Tag Archives: chat pata

Special Papri Channa Chaat

It is my version of Lahore Chatkhara’s Papri chaat, a must try!

Ayesha’s Kitchen

Ingredients:

  • 2 cans of chickpeas/ 4 cups of boiled chickpeas
  • 2 potatoes, medium sized, boiled and cubed
  • 1 red onion, finely chopped
  • 2 bengali green chillies/ 2 thai chillies finely chopped
  • A pinch of red chilli powder
  • 1 generous pinch of crushed cumin
  • 1 generous pinch of kaala namak
  • 1 generous inch of chaat masala

FOR MINT SAUCE

  • 1 cup fresh mint leaves
  • ½ cup fresh coriander leaves
  • ½ tspn roasted cumin
  • Some salt
  • ½ tspn saunt
  • 1 ½ cup thick yogurt
  • ½ cup chilled water
  • 2 tbspns date and tamarind sauce
  • 2 tbspns caster sugar

FOR GARNISH

  • 2 cups papri (fried spring roll/ small samosa sheets is the easy way to make it)
  • Chaat masala, as desired

Method:

  1. Combine everything needed for channa mixture in a mixing bowl and mix.
  2. In a separate bowl combine all the ingredients for chutney except yogurt, water and tamarind sauce.
  3. Now it is up to you if you want to use mortar and pestle to crush it or you can mix grind it with the hand mixer. I prefer mortar and pestle because I am a traditional kinda chef but it depends on what you are comfortable with. If you are using a hand mixer or blender or grinder you can add that ½ cup of water then otherwise we will mix it as we mix in yogurt and tamarind sauce.
  4. Check the salt and spices, adjust it to your liking.
  5. Pour the yogurt sauce over the chickpeas and mix.
  6. Take it out in the serving dish and refrigerate until served. Just sprinkle papri & chaat masala before serving or it will get soggy.
  7. Enjoy!

Tawa Keema/ Tawa Qeema

This recipe is my very own version of tawa keema. It is a very chat pata, masaledaar dish which can be made in minutes and loved by all. A very easy and rich recipe for you one dish girls party or just a casual dinner when you dont feel like cooking a time consuming dish.

Ayesha’s Kitchen

Ingredients:

  • 4 tbspns oil
  • 500 gms chicken/ lamb/ beef keema
  • A generous pinch of meat tenderizer (only if using beef or mutton)
  • 2 tbspns fried onions (crushed)
  • 1 tbspn ginger and garlic paste (fresh)
  • 2 tomatoes blanched, peeled and chopped fine
  • 3 tbspns green chillies (chopped fine)
  • Salt to taste
  • A generous pinch of chicken salt
  • 1 tspn Kashmiri red chilli powder
  • 1 tspn red chilli flakes
  • ½ tspn turmeric
  • 1 tspn cracked coriander seeds
  • 1 tspn crushed roasted cumin seeds
  • 1 tspn pan roasted anardana (crushed)
  • A pinch of cracked black pepper
  • A generous knob of butter
  • A pinch of methi leaves
  • 2 tbspns lemon juice

Method:

  1. Add a generous pinch of meat tenderizer to the mincemeat and mix. Keep aside for 30 minutes. If you are using chicken mince, eliminate this step.
  2. Heat oil on a tawa and fry ginger garlic paste and green chillies. Add the mince and stir fry. Break it into pieces while stir frying on medium heat. Add tomatoes and all the ingredients accept lemon juice, methi leaves, black pepper and butter and cook until the tomatoes are mushy.
  3. Add butter and stir fry until the food looks cooked and the oil starts separating. Add rest of the ingredients and give a quick last stir.
  4. Serve hot with roti.