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Roasted Corn and Avocado Papdi Chaat

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This is a great summer-time chaat made with chickpeas, roasted corn, avocado, onions, garlic, and cherry tomatoes topped with tamarind and mint chutneys and homemade papdi!

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Roasted Corn and Avocado Papdi Chaat

Ingredients

Papdi

  • 2/3 cup multi-grain flour (can find at any indo-pak store, may sub with ap flour)
  • 3-4 Tbsp warm water
  • 1 Tbsp oil
  • 1/2 tsp salt
  • 1 pinch ajwan seeds

Chaat

  • 1 15 oz can chick peas
  • 2 corn cobs (may use frozen or canned corn too)
  • 2 Tbsp olive oil
  • 8-10 cherry tomatoes
  • 1 garlic glove (finely minced)
  • 1/2 small onion (diced)
  • 1 avocado
  • juice of a lime (to taste)
  • 2 tsp chaat masala
  • 1/2 tsp black pepper
  • salt (to taste)
  • 2-3 Tbsp mint chutney
  • 2-3 Tbsp tamarind chutney

Instructions

Papdi

  1. In a bowl, combine the flour, salt, and ajwan.

  2. Slowly drizzle in a tablespoon of water at a time until you form a smooth dough ball. Coat the ball with the oil and kneed for a few minutes. Cover and set aside for 15 minutes.

  3. Roll out the dough (should be about as thick as pie crust). Using a small cookie-cutter, cut out circles and fry in about an inch or two of oil on medium-high heat until golden brown. The papdi should puff up as you fry them.

  4. Set aside on a plate lined with paper-towel.

Chaat

  1. Boil the corn cobs, cut the kernels off, and sautee the kernels in a little bit of oil in a pan until they turn lightly brown with a bit of salt.

  2. In a serving bowl, add the drained chickpeas, corn, sliced cherry tomatoes, garlic, onions, and avocado.

  3. Season with salt, pepper, and chaat masala.

  4. Top with the papdi (rip into smaller pieces) and chutneys.

Hyderabadi Dahi Vada

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5 from 1 vote
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Hyderabadi Dahi Vada

South Indian style dahi vada – fritters soaked in tangy yogurt. Served in Ramadan.

Ingredients

  • 1 cup urad daal
  • 1/4 cup water (leftover from soaking the daal)
  • 2 tsp finely diced ginger
  • 1 small piece of ginger
  • 4 curry leaves (chopped)
  • 2 serrano chilies
  • 2 Tbsp diced onion
  • 1/4 cup cilantro
  • 1 tsp cumin seeds
  • 1/2 tsp ajwan seeds
  • 1.5 tsp salt

Yogurt

  • 3-4 cup yogurt (plus water to thin out)
  • 2 tsp ginger-garlic paste
  • 1 tsp salt (or to taste)

Bhagar

  • 2 Tbsp oil
  • 5 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 4 dried red chilies
  • 1 pinch asoefitida

Instructions

  1. In a bowl, wash the urad daal really well until the water turns transluscent. Then soak overnight with water.

  2. Drain the lentils that have been soaking overnight and keep some of the water. Grind the lentils in batches with a little bit of water at a time. I used in total about 1/4 cup of the water used for soaking the lentils.

  3. The batter should be the consistency of pancake batter. Using a whisk or electric mixer, whisk vigorously to incorporate air into the batter.

  4. Now fold in all your seasonings and aromatics – serranos, onion, cilantro, curry leaves, ginger, cumin, ajwan, and salt.

  5. Heat up a pan with about an inch or so of oil. Drop spoonfuls of the mixture and fry until golden brown. You may also shape the vadas into doughnuts with a hole in the center (this takes a bit of skill and practice, there are some good youtube videos that demonstrate how to do this). Make sure the vadas are cooked through in the center. If they are golden on the outside but still raw, then turn the heat down.

  6. In your serving bowl, add the yogurt and thin it out with some water so that it's not too thick.

  7. Season the yogurt with salt, ginger-garlic paste.

  8. Gently toss in the vadas and make sure they are submerged in the yogurt mixture.

  9. Heat up a tablespoon or two of oil in a small pan. Once hot, add in the mustard seeds and cumin seeds. As soon as the mustard seeds start popping, add your curry leaves and asoefitida.

  10. Remove from heat and pour over the dahi vadas. Ready to serve.

Chicken 65 Fried Rice

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Chicken 65 Fried Rice

An Indo-Chinese Fried Rice dish with Chicken 65

Ingredients

Chicken Pieces

  • 1/2 lb boneless chicken pieces (cut into small cubes)
  • 1/4 tsp ginger-garlic paste
  • 1/2 egg (for chicken batter, remaining half will be put into fried rice)
  • 1/4 cup cornstarch
  • 1 Tbsp chicken 65 spice mix (can use store-bought or homemade *** – if using homemade add more salt/soy sauce since store-bought already contains salt)
  • 2 tsp soy sauce
  • 2 tsp yogurt

Fried Rice

  • 3 Tbsp oil
  • 4 curry leaves
  • 1/2 tsp mustard seeds
  • 1 serrano chili
  • 2 tsp ginger-garlic paste
  • 1 green onion
  • 1 medium carrot
  • 1/2 bell pepper
  • 1/4 cup snap peas
  • 4 cups cooked white rice
  • 1-2 Tbsp soy sauce (or to taste)
  • 2 tsp sesame oil
  • 1 Tbsp samyang buldak chili sauce (may substitute with another brand of chili sauce or leave out)
  • 1 Tbsp chicken 65 masala
  • 1/2 remaining egg
  • 1/2 tsp black pepper

Instructions

Chicken 65

  1. In a bowl combine the boneless chicken pieces, ginger-garlic paste, chicken 65 spices, soy sauce, yogurt, and egg. (I used a store-bought spice mix, but you can also just add equal parts chili powder, cumin, coriander, turmeric, black pepper.)

  2. Add your cornstarch and mix so that chicken pieces are coated. Feel free to add a little bit of water if necessary to help combine everything together. If you have time, feel free to marinate for 30 minutes.

  3. In a wok, add an inch of oil. Once hot, shallow fry chicken pieces until golden brown. Set aside on a paper-towel lined plate.

Fried Rice

  1. Wipe down wok/pan you fried the chicken pieces in and remove any excess oil. We're going to make the fried rice in the same pan.

  2. Add a few tablespoons of oil. Once the oil is hot, add the mustard seeds. Once you hear the mustard seeds pop, add curry leaves, serrano chili (diced), green onion, and ginger-garlic paste. Stir for a minute.

  3. Now add in the chicken pieces and then the cooked rice.

  4. Add sauce ingredients and make sure rice and chicken are coated with the sauce. Stir for a few minutes.

  5. Add veggies. Then move rice to one side of the wok and add remaining egg (1/2 of it was used in the chicken batter and the remaining egg you can add in the fried rice). Stir the egg until scrambled.

  6. Add more chicken 65 spices and black pepper. Taste and adjust for seasonings. Feel free to add more soy sauce, chili sauce, sesame oil, etc. Sometimes I even like to add a little bit of oyster sauce too. Garnish with green onions.