When you're craving something tangy and spicy, and you have tamarind and mint chutney ready at home, you can quickly whip up any chaat dish.

#ldcravings1When you crave for street food bhel- make it at home with whatever namkeen you have at home.

#5pmLike cooking

#indiankitchenPaneer_stuffed_vegetable_dahi_bhalle:(toped with kiwi & coriander chutney, dates & Tamarind chutney (saunth) & whisked curd)Dahi bhalle or dahi bade are street food available in North India. Dahi bhalle are generally made with urad dal but I made dahi bhalle with some fusion. I have made bhalle with veggies tikki stuffed with paneer and then coated them in urad dal paste. It's taste is awesome.

#midnight

#Monsoon_special#HFF#pot 6

Dahi Phulki Chaat is a popular Pakistani snack that combines deep-fried chickpea flour fritters, known as phulkis, with a creamy yogurt base.This dish is celebrated for its refreshing taste and is often served as a light meal or appetizer especially during Ramadan and iftar. It is similar to other chaat varieties, such as Dahi Bhalla, but offers a unique texture and flavour profile.To get the right phulki, heat the oil to a medium temperature, ideally between 350°F and 375°F (about 180°C to 190°C). If the oil is too hot, the phulkis will brown quickly on the outside while remaining undercooked inside; if it’s too cool, they will absorb excess oil and become soggy.Fry in small batches to avoid overcrowding, which can lower the oil temperature and lead to uneven cooking. Allowing enough space ensures that each pakoda fries evenly and crisps up properly.

#CookClickPaani Poori is a famous Mumbai street style food! Mumbai and many other Indian cities are quite famous for their street side food culture. The name paani poori comes from the two main ingredients used in this dish i.e. chatpata paani (spicy water) and poori (crispy fried Indian flatbread).This dish resembles Delhi’s Gol Gappe and Kolkata’s puchkaas! The small crispy pooris can either be made at home or store bought. These are filled with a stuffing of boiled potatoes and cooked black chanaa and green moong or then in Mumbai style with cooked White Peas and are then dipped in the spicy and then sweet paani. The poori once filled is to be immediately stuffed into the mouth before all the water from it makes it soggy!Many a times, the paani poori masala available in the market is used in making the chatpata water. In this recipe no such masala has been used as the freshly ground spice paste itself gives the paani a very delicious flavour.

You can use white bread also .#goldenapron#post10

I had one box of cheeselings that had become soft and nobody was eating it. I dry roasted them in a wok and made this yummy Bhel

#heirloomMexican Tinga is a dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans.I have my own fusion of it and twisted it completely .I remember my Mom used to twist the recipes: those that are non satvik she would turn into satvik. During Navratri (Indian goddess worship for 9 days and only satvik meal is served, which means no meats). And now I cherish my mom's tricks with my kids as well. When they have craving for it I make this for them in many ways. Here I am sharing one of it. This is my version:

Super delicious recipe. It is little bit typical for me ( at the time of making katori ). I made this and everyone loved it and my czn post this katori chaat photo on Instagram#deepfried#5ing