CHAAT MASALA

RECIPES

BASIC AAMCHOOR EXTRACT

Soaking

Aamchoor - 1 kg.

Water - 3lts.

Cooking

Soaked aamchoor - 1 kgs.

Water - 3 lts.

¨ Soak aamchoor overnight. Strain out the aamchoor and reserve the water for making golgappa water. Boil the soaked aamchoor in 3 lts. of water till it is mushy and thick. Pass through a muslin cloth.

BASIC SPICE MIXTURE

Ajwain - 90 gms.

Jeera - 110 gms.

Peepal dana - 15 gms.

Nutmeg - 20 gms.

Whole coriander - 65 gms.

Black cardamom - 10 gms.

¨ Broil all ingredients together and grind it to a fine powder.

BASIC GREEN PASTE

Coriander chopped - 2 bunches.

Mint chopped - 3 bunches.

Ginger chopped - 90 gms.

Green chillies - 100 gms.

¨ Make into a paste with little water.

GOLGAPPA WATER(CONCENTRATE)

Water used for soaking aamchoor - 3 lts.

Yellow chili powder - 180 gms.

Black salt - 250 gms.

Salt - 160 gms.

Basic spice mix - 100 gms.

Clove powder - 3 gms.

Harad powder - 3 gms.

Black cardamom powder - 2 gms.

Basic green paste - 175 gms.

Naushadar powder - 3 gms.

¨ Mix all ingredients together. To this concentrate, water can be added in 1:5 ratio to get golgappa water.

BHALLA

Dhuli urad - 500 gms.

Besan - 150 gms.

Ginger chopped - 50 gms.

Coriander chopped- 5 gms.

Gr. Chilli chopped - 20 gms.

Cooking soda - 1/2 tsp.

Salt - to taste.

Cumin whole - 5 gms.

¨ Soak the dal overnight and make a fine paste. Mix all the other ingredients to it and make a batter. Work with hands to aerate it. Make medium sized bhallas, put cumin on top and deep fry them. Soak in water for 1/2 hour before use.

¨ GUJJIA: Use the same batter. Put the batter on a wet duster, put a filling of nuts and rasins. Fold the duster to give it a half circle shape and deep fry.

MOONG DAL PAKODI

Dhuli moong - 500 gms.

Dhuli urad - 50 gms.

Ginger chopped - 50 gms.

Green chilli chopped- 20 gms.

Coriander chopped - 5 gms.

Cooking soda -1/2 tsp.

Cumin whole - 5 gms.

Salt - to taste.

¨ Soak both dals overnight and grind them to a fine paste. Add all ingredients and make a batter with hands. Make small balls and deep fry. Soak in water for 1/2 hour before use.

SOOJI GOLGAPPA

Semolina - 1.5kg

Oil -300ml

Cooking soda -1 ¹/₂ tsp.

Water -500ml

Add oil, soda to semolina and mix. Add warm water and knead with light hands (so as not to overwork it) and form a dough. Rest for 10 mins. Knead slightly. Roll to small circles and fry in hot oil. Those of which do not puff up can be used as a papri. From 1 kg of semolina we get around 300 golgappas.

MINT CHUTNEY.

Basic green paste - 300gms

Amchoor Extract - 200gms

Yellow chilli powder - 50 gms.

Black salt - 5 gms.

Basic spice mixture - 2 gms.

Curd - 500 gms.

¨ Mix all ingredients together. Another variation of this chutney can be made excluding the curd from the recipe.

SAUNTH /SWEET CHUTNEY

Cinnamon - 5 gms.

Dried ginger - 30 gms.

Nutmeg - 20 gms.

Naushadar - 16 gms.

Aamchoor extract - 3 kgs.

Shakkar - 2 kgs.

Clove powder - 2 gms.

Basic spice powder - 15 gms.

Red chilli powder - 50 gms.

Pepper powder - 10 gms.

¨ Grind cinnamon, dried ginger, nutmeg, naushadar to a powder.Mix it to all the other ingredients and bring the mixture to a boil.

ATTA GOLGAPPA

Atta - 500 gms.

Semolina - 250 gms.

Maida - 250 gms.

Samundari jhaag -1/2 tsp.

Cooking soda - 1/2 tsp.

Salt - a pinch.

Water - 500 ml.

¨ Make a very hard dough and rest for 10 mins. Knead slightly and roll to small circles. Arrange the discs on a wet duster and cover with another. Keep wetting the dusters occassionally.Keep for minimum of 10 mins. Fry in very hot oil.

PAPDI

Maida - 1 kgs.

Cooking soda - 1 tsp.

Salt - 20 gms.

Oil - 100 gms.

Water - 500 gms.

Ajwain - 5 gms.

¨ Make a dough and roll out into discs. Deep fry.

BREAD PAKODA

Bread slices -28 nos.

Besan - 1 kgs.

Salt -10 gms.

Soda -1 tsp.

Ajwain -10 gms.

Garlic water - 200 ml.

Water -400 ml.

Filling

Potato grated - 500 gms.

Salt - 10 gms.

Ginger chopped - 50 gms.

Green chilli chopped - 30 gms.

Coriander chopped - 15 gms.

Red chilli powder - 10 gms.

Black salt - to taste.

Salt - to taste.

Aamchoor - 5 gms.

¨ Apply filling to the bread slices and make sandwiches. Cut them into triangles. Make a batter with besan, salt, soda, ajwain, garlic water and water. Coat bread triangles with the batter and deep fry. Serve with chutneys.

SAMOSA

Maida - 1 kg.

Oil - 150 ml.

Salt - 5 gms.

Ajwain - 1 tbsp.

Water - 350 ml.

Filling

Coriander whole - 15 gms.

Cumin whole - 15 gms.

Ajwain - 15 gms.

Ginger chopped - 30 gms.

Green chilli chopped - 15 gms.

Green peas - 250 gms.

Potato chopped - 2 kgs.

Red chilli crushed - 20 gms.

Garam masala - 20 gms.

Mint chopped - 50 gms.

Black salt - to taste.

Salt - to taste.

SOME OF THE UNCOMMON INGREDIENTS USED

AAMCHOOR- Dried mangoes. Degree of whiteness

shows high quality.

NAUSHADAR- Clarified alum. Coolant and aids in

digestion.

HARAD- Bitter fruit. Helps in digestion.

SAKKAR- A by-product of sugar production process.

SAMUNDARI JHAAG- Sediments of cuttle fish

bones. Used as clarifying agent

and whitener.