Chat items are always of great attraction to all .i remember tasting Bhelpuri when i was around 7 years old . My Grandfather used to take us to The Chinthamani, Shenoy Nagar , Chennai and we were gaze fixed at the speed in which the Bhel puri was made. But at that time i found it too spicy for me. Later my father used to explain the taste of Pani Puri and all items he tasted on his way back Home via Sait colony .Nowadays even my small native town boasts of Chat items and people from states like Bihar migrate here to sell these items. We can see a lonely vendor with his high bamboo stool, cover full of puris moving in a road during the evenings to start his business. The ideal place to enjoy these items is Beach side. In that way Marina Beach Chennai or Pondy holds good memories for me. Now for the recipe of Bhel puri , i made last week . i had prepared ahead the sweet chutney and stored in the fridge. i was only too confused with what chat to make finally i decided to make this.
For Sweet Chutney:
Tamarind – 1/2 small lemon size
Jaggery – 2 tbls
Dates – 4 to5
Red Chilli Powder -1 2 tsp
Chat Masala – 1/2 tsp
Cumin powder -1/2 tsp
1. Deseed tamarind and Dates. Cook Tamarind and dates in a pressure cooker with little water.
2.When cooked ,cool and grind to a fine paste.
3.To this add the rest of the ingredients and simmer in a low flame.
4.When the raw smell goes and the mixture turns to a a thick consistency you can switch off the flame .
5.We can store in the fridge and use it for many days.
For Green Chutney:
Mint leaves -1 small bunch.
Coriander leaves -1 /2 cup
Ginger- 1 small piece
Green Chilli -2
Lemon juice – 1/2 tsp
Garam masala powder -1 /2 tsp
1. Grind together coriander leaves, mint leaves, Green Chilli and Ginger .
2.Add lemon juice, Garam masala and salt .
Maida -1 cup
Omam/ jeera – 1tsp
Oil – To deep fry
1.Mix Maida and Omam or Jeera.
2.Add salt and give a good mix.
3.Sprinkle water little by little and make a pliable dough.
4.Rest it for half an hour. After the resting time roll them into circles and cut with a small biscuit cutter into smaller version.
5.Prick with a fork to avoid bubbling of the papdis when deep frying .
6.Heat oil in a kadai and when hot deep fry the papdis until slight golden color . Store in air tight containers.
Gram Flour -1 cup
Rice Flour -1 /4 cup
Red Chilli powder / Omam-1 tsp
Oil – To deep fry.
1.Mix the flour together.
2.Add Red chilli powder and salt.
4.Add water and make it into a pliable dough.
5.If using Omam, soak it in hot water for 10 minutes then grind and sieve the water.Use this water to mix the dough.
6.In a mould for Omapodi add this dough .
7.Over hot oil swirl the mould and cook on both sides.
8.Drain in paper towels and store in air tight containers.
Now we need some more ingredients for the Final round. With all the above ready in the table we will go ahead for the collection of certain items.
Puffed Rice -2 cups
Boiled potato -2
Coriander leaves- 1 small cup
Lemon Juice – 1 tsp
Red Chilli Powder -1 /2 tsp
Chat masala powder – 1/2 tsp
Big Onion -2 (Cut into fine pieces)
1. In a large mixing bowl add puffed rice, Sev, broken Papdis, Boiled potato, Onion,Tomato, Red chilli powder, Chat masala powder.
2. Give a mix and then add a dab of the Chutneys and mix well. Finally add lemon juice and give another turn. Serve immediately ,garnish with coriander leaves.