Chaats and Street food Archives

Baked Vegetable Patties

4 Comments / Baby/Kid friendly, Chaats and Street food, Simple and Easy / By Shilpa

It was around 3 years back, we had arranged a baby shower for a friend. I decided to make ragda pattis and when I started to cook, I realized it would take me forever to pan fry all those pattis. So I baked them. Everyone enjoyed it and they did not know it was baked at all.

When Ishaan was born, many of my blogger friends also had their first kids. So one mommy blogger created a FB group and we all joined. When all the babies grew up and became toddlers, we started discussing about food. My friend Sia from Monsoon Spice shared a veggie finger recipe. I loved the idea of adding vegetables. Ever since then, instead of ragda pattis, this baked vegetable patties served like a chaat has become a regular at my home. The bread crumbs crisp up when baked, so it tastes amazing served just out of oven. I keep everything ready and bake it just before my guests arrive. I have made this many times for get togethers and it is always a hit.

Pictorial:
Take all ingredients (except bread crumb) and mix well.

Make balls and roll in bread crumbs. Top with a little oil and bake.

Take all chutney ingredients and grind.

Mix chaat masala and salt with onion.

Baked Vegetable Patties

Patties loaded with vegetables, spices and then rolled in bread crumbs and then baked till crispy. They are served with a sweet and sour chutney and sev.

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings 3 -4

Ingredients

For Patties

1 cup mashed potatoes
1 and 1/2 cups boiled vegetables green peas, corn, carrots etc
1 tea spn garam masala
1/2 cup chopped onion
1 tea spn ginger-garlic paste
1/2 tea spn chilli powder
2 tbl spn chopped coriander leaves
1/2 cup bread crumbs
Oil
Salt

For Chutney

4-5 dates
2-3 green chillies
1/2 cup coriander leaves
2 tbl spn mint leaves optional
1 tbl spn chopped ginger
1 tea spn cumin seeds
1 tbl spn jaggery optional
1 tbl spn tamarind or 1 tea spn tamarind extract
Salt

For Topping

1/2 chopped onion
1/2 tea spn chaat masala
Salt
Sev

Instructions

Preheat the oven at 350F for 10mins.
Take potatoes, vegetables, onion, spices, ginger-garlic paste, salt, coriander leaves in a big bowl and mix.
Make small balls from the mix.
Roll the balls in bread crumbs.
Slightly flatten them.
Line them on a greased baking sheet or cast iron pan (Instead of greasing the baking sheet, it can be lined with parchment paper to avoid sticking).
Keep patties on the baking sheet/cast iron pan.
Top each with a little oil (helps in crisping, optional)
Bake at 350F for 15mins then turn them upside down and bake for another 20mins.
Serve with ketchup or as a chaat (I prefer serving as chaat) as mentioned in next steps.

Serving as chaat

Grind all ingredients of chutney.
Mix onions with salt and chaat masala.
Serve patties with chutney, onions and sev.

Misal Pav

30 Comments / Breakfast or snacks, Chaats and Street food / By Naveen

I have been requesting my brother to post some recipes here for last 8 years. He is a complete foodie – who loves to eat, loves to cook. Finally he agreed and here is his first post here. This is also the 1000th post on this blog (yayy!!!). Now over to my brother Naveen. – Shilpa

To give a brief but much deserved break, from several years of relentless work of Shilpa, I decided to contribute to this site with few and really few recipes, she has missed so far. As I am her brother, all her relatives by birth, whom she owes credits of learning so many wonderful recipes, remain my mentors as well.

I tasted this Misal Pav first, at my Pachi’s house in Balgaum several years back. Apart from its appealing way of serving on dining table, it redefined my understanding of usage of left hand. At my house, left hand is never used while having food and that is what we were taught. Misal pav is first dish that I saw everyone using left hand, for holding Pav in left hand(Pav also means foot but here I mean bread Pav).

Right hand is used for spoon, either for having Misal or for helping with farsaan(a namkin), coriander leaves or chopped onions. This fiery Kolhapuri recipe is at its majestic best when gravy is spicy and hot.

Though this dish is very traditional and a regular one at breakfast, recipe presented here is not in its most authentic version. Nevertheless, its a shortcut to that perennial bliss called fiery Misal Pav.

Apparently Pachi has learnt this from one of her friends from Kolhapur. Apart from her house, I have also tasted this dish at few restaurants in Belgaum, Opal restaurant of Kolhapur and Rajvardhan foods in JP Nagar of Bangalore. If you have never tasted this, dare to taste this, only with few glasses of water readily available. Believe me, you will cherish this taste and its associated style for a long time.

Ingredients:
8 pairs of pav buns
Butter to roast Pav
1.5 cup Matki(Moth beans)
2 Potatoes
2 Tomatoes
3 tbsp Chilli powder
Salt

For masala:
1/2 Coconut (approx 1 cup) grated
3 tbsp coriander seeds
1 tbsp cumin seeds(jeera)
6 cloves
1 star anise (badam phool)
1 inch cinnamon (dalchinni)
1 tbsp white sesame seeds (til)

For seasoning
2 tsp mustard seeds
Pinch of hing(asafoetida)
1 tsp chili powder
10 cloves of garlic

For serving
One large onion finely chopped
1 cup farsaan(mixture or namkin)
1/4 cup chopped Coriander leaves
1 Lemon cut into small wedges

Method:

Wash matki till you get clear water, soak and keep it overnight.
Next day drain the water and leave it moist for another half day to get sprouts.

Pressure cook matki and potatoes for one whistle.

Fry coconut and other ingredients for masala, grind them in to paste.

In a pan, heat 2 table spoon of oil. Add mustard seeds and once they start spluttering add pinch of hing. Then add crushed garlic. Fry garlic till it turns brown and then add chili powder. Ensure that none of the ingredients get burnt. Then add chopped tomatoes and fry.
Add parboiled matki along with its boiled water and chopped cooked potatoes.

Mix coconut masala and stir well. Add salt and cook for around 10 minutes on low flame.
Pour sufficient water and bring it to boil. If you do not see red color on top, prepare for separate seasoning.
Heat a table spoon of oil and add a spoonful of chili powder. Pour this over curry to get fiery authentic look. If you are health conscious use very minimal quantity of oil while preparing dish however garnish with oil seasoning towards end to get that appearance of ‘kat‘.
Serve with pav, coriander leaves, farsaan and onions.

Serves : 4-5
Preparation time : 45

PS: As mentioned earlier, this is authentic dish but recipe is not authentic. Here traditional goda masala or garam masala is not used. Ingredients for garam masala are used in least possible quantity. Also in traditional version, Usal and Kat are prepared separately and mixed only just before serving. However if your focus is on end result, you have same Misal pav with this recipe and irresistible dish in much shorter time.

Spicy Puffed Rice (Masala Mandakki / Chirmuri)

14 Comments / Breakfast or snacks, Chaats and Street food, Konkani Recipes, Simple and Easy / By Varada

Mandakki or Churmuri or puffed rice is loved all people. It is used to prepare various dishes depending upon the individual taste. My mother used to prepare this masala mandakki. We used to love this. Mandakki recipees are very easy to prepare and consumes very less time. It makes for a very quick and tasty snack. Mandakki is a preparation of full satiety value but less calorific value.

Ingredients:
2 cups mandakki (puffed rice/chirmuro)
1/4 cup onion chopped
1/4 cup tomato pieces
1 tbl spn Coriander leaves
1 tea spn chilli powder
Salt
Oil
Lemon juice

Method:
Mix onion pieces, tomato, coriander leaves, chilly powder and salt. Add mandakki to the mixture. Add oil and lemon juice and serve immediately. Mandakki becomes soft if it is not consumed immediately.

Serves: 1-2
Preparation time : 15mins

Pictorial:

Masala Corn

19 Comments / Chaats and Street food, Simple and Easy / By Shilpa

This post is long overdue. I wanted to post it on Motherâ€™s day, but never got to it on time. My aayi loves to cook and serve people. She always feels happy watching people enjoy her food. There are very few things like icecream, masala corn which she really loves. So this post is dedicated to her â€“ the best mom in the whole world.

When we lived in Bangalore, we frequently visited those small masala corn stalls which could be found near most of the shopping malls. Every time aayi visited us, we tried our best to take her there. I have tried making it at home here. I think I like this version the most.

Ingredients:
2 cups fresh or frozen sweet corn
1 tea spn butter
1/2 tea spn chilli powder
1/4 tea spn garam masala
1 tbl spn (or as needed) lemon juice or 1/2 tea spn amchoor powder
Salt

Method:
Cook the corn in a little water (or steam it). Melt the butter, add corn. Fry for a min, add salt, chilli powder, garam masala (if using amchoor powder, add at this stage). Cook till corn is done. Then add lemon juice. Cook for few seconds. Serve hot.

Serves : 2
Preparation time : 15-20mins

Updated on 6/15 : Updated the recipe to cook the corn before making dish. Made this dish with cooked corn and it came out really well. Thanks all for tips.

Pictorial:

Masala Puri – 2

85 Comments / Chaats and Street food / By Shilpa

I am a big fan of masala puri. I posted a recipe for a version of masala puri some 3 years ago. Many of the readers said they want the one available in Bangalore. Of course every street vendor who serves masala puri has their own recipe for it. Every one has a unique taste. I am one of those people, who enjoy all the different varieties of chaats. I am sure most of you do too.

A few days ago, one of my readers, Suman, left a comment with this recipe. She said she had got it from one of the chaat vendor in Vijaynagar in Bangalore. When I read it first time, I was sure it would taste great. It took all my will power, not to jump and try it immediately. Her comment could not have come at a better time. I was missing India and all my favorite food there. So finally gave it a try yesterday. Thanks a lot Suman, I greatly appreciate it.

While the first masala puri recipe is more like a chaat with its different chutneys, this one is more like the one we get in Bangalore. We love both. Choose the one you like.

I did not have all the spices mentioned by Suman – like Marathi Moggu and Javatri(mace). So I left them out(I will still mention an approx amount of these below as I don’t want to miss them next time when I have them). I also reduced the amount of spices to suit our taste. I used desiccated coconut instead of fresh coconut as that is what I had on hand. Check out Suman’s recipe here. Below is how I made it.

Pictorial:
Dry roast the spices.

Grind the spices with coconut and red chillies.

Add cooked dal and grind to a smooth paste.

Cook the paste.

Add the cooked peas.

Cook for few minutes.

Chop onions, coriander leaves. Grate carrots.

Take few puris on a plate.

Crush puris.

Spread a big spoonful of peas curry on top.

Garnish with onions, carrots and coriander leaves.

Spread some sev on top and serve immediately.

Masala Puri - 2

A very popular chaat from the streets of Bangalore. Masala Puri is prepared with dried peas and freshly ground spices served with crispy puri and sev

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

Total Time 40

Servings 3 -4

Ingredients

3/4 cup dry green peas soaked overnight and pressure cooked (do not use fresh peas)
1/2 cup toor dal cooked till soft with a pinch of turmeric
Grated carrot
Finely chopped onion
Puris I used store bought
Sev
Finely chopped coriander leaves
1 tbl spn coconut
1 tea spn sugar
1 and 1/2 tea spn red chilli powder
Salt
Dry Spices :
4 cloves
1 " cinnamon
1 tea spn coriander seeds
1 tea spn cumin seeds
1/4 tea spn peppercorns
A small piece of nutmeg jayikayi
1 mace japatre/javatri
2-3 marathi moggu

Instructions

Dry roast all the spices (I did this to help in grinding, was not in original recipe).
Grind the spices with coconut, red chilli powder to a smooth paste. Add the toor dal and grind (I did not want to sieve it to get a smooth paste, so I just ground it).
Take the ground paste in a vessel and add little water to thin it slightly(do not make it too watery).
Add salt, sugar and cook for a while. Now add the cooked peas and cook till it comes to required consistency. The gravy should not be too thick or too thin. It should be semi liquid.
In a serving plate, take few puris and crush them. Spread a about 1-2 ladle full of gravy. Spread some carrot, onion, coriander leaves and sev. Serve immediately.
The gravy should be hot to enjoy the actual taste of it. Add the toppings according to your liking.

Vada pav

72 Comments / Chaats and Street food / By Shilpa

Vada pav – Indian version of burger, must be one of the most loved street foods. Vada is a spicy potato mixture with a coating of gram flour, deep fried in oil. Pav is a special kind of soft bread, almost square in shape. V and I are great fans of this absolutely yummy dish from our college days in Belgaum. Somehow I was always hesitant to try vada pav as I was not too sure. I thought it had a very elaborate procedure. Finally yesterday I made it. I had invited few of our friends for a small vada pav party. It became an instant hit.

The chutneys for this were very easy to make. I made all the three chutneys even though the green chutney and the red garlic chutney are the most frequently used ones. Sweet chutney is not always a part of it. But I remember eating it in Belgaum. It suited very well for our party because many of us cannot take very hot food and the red and green chutneys are quite hot. I went with my instincts and few other chaats I have made in the past, since when I searched in the internet, there were so many different recipes for all these chutneys.

Check out different versions of this vada – batata vada, batata vada with raw onion.

I am sending this to DK’s potato feast and Sia’s Ode to potato events.

Vada stuffing:
3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes)
1/2 tea spn cumin seeds
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn ginger garlic paste
2 green chilies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch turmeric
Oil
Salt

Method:
Heat a little oil and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well.
Add chopped coriander leaves and mix. Let it cool a bit.

Vada coating:
1/2 cup gram flour (besan)
1 tbl spn rice flour (added for crispiness)
1/2 tea spn chili powder
Salt

Method:
Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a egg whisk. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.

Making vadas:
Heat oil for deep frying.
Make a ping-pong ball sized round from the stuffing. Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.

Green chutney:
9-10 strands coriander leaves
Few mint leaves (optional, I didn’t use it)
3 green chilies
1″ piece ginger (optional)
Salt

Method:
Grind all to a smooth paste. Do not make too watery.

Red chutney:
1 cup dried coconut (or dessicated coconut)
2 tbl spns chili powder
1 tea spn chopped garlic
1/4 tea spn tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Salt

Method:
Dry roast coconut and tamarind till it turns slightly brownish. Grind together with all other ingredients. This is dry powder, so do not add water. It can be stored in air tight containers for about a month.

Sweet chutney :
5-6 dates(khajoor)
1/2 tea spn tamarind extract or about 4-5 pieces of tamarind
1/2 tea spn jaggery(optional, added only if sweetness of dates is not enough)
Salt

Method:
Soak dates in warm water for about 30mins. Take out seeds (better yet, use seedless dates). Grind with all other ingredients.

Making vada pav:
Take a pav (I used Savory butter rolls from King’s Hawaiian, which are slightly smaller than the actual pav). Cut open the rolls horizontally, taking care one end is still connected.
Apply three chutneys to pav as desired.

Slightly press the vada to flatten it.

Keep it on one half of the pav and cover with other half. Slightly press down.

Serves : 4-5
Preparation time : 40mins

PS: I have mentioned the amount of chilies according to my taste. Make changes to suit your taste. Even though in actual vada pav, one end of pav is kept intact, I have cut it into two for taking pictures because the pav was too small.

Dahi batata sev puri

33 Comments / Chaats and Street food / By Shilpa

As most of you, I love chaats. When my parents were here with us few months ago, aayi and I prepared different chaats, almost every day. I am happy that I have successfully transfered my love to chaats to all my family members. Even dad and my hubby who were not big fans of chaats, love them now.

On one such day, we wanted to make sev puri at home. When we searched in Indian store, we could not find the flat puris. We were in no mood to make them at home. So we changed the plan and thought of making the dahi batata puri (dahi – yogurt, batata – potato). The difference I found between these two chaats is
-Dahi batata puri has yogurt and the red chutney only.
– Sev puri uses flat puris and 3 types of chutneys, most of the times yogurt is not used in this chaat.

Now, every person has their own way of making these. Some people use yogurt in sev puri and some people use more than one chutney in dahi batata puri. So we mixed both of these and prepared dahi batata sev puri. It was absolutely yummy. Once the chutneys are ready, it is so easy to put together.

Just before posting this, I searched for “dahi batata sev puri” in google, I found that there is something called dahi sev batata puri, which included moong and chickpeas along with potato. Check out.

Sweet sour chutney:
2 tea spn tamarind extract or thick juice extracted from a big lime sized ball of tamarind
1 tea spn jaggery
9-10 dates
Salt

Adjust the sour and sweet taste according to taste.

Method:
Soak dates in warm water for about 30 mins. Take out the seeds. Grind them to smooth paste along with jaggery, salt and tamarind. The chutney should not be too thin.

Red chutney:
25 red chilies
2 tea spns chopped garlic
1/2 tea spn tamarind extract or 2-3 pieces of tamarind
Salt

Method:
Grind all the ingredients to a smooth paste with a little water.

Green chutney:
10-15 strands coriander leaves
7-8 green chilies
1/4 cup roasted chana dal (dalia/hurigadale)
Salt

Method:
Grind all to a smooth paste.

Other ingredients:
Puris
1/2 cup cooked and chopped potato
1/2 cup chopped onions
Sev
Chaat masala
1/2 cup yogurt
Rock salt

Method:
Take some puris on a serving plate. Make a small hole on the top. Stuff them with 1 tea spn potato and 1/2 tea spn onion.

Now top with a little yogurt. Spread some chaat masala, rock salt on top.
Now add the chutneys according to individual taste.

Spread sev on top and serve.

Preparation time : 30mins

Dahi misal

50 Comments / Chaats and Street food / By Shilpa

Deepa Pai, one of my dear readers, sent me a mail few months ago saying, “I was wondering if you have heard this recipe called ‘Dahi Misal‘. It falls unders ‘Chaats‘ and its Maharashtrian Recipe. I can send it to you if you would like to try. Its made with sprouted moong. Its very very tasty and kinda healthy too. My mom tasted this when she visited Bombay some 30 years ago. She got this recipe from that chaatwala. Since then she is been making this”.

Since I am a great fan of chaats, I immediately replied her saying I would be very happy to get the recipe. She sent it to me. At that time, my parents were here with me, so I asked aayi to cook it for us. For such a simple recipe, this tasted great. Very filling, tasty and healthy. Thanks Deepa for sending it to me.

For moong curry:
1 cup sprouted green moong
1/2 cup boiled potato
1/2 cup chopped tomato
1/2 cup chopped onion
1/2 tea spn mustard seeds
1/2 tea spn cumin seeds
2-3 green chilies
4-5 curry leaves
A pinch asafoetida
1/2 tea spn chili powder
1/2 tea spn coriander powder
1/4 tea spn cumin powder
A pinch turmeric
Oil
1-2 tbl spns chopped coriander leaves

For masala dahi(yogurt)
1/2 cup yogurt
1/2 tea spn sugar
1/2 tea spn chaat masala
Salt

For garnish
Sev (I used bhujia)
Onion
Coriander leaves

Method:

Heat a little oil, add mustard seeds and cumin seeds. When they start popping, add green chilies, curry leaves and asafoetida. Fry for some time and add onion. Fry till onions are translucent. Add moong, turmeric and about 1/2 cup water. Close the lid and cook till done. Add potato, tomato, chili powder, coriander powder, cumin powder, salt. Mix well, add extra water if required. Add coriander leaves, mix well.

In a separate bowl, mix all the ingredients of masala dahi.
While serving, take some curry. Spread a little dahi according to taste. Spread onion, coriander leaves and spread some sev on top.

Serve immediately with lemon wedges.

Serves : 2-3
Preparation time : 20mins

Spiced puffed rice (Churmure upkari)

22 Comments / Chaats and Street food / By Shilpa

One of my readers had this request few days back, “Can I have the recipe for mangalore charmure(puffed rice) upkari? My friend wants it. Chumure upkari is sold in karstreet Mangalore opposite Venkatramana temple. It is made in konkani households. It tastes different from bhel and coconut oil is used. Now many adoptions of the origional recipe are made with adition of tomato etc. But I want to know the origional recipe. I guess some konkani people frequenting your blog must be able to provide it”.

When I read this request, I didn’t know what this dish is. I had been to Mangalore only once or twice when I was a kid. My knowledge about Mangalorean Konkani food is limited to what I have read in different websites and what my Aayi has told me. There is also many differences between our food(North Kanara food) and Mangalorean Konkani food(South Kanara food). So I thought of asking a person who is from South Kanara and who has come to my rescue every time I wanted any information about their food. Its none other than Aruna.

I asked her about this recipe and as always, she didn’t disappoint me. She sent this recipe and also mentioned that, “My mom at home does it a different way. She will mix together onions, grated coconut, salt, sugar, chili powder, coconut oil and coriander leaves. To this mixture she will add charmuro and mix well”.

The one I am posting today is the karstreet version. When I saw the recipe for the first time, I was wondering how good it will be with no spices(except for chili powder). I thought it is more or less like bhel. Finally when I tried it, I was very surprised. It is one of those out-of-the-world dishes. The coconut oil gives it the distinguishing taste. It was very filling. Thanks Aruna for sending me the recipe.

Ingredients:
5-6 cups puffed rice(churmuro/chirmuri)
1 tea spn chili powder
1/4 cup finely chopped onion
1/4 cup finely chopped tomato
1/4 cup grated carrot
1/4 cup grated cucumber(optional)
1/4 cup fresh/frozen coconut
1/4 cup grated raw mango(optional)
1 tbl spn chopped coriander leaves
1 tbl spn coconut oil
1/4 cup roasted peanuts
Salt

Method:
Heat a little oil and add chili powder. Take off from heat, add puffed rice and mix well. (This is kept ready by the vendors). I kept it on the switched off, but hot stove for sometime to make the puffed rice very crisp.

While serving, add carrots, cucumbers, onions, tomatoes, coconut, mango, coriander leaves, salt and mix well. Top it with coconut oil and mix. Do not keep it for long after mixing all the vegetables, the puffed rice should be very crispy for ultimate taste.

Serves :3-4
Preparation time : 15mins

Ragda pattis

53 Comments / Chaats and Street food / By Shilpa

I am a huge fan of chaats. I never tried making them myself before coming to US, since I would get them easily in Bangalore. But when I came here, I started missing them. Though I don’t make them often these days, thanks to an amazing chaat center nearby my home here, I still like to learn how to make new kinds. We could get almost all kind of chaats in Bangalore but I never saw ragda patties anywhere. I had tasted it long back in Belgaum and for some reason I could not recollect the recipe. Still I know the taste of it.

One cold evening my husband comes back home and asks me to make ragda patties. My answer out of sheer laziness, “I don’t know how to make it”. He goes, “I know you can search it and make it for me”. I just try to ignore. Next day again, “Please make ragda patties for me, you used to cook everything I asked for. Stop watching Food Network. If you cook ragda patties for me, you can post it on your blog, people would love it”. Now, he knows how to convince me. He knows I would cook anything when it comes to posting the recipe here. So my search for this recipe began.

I got many recipes online. But was unable to decide which one to try. Then I realised, I should have asked my dear friend Aruna. I was 100% sure that she would know the recipe, since she is from Mumbai and she loves cooking different things. As usual, she did not turn me down. She sent me this recipe. It turned out just superb. This may not be the only version of ragda patties available, but I can assure you will love it. Though it has many ingredients, it can be prepared in 20-30mins. One or two bowls of this and you can easily skip dinner.

Pattis:
2 large cooked potatoes (around 1 cup after peeling and mashing)
1-2 slices of white bread
1/4 cup finely chopped onion
A pinch turmeric
1/4 tea spn coriander powder
1/4 tea spn cumin powder
Salt

I also added 1/2 tea spn chili powder to spice it up. But in original recipe, chili powder is not there.

Method:
Soak white bread in water and squeeze off excess water. Mix it with all other ingredients. Make small balls of it, flatten on the palm of your hand and shallow fry them from both sides.

Ragda:
1 cup dry yellow peas(vatane) soaked overnight
A pinch turmeric
Salt

Method:
Pressure cook the peas with turmeric and salt till they are soft and mushy. I had not soaked them overnight, so cooked them for a longer time till they became soft.

Sweet chutney:
2 tbl spns jaggery
1 tea spn tamarind extract or 1 small lemon sized ball of normal tamarind
6-7 dates(khazoor) soaked in warm water

Method:
Take jaggery and 1/4 cup water in a pan and cook till jaggery is completely dissolved. Grind together dates and tamarind. Add this mixture to boiling jaggery and allow to cook for 5mins till the chutney becomes thick. I added a little salt to this chutney. Cool and strain the chutney. If it remains, it can be refrigerated for few days.

Green chutney:
1/2 cup chopped mint(pudina) leaves
1 cup chopped coriander leaves
6-8 green chilies
1 tbl spn lemon juice
Salt

Method:
Grind all together with minimum amount of water to a smooth paste.

Dry Masalas:
1/2 tea spn chaat masala
1/2 tea spn rock salt
1/2 tea spn cumin powder

Method:
Mix all and keep aside.

Garnishing:
8-10 puris used for pani puri
1/2 cup finely chopped onion
4-5 strands of chopped coriander leaves
1-2 tbl spn lemon juice
1-2 tbl spn grated raw mango(optional)
1-2 tbl spn sprouted moong beans (optional)

Serving instructions:

In a serving bowl, take hot ragda, mix all dry masalas. Add sweet and spicy chutneys depending on taste. Mix well. Now add a patties, such that it soaks ragda.

Add chopped onions, lemon juice, chopped coriander leaves, crushed puris.

I also added some sev as we like it very much. Serve immediately.

Serves : 2-3
Preparation time : 30mins

Updated: Here is how I managed to cook this in 30mins
– Collected all the items necessary from pantry and refrigerator and kept them readily accessible to my cutting board.
– Kept peas and potatoes in pressure cooker on high.
– On another burner, I kept water and jaggery for heating.
– When the peas and potatoes were cooking, I utilised the time to cut onions, lemon, coriander leaves etc.
– Grind the dates(I did not soak them) and tamarind, add it to the boiling jaggery.
– Used the same mixie without washing, to make green chutney(I did not cut any leaves, because they will anyway get ground).
– Kept a tava for heating to fry patties.
– Kept the dry masalas, puris, sev on a serving plate
– By the time I finished all these, my peas and potatoes were ready.
– Fry the patis on piping hot tava.
– Assemble everything

This recipe is as simple as this, even though it looks very long at first glance. You can count how long it takes. For me it took 30mins :).