Tag Archives: chaat

Foodlyrics turns 1, celebrating with Sev Puri

Foodlyrics is 1 year and 19 days to be precise. Yeah I know I just forgot about it and even didn’t mention it in my earlier post as it didn’t strike me at all. Can you believe it!!! :-0

Last year Pune was panic striken with the Swine Flu epidemic and we had a compulsory stay home week. I was so.. so.. bored. Nothing to do and no where to go. So I started making different dishes reserved for those weekends every day. :P. That’s when my husband suggested about starting a foodblog. This is how Foodlyrics was born. I started my blog with the free version of Foodlyrics on wordpress. Kudos to Wp for such a amazing venture. In December ’09, Foodlyrics was officially on the web. And here I am today with my 1 year and 19 days baby. Phew time flies by so quickly isn’t it? Thanks so much to all my friends who have helped in nurturing and bringing up Foodlyrics with lot of love and support.

Recently, I had less time for the blog and hence there have been less posts and replies as well from my side. I am so awed by the scraps, comments on Facebook and the emails I have received regarding my absence from all of you. It really means a lot to me and gives me a sense of responsibility to keep posting regularly.

So better late than never. I thought of celebrating the birthday of my blog with all my favorite dishes. May be bake a cake later this weekend. But for now here is one of my favorite chaat dishes, to which I can never say no to. Sev Puri!!!

Ingredients –

Left over chapattis – 2 -3
Onion (finely chopped) – ½ cup
Tomato (finely chopped) – ½  cup
Boiled potato (peeled & mashed) – 1 cup
Tamarind / Imli – ¼ cup
Dates / Khajur – ¼ cup
Mint leaves/ Pudina – 3 tablespoons
Coriander springs – 3 tablespoons
Green chili – 2
Salt – to taste
Thin Sev – ½ cup
Coriander leaves (chopped) – to garnish

Procedure –

  • Using a cookie cutter or a small bowl with sharp edges cut the left over chapatti into 3 centimeter (maximum) diameter circle (puris).
  • Roast these circles on a tava (skillet) or in an oven until they are crispy.
  • Date and tamarind chutney - Deseed the dates and tamarind. Cook both together in a pressure cooker and once cooled grind it to make a fine paste.
  • Mint coriander chutney - Grind the mint leaves, coriander leaves, salt and green chilies with some water to make a fine paste.
  • In a big plate place all the roasted puris. On each puri place some mashed potato, chopped tomato and finely chopped onion.
  • Now over this add little bit of each chutney.
  • Finally sprinkle thin sev and garnish with chopped coriander.

Tips –

You could get the ready made puris from the market.
Increase or decrease the quantity of mint chutney and date and tamarind chutney according to the desired hotness and sweet and tangy taste respectively.
You may also deep fry the puris instead of roasting.

Chapati Dahi chaat

This could be one of the best on-the-spot decided dish. I was craving to eat bhel, pani puri or anything from the world of chaat. I wanted to make use of the left over chappatis as well. Was bored to eat the usual Phodnichi poli. So I thought why not do something different with these chappatis. I knew I had little amount of sev stocked up. So within some time I got things ready. Choped the veggies, made the mint chutney. Got the date and tamarind chutney at room temperature (read tips) and whoosshhh..this dish was ready on the table.

Sending this to the COL – Left Over delicacies event hosted by Daisy Blue of Spicy Lounge.

Here it is …

Ingredients –

Left over chappatis – 2
Whisked plain curds – 2 cups
Onion (finely chopped) – ¼ cup
Tomato (finely chopped) – ¼ cup
Boiled potato (peeled and cut into pieces) – ¼ cup
Tamarind / Imli – ¼ cup
Dates / Khajur – ¼ cup
Mint leaves/ Pudina – 3 tablespoons
Coriander springs – 3 tablespoons
Green chili – 2
Salt – to taste
Thin Sev – ½ cup
Coriander leaves (chopped) – to garnish
Oil – to deep fry


Procedure –

  • Cut the left over chappatis in 2 inch sized squares.
  • Heat oil in a kadhai and deep fry the cut chappatis. Transfer it on a paper napkin to drain the excess oil.
  • Date and tamarind chutney - Deseed the dates and tamarind. Cook both together in a pressure cooker and once cooled grind it to make a fine paste.
  • Mint coriander chutney - Grind the mint leaves, coriander leaves, salt and green chilies with some water to make a fine paste.
  • In a wide plate place the fried chappati squares and over it add the chopped tomatoes, boiled potatoes, onion, and whisked curds.
  • Add the date and tamarind chutney and the mint coriander chutney according to taste over it.
  • Sprinkle thin sev and garnish with chopped coriander leaves.

Tips –

You could also roast the chapatis on a tava or in oven to make it crispy and to avoid the oil intake due to deep frying.
The date and tamarind chutney could be stored in deep freezer for months.
Change the curds, chutney quantity according to taste.