PANI PURI

Ingredients:

1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

• To make pani:
• Measure all ingredients.
• Adjust spices and tangyness to taste.
• Strain through a wire strainer to remove any rough bits.
• To make puri:
• Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
• Stand covered with wet cloth for 15-20 minutes.
• Make small sized balls.
• With the help of some dry maida or sooji, roll into thin rounds.
• Heat oil in a pan and deep fry puris till very light brown and crisp.
• Drain in a paper towel for a while to dry out the oil.
• Store in an airtight container when cool.

ALOO TIKI

Ingredients:

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper

For Stuffing:

2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tiki :

• Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. Now
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
• Serve aloo tikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

ALOO CHAT

Ingredients:

3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying

Preparation:

• Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.
• Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
• In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
• Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
• Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
• You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

How to make aloo bonda

Ingredients:

2 Large Boiled, Mashed Aloo (Potatoes)
1-2 Green Chilies (chopped)
1tbsp Coriander leaves (finely chopped)
1cup gram flour
Salt to taste
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
Oil for frying

How to make aloo bonda:

• Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
• In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
• Make small balls of aloo (potato) mixture.
• Dip each ball in the batter and deep fry them till golden. brown
• Serve aloo bonda hot with chutney.

HOW TO MAKE A ALOO GOSHT

Aloo Gosht is a casserole like dish made from potatoes and lamb, and eaten all over World. We teamed up with Amjad, of the Awari restaurant in Benfleet, Essex, to show you how to cook it.

You Will Need:

• 1 kg lamb , cut into cubes of approx 2 cm
• 1 tbsp fresh ginger , grated
• 1 tbsp fresh garlic , grated
• 2 tsp salt
• 2 ½ tbsp curry powder
• 1 tsp ground cumin
• 2 tsp cumin powder
• 2 tsp chilli powder
• 6 cardamoms , green
• 1 cinnamon sticks
• 2 star anise
• 500 g potatoes , diced into 1.5 inch cubes
• 2 medium onions , chopped
• 1 ½ cups (380ml) water
• 2 Saucepans
• 1 wooden or metal spoon

Step 1:

Sauté the onions and spices

In a saucepan, add the oil and the onions and salt; sauté until the onions have turned translucent and soft. Then add the garlic, ginger and all of the spices, and stir on a medium heat until the ingredients have combined and formed a paste.

Step 2:

Cook The Meat

Then add the washed and drained meat to the pan and stir into the onion and spice mixture until all of the meat is well coated.
Cover the pan and leave to cook on a low heat for 30 minutes, or until the juices have merged from the meat into the pan.

Step 3:

Add Potatoes

In a separate pan, par-boil the potatoes and then add them into the curry mixture in the other saucepan and stir until the potatoes are well coated with the sauce.

Step 4:

Add water

Then add 1 ½ cups of water and stir and leave to cook on a very low heat for another 10 to 15 minutes or until the gravy has thickened slightly and the meat has turned very tender and brown in color. Stir carefully.

Serve hot with rice or flatbreads such as Roti or Naan.