Check the seasoning and make small lemon sized balls and keep it aside.

To make Batter:

Take besan in a mixing bowl. Add rice flour, Red Chilly powder, Turmeric powder, Asafoetida powder, Soda Bicarb and salt to the besan. Slowly add water to the mixture to make batter. Whisk till the batter gets medium consistency. At the end, add a teaspoon of hot oil to the batter (Moan).

To make Potato Vada:

Heat oil in a kadai. Dip the potato balls in the batter and ensure that the batter is completely and evenly coated. Then slowly drop it into the hot oil. Deep fry the Vadas till it becomes golden brown in colour. Drain the excess Oil on tissue paper.

To make Vada Pav:

Make a vertical slit in the centre of Bread (Pav) such that it is slit in two verticals. Apply Green Chutney to the base and Sweet Chutney on top verticals. Sprinkle some dry Garlic Chutney over the Green Chutney layer. Then place the Potato Vada in between the two verticals of Pav. Serve hot with fried & salted Green Chillies and Onion slices.

Notes:
1. You may make it more tastier by shallow frying the Vada Pav with a teaspoon of Butter.
 2. Usage of grated Cheese or a slice of Cheese make Vada Pav more tempting

Stepwise Pictures:

Sending this entry to the Nivedhanams Joint event - Only - Crazy for Potatoes conducted in association with  Foodelicious, UK, Rasoi & me's event - What's with my Cuppa? , Indian Delight's Monsoon Temptations. and Cook Yellow Event announced at Merry Tummy. 

Street Food

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