After several months of scorching heat, the awaited monsoon season has finally arrived. As the rains bless us with pleasant breeze, our need to grab something crispy, spicy or delectable snacks is inevitable. We reached out to celebrity chef Ms. Renu Dalal’s daughter of celebrated cookbook author Tarla Dalal for some delectable recipes that must have passed down to her by her mother.
During rainy mornings or evenings, a quick savoury recipe alongside a chai or coffee is inevitable. These three recipes, Papad Ki Sabzi, Ponkh Pattice and Dahi Bhalla Chaat will make for tasty treats.
Papad ki sabji
This is a Gujarati classic! Papad ki sabzi is very easy and simple to make. It is very tasty and can be made in jiffy with very simple ingredients. You can use any type of papad, we used an urad dal papad. Make sure to add water instantly after the hing. The coriander adds a lot of freshness to the sabzi! Do try it and let us know how you like it.
Preparation Time
5 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
serves 2
INGREDIENTS
1 Cup Papad (Broken into pieces)
2 Cups Water
¼ tsp turmeric powder
¼ tsp red chilli powder
1 tsp Oil
¼ tsp Hing
3 dried Kokum
1 tsp sugar
1 tbsp chopped coriander leaves
Pinch of salt
METHOD
In a Pan, heat oil and add hing.
Add in water, turmeric powder, red chili powder, kokum, and salt. Let this boil .
Add in the broken papas pieces and let them cook for a minute.
Finish by adding sugar and coriander leaves.
Serve hot.
Ponkh Pattice
Ponkh has great health benefits too. It does taste really yummy . have it with fresh coriander chutney or just by itself
Preparation Time: 10 minutes
Soaking Time : Nil
Cooking Time : 5 minutes
Serves : Makes 5 Pattices
Ingredients for the Pattice
½ cup ponkh
¼ cup boiled, peeled and crushed potato
1 tbsp besan
¼ tsp ginger chilli paste
½ tbsp chopped coriander
Salt to taste
Oil for shallow frying
METHOD
1. Mix all the ingredients together.
2. Roll into 5 circular pattice.
3. In a pan, shallow fry on 2 sides till well done.
To serve
1. Have them hot with green coriander chutney.
Dahi Bhalla Chaat
This north Indian chaat is super yummy to eat. The pomegranate does add to the flavor.
Preparation Time: 30 minutes
Soaking Time : Nil
Cooking Time: 10 minutes
Serves : 10 pieces
Ingredients:
10 papdi puris
10 small dhai vadas
1 cup beaten cold yoghurt
¼ cup tamarind chutney
¼ cup coriander chutney
Salt and chilli powder to taste
½ tsp jeera powder
Other ingredients
½ cup boiled chickpeas
½ cup pomegranate
½ cup boiled potatoes
2 tbsp chopped coriander leaves
Method
1. Place the puris on a serving plate. Place the vadas on top of the puris.
2. Cover with the yogurt.
3. Add the potatoes, pomegranate and chickpeas on top.
4. Flavour it with coriander chutney and tamarind chutney.
5. Sprinkle salt, chili powder and jeera powder on top.
6. Top with coriander leaves.
7. Serve immediately.
