Since everyone enjoys eating chatpata food during the rainy season, we’ve come to you today with a unique recipe article for the monsoon, which includes five recipes.
1. Chana Jor Garam
Ingredients:
- 1 cup Brown Chickpeas (chana)
- 1 tbsp Salt
- Oil
- 1 tsp Red Chili Powder
- 1 tsp Black Salt
- 1 tsp Chaat Masala Powder
- 1 tsp Roasted Cumin Seeds Powder
- ½ tsp Raw Mango Powder
- 1½ tsp Prepared Spice Mix
- 2 tbsp Onion (chopped)
- 2 tbsp Green Chilies (chopped)
- 1 tsp Coriander Leaves (chopped)
- 1 tsp Lemon Juice
- 1 Tomato(chopped)
Method of preparation:
Use brown chana, and blanch them in boiling water with salt for 4-5 minutes to make the skin rupture and insides moist. Strain and wrap them in a cloth to retain warmth for 1-2 hours. Smash the chanas using a heavy flat surface. Fry the smashed chanas in small batches until crispy. Prepare a spice mix with red chili powder, black salt, chaat masala, roasted cumin powder, and amchur powder. Mix the fried chanas with the spice mix. Add finely chopped onions, tomatoes, green chili, coriander, and a squeeze of lemon.
2. Moong Dal Pakoda
Ingredients:
- 2 cups Yellow Lentils (soaked)
- 2-inch Ginger
- 4 Green Chillies
- 2 tsp Cumin Seeds
- 2 tsp Coriander Seeds (crushed)
- 2 tsp Peppercorns (crushed)
- 2 tsp Red Chilli Powder
- 2 tsp Dry Mango Powder
- 4 Green Chillies (chopped)
- 4 tbsp Coriander Leaves (chopped)
- Salt as required
- Oil
Method of preparation:
The process begins with soaking 2 cups of yellow Moong Dal for 2 hours, draining the water, and grinding it with 2 inches of ginger and 4 green chilies. The ground mixture is whisked for 3-4 minutes to aerate it, making the pakodas light and fluffy. Spices including cumin seeds, crushed coriander seeds, crushed black peppercorns, red chili powder, amchur powder, chopped green chilies, chopped green coriander leaves, and salt are added to the batter. Small portions of the batter are then fried in hot oil until crispy and golden.
3. Onion Pakoda
Ingredients:
- 2 cups onions (sliced)
- 1/2 cup gram flour (sieved)
- 1 tsp salt
- 1 tbsp coriander powder
- 1 tsp green chilli finely chopped
- 1/2 tsp asafoetida powder (heeng powder)
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
Method of preparation:
In a bowl add onion, salt and massage for a few minutes. As soon as the onions start leaving water add green chillies, gram flour (besan), coriander powder, turmeric powder, cumin seeds, asafoetida powder (heeng powder) and massage them into the sliced onions. After this, Heat oil in a vessel then drop the mixture in hot oil in uneven clusters. Start with low heat, then increase to medium. Fry without stirring immediately to avoid breaking clusters. After a few minutes, carefully flip the fritters and fry until golden brown (5-6 minutes). Remove and place on absorbent tissue paper to soak excess oil.
4. Masala Chai
Ingredients:
- 1 & 1/2 Cup Water
- 1 Cup Milk
- 2 tsp – Tea Powder
- 2 or 3 small pieces of Ginger
- 2 Pieces – Cardamom
- 1/4 tsp Tea Masala (Chai Masala)
- 1 tbsp Lemongrass Leaves
Method of preparation:
- Boil 1.5 cups of water.
- Pound small pieces of ginger and cardamom, then add to the boiling water.
- Add two teaspoons of tea powder and let it boil for 2-3 minutes.
- Ensure ginger water and cardamom are boiled well before adding milk to avoid curdling.
- Add lemongrass leaves and a small amount of chai masala.
- Add one cup of milk and two teaspoons of sugar (or adjust to taste).
- Stir and bring to a complete boil.
5. Paneer Cutlet
Ingredients:
- 1 potato boiled and mashed
- 1/2 onion finely chopped
- Coriander leaves
- 1/2 tsp chat masala
- 1/2 tsp oil
- 1 cup toasted bread crumbs
- 1 small piece of ginger
- finely chopped 300g Paneer
- chopped cabbage
- 1/2 capsicum
- finely chopped 1/2 carrot
- finely grated 1/2 tsp garam masala
- finely chopped 2 green chillies
- 4 tbsp gram flour
- 1/4 tsp raw mango powder
- Salt to taste
Method of preparation:
Grate paneer, place it in a napkin, and press with a plate and weight for 5-8 minutes to remove excess water. Heat a small amount of oil (about half a teaspoon) in a pan. Add finely chopped ginger, onions, carrots, cabbage, capsicum, and green chilies. Sauté for one minute, and then transfer the vegetables to a plate to cool under a fan. In a bowl, add one boiled and mashed potato. Add dry spices: amchur (raw mango powder), garam masala, chaat masala, salt, and lots of coriander leaves. Add the sautéed vegetables and mix everything thoroughly. Dust your palms with corn flour. Shape the mixture into flat, round cutlets, using a cookie cutter if desired, and smooth the edges. Make a thin batter with gram flour, water, and a pinch of salt. Dip each cutlet in the batter, then roll in toasted bread crumbs. Fry the cutlets in hot oil until golden brown, resulting in a soft interior and crunchy exterior.