Aloo chaat
Aloo chaat ... it is one of the most favorite street food in Delhi................
| Recipe of Aaloo Chat | ||
| Ingredient Name | Unit | Quantity |
| Black pepper powder | tsp | 1/2 |
| Black salt | tsp | 1 |
| Chopped Fresh coriander leaves | cup | 1/4 |
| Chopped Fresh mint leaves | cup | 1/4 |
| Finely Chopped Onion | number | 1 |
| Garlic | clove | 3-4 |
| Lemon juice | tbsp | 2 |
| Medium sized boiled Potatoes | number | 8 |
| Rosted Cumin powder | tsp | 1 |
| Roughly Chopped Green chillies | number | 2 |
| salt | to taste | |
| DIrection / how to make aaloo chat | ||
| Peel and cut potatoes into an inch sized cubes.Grind garlic, green chillies, coriander leaves and mint leaves together to make a fine paste. Mix together potato cubes, paste, roasted cumin powder, black salt, salt, black pepper powder, lemon juice and chopped onion. Toss well and serve. PLACE:- .....near KG marg (PAPU CHAAT bala..) is one of the famous and most testy aloo chaat place....  |
PANIPURI (GOLGAPA)
Panipuri is one of the best spicy and testy food in Delhi. which is easily available on Delhi street food corner.
Pani Puri / Golgappa Recipe
Puri Recipe - Ingredients
- Maida(APF) - 1/4 cup
- Whole wheat flour(Atta) - 1/4 cup
- Semolina (Rava / Sooji) - 1 cup
- Baking Soda - 1/4 tsp
- Salt - as required
- Oil - to deep fry....
Place ...near GTB metro station...
and there are so many place where u find testy pani puri...
JALEBI:-Thick and juicy, it is food porn at its best. Jalebis, the golden-colored rings of deep-fried maida batter, soaked in sugar syrup, fill the mouth with a warm liquid of such excessive sweetness that modesty blushes in shame. The diabetic may find joy in just looking at its preparation.
Ingredients
| • | Refined flour (maida) | 1 cup |
| • | Yogurt | 1/2 cup |
| • | Sugar | 3 cups |
| • | Milk | 1 tablespoon |
| • | Saffron (kesar) | a few |
| • | Ghee | for deep- frying |
Method:-
In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours. Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat. Pour some batter onto a jalebi cloth, gather the edges and make a tight potli. Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp. Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.
Place:- Old and Famous Jalebi Wala in Chandni Chowk is to jalebis (Rs 250/kg). Dariba Kalan Rd, Chandni Chowk Time 8.30 am to 10 pm Nearest Metro Station Chandni Chowk,
