Dahi-potato-puri: Chaat Item

Chaat Item: Dahi-potato-puri: 
Boiled Potatoes meshed mixture served on crisp puris topped with chutneys and yogurt

Ingredients:
Yogurt-1 cup
Potatoes, boiled and meshed-2 medium
Puris (use pani-puri puri)-24
Salt to taste
Sugar-1 tablespoon
Green moong sprouts, blanched-1/2 cup
Red chili powder-1 teaspoon
Chaat Masala-1/2 teaspoon
Green chutney-1/4 cup
Sweet tamarind chutney-1/4 cup
Sev as required (made out of bangal fram fried snack item, which you will get ready in any Indian grocery store- product name is MTR, Garden, or Haldiram and so on) 
Roasted cumin powder-1 teaspoon
Decoration: 
Fresh coriander leaves, chopped-2 tablespoons
Pomegranate seeds Fresh-2 tablespoons
Method:
Add salt and sugar to thick yogurt and whisk till well mixed. 
Put the yogurt in a muslin cloth kept over a bowl. Gather the edges and squeeze tight to get a smooth mixture.
Keep it in the refrigerator till use. 
Mix boiled potatoes, sprouted moong or boiled black chana, black salt, half teaspoon of red chili powder, Chaat Masala. 
Break the puris a little on one side, fill it up with the potato filling, fill the yogurt and place them on a plate. 
Add green chutney, sweet tamarind chutney, sev, remaining red chilli powder, roasted cumin powder, coriander leaves, pomegranate pearls over the puris and finally dribble the remaining yogurt on top. 
Serve immediately.
Tip: 
Yogurt: good source calcium, vitamin B-2, B-12, potassium, and magnesium.
Green Moong: good source of protein also contain useful amounts of fibre, potassium, and B-vitamins. They contain low levels of fat, cholesterol and sodium.
Boiled potato: Good source of Fiber, Potassium, Vitamin B6, Carbohydrates: 
Green chutney: Good source of vitamins, minerals, good for eyes. 
Black chickpea (chana):  Chickpeas are a helpful source of zinc, folate and protein. Chickpeas are low in fat and most of this is polyunsaturated.

(Chaat Recipes) Ragda with Oat-Patties With Chutney Recipes

Ragda with Oat-Patties (Chaat Recipes)
By Trupti Parikh

Preparation Time: 20 mins
Cooking Time: 90 mins Tip: This time will include your chutney making also.
Makes 6 servings

Ingredients:
For The Ragda:
2-3 cups vatana (dried green/white peas) 
3/4 tsp turmeric powder (haldi)
1-2 tsp chili powder
2 tsp ginger-green chili paste
1/2 tsp garam masala 
Tip: sprinkle garam masal at the end and then cover with the lid. your aroma will stay in your food.
1lemon juice
11/2 tsp coriander powder
salt to taste
For seasoning (for the Ragda):
1/2 tsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta) 
a pinch of asafoetida (hing)
2-3 pcs dried chili whole
2 tbsp oil
4-6 pcs garlic cloves
Method: For the Ragda
Soak the dried peas overnight or 6 to 8 hours. You can use fresh green peas (safal) also.
Drain water, add little salt to peas and add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.Tip: if you add salt while bowling your peas will get taste and it will cook fast.
Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves, asafoetida, dried chili whole, garlic cloves, 1/2 tsp red chili powder and stirring till the mustard seeds crackle.
Add other ingredients coriander powder, garam masala powder, ginger-green chili paste, turmeric powder (haldi), salt to taste to the ragda adding more water required. 
Mix well mashing some of the peas slightly so that the gravy becomes thicker. Add lemon juice. 
Simmer for 10 minutes and keep aside.

Ingredients:
For The Patties:
750 grams potatoes (boiled and meshed)
1 tbsp cornflour or sooji (Semolina or Rava) (optional - if you want to deep fry then it's needed)
2 cups of Oat
1/4 cup chopped coriander (dhania)
12 ginger (adrak)
1/2 tbsp lemon juice or Dry Mango powder (aamchur powder)
1/2 tsp garam masala
1/2 tsp turmeric powder
Salt to taste
Method: For the patties
Boil, peel and mesh the potatoes.
Add oat, chopped coriander, all the above ingredients and corn flour and knead to soft dough.
Divide into 12 equal portions and keep aside.
Roll out each portion into a 75 mm. (3") diameter circle. Place a portion of the ground filling mixture on each circle.
Bring together the edges in the centre to seal the filling inside the potato and oat patties.
Press lightly on top to make a patty.
Repeat to make the remaining 11 patties.
Roll all entire patty around the oat.
Shallow fry on a non-stick pan till the patties are golden brown and crisp. (Oil is optional)
Tip: If you use non-stick pan you need only one spoon of oil. Same patty you can use as a snacks also. If you are making burger at home this patty will help for your healthy option.
How to serve:
For serving, place 2 patties on a plate and pour the ragda over it.
Top with all three chutneys. (Below I have given the recipe for the chutney)
Add chopped onion, tomato and chopped coriander.
You can add some curd also.
Sprinkle the sev.
Serve immediately.
Tips: For crisper patties, use old potatoes or a variety commonly called "chips" potatoes".
You might need to add some more cornflour to the potatoes if they are not dry enough.


Recipe for all the chutney: 


1. Recipe of green chutney:
Preparation Time: 10 mins
Cooking Time: None
Makes 1 cup
Ingredients:
1 cup chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
1 to 2 tbsp lemon juice
4 to 6 green chilies
1 tsp ginger paste
Salt to taste
1tsp olive oil 
1tbsp water
Tip: Olive oil will keep your chutney green in color and gives good texture.
Method:
Combine all the ingredients and grind to a smooth paste in a mixture in fine paste.
Refrigerate and use as required.


2. Garlic Chutney:  
Dry coconut imparts a nutty and oily taste to the chutney. This chutney is also popularly known as vada pav chutney.
Preparation Time: 10 -15 mins
Cooking Time: 2 mins
Makes 1/2 cup 
Ingredients:
4 garlic pods 
20 whole red chilies roasted
2 cups grated coconut dry
2tbsp of dry coriander powder
1 tbsp ghee
Salt To Taste
Tip: Ghee will make chutney mild. or you can use olive oil or any which you use at home
Method: 
First pill all the garlic. Combine all the ingredients and grind to a smooth paste in a mixture in fine paste. Keep it in the glass or plastic tight box.


3. Sweet dates and tamarind Chutney: 
Preparation Time: 15-20 mins
Cooking Time: 5 mins
Makes 1 1/2 teacups
Ingredients:
200 gms dates (khajur)
100 gms tamarind (imli)
1/2 tsp chili powder
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp black salt (sanchal)
salt to taste
2 cups water
Method:
Remove seeds from the dates or buy seedless dates and tamarind, wash and add 1 teacup of hotwater. Leave for 2 hours.
Cook for 5 minutes. Thereafter, blend in a liquidizer and strain.
Add the chili powder, cumin seed powder,salt and black salt.
Mix well. Keep it in the refrigerator.
Use as required.
Tip: If you prepare all the chutney then you can reuse all of them for the next time for example: Bhel poori, sav batata poori, and so on. You have to store in the refrigerator.