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Instant Garlic Cheese Toast

Instant Garlic Cheese Toast is a very simple and easy toast / open sandwich recipe which you can make for a quick breakfast or as an evening snack.

Kids absolutely love this dish, as it consists of cheese, just be careful when you are making this dish for your kids to keep the amount of Chilly in check.

There are many variations of making Instant Garlic Cheese Toast, But this style is my absolute favorite as it’s so easy and hassle free and you can make it on a tawa or if you wish to you can make it in an oven.

You can use white bread, brown bread or any bread of your choice. In this recipe I am using white bread. You can also use your choice of cheese, I am using go pizza cheese if u r using Amul cheese then use 2 blocks

If you are looking for more sandwich recipes then do check out my Bombay Masala Toast sandwich, egg salad sandwich, mayo cream cheese sandwich, or if you want to make open toasts then do check out my chilli cheese toast recipe.

Step by Step Video for ‘Instant Garlic Cheese Toast’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Instant Garlic Cheese Toast

  • 4 slices ‏White or Brown Bread
  • 50 gram ‏Butter
  • 6 to 7 ‏Cursed Garlic cloves
  • 1 ‏Mild Green chilli
  • ½ tsp ‏Chilli flakes
  • 1 tsp ‏Cilantro / Dhanya
  • 75 gram ‏Cheese (I am using go pizza cheese if you are using Amul cheese then use 2 blocks)

Prepping for the Instant Garlic Cheese Toast 

  1. Crush the garlic, chop the green chilli and wash and clean the cilantro for garnishing

Method of making the Instant Garlic Cheese Toast

  1. In a pan or a kadai add 40 grams of butter ( Most of the butter keep some to roast the bread) and the crushed garlic
  2. And cook for 1 minute and then remove the garlic butter in a bowl.
  3. Now take a pan and add a little butter and spread.
  4. Then place the bread on the tawa and roast one side of the bread till it looks a little golden in colour.
  5. Then remove the bread on a plate and apply the garlic butter on the toasted side followed by the sliced green chillies, and grated cheese, cilantro leaves and the chilli flakes all in this order.
  6. Now place the bread again on the tawa / pan, put on a lid and roast till the bottom sides looks golden brown and the cheese has melted.
  7. Once done remove in a serving plate and serve while hot.

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Maggi Pakora 5 Min recipe, Maggi recipe

Maggi Pakora yes, that’s right today we are going to make Maggi Pakora.Maggi being the favorite among children it’s a most welcomed snack, and we are always are looking for different way to cook it. So here i bring you a mouth watering snack made out of our fav noodles with lots of vegetables to make it healthy and it’s a perfect snack to munch on during the monsoon season. You can also serve it as and party snack/ appetizer/ starter, it also tastes really good with evening tea.

For other maggi recipes do check out my chinese style maggi or my Spicy hot garlic maggie or my Cheesey mayo maggi or my Chinese Style Maggi

Step by Step Video for ‘Maggi Pakora’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Maggi Pakora

  • 500ml / 2 ½ cup ‏Water
  • 1 packet ‏Masala Maggi
  • 2 tbsp & 1 tbsp ‏Grated Cabbage / Patta gobi & Grated Carrot / Gajar
  • 2 tbsp ‏Finely chopped Onion
  • 2 tbsp ‏Cilantro / Dhania
  • 1 tbsp ‏Capsicum / Shimla mirch
  • 1 ‏Chopped Green chilli
  • ½ tsp ‏Ginger Garlic Paste /Adrak Lasan paste
  • ½ tsp each ‏Kashmiri red chilli powder & Garam masala
  • ½ tsp ‏Butter
  • 2 tbsp ‏Rice flour / Chawal ka atta
  • 4 tbsp ‏Gram flour / Besan flour
  • 3 tbsp ‏All purpose flour / maida
  • for coating ‏Raw & crushed Maggi
  • for frying ‏oil
  • as per taste ‏Salt

Prepping  for the Maggi Pakora

  1. Grate the cabbage and carrot, finely chop the onions, cilantro / dhania, capsicum, green chilies

Method of Making the Maggi Pakora

  1.  In a vessel add 500ml of water / 2 ½ cups of water and boil.
  2. Once the water is boiling add the maggi noodles and cook till they are 75% – 80% cooked. Be careful as to not cook it all the way through
  3. Once the maggi is 75% cooked drain the water and wait for the maggi noodles to come down to room temperature.
  4. Once the maggi is at room temperature then add them in a big mixing bowl, followed by grated cabbage, finely chopped onions, cilantro, capsicum, green chilies, Ginger- Garlic paste, kashmiri red chilli powder, Garam Masala, butter, and 1 sachet of maggi masala, and rice flour, gram flour and salt, and mix well.
  5. Use a little pressure of ur palms while mixing it in and form a dough. No need to add water
  6. Take a small amount in your hands and make a small ball, size of a big lime.repeat the same for the rest of the dough, and keep aside
  7. Now in a bowl add the all purpose flour and some water and mix till you get a thick but pourable slurry.
  8. Now put the maggi balls in the slurry, and move so its coats the balls from all sides and then take some crushed maggi and add them on top of the balls.
  9. Once you have all the maggi balls coated with the slurry and the crushed maggi add them to hot oil and fry till they are golden in colour from all sides.
  10. Then remove them on a plate covered with a paper towel so as to absorb any excess oil.
  11. Serve them while hot with some tomato ketchup/ tomato sauce or schezwan sauce.

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How To Clean Mushrooms, Cleaning and Storage

Today we are going to look at how to Clean Mushrooms, and also how to store them which will help preserve them for a much longer time for use.

We all know that Mushrooms even though yummy in taste are a little bit on the higher price range and do go bad really fast, thus if we can preserve them for a longer run, we will be able to utilize them in our kitchen in various recipes.

As Mushrooms have a lot of water content in them it’s advised to not soak them in water or else the dish that you plan to make can turn out really watery.

And as mushrooms grown in the earth and have a lot mud sticking to them it’s very important that you clean Mushrooms in a proper manner so as to remove all the mud and dirt on it before cooking them, so in this blog i am going to tell you two ways of cleaning the mushrooms, and you can choose either or and do write to me which one you prefered after trying.

Also for more tips and tricks videos do check out my how to make perfect hard boiled eggs which peel easily.

Step by Step Video for ‘How To Clean Mushrooms’  (Scroll Down for detailed & printable recipe)

Storage of the Mushrooms 

  1. Mushrooms will last in the refrigerator for not more than 2 days before they start to change colour and within 3 days they are unusual.
  2. So for the mushrooms to last longer than that, remove them from the plastic that you get from the store and keep in airtight container with a paper napkin or paper towel on the bottom.
  3. Then place the mushrooms on the paper napkin and then place one more paper napkin on top, and then cover the lid.
  4. This will help keep ur mushrooms last for 2 more extra days.

Method 1 for cleaning the Mushrooms

  1. Remove the Stem / Stalk of the mushroom by your hands, it will come off very easily,
  2. Then using your fingers start peeling the top layer of the mushrooms skin, that will as well come of very easily, You might not even require a knife to do it.
  3. Do the same with the Stem / Stalk
  4. Now very gently rinse the Mushrooms and they are ready to use.

Method 2 for cleaning the Mushrooms

  1. Take the mushrooms and sprinkle some All Purpose Flour / Maida on top of the Mushrooms.
  2. And using your fingers gently rub the mushrooms. This will help remove all the dirt.
  3. Then Rinse the mushrooms very gently.
  4. And pat dry and the mushrooms are ready to use.

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Tandoori Chai, Smoky Flavored Tea

This recipe is inspired by famous tea shop in Pune (Chai La Pune), Tandoori chai is unique variety of Indian tea. In this recipe tea is prepared in usual Indian way, after that a clay pot is heated(usually in Tandoor) and prepared tea is poured in the clay pot so that it absorbs flavors of the hot clay pot.

You must have heard of tandoori roti or tandoori chicken but in Pune “Chai La” named restaurant Tandoori tea is found. This tea of ​​Tandoori Smoke Flavors, which is only available in 20 rupees, has made people crazy in a short time. The 29-year-old B.Sc. graduate Amul Dilip Rajdev, resident of Pune and his cousin, Pramod Bankar, has inaugurated this special tea. This tea chain, which was popular in just two months, is planning to open it in 13 states of the country.

For the traditional Indian tea recipe do check out my Masala Chaior if you are interested in learning how to make the green tea the right way.

Step by Step Video for ‘Tandoori Chai’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients to make the Tandoori Chai

  • 1 cup ‏Milk
  • 1 ½ cup ‏Water
  • 2 tbsp ‏Tea leaves
  • - 2 tsp ‏Sugar
  • 1 tbsp ‏Lemon Grass
  • 1 tbsp ‏Mint leaves
  • 2 pinch ‏Tea Spice / Chai masala

Prepping for Tandoor Chai 

  1. Place the clay pot on a flame and heat it up for the next 10 minutes on a medium flame.

Method of making the Tandoor Chai

  1. Prepare the tea by boiling the water and adding sugar, tea leaves, lemon grass, mint leaves, tea masala and once the water is boiling add the milk and boil for 2 more minutes.
  2. Then using a tea strainer remove the tea in a glass jar.
  3. Now carefully using tongs place the clay pot in a deep pot/ vessel, and start pouring the hot tea in it. You will start seeing that the tea is bubbling in the clay pot and oozing out.
  4. This process is going to give the tea a very unique earthy flavour and give a smoky taste.

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Instant Curd Dosa Recipe / Perugu dosa

Instant Curd Dosa  is the perfect dosa to make at home . Give yourself 10 minutes and you have yourself an amazing tasting dosa. With simple ingredients which you might already in your pantry and easily available in your local market it’s a perfect dish for every occasion.

And when I say Instant I mean it, unlike other dosa batter where you have to soak overnight and then wait for the fermentation process, here you are just mix the ingredients and wait for 10 minutes and you can start cooking the dosa on the griddle.

Don’t believe me then watch my Instant Curd Dosa Recipe video and make sure you try it.

if you are looking for more instant breakfast recipes does check out my Instant rava dosa recipe, or my poha cutlet recipe.

Step by Step Video for ‘Instant Curd Dosa’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Curd Dosa Recipe

  • 1 cup ‏Rice
  • ⅓ rd cup ‏Split dehusked Black Gram / Urad Dal
  • ¼ cup ‏Curd / Yogurt / Dahi
  • 1 tbsp ‏Rava / Semolina
  • ½ tsp ‏Powdered Sugar
  • ½ tsp ‏Methi dana / Fenugreek seeds
  • ½ tsp ‏Baking powder
  • as per your taste ‏Salt

Prepping for the Curd Dosa Recipe 

  1. Wash and drain the Rice and the Split dehusked Black Gram / Urad Dal and keep in separate bowls.

Method of making the Curd Dosa Recipe

  1. In a blender add the washed and drained Rice and make a very smooth fine batter out of it, if need be add little water.
  2. Once the batter is ready remove it in a bowl.
  3. Now add the Split dehusked Black Gram / Urad Dal and the Methi dana / Fenugreek seeds in a blender and blend until you get a fine paste.
  4. Once this batter is ready add it to the rice batter.
  5. Along with the curd, Rava / Semolina, Powdered Sugar and salt and mix well.
  6. If the batter is thick then add more water and make it like a dosa batter, it should have the pouring consistency.
  7. Once the batter is ready keep it aside for the next 5-10 minutes.
  8. After 5-10 minutes mix the batter again and then add the baking powder and mix vigorously going in one direction.
  9. Then keep a dosa pan on a medium flame and once hot sprinkle some water and a little bit of oil,
  10. And using a clean cloth or tissue wipe of the water oil off the pan, this will help make the pan greasy enough so that dosa will come off easily.
  11. Now add a ladle full of this dosa and spread it in circular motion and then add some oil on the edges of the dosa and some in the middle.
  12. Once you see that the edges are coming of the pan it’s time to remove the dosa from the pan into a serving plate.
  13. Do serve it while it’s hot with some Coconut coriander chutney and sambar.

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Sev Batata Dahi Puri / SPDP

Sev Batata Dahi Puri, also known as spdp is delicious chat which is must have if you are in mumbai. Its sweet, sour, tangy, spicy and crispy chaat with the cooling effect with the curd and with so many flavours it’s not a surprise when the taste is bursting in your mouth. But if you are not living in mumbai then why should you miss out on such a delicious chaat recipe.

So today I am going to show you how to make the famous SPDP/ Sev Batata Dahi Puri chaat mumbai style along with the sweet & spicy chutney for chaat.

Sev Batata Dahi Puri is also known as “dahi sev batata puri” or “Dahi Sev Puri”

For other chaat recipes do check out the other famous Mumbai Style Pani Puri or the Corn Chaat.

Step by Step Video for ‘Sev Batata Dahi Puri’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Spicy Green Chutney for chaat

  • 1 1/2 cup ‏Cilantro / Dhania
  • ¼ cup ‏Mint leaves / Pudina
  • 4 ‏Green chilli
  • of ½ lime ‏Lime juice
  • 1” ‏GInger / Adrak
  • 1 tbsp ‏Roasted Bengal gram/ Roasted Chana Dal
  • 4 to 5 ‏Garlic / Lasun cloves
  • ½ tsp ‏Cumin seed / Jeera
  • 1 tsp ‏Sugar
  • as per your taste ‏Salt

Ingredients for the Sweet Chutney

  • 1 cup ‏Dates / Khajur
  • ¼ cup ‏Jaggery / Gug
  • 1 tbsp ‏Tamarind / Imli
  • ½ tsp ‏Coriander cumin powder/ Dhania jeera powder
  • 1 tsp ‏Red chilli powder
  • ⅛ tsp ‏Turmeric powder / Haldi
  • ¼ tsp ‏Roasted cumin powder / roasted jeera powder
  • pinch / as per taste ‏Salt

Ingredients for the Main Stuffing

  • 1 ½ ‏Boiled Potato / Ubla hua Aloo
  • ¼ cup ‏Green gram / Ubla hua Hara moong
  • ¼ tsp ‏Roasted cumin powder / Bhuna hua jeera powder
  • ¼ tsp ‏Kashmiri red chilli powder
  • 1 cup ‏Dahi / Curd / Plain yogurt
  • ¼ cup ‏Chopped Onion
  • ¼ cup ‏Sev
  • ¼ cup ‏Cilantro / Fresh Dhania
  • as per your taste ‏Salt

Prepping for the Sev Batata Dahi Puri 

  1. Wash and drain the Cilantro / Dhania and the Mint leaves / Pudina.
  2. Soak the Tamarind/ Imli in water for half an hour.
  3. Boil and roughly mash the potatoes, boil the Green gram / Ubla hua Hara moong, And chop the onions.
  4. Add a little bit of salt to the Curd and mix well.

Method for making the Sweet Chutney for Chaat

  1. In a Kadai, Pan add the soaked Tamarind / Imli along with the water and dates and the jaggery and add about one cup of water, and bring it to boil for the next 15 to 20 minutes on a medium film on until everything becomes soft.
  2. After 20 minutes wait for the mix to come down temperature.
  3. Once cool, add it to the sieve and run the spoon so everything goes through finely. (If it’s still hard then add a little more water and boil it for 5-10 more minutes.
  4. Once you have the smooth chatni run through the sieve then add Kashmiri red powder, Turmeric / Haldi, Coriander cumin powder / Dhania jeera powder, Roasted Cumin powder / Jeera powder and salt and mix well.

Method for making the Main Stuffing

  1. In a bowl add the Boiled and mashed potatoes, followed by the boiled the Green gram / Ubla hua Hara moong, Roasted jeera powder/ Bhuna hua jeera powder, Kashmiri red chilli powder, salt, and mix well.

Method to bring Everything Together

  1. In a plate, arrange the prius or golgappa, the amount of puris are up to you.
  2. break the puris from the center so u make space for the stuffing and the Chutneyes
  3. Stuff the Main stuffing of potatoes.
  4. Then add the Spicy Green Chutney as much as you want, i would recommend to add ½ tsp in each puri
  5. Then add the Sweet Chutney i would recommend 1 tsp for each puri
  6. Then add the onions followed by the curd 1 tbsp for each puri
  7. Then sprinkle some Kashmiri red chilli powder, Roasted cumin powder, Cilantro / Fresh Dhania and then the Sev.

Serve and enjoy Immediately as if you wait longer then the Sev Batata Dahi Puri will get soggy.

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Spring Onion Sabzi / Hare Pyaz ki Sabzi

Spring Onion Sabzi / Hare Pyaz ki Sabzi also known as Kandyachya Patichi Bhaji in Maharashtra is a simple yet delicious dish and you can enjoy this with roti or bhakri.

Its made by using spring onions and gram flour with is Besan. Even though this vegetable is usually enjoyed with roti or bhakri as mentioned above i absolutely love it with Curd Rice.

And when i do make to have it with curd rice i make it extra spicy. Do try out this combination and do let me know what you think about it.

For more Maharashtrian dish do check out my Pithla,  Jwarichi Bhakri and Thecha recipe.

Step by Step Video for ‘Spring Onion Sabzi’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Spring Onion Sabzi

  • 500 grams ‏Green Onion / Hara pyaz
  • 1 cup ‏Gram flour / Besan
  • 2 tsp ‏Coriander Cumin seed / Dhania Jeera powder
  • 1 tsp ‏Kashmiri Red chilli powder
  • 1 tsp ‏Cumin seed / Jeera
  • ½ tsp ‏Turmeric powder / Haldi powder
  • 2 ‏Green chilli Hari mirch
  • ½* ‏Ginger / Adrak
  • ½ tsp ‏Lime juice / NImbu ras
  • pinch ‏Asafetida / HIng
  • ⅓ cup ‏Oil
  • as per your taste ‏Salt

Prepping for the Spring Onion Sabzi 

  1. Chop the green onions and wash and drain them. Make sure that there is no water remaining.
  2. Make green chilli and ginger paste.

Method of making the Spring Onion Sabzi

  1. In a Kadai or a large wok add the oil and once the oil is hot and the Cumin seed / Jeera, followed by the Asafetida / HIng and the Green chilli and ginger paste, mix well.
  2. Once mixed add the Green Onion / Hara pyaz and mix well.
  3. Add the salt, the Turmeric powder / Haldi powder, Kashmiri Red chilli powder and the Coriander Cumin seed / Dhania Jeera powder and mix well and cook it for the next 2-3 minutes on a medium flame make sure to cover it up.
  4. After 3 minutes remove the lid and you will be able to see that the oil has separated from the veggies so it’s time to add the lime juice followed by the Gram flour / Besan and mix it all well.
  5. Once mixed cover and cook for the 3-4 minutes on a medium flame.
  6. After 4 minutes the Spring Onion Sabzi is ready so remove it ina serving bowl and serve while hot.

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Poha Cutlet Recipe / Poha Roll

Today we are going to make Poha Cutlets, yes that’s right Poha Cutlet, Generally we make Kanda poha or batata poha for breakfast, the same way you can have the Poha Cutlet for breakfast or as an evening snack, or even as a party starter…

The best part about this recipe is that you can give the stuffing the shape that you desire if you wish to give it a heart shape you can call it a cutlet or give it a barrel shape and call it a roll.

For other breakfast recipe do check out my Kande Pohe recipe, or the Mayo Cream Cheese Sandwiches or the Instant Crispy Jowar Dosa

Step by Step Video for ‘Poha Cutlet’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Poha Cutlet

  • 1 cup ‏Flattened Rice / Poha
  • 2 ‏Boiled & Mashed Potato medium size
  • 1 ‏Chopped Onion / Pyaz small
  • 2 tbsp ‏Boiled Peas / Matar
  • 1 tsp ‏Ginger chilli paste / Adrak Mirchi Paste
  • 1 tbsp ‏Cilantro / Fresh Dhanya
  • 1 tsp ‏Kashmiri Red chilli powder
  • 1 tsp ‏Coriander Cumin powder / Dhania Jeera powder
  • 1 tsp ‏Cumin seeds / Jeera
  • 1 tsp ‏Dried Mango powder / Amchur
  • 1 tsp ‏Chat masala
  • as per your taste ‏Salt
  • for frying ‏Oil

Prepping for making the Poha Cutlet / Poha Roll

  1. Boil and mash the Potatoes
  2. Finely chop the Onions
  3. Boil and drain the Peas

Method for making the Poha Cutlet / Poha Roll

  1. Add the Flattened Rice / Poha in a bowl and to that add some water and wash the poha and drain it. Repeat the process twice.  
  2. Make sure by pressing on the poha lightly that all the excess water is removed and remove the poha in a plate and let it dry out further by keeping it out in the open for 2-3 minutes
  3. After 2-3 minutes add the poha in a bowl along with the chopped onions, the boiled peas, the boiled and mashed potatoes then the Coriander Cumin powder / Dhania Jeera powder, Dried Mango powder / Amchur, Kashmiri Red chilli powder, Cumin seed / Jeera, Ginger chilli paste / Adrak Mirchi Paste, chopped Cilantro / Fresh Dhania and salt and mix well.
  4. Use your hands and apply a little pressure and it will form into a dough shape.
  5. Now take a small amount of the dough in ur hands and give it a log shape and make a roll or give it a round shape or heart shape to make a cutlet.
  6. Once you have shaped the poha cutlets or poha rolls, heat the oil and once the oil it hot deep fry the cutlets /  rolls until golden brown from all sides.
  7. Remove in a plate covered with a paper napkin and serve with some Ketchup, tomato sauce or chutney.

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Bhindi Do Pyaza, Bhindi masala Recipe

Bhindi is usually loved by all be it kids or adults, so today i bring you a different version of making bhindi ki sabzi – Bhindi Do Pyaza, we are going to make this recipe by using some onions and tomatoes and make it in a slight gravy which i can bet will have you licking your own fingers.

For other bhindi recipes do check out out my Bhindi fry – Kurkuri bhindi recipe or my dhai bhindi recipe.

Step by Step Video for ‘Bhindi Do Pyaza’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for making Bhindi Do Pyaza

  • 250 gram ‏Okra / Bhindi/ Ladies Fingers
  • 1 big ‏Finely chopped Onion / Pyaz
  • 1 big ‏Big pieces Onion / Pyaz
  • 1 big ‏Finely chopped Tomato
  • 1 big ‏Big pieces Tomato
  • 1 tbsp ‏Fresh cream
  • 1 tbsp ‏Cilantro / Dhanya
  • 2 tsp ‏Kashmiri red chilli powder
  • 1 tsp ‏Coriander cumin powder / Dhania jeera powder
  • 1/2 tsp ‏Cumin seed / Jeera
  • 3 ‏Dried red chilli
  • ½ tsp ‏Garam masala
  • ¼ tsp ‏Turmeric / Haldi
  • 1 tsp ‏Ginger Garlic paste / Adrak lahsun paste
  • pinch ‏Asafoetida / Hing
  • 1 tsp ‏Ghee / Clarified butter
  • 1 tsp ‏Sugar
  • 2 to 3 tbsp ‏Oil
  • as per your taste ‏Salt

Prepping for Bhindi Do Pyaza 

  1. Remove the top and the bottom of the Okra / Bhindi/ Ladies Fingers
  2. Finely chop the Onions and tomatoes,
  3. Make Big Pieces Chinese style of 1 onion
  4. And make big pieces of tomatoes to make puree.

Method for making the Bhindi Do Pyaza

  1. In a Kadai add 3 tbsp of oil and once hot add the Okra, and fry it for 4-5 minutes on medium flame.
  2. After 5 minutes remove the Okra in a plate and let the excess oil remain in the kadai
  3. In the same oil add the dried red chilli, followed by the cumin seeds, and once they start to sizzle add the Asafoetida / Hing and the Ginger Garlic paste, and mix well.
  4. Once mixed add the finely diced onions and cook for 4-5 minutes on a medium flame or  until the time onions are golden brown in colour.
  5. Once the onions are cooked add the finely chopped tomatoes along with the salt and mix well and cook for the next 5 minutes or until the tomatoes are fully cooked.
  6. Once the tomatoes are are cooked add the tomato puree along with the Coriander cumin powder / Dhania jeera powder, Kashmiri red chilli powder, Turmeric / Haldi and mix well, and cook for 5 minutes or until the tomato puree is cook and starts oozing out oil.
  7. After 5 minutes add 1/2 cup of water and the big onions pieces and mix it all in and cook for 2 minutes.
  8. After 2-3 minutes add the fried okra and gently mix it, and cover and cook for the next 2-3 minutes.
  9. After 3 minutes oven the lid, mix it once again and then add a little sugar( optional but i recommend it as it balances the taste) and fresh cream, and garam masala and the fresh dhania and mix well and cook for 1-2 minutes.
  10. After 2 minutes add ½ tsp of ghee/ clarified butter mix it and serve while hot with roti or phulka or naan or lachha paratha.

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Pani Puri recipe / Golgappa Recipe / Puchka recipe

The minute you hear pani puri your mouth starts to water, and its true when one says that no one can eat just one puri.

Usually most people eat Pani Puri on the streets and it is one of the most popular street foods of India and the most favourite of chats but it could end up being unhealthy as we don’t know the quality of water the people use on the streets to make the Pani for the Pani Puri.

Thats why its always a good idea to make Pani Puri in the house and enjoy it till your heart’s content.

I have a very long history with Pani Puri, as my grandfather was a big Pani Puri fan and whenever we use to plan to make Pani Puri he would buy hundreds of puries and we would have competition in the house as to who eats the most pani puri in the house would sit on the floor with the water and all the different stuffing and eat till our stomachs were full.

 

We would also make spdp which is also our family favorite if you want to recipe i will be posting the recipe very soon so do stay tuned meanwhile if you want more chat or street food recipes check out my Bombay Masala Toast or the Corn Chaat Recipe or How to make Jini Dosa and for the egg lovers check out the egg bhurji recipe which turns out just like on the street.

Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Pani Puri spicy water / Teekha Pani

  • 1 ½ cup ‏Mint leaves / Pudina
  • ¼ cup ‏Cilantro / Dhanya
  • 2 ‏Green chilli
  • 10 gram or 1 tbsp ‏Tamarind / Imli
  • ⅛ tsp ‏Black pepper / Kali mirch
  • 1 tsp ‏Black salt / Kala namak
  • 1 tbsp ‏Pani puri masala
  • ¼ tsp ‏Salt

Ingredients for the Sweet Chatni

  • 1 cup ‏Dates / Khajur
  • ¼ cup ‏Jaggery / Gud
  • 1 tbsp ‏Tamarind / Imli
  • ½ tsp ‏Coriander cumin powder / Dhania jeera powder
  • 1 tsp ‏Kashmiri red chilli powder
  • ⅛ tsp ‏Turmeric / Haldi
  • ¼ tsp ‏Roasted Cumin powder / Jeera powder
  • pinch ‏Salt

Ingredients for the Stuffing

  • 2 medium sized or 2 cup ‏Boiled & mashed Potato
  • 1 tbsp ‏Green gram / Green mug
  • 1 tbsp ‏Black gram / Kala chana
  • ½ tsp ‏Roasted Cumin seeds powder / Jeera Powder
  • ½ tsp ‏Kashmiri red chilli powder
  • 2 tbsp ‏Chopped Onion
  • as per your taste ‏Salt

 

Prepping for the Pani Puri spicy water / Teekha Pani

  1. Wash and drain the Mint leaves/ Pudina and the Cilantro / Dhania
  2. Soak the Tamarind / Imli in water for half an hr

Method of Making of the Pani Puri spicy water / Teekha Pani

  1. In a Blender add the Mint leaves / Pudina followed by Cilantro / Dhania then the black pepper and green chillies and the Tamarind / Imli along and water and add a little more water and make a smooth puree or paste.
  2. After you have blended and have the smooth puree run it through a sieve and along with more water About 1 ½ cup and use a spoon until all the watery party is collected in the bowl underneath and sieve.
  3. Now add the Pani puri masala and the black salt and mix well.
  4. Taste the water now so we know how much salt we need to add in the spicy pani puri water and we don’t need to add a lot as the black salt and the Pani Puri masala has some salt content in it
  5. So add the salt as per your taste and mix and keep the Spicy pani Puri Water in the Fridge for a few hours it always tastes good when its serve chilled.

Prepping for the Sweet Chatni

  1. Soak the Tamarind / Imli in water for half an hr

Method of Making of the Sweet Chatni

  1. In a Kadai, Pan add the soaked Tamarind / Imli along with the water and dates and the jaggery and add about one cup of water, and bring it to boil for the next 15 to 20 minutes on a medium film on until everything becomes soft.
  2. After 20 minutes wait for the mix to come down temperature.
  3. Once cool, add it to the sieve and run the spoon so everything goes through finely. (If its still hard then add a little more water and boil it for 5-10 more minutes.
  4. Once you have the smooth chatni run through the sieve then add Kashmiri red powder, Turmeric / Haldi, Coriander cumin powder / Dhania jeera powder, Roasted Cumin powder / Jeera powder and salt and mix well.

Prepping for the Stuffing

  1. Boil and mash the Potatoes, Cut onions, and boil the Black gram / Kala chana and the Green gram / Green mug

Method of Making of the Stuffing

  1. Take the boiled and the mashed potatoes in a big bowl to this, add boiled Black gram / Kala chana, followed by the boiled Green gram / Green mug, Chopped Onion, Kashmiri red chilli powder, Roasted Cumin seeds Jeera powder and salt and mix it all in.

Method of putting everything together

  1. Take the puris and make holes on top and then fill all the puris with the stuffing, then the sweet chutney ½ tsp and then the Pani Puri spicy water 2 tbsp and dig in.

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