Category Archives: Chat

Potato Samosa


Makes about 8 medium samosas

For Filling:

  1. 1 large Potato
  2. 1/4 tsp Red chilly powder
  3. 1/4 tsp Mango powder
  4. 1/4 tsp corriander powder
  5. pinch Astefotida
  6. 1/4 tsp Cumin
  7. Salt

For Outer cover:

  1. 1 Cup all purpose flour
  2. 2 tbsp Warm oil
  3. Salt to taste
  4. 1/4 cup warm water.


  1. Mix together All purpose flour and salt and mix,to this add warm oil and mix it,without water to make crumbles.
  2. Now add water bit by bit and make it into a dough.
  3. Cover with most paper towel for 30mts.
  4. Boil potato and peel it.
  5. splutter cumin in oil,fry rest of the powders in it as well
  6. Add this along with salt to the potatoes and mix well.
  7. Divide this into 8 equal portions
  8. Divide the flour dough into 4 equal portion.
  9. Roll each portion into round flat into a size of a side plate,
  10. Cut into 2 halves,
  11. Take each half and bring together the 2 corners along the edges to make it into a cone.
  12. Press the edges together with a little water if needed
  13. fill the cavity with one portion of the potato mix.
  14. now join the rest of the edges.
  15. Follow the steps 11-14 for the second half.
  16. and steps 9-15 for the rest of the dough portions.
  17. Prepare the wok with hot oil for frying this samosa pockets on medium heat for 7-8mts or till they are golden brown all over.
  18. Serve hot with chutney or in the case above Maggi Hot and sweet chilly sauce,
Leave a comment

Posted by on August 4, 2014 in Chat


Bhel Chat


Sweet and Sour Chutney as in

  1. Sweet sour Chutney -2tbsp
  2. 1 cup Bhel/puffed rice.
  3. 2 tbsp Chopped onion
  4. 1 tbsp chopped tomato
  5. 1  tbsp chopped coriander
  6. 2 tbsp sev
  7. 1/2 tsp red chilly  powder
  8. 1/4tsp oil.
  9. Salt to taste

In a colander,mix together bhel,salt,chilly powder and oil.

add Chutney ,onion ,coriander leaves, tomato and mix well.

Top with Sev ,mix lightly and serve immediately.


Leave a comment

Posted by on November 21, 2012 in Chat


Aloo Tikki Chat


For Aloo  Tikki:

  1. 2 Large potato.
  2. 2 slices of bread
  3. 1 tsp ginger paste
  4. 1/2 chilly powder
  5. Salt to taste.
For Green Chutney:
  1. 1 Jalapeno
  2. 1/2 lime
  3. 1 bunch of Cilantro
  4. 1/4 Harbenaro
  5. Salt
Sweet and Sour Chutney:
  1. 1 cup Jaggery
  2. 1 lemon sized Tamarind
  3. 4-5 dates
  4. Salt to taste.
  5. 1/4 tsp Jeera powder.
For Sev:

Other ingredients:

  1. Finely chopped Onion
  2. Finely chopped Cilantro
  3. Finely chopped tomato
  1. To make the Aloo tikki,cook the potato ,cool them and remove the skin.Mash with bread,chillypowder,salt and ginger paste.
  2. Make balls the size of an orange and flatten it in ur palm ,Shallow fry it in a pan with little oil on medium flame till both the sides are evenly brown.Set aside.
  3. To make Sweet and sour chutney-Grind all the ingredients except for cumin powder,into a paste with 1/2 cup water.Remove into a vessel and cook for 10mts till it thickens.Add Cumin powder and let it cool.
  4. To make green chutney-grind into smooth paste cilantro leaves and pepers.Take out add salt and lime juice.
  5. To assemble the Aloo tikki chat:Place the tikki in plate.smear green chutney then sweet and sour chutney.Top it with chopped tomato and onion.Then  Sev and chopped cilantro.
  6. Serve with nice hot cup of t
Leave a comment

Posted by on November 14, 2011 in Chat, Snacks


Dahi Puri

Dahi Puri is another street side chat specialty,which my hubby & K mayi used to eat at the Kolkotta Chat center in JB nagar.Which coincidentally was also one of the chat item my daughter preferred to eat over the usual favourite Paani Puri.Today I had made some sev and puri with the intention of serving paani puri to my better half for the snack ,but admist his work and calls it was way too late to serve the snack.That is when I thought of putting together some more things and making it a little bit more qualified to be a dinner item and wat I ended up was with Dahi Puri.Most Indians would know wat dahi puri is,for those who dont; this s a yogurt based snack item placed in crisy cups with some sweet and sour sauce and garnished with cilantro and onion.

You can also find the recipe to make Puri’s here ->

Here is my method:

For the Sweet/sour sauce aka Chutney(unlike most ppl I make one single chutney)

  1. Fist full of Jaggery
  2. 4-5 dates
  3. 2 green chilly
  4. handful Coriander leaves
  5. Small ball of tamarind
  6. salt to taste.
  7. 1/2 cup water.
other items:
  1. 5-6 Puris(chat type)
  2. handful of Sev
  3. 1/2 onion finely chopped
  4. chopped coriander leaves
  5. 1/4 cup store bought yogurt mixed with 1/4 cup water with little salt.
  6. paprika powder-a pinch
  1. Grind together items 1 to 6 of the chutney items in a blender with 2-3 tbsp of water.Remove into a vessel put the water mentioned in the list and bring to a boil.Let it cool down in refrigerator before use.
  2. In a plate,place the puris ,into which put the above mentioned yogurt.
  3. Top it with handful of sev,then chopped onion,the above prepared chutney.
  4. Add the rest of the yogurt on it,sprinkle little chilly powder and garnish with coriander before serving.
  5. Serve immediately.

Posted by on October 13, 2011 in Chat




The most important pre-requisite for making sev is to have the machine to make this.I imported this from but I am pretty sure it should be available in your local indian store.Though it would be good if you have the internal disc which has a lots of smaller holes(which I did not have),I used the densest one that was available with the machine.


  1. 1 Cup Gram flour
  2. 1 Green chilly
  3. 1/2 tsp oil
  4. 1/2 tsp salt
  5. 1/4 cup water.
  1. Grind chilly with little water about 2 tbsp and strain to get just the water without any pieces in it.Set is aside.
  2. Pass the flour through a sieve to avoid lumps in the batter
  3. To the flour add the chilly water,salt,oil and plain water and mix it well.
  4. The consistency of the batter should be thicker than the regular Dosa batter but not as lumpy as the chapathi batter as it wont come our of the sev machine on pressing.
  5. Set aside for 30mts.
  6. In a wok,heat oil on medium and when it is hot enough.Add the batter into the sev machine and presses it so the batter comes out from the holes on the other end.make sure this falls into the oil .
  7. Also make sure that you keep moving the machine around the oil when you do this to avoid lumping of the sev.It takes split second for the sev to fry.
  8. ie for about 10sec let it fry on onside and them flip the whole thing to the other side for another 5secs.
  9. Take out immediately.
  10. ps:I normally make concentric circles of the batter falling out of the sev machine into the oil so they are easy to flip and once they are out of the oil I separate them as needed.
1 Comment

Posted by on October 13, 2011 in Chat, Snacks


Paani Puri


Dedicated to my dearest hubby and lover of Paani puri.Like most Indians(exclusion of a few like me),my husband dearest is very fond of Paani puri and my MIL is an expert in making it,unfortunately for me,I never picked up this art from my MIL ,though she has given me her recipe many a times.After having failed at a couple of attempts by me in India ,I took the easy way out,BUYING the puris.The draw back with this is eating unlimited quantities may take a toll on the stomach ,as it did with my little daughter.There fore this hunt for making puris was an excercise for me.

Over my time in US I tried other recipes from the net ,to my vain they never turned out good enough to get me an appreciation from my husband.In the end ,this particular recipe saved me and hope it does help you too.

To make Puri’s(about 40 medium sized)

For the Puri:

  1. 1/2 cup maida
  2. 3/4 cup sooji
  3. 4 tsp Wheat Flour
  4. 1 tsp oil
  5. salt to taste
  6. Oil for Frying.

For Paani:

  1. 2-3 tbsp -Paani Puri Masala
  2. 2 tsp Lemon Juice
  3. 1/2 tsp Chilli powder
  4. 1.5ltrs water
  5. Salt to taste(Kala namak if available tastes better)

Grind the following.

  1. 1 Green Chilli
  2. 1 small Bunch of corriander leaves
  3. 2 tbps Tamarind paste
  4. 1/2 to 3/4 cup Jaggery


Veggies for the filling:

  1. 2-3 Finely chopped onions
  2. 2 Finely grated carrots.
  3. A cup of Steamed Corn kernels with salt
  4. 2-3 boiled and mashed potato mixed with chaat masala and salt.

Preparing the Puri

  1. Mix all the ingredients of the Puri in a bowl and knead it into a dough with the conistency of the regular puris you make.
  2. Cover it up for 30mts with a wet cloth .
  3. Make small balls and spread them out to make thin  puris,alternatively you can make a big ball of the dough and roll with the pin to the size of a chapathi and cut out round puris of your size with a bottle/jar cap.
  4. In a heavy bottom frying pan,heat oil .
  5. Drop the Puri ,a little pressure with the ladle will allow the puri to puff up,then flip it over the fry it adequately (an over hot pan will turn the puris into dark brown ,so it is necessary to moderate the flame).
  6. Remove it from Pan into a absorbing paper and store it an air tight container.


Making the Paani:

  1. Add the ground paste to 1.5ltrs of water.Bring to a boil
  2. Reduce the heat and add the Paani puri masala,Chilli powder and lemon Juice along with salt to taste.
  3. Cool and store in refrigerator till ready to use.

Serving Paani Puri:

  1. Take a puri fill it with the veggies to your taste
  2. Add sev if available.
  3. Serve with a bowl full of Paani.
1 Comment

Posted by on November 14, 2010 in Chat, Food, Indian, Uncategorized

%d bloggers like this: