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Showing posts with label CHAAT. Show all posts
Showing posts with label CHAAT. Show all posts

Thursday, August 10, 2017

Papad Chaat!

An easy and quick chaat on weekends or for party can be put together in few minutes. Enjoy the tasty Papad Chaat.

Bhindu Appalam/small Papad - Toast or deepfried 
Onion - finely chopped 2 nos
Tomato - finely chopped 2 nos
Coriander leaves - finely chopped - 2 tblspn
Chaat masala - as required
salt - as required
green chutney - as required
sweet chutney - as required
Sev/Mixture for garnish
Puffed Rice - for garnish
Mashed Potato/peanuts/cucumber - optional if you have ready can add.

Preparation Method

Toast or deep fry the papad and keep
Keep everything ready.
At the time of serving start filling and keep ready otherwise it will be soggy.
I have made a batch with tomatoes.
Serve immediately.

Papad Chaat is ready to serve.

Also checkout some of the chaat recipes here.

Notes : You can use any papad here.

PS - Your feedback is appreciated. Do try recipe from ( take a picture and send it to me through Facebook message or mail me at Will be glad to add in my page Tried & Tasted album on FB or post on my page. Thank you.

Wednesday, January 16, 2013

Nippat Masala | Bengaluru Style Street Food

Nippat Masala is a popular street food in Bangalore.  I just love them at Rajajinagar, these are so delicious. After my vacation in Bangalore, I am craving for all these chaats. So I prepared this on a saturday evening with coffee.

You can also prepare this as a starter for a party.  You will love it.

Serves - 1
Nippat/Thatai- 8 nos (I have used AAB thatai) You can use big ones and break into pieces.
Onion - 1no chopped finely
Tomato - 1no chopped finely
Cucumber - 2 tblspn chopped finely
Carrot grated - 1 tblspn
Green Chutney as per your taste(click on name for recipe)
Sweet Chutney as per your taste (click on name for recipe)
Grated raw mango - 1 tablespn
Freshly chopped coriander/cilantro
Chaat Masala - 2 pinches
Mixture - handfull
Omapodi/Sev - handfull
Pori/Puffed Rice - handfull

Preparation Method
Arrange nippat on a plate.
Add one by one above ingredients in the same order on the nippat.

Nippat Masala is ready to serve. I love to add more sweet chutney:)

Enjoy this snack with hot coffee/tea.

You may also like to try other street food popular in Bangalore

Tikki Puri
Masala Puri

PS - Your feedback is appreciated. Do try recipe from ( take picture and send it to me through Facebook message or mail me at Will be glad to add in my page Tried & Tasted album on FB or post on my page.

Monday, October 31, 2011

Dahi Papdi Chaat !

Hope you all had great diwali and enjoyed. I had a nice diwali, but due to unavoidable circumstances I was not able to post recipes and visit your blogs. Will visit them soon. Also will post my diwali recipes.

Dahi Papdi Chaat is a popular in North India Chaat. My hubby's favourite and I like it without curds.

Papdi - 8 nos (For recipe to make papdi at home click here)
Boiled potato - 2nos

Onion - 1no chopped
Tomato - 1no chopped
Chaat Masala - 2 pinches
Fresh Curds/Plain yogurt - 8 tspns

Green Chutney as per your taste(click on name for recipe)
Sweet Chutney as per your taste (click on name for recipe)
Freshly chopped coriander

Preparation Method
Arrange Papdi on a plate.
Add one by one above ingredients in the same order on the papdi and enjoy.

Dahi Papdi Chaat is ready to serve.

Notes - You can also add boiled green gram instead of onion.

Thursday, October 13, 2011

How to make Papdi for Chaat?

Papdi is very popular in North India. I have been wanting to try, this time when my sister in law was here, we tried and it was very tasty. Its used in chaat. My son loved it as it is.

Maida/APF - 2 cups
Butter - 2 tspns(at room temperature)
Omam/Ajwain- 1 tspn
Water as required
Oil for deep frying

Preparation Method
Mix all the ingredients and make a dough(like chapathi dough)
Roll a big chapathi evenly using an rolling pin and take a round cookie cutter or cover of any bottle and cut.
Prick it by fork.
Deep fry both sides.

Repeat the same process with the rest of the dough.

Papdi can be had as it is or in chaat.

Store it in air tight container for later use. It will be good for about 1 week. This can be used in Masala Puri a popular Street food chaat in Karnataka.

Friday, November 27, 2009

Tikki Puri | Bengaluru Style Street Food

Tikki Puri is one of the famous evening chaats. I used to eat a lot on Street side(Road side shops) in Bangalore. This is very tasty and tangy.

Puris - 7 nos(per plate) or as you wish(Homemade or Store bought
Puffed Rice(Pori) - 1 cup
Grated carrot - 2 tspns
Finely chopped onion - 2 tspns
Finely chopped tomato - 1 tspn
Green chutney - 1 tspn (for recipe click here )
Sweet chutney - 1 tspn (for recipe click here )
Chaat masala - 1/2 tspn
Salt a pinch.
Plain Sev or Mixture - for garnishing(I ran out of it.....:-))
(You can change the quantity of the ingredients as per your taste)

Preparation Method

Place all the Puris on a plate. Gently press in the centre and make hole.
Now add all the ingredients one by one in it.
Finally garnish with Puffed Rice and Mixture.
Enjoy Streetside Tikki Puri. Eat one whole a time....

Wednesday, July 1, 2009

Dahi Sev

Dahi Sev is very tasty. You can say it a chaat or salad. Its from North India. Its a mix of Dahi called yogurt(curds) in Hindi and Sev a fried savoury. It is very simple and easy to prepare.

Sev (Oma Podi) - 1 cup
Dahi(Thair, Plain Yogurt/Curds) - 1 cup
Chopped Onion - 1 no
Chopped Tomato - 1no
Chaat masala - 2 pinches

Chopped Kothmir(Coriander leaves/Cilantro)- 1 tspn
Salt a pinch

Preparation Method
In a bowl mix onion, tomato with a pinch of salt.

Then beat dahi to smooth then mix.
Top it up with Sev, chaat masala and Kothmir.

Yummy Dahi Sev is ready to serve. Eat immediately after mixing before sev becomes soggy.

Monday, May 11, 2009

Masala Puri | Bengaluru Style Street Food

Masala Puri is my favourite chaat in Bengaluru. The masala puri is available on road side stalls which is very tasty. Its most wanted chaat in Bengaluru mostly had at evening. I made up my mind to try and have at home. After continous tries I am very happy that it came out very well. Here goes the recipe.....
Patani(Dried Peas - Green or white) - 2 cups
Tomato - 3 nos
Onion - 2 nos
Carrot - 1/2 no
Garlic - 2 nos(optional)
Pudina (mint) - few
Coriander - 1 cup
All spices thats Pattai(Cinamon), Krambu(Black cardamom), Lavangam(Cloves) - 2nos
Cooking oil - 2 tspns
Salt to taste
Green chutney - 1 tspn(As per your taste) Refer notes
Sweet chutney - 1 tspns(As per your taste) Refer notes
Any mixture or Oma podi(Sev) - 1 cup
Puris - 12 nos (Readymade plain puri's)
Preparation Method
Soak Patani(Green or white peas) overnite and cook in pressure cooker for 3 whistles.
Grate carrot, chop 1 onion, 1 tomato and few coriander leaves. Keep all separately.

In a pan, add oil put all spices and fry add garlic, 1 onion, 2 tomatoes(Chopped into 4 pieces), Pudina(mint) leaves and stir fry till raw smell goes. Now grind this to a fine paste by putting coriander(cilantro) leaves. ( I didnot use garlic but they say its more tasty when added)

In a Kadai, put this mixture with the cooked peas and allow it to boil well.

Now in a plate take 6 puris and press it slightly add this gravy masala and top it with grated carrot, onion, tomatoes, a pinch of salt, chat masala, green chutney, sweet chutney and garnish with coriander or Oma podi(Sev) and Serve hot.

Notes -
For Recipe Refer -
Green chutney
For Recipe Refer -
Sweet chutney

Thursday, March 26, 2009


Churmuri is one among my favourite evening chaat. This recipe is in rememberance of churmuri in Bangalore, I am missing it too much so tried to make similar to it. This is dry and very tasty to eat. Its very colourful.

This serves for 2 people.
Puffed rice - 2 big bowls
Tomato - 1no
Onion - 1 no
Cucumber - 1/4 piece
Carrot - 1/2 piece
Coriander - 2 tspns
Green chutney - 2 tspns(as per taste)
Sweet chutney - 2 tspns(as per taste)
Chaat masala - 1/4 tspn
Red chilli powder - 1 pinch
Salt - 1/4 tspn
Ompodi(sev)/mixture - 2 tspns
Green chutney

Coriander leaves(cilantro) - 1 cup
Green chilli - 3 nos (as per taste)
Grind in mixie to a fine paste.
Store in a container and use.
Sweet chutney

Tamarind water - 2 cups
Jaggery - 2 tspns
Dates - 6 nos
Grind dates and jaggery in mixie to a fine paste
Mix in tamarind water and allow it to boil well till its semi-solid paste.
Allow it to cool store in a container and use.
Preparation method
Wash and finely chop tomato, onion, cucumber and coriander, grate the carrot and keep aside

In a wide bowl put all the vegetables, sweet and green chutneys and mix well
Add chat masala, red chilli powder and salt.
Now add puffed rice and coriander leaves. Mix well.(Puffed rice should be added at last as it will be crispy otherwise it will become very soft)
Garnish with Ompodi(sev) or mixture.
Roll out an newspaper and can be served or plates.

Notes -
For Special Churmuri add these
Salted peanuts - 1 tspn Kodbale - 2 nos Nipat(Thatai) - 1 no Ompodi(sev)/mixture - 2 tspns
Green chutney and sweet chutney can be stored for abt 10 to 15 days in refridgerator and used for other chaats.

Thursday, February 5, 2009

Green Chutney

Green Chutney is a multi purpose chutney used in many dishes. It can be spread for bread/sandwiches, chaats, etc.

Coriander leaves(cilantro) - 1 cup

Pudina(Mint leaves) - few
Green chilli - 3 nos (as per taste)

Grind in mixie to a fine paste.

Green chutney is ready. It can be stored in a container for about a week.


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