Veg Kheema Cutlet

Veg Kheema Cutlet

Ingredients:

3 boiled potatoes
1 cup soya granules
1/2 tsp red chilli powder
1 tsp dhaniya powder
1/2 tsp jeera powder 
1 tsp amchur powder
Salt as per taste
1/2 cup grated carrot
2 tbsp roasted besan
1 green chilly chopped (optional)
Chopped dhaniya leaves few

Method:

1.Keep soya Kheema in hot water for 30 min covered .

2. Mix above all

3. With boiled potatoes

4.Make dough

5. Make small tikki n keep in refrigerator for one hour.

6. Later shallow fry or u can deep fry

Read to serve .....

Chaat ki Masti ......Just yummy and Tangy.

Dahi Puri Chaat

Ingredients

• 12 Puris / Puchka / Golgappa
• ½ cup cold, plain thick Curd / Yogurt
• ½ teaspoon Black Salt (or use regular salt)
• 1 teaspoon Chaat Masala powder
• ½ teaspoon Red Chilli Powder
• ¼ cup cooked & mashed Potatoes (mix ¼ teaspoon of salt with the potatoes)
• ¼ cup finely chopped Onions
• ¼ cup finely chopped tomatoes
• ¼ cup Green Chutney (Mint Coriander Chutney)
• ¼ cup Sweet Chutney (Tamarind Dates Chutney)
• ½ cup SEV (Fried Chickpea noodles)
• ¼ cup finely chopped Coriander Leaves

Note - usually, store bought Chaat powder has salt content. So adjust salt in yogurt accordingly)

Instructions

1. To yogurt, add Chaat powder, red chilli powder and black salt. Mix well to form smooth mixture.
2. Arrange 6 Puris on each plate. Make small holes in the middle of the Puris using your index finger. (Be gentle & don't break the Puri)
3. Fill each puri with mashed potatoes, onions and tomatoes.
4. Add about a teaspoon of the green and sweet chutneys on top of the fillings (the amounts can vary depending on how sweet / spicy you want it to be)
5. Generously pour 1-2 tablespoon of the spiced yogurt into each poori
6. Fill each puri with the Sev
7. Garnish with onions and chopped coriander leaves.
8. Serve immediately