#TAWACOOKINGTawa is very helpful for me. Tawa per bun kabab and burger seekne ke baad jo taste ata hai vo machine, oven me nahiSo i always used tawa for hotty the buns etc

#goldenapron aalu chana street style chaat recipe ramzan chana batata recipe

#GA4#Week_6#Chaat

#5pm

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

#deepfried

Step into the bustling streets of Kolkata, where the aroma of freshly prepared Jhal Muri fills the air. This beloved Bengali street food is full of flavors and textures, a dance of spicy, tangy, and crunchy goodness. A concoction of puffed rice, roasted peanuts, mingling with diced potatoes, onions, juicy tomatoes, crisp cucumbers, crunchy sprouts, tangy green mangoes, tart pomegranate, sweet coconut pieces and zesty green chilies, all tossed together with a fragrant medley of spices and a dash of mustard oil and generous amounts of sweet and tangy tamarind chutney!🥰Jhal Muri is more than a snack—it's a celebration of culture, of tradition, and of the simple joys of street food.

Pea chaat has it's own unique taste#greenveg.#post 5.

Followed by alka sharmaI made kachori by moong daal stuff.

#FZ#Chaat #post_no8#favorite_recipe

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.