Street Food For This Raksha Bandhan

This Raksha Bandhan Try The Best Of Street Food By Executive Chef G Somasundaram

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This Raksha Bandhan go for some delectable, scrumptious and mouth watering street food. Bond over that last bite of dabeli or the last piece of pani puri, only to enjoy it more with your loved ones. The Executive Chef G Somasundaram of Renaissance Bengaluru Race Course Hotel shares some of the best street food items to prepare this festive season of Raksha Bandhan.

KACHI DABELI

Ingredients

Dabeli Masala – 50 gm, Coriander Seeds – 10 gm, Cumin – 50 gm, Fennel / Saunf – 50 gm, Pepper – 50 gm, Cinnamon – 50 gm, Cardamom 10 gm, Clove 20 gm, Star Anise 5 gm, Bay Leaf 10 gm, Sesame Seed 5gm, Dry Coconut 10 gm, Dried Red Chilli 10 gm, Turmeric 50 gm, Aamchur 50 gm, Sugar 50 gm, Salt As per the taste,

For Aloo Mixture

Potato 20 gm, Tamarind 10 gm, Water 5 gm, Oil 5 gm, Potato 2 gm, Salt 5 gm, Coconut Grated 5 gm, Coriander 5 gm, Sev 5 gm, Pomegranate 5 gm, Spiced Peanut 5 gm, Besan 10 gm, Maida 50 gm, Jaggery 10 gm

Method:

Dabeli Masala Preparation:

Firstly, in a pan take coriander seeds, cumin, fennel, pepper, cinnamon, cardamom, and clove.
Add star anise, bay leaf, sesame seed, dry coconut and dried red chilli.
Dry roast the spices over a low flame until they become fragrant.
Transfer to a little grinder-mixer jar after fully cooling.
Add turmeric, aamchur, sugar and salt.
Dabeli masala is completed by blending to a fine powder. Keep it aside.

Aloo Mixture Preparation:

First, in a large kadai heat oil.
Now take of prepared dabeli masala into a small cup, along with tamarind chutney and water.
Mix well making sure there are no lumps.
The masala mixture should be poured into the boiling oil.
Cook for 2 minutes, or until the food becomes fragrant.
Further, add potato, and salt and mix well.
Make sure everything is thoroughly incorporated as you crush and mix.
Transfer the mixttointo to a plate.
Top with coconut, coriander, sev, pomegranate and spiced peanut.

Chutney Preparation:

Wash and clean the mint and coriander.
Take a food processor and add Coriander, mint and green chilli. Add black salt, chat masala and iced water.

Assembling Dabeli:

Firstly, slit the pav in the centre and spread green chutney on one side.
Fill the pav with the prepared dabeli masala.
Also add the stuffing of onion and aloo mixture.
Now toast the pav in butter making sure both sides turn slightly golden brown.
Finally, roll the dabeli into sev and serve immediately.

PANI PURI

Ingredients

Curd 50 gm, Sugar 10 gm, Mint 50 gm, Coriander 50 gm, Tamarind 50 gm, Jaggery 50 gm, Saunf 10 gm, Green Chilli 20 gm, Black Salt 5 gm, Water 5 ml, Cumin 100 gm, Salt 10 gm, Oil 10 gm, Puri 50 gm, Potato 50 gm

Method:

Wash and clean the mint and coriander. Take a food processor and make a mint chutney with Coriander, mint and green chilli. Add black salt, chat masala and ice water.
Soak the tamarind in water and boil the same. In a vessel add jaggery, saunt and deghi chilli and cook properly. Keep it aside to cool down, add ice water, chat masala and keep it aside.
Boil the potato, cool down then mash the potato and add green chilli, coriander, deghi chilli and season with chat masala and salt.
Make a sweet curd and keep it aside.
Make a hole in a puri. Put potato mixture and both water in a puri.

This Raksha Bandhan Try The Best Of Street Food By Executive Chef G Somasundaram

DAHI BHALLA

Ingredients

Curd 50 gm, Sugar 10 gm, Mint 50 gm, Coriander 50 gm, Tamarind 25 gm, Jaggery 25 gm, Saunf 10 gm, Green Chilli 10 gm, Black Salt 5 gm, Udad Dal 50 gm, Cumin 2 ml, Salt 5 gm, Oil 50 gm

Method:

Soak the udad dal overnight. Drain the udad dal properly.
Grind the soaked udad dal until smooth consistency and add cumin, green chilli, coriander and salt.
Deep fry the vada and keep it aside.
Once the vada has cooled down, soak it in cold water.
Make a mint chutney with mint and coriander.
Soak the tamarind in water and boil the same.
Add jaggery, saunf and deghi chilli and cool properly.
Make a sweet curd and keep it aside.
Put the vada in a bowl and add sweet curd.
Garnish with mint and saunf chutney

DAHI KACHORI CHAT

Ingredients Quantity

Curd 50 gm, Sugar 10 gm, Mint 50 gm, Coriander 50 gm, Tamarind 50 gm, Jaggery 50 gm, Saunf 10 gm, Green Chilli 20 gm, Black Salt 5 gm, Water 100 gm, Cumin 5 ml, Salt 10 gm, Oil 10 gm, Poori 50 gm, Potato 50 gm, Moong Dal 50 gm, Ghee 20 gm, Fennel Crushed 5 gm, Cumin 5 gm, Heeng 5 gm, Turmeric 2 gm, Chilli 5 gm, Coriander Powder 5 gm, Garam Masala 5 gm, Aamchur 5 gm, Ginger Powder 5 gm, Salt 5 gm, Besan 10 gm, Maida 50 gm

Method:

How to make Moong Dal Stuffing for Kachori:

Firstly, in a bowl soak moong dal for 2 hours.
Drain off the water and transfer to a mixer-grinder jar.
Pulse and grind to a coarse paste. Keep aside.
In a pan, heat ghee. Add fennel, cumin, and a pinch of heeng.
Sauté on low flame until the spices turn aromatic.
Further add turmeric, chilli, 1 coriander powder, garam masala, aamchur, ginger powder and salt.
Sauté until the spices turn aromatic.
Now add besan and roast on low flame until the besan turns aromatic.
Add in coarsely ground moong dal.
Mix and cook for 5 minutes or until the moong dal is well combined.
Moong dal stuffing is ready. Keep aside to cool completely.

How To Make Khasta Kachori:

Firstly, in a large bowl take maida, and salt and mix well.
Pour in hot ghee and mix well.
Crumble and mix, making sure the flour is moist.
Now add water and knead the dough. Add water as required and knead to a smooth and soft dough.
Grease the dough with oil, cover and rest for 30 minutes. After 30 minutes, knead the dough slightly.
Pinch a small ball-sized dough and tuck well. Grease with oil and roll gently.
Place a small ball-sized prepared moong dal stuffing.
Start to pleat and seal tight. Pinch off excess dough.
Now roll gently, having a uniform thickness.
Drop in hot oil, keeping the flame on low.
Do not touch until the kachori starts to float by itself. Takes approximately 3 minutes.
Carefully flip over and fry both sides on low flame.
Fry until the kachori turns golden brown and crisp.
Drain off the kachori over kitchen paper making sure to remove excess oil.
Finally, enjoy moong dal kachori with imli chutney.

Serving Kachori with Dahi and Chutney

Wash and clean the mint and coriander, take a food processor and make a mint chutney with
Coriander, mint and green chilli. Add black salt, chat masala and ice water.
Soak the tamarind in water and boil the same.
In a vessel add jaggery, saunf and deghi mirch and cook properly.
Keep it aside to cool down. Add ice water, chat masala keep it aside.
Boil the potato cool down then mash the potato add green chilli, coriander, deghi chilli and season with chat masala and salt.
Make sweet curd and keep it aside.

This Raksha Bandhan Try The Best Of Street Food By Executive Chef G Somasundaram