Drizzled with curd, generous amount of sweet and spicy chutney to elevate it, chaats are a favorite among all. Growing up in the good old 90s, chaats were an occasion for fun, an outing with the family to satisfy our cravings for some tangy Pani puri, spicy Masala puri, or the classic Bhel puri.
Mum nailed the art of making chaats at home, giving a refreshing taste to our palates.
Here’s a list of some of the chaats that you can make and enjoy for Iftar 🙂
Remove the pastry sheets from the freezer and allow to thaw as per the instructions on the packet.
Heat a little oil in a Kadai/ wok. Add the finely chopped onions and fry till golden brown.
Add the ginger garlic paste and fry till the raw smell goes.
Add the tomatoes and cook until soft.
Add the green chilies and all the powders, including salt.
Add the kheema and fry for some time.
Cook on medium flame, stirring occasionally until the kheema is done.
Add the finely chopped coriander leaves and fry for a few seconds.
Remove from fire and keep it aside.
Preheat the oven at 350 degrees Fahrenheit or 180 degrees Celsius.
Unfold the pastry sheet and lay it flat on a baking tray with parchment paper. Pastry sheet has 3 folds. Fill with the Kheema mixture in the middle. Leave an inch gap at the top and bottom. Cut the sides of the pastry sheet 1 inch shorter on both sides.
Now cut 1 inch sections from the center out. To start braiding, Criss-cross the cuts from the sides over the filling.
Apply butter or you can even do an egg wash.
Add some sesame seeds on top.
Allow it to bake for half an hour. Half way through cooking, brush some more butter on top.
Remove from oven and leave aside for 5 mins.
Cut them and enjoy these crispy, spicy and braided chicken puffs when it’s hot.
It’s summertime in the US. Shakes are a perfect way to beat the heat! And what better than a chilled strawberry shake 😊, which my kids simply love. With fresh strawberries, scoops of strawberry ice cream, and a whole lot of love, it’s easy peasy and a classic treat!
Strawberry ice cream – 4 scoops
Milk – 1 cup
Fresh strawberries – 2 cups
Sugar – 2 tbsp (optional)
Blend the fresh strawberries and strawberry ice cream along with milk in a blender. You can add sugar if desired according to your taste. Make sure you use half the ingredients first. Blend it to make a smooth shake. Then use the other half of the ingredients and do the same.
Rice puri/poori with mutton curry — Always, brings back a pleasant memory 😊
A favorite for us sisters and everyone at home, rice puri, and mutton curry combo is complete bliss! A recipe that’s handed down for generations, it’s a perfect meal with tons of flavor.
Thank you, Ammi, Mummy, Mami, and our Maasi for spoiling us with these delicious rice puris.
Raw Rice – 1 cup
Par boiled Rice – 1 cup
Coconut grated – 6 tbsp
Cumins seeds – 1tsp
Onion – a small piece just for flavor
Oil for deep fry
Salt as required
Wash and soak the rice for 4-5 hours
Drain all the water from the rice
Slightly coarse grind without water. In the end, add grated coconut, cumin seeds and just a small piece of onion for flavor
Knead to make a soft dough
Make small equal sized balls
Take a clean white cloth (about the size of a handkerchief) and wet it
Place it on a flat circular rolling board or chakla
Now, place a small ball of dough on the cloth, press it with the top of your fingers to make a round-shaped puri. Don’t make it too thick or thin
Meanwhile, heat oil in a kadai
Remove the puri slowly from the cloth and drop into the boiling oil carefully
Let the puri cook for a minute and puff up with the help of a slotted spoon, turn carefully and cook for another minute
Mummy would make samosas from scratch with some mouth-watering fillings. Chicken kheema is one of them. (Also, check Mutton kheema recipe).
Happiness is samosa 😊 Everyone’s favorite indulgence; samosas are a great snack that can instantly chase away the blues. Here’s the recipe. Do try it out!
Chicken Kheema Stuffing:
Chicken Kheema / Ground chicken – 250 gms
Finely chopped onion – 1 medium sized
Finely chopped tomato – 1 small
Finely chopped green chillies – 2
Finely chopped coriander leaves – 2tbsp
Finely chopped dill leaves – 1 cup
Thinly sliced onion – 2 tbsp
Ginger garlic paste – 1tsp
Red chilli powder – 1 tsp
Coriander seeds crushed – 1 tsp
Cumin seeds crushed -1/2 tsp
Garam masala powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Salt – as required
Maida / All-purpose flour – 2cups
Salt and water as required
Chicken Kheema Stuffing:
Heat a little oil in a Kadai. Add finely chopped onions and fry till golden brown
Add the ginger-garlic paste and fry till the raw smell goes
Add tomatoes and cook until soft
Add green chillies, all the powders, crushed coriander and cumin seeds and salt
Add the dill leaves and fry for 2 mins. Adding dill leaves gives a unique taste to your samosas
Now add the kheema and fry for some time
Cook on medium flame, stirring occasionally until the kheema is done
Add coriander leaves and fry for a few seconds
Remove from fire and keep it aside
You can add potatoes, peas or fenugreek leaves to the kheema as well if you like
Add the flour and salt in a bowl
Mix water needed to make a stiff dough
Grease your hands with a little oil and knead the dough
Keep covered aside for 15 mins.
How to make the samosas:
Make small even sized balls from the dough
Roll it with a rolling pin into a thin circle
Cut the circle into 2 halves
Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
Bring both the ends of the semi-circle to form a cone
Hold the cone upside down and fill it. Then seal it completely
Continue the same with the remaining dough
Refrigerate for half an hour. This makes the samosas crispy
Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on medium heat