Chicken Kati Roll

Ingredients:
For paratha
1 cup whole wheat flour
1 cup maida/all purpose flour
1/2 tsp salt
water to knead the dough
oil
Mix the above ingredients together and make the dough.Keep aside.

For chicken tikka:
1/4 cup yogurt
1 lb chicken breast
1 tbsp ginger garlic paste
1 tsp red chili powder
1 tsp garam masala powder
1 tbsp lime juice
salt to taste

Method:
Wash and cut boneless chicken into pieces.
Now prepare the marinade. Mix ginger-garlic paste, red chili powder,garam masala powders, lime juice, salt and yogurt, mix well.
Pour the yogurt mixture over the chicken and rub the chicken with the marinade. Set aside and refrigerate overnight or for 2 hours as you require.(The longer it takes to marinate, tastier the chicken)
Set oven to broil. Spread the marinated chicken pieces on baking tray lined with aluminum foil. Broil until tender and slightly browned.Keep aside.

TIP:once the chicken is done cover with the aluminium foil until ready to use.

For Garnish:
-thinly sliced onions,cabbage or iceberg lettuce
-mint-coriander chutney.
-chaat masala
-juice of 1 lime or lemon

The Final Making of the Kati roll:

Ingredients:

-Paratha
-egg
-garnish

Preparation:

Heat a Tawa-make the paratha -Add 1 tsp of oil on one side of the paratha- top with 1 beaten egg and flip over the roti so that the egg gets cooked.Remove and place some chicken tikka over the egg coated side .Garnish with mint-coriander chutney thinly sliced onion,lettuce .Sprinkle with chaat masala and lime juice.Roll and wrap one side of the roti with aluminium foil or butter paper.serve immediately.

Khasta Kachori

Kachori is a small, crisp, golden puri, stuffed with a dry, spiced filling that has its origins in Rajasthan. Makes for an addictive tea time snack or an appetizer. There are different fillings that go into Kachori making and today its Khasta Kachori that calls for a lentil filling.

Ingredients:
1 cup all-purpose flour
1 tbsp rice flour
2 tbsp oil
water for kneading the dough
salt to taste
oil for deep frying


For the filling:
11/4 cup yellow moong dal
1 tspn coarsely grinded fennel seeds
1 tsp coarsely grinded coriander seeds
1 tsp red chilly flakes
1/4 tsp ginger powder
1/2 tsp amchur
Pinch of hing
1/2 teaspoon salt (adjust to your taste)
1 tbs oil
2 tbs water

Mix the maida, rice flour with salt and oil, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.

While the dough is resting prepare the filling. Heat a vessel, add oil, add crushed cumin seeds and asafoetida allow the cumin to brown. Add the ginger-green chilli paste, besan and spice powders and saute for a mt. Add coarsely ground dal and saute for 7-8 mts and turn off heat.

Now that the stuffing is ready, prepare the outer layer for the kachori.

Roll each ball with the rolling pin into a slightly thick puri and place a tbsp of the filling in the center. Enclose the filling by gathering the outer edge of the puri to form a pocket. Pinch off extra dough and shape into a flat ball by gently pressing your thumb in the center.

Prepare with the rest of the dough in the same manner. Keep them covered through out the preparation process to prevent drying.

Heat enough oil in a wide vessel to deep fry the kachoris. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2 kachoris into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on both sides and puff up. Deep fry on low heat and not piping hot oil.

Remove onto absorbent paper and serve warm along with a cup of tea.

Tip:
Roll out, stuff and deep fry 2 kachoris at a time. Keep the prepared kachoriss covered through out the preparation process.

for Kachori Chaat

Place a kachori on a plate, make a hole in the centre of it. Spoon 2 tbsps of yogurt into the kachori. Spoon a tbsp of green chutney and a tbsp of tamarind chutney. Sprinkle pinch of chilli pwd, cumin pwd, chopped onions and a tbsp of chopped coriander on the top of the kachori. Finish off with sev and serve immediately or you can also cut the kachori in half and fill in the chaat ingredients.

Pav Bhaji

Ingredients:

1 large carrot, cubed
1 potatoes, cubed
1 capsicum, chopped
1 cup cauliflower florets, chopped
1 cup cabbage
8-10 beans chopped
1/4 cup green peas
1 onions, finely chopped
2 green chillis, slit length wise
1 tsp ginger-garlic paste
1/4 tsp turmeric pwd
1/2 tsp red chilli pwd
1 1/2 tbsps Pav Bhaji Masala
3/4 tsp sugar (adjust)
salt to taste
1 tomato, finely chopped
1 tbsp lemon juice
1 tbsp butter
fresh coriander leaves for garnish
1 1/2 tbsps oil
Pav Bread

Bhaji:

Pressure cook potatoes, cauliflower, peas, beans and carrot,cabbage along with 1 cup of water, till soft. Drain any left over water and keep aside. Mash all the cooked vegetables using a masher.

Heat oil in a vessel, add the green chillis and onions and saute for 4 mts. Add the ginger-garlic paste and saute for another 3 mts. Add capsicum and saute for 2 mts.

Add the chilli pwd, turmeric pwd, pav bhaji masala, sugar and salt. Combine well. Add the tomatoes and cook until soft, approx 5-6 mts.
4 Add the mashed vegetables along with a cup of the drained vegetable stock and cook on high for a mt. Reduce flame and simmer for 14-15 mts.

The gravy will begin to thicken. Adjust the salt, if required. Turn off heat and add butter and lemon juice and combine. Garnish with fresh coriander leaves.

Toast pav slightly in butter.Serve hot with bhaji

Papdi chaat

Ingredients:

1 cup maida/all-purpose flour
1 tbsp oil or ghee
salt to taste
water for kneading
oil for deep frying

Method:

In a mixing bowl combine maida,oil and salt .Slowly add water and make a smooth dough. Leave aside covered with damp cloth for 15 mts.

Knead the dough again for a min.roll the dough and make small round rotis using a cookie cutter . Make deep dents in each rotis using a fork or knife.

Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once its hot, slide the roti into the hot oil and allow to cook. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turn too dark. Remove on to absorbent paper

Cool and store in an air tight container and use when required.

Note: Ensure the oil is hot enough before frying the papdi. If the oil is not hot enough, the papdi will absorb a lot of oil. Alternately, you can roll out a big sized roti and cut it into diamonds.

Arrangement:
Place 4-5 papdis, layer each papdi with chopped or mashed boiled potato and boiled chickpeas. Next spoon green chutney and sweet tamarind chutney. Spoon sweetened curd/dahi. Sprinkle some chopped onion and chaat masala. Finally finish off with sev and coriander leaves. Serve immediately.

MASALA PURI

PURI:
Ingredients :

Fine Sooji – 1/2 cup
Salt – 1/4 tsp
Baking Powder – 1/8 tsp
Warm Water – 1/4 cup
All-Purpose Flour (Maida) – 1 Tbsp
Oil – 1 tsp
Oil – for deep frying

Method:

1. In a shallow mixing bowl, add Sooji, Salt and Baking Powder. Mix well.
2. Add warm water and soak the sooji.
3. Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
4. Drizzle 1 tsp Oil and knead again for 3-4 minutes.
5. Wrap dough in a plastic wrap and let it rest for 20 minutes. With 5 minutes left, start to heat oil for deep frying.
6. Divide dough in small bits and roll out each puri or roll a big round and use a cookie cutter or other cutting device to cut round puris. Oiling rolling surface will make rolling easier.
7. Deep fry puris until light golden brown and crisp and remove them onto a paper towel lined baking sheet.
8. Once all puris are fried, remove the paper towel and place baking tray into a preheated (200 degrees F) oven for 25-30 minutes or until all the moisture from the puris is gone.
9. Bring to room temp before storing in an airtight container.

MASALA:
INGREDIENTS:

Dried Green Peas - 1 cup
Onion Chopped - 1 cup
Garlic - 2
Ginger - little
Coriander Powder - 2tsp
Garam Masala - 1tsp
Chili Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Green chili - 2
Cilantro - little
Salt as required

METHOD:

Soak peas overnight.
Pressure cook them with little salt and keep aside.
Grind all the ingredients Except Peas. Add the paste to the peas and bring it to a boil and cook until raw smell goes off. Peas should be lightly smashed.when you get the desired consistency.switch off the stove.

Arrangement for the Masala Puri:

Place 5 to 6 puris in a plate and slightly crack top of the puris. Pour the masala on top of the puris.Garnish with chopped onions,tomato,coriander leaves.Sprinkle the top with little chaat masala.