Chaat is the common term used for mouth watering street food in India. It has many varieties as gol guppe or pani puri, sev puri, dahi puri, chole tikki, papdi chaat, bhel puri. All of them has common mint-cilantro (green chutney) and tamarind (sweet imli) chutney. If you have all the ingredients, these chaats can be prepared in jiffy. I always keep green chutney and tamarind chutney ready in my refrigerator so preparing chaat is very easy.
The recipe here is for Sev puri dahi puri also called as SPDP, in Pune, India. I’m using store bought pani puri shells. They are as good as home made ones; sometimes even better:). These shells are versatiel, can be used with pani to eat as golguppe/ pani puri or can be prepared as sev puri dahi puri. The same recipe is also called sev batata puri beacuer the pani puri shells are filled with boiled potatoes. Enjoy this lip smacking snack.
For Sev puri dahi puri: Approx. 4 servings
- Plain Golguppe (pani puri shells) – 24
- Fine namkee sev– 2 cups
- Potatoes boiled – 2
- Sweet onion – 1 finely chopped
- Fresh cilantro – 1/2 cup finely chopped
- Tamarind chutney – 3/4 cup
Link for Tamarind Chutney:
Link for Green Chutney:
- Yogurt (dahi) -1 cup (add some salt and sugar)
- Chaat Masala – 1 tbsp
- Red chili powder – 1 tsp
- Salt as per taste
- Boil and peel potatoes. In a bowl, mash these potatoes roughly and add chaat masala and salt. Mix and keep aside.
- Finely cut sweet onions and fresh cilantro, keep aside.
- Prepare tamarind chutney and green chutney as directed. Keep aside.
- In a bowl, take yogurt; add some sugar and salt. Mix well. Keep aside.
- Now for final chaat assembly; first take puffed plain golguppe or Pani Puri and make a small hole in each of them. Fill each puri with boiled potatoes.
- Keep 6 Pani Puris in each plate. Add a ladle full of smooth yogurt mix on these puris.
- Now add a tsp tamarind chutney and green chutney on each puri.
- Top it off with chopped onions and fine namkeen sev.
- Finally garnish with fresh chopped cilantro, chaat masala, red chili powder and salt.
Enjoy this mouth watering chaat as soon as assembled, or it will get soggy.
Bhel puri or Bhel is a very common Western Indian Street food. This bhel is named Hariyali bhel as it calls for more Green Mint-cilantro chutney than the sweet tamarind chutney. Also it has abundant fresh cilantro for great flavor.
For Hariyali bhel puri [6 servings]
Puffed rice – 2 cups
Papdi – ½ cup crushed [home made or store bought]
Ratlami sev – ½ cup
Namkeen mixture – ½ cup
Nylon sev – ½ cup
Boiled potatoes – 2 cups chopped
Sweet Onions -1 cup finely chopped
Tomatoes – 1cup finely chopped
Cucumber – 1cup finely chopped
Cilantro -1/2 cup finely chopped
Raw mango – ¼ cup finely chopped [if available]
Green Chutney – 3/4 cup
Sweet tamarind chutney -1/4 cup
Chaat Masala* – 1 tsp
Red chili powder – ¼ tsp
Salt as per taste
Green Chutney : Pls. follow the link for Green chutney recipe.
Tamarind chutney : Pls. follow the link for Tamarind chutney recipe.
Papdi : Pls. follow the link for papdi recipe.
For preparing Hariyali bhel puri:
- In a large bowl, add all the dry ingredients. Mix well.
- Now add all the wet ingredients and spices. Mix well. Garnish with chopped cilantro and Nylon sev.
- Serve immediately or it will get soggy.
Enjoy this quick recipe as your evening snack.
*Chaat Masala, Nylon sev, Ratlami sev, Papdi and Namkeem mixture is easily available at all Indian grocery stores.
Mint-Cilantro Chutney [Green Chutney]
One of my favorite condiments is green chutney. It is so refreshing; it reminds me of cool summer days. It can be accompanied by most of the appetizers and it is also great with a meal. It is good for health as it helps digest the food properly. You can make this chutney in bulk and freeze for weeks to come. So here comes the simple yet flavorful recipe of Mint-Cilantro chutney.
For details please go to my new and updated site:
Paneer pakora (Cheese fritters)
Easy to make and yummy in taste, is the perfect explanation for this snack. It is appetizing to even look at. Kids absolutely love it.
For Paneer pakora (4 servings)
Paneer (Indian cottage cheese) – 1 lbs
Besan (Bengal gram flour) – 2 cups
Cumin seeds – 1 tsp
Red chili powder – 1 tsp
Garam masala – 1 tsp
Turmeric powder – 1tsp
Baking soda – 1 pinch [optional]
Green chutney – 1 cup
Chaat masala – 1 tbsp
Water – 1 cup approx. (for making the pakora batter)
Cooking oil to fry
Salt as per taste
- Cut the paneer in 2*2 inch square thin slices. Keep aside.
- Prepare pakora batter by adding besan, salt, garam masala, red chili powder, turmeric and a pinch of baking soda in a bowl. Add water and mix well into a thick batter.
- On the paneer slices, apply a layer of green chutney and cover it with another paneer slice. It will look like a sandwich.
- Heat cooking oil for frying the pakoras. Check the temperature, if it is medium hot.
- Gently cover these sandwiches in the pakora batter and fry it in the oil.
- Fry till it turns golden and then drain it on the kitchen towel. Sprinkle some chaat masala to the pakoras when they are still hot.
- After 2-3 minutes, cut the pakoras diagonally and serve hot.
Serve with maggi tomato ketchup and tea on the side.