easy pani puri

Pani Puri/Golgappa puchka whatever you name it .One of the most loved and most popular chats in India .In Mumbai you will see a stall almost in every corner of the road .Pani puri has been a favourite since I was a kid I still enjoy having pani puri though now I make it at home more frequently so that we enjoy hygienic delicious pani puri to our hearts content in the comforts of our home .
In Mumbai we get ragda pani our I and also pain our I with potato sprouts filling I enjoy both do sharing  both the version
You can find the recipe for chutney and Ragda in the bloog ,I have posted the links below .

gol gappa/puchka/poochkas

For now lets enjoy some mouthwatering Pani Puri

Puris as required (i used  store brought)
Tamarind Chutney
1/2 cup Boondi

  • For the pani take 2-3 tbsp of the green chutney add chilled water ,sprinkle some rock salt and a pinch of roasted cumin powder 
  • add the boondis .
  • You can mix the sweet tamarind chutney to the pani and mix well or you can serve it separately.

For the sprouts and potato filling

1 boiled and ,mashed potato
1/2 cup boiled Moong sprouts
1/2 tsp  cumin powder
salt to taste
Ragda as required
mumbai style ragda pani puri

  • Keep all things ready ,the puris. The chutney the pani ,ragda and stuffing .
  • Crack small hole in centre of each puri.
  • Fill in the sprouts or ragda
  • Top it with some boondis
  • Add both the chutneys or the mixed paani
  • Eat immediately.
how to make pani puri at home

Then Enjoy some masala puris/sukha  puris  simply add the ragda or sprouts potato mixture ,little boondis ,sprinkle some chaat masala and cumin powder .
And top it up with lots of sev

sookha puri

  • Click here for  Ragda, ,Tamarind Chutney Green Chutney for chaats 
  • The pani or  spiced water can also be made using the pani puri masala/jaljira available easily in case you don't have time to make the chaat chutney's
  • The water should be chilled it taste best when the ragda is hot and the paani is super chilled .
  • Some people prefer adding chopped onions with the potato sprouts/ragda .

Ragda is nothing but white dried peas or vatanas soaked and boiled then mixed with spiced this is used as stuffing for pani puri or ragda patties/pattice or samosa chaat.The recipe is simple and easy to make

You will need
1 cup dried white peas /safee vatana
A pinch of thing /asafoetida
1/4 tsp Turmeric powder/haldi
Salt to taste
1/2 tsp Roasted cumin powder
Tiny pinch of red chilli powder


  • Soak the dried peas for 6-7 hours/overnight
  • Drain add the peas and  3-4 cups water in a pressure cooker .
  • Cook for 3-4 whistles or until the peas are soft
  • Open the cooked old once the pressure releases on its own 
  • You can either add all the other ingredients now or you can temper the oil and then add hing and then stir the tempered thing to the cooked vatanas
  • Add red chilli powder and cumin powder
  • You will need to add more water while making ragda for pani puri or ragda pattice

Shahi Tukda is one of the most easiest dessert recipe. Shahi Tukda is made from bread slices and served wit rabri, Shahi tukda/tukra is a royal treat to your sudden cravings provided you have rabri ready.
Making Shahi Tukra is very easy at home as the ingredients needed can be found easily in your pantry. as Since today Eid is been celebrated in India I  thought of sharing this quick and delicious dessert.
Here's wishing all those celebrating Eid today Eid Mubarak!

4-5 bread slices sides/edges trimmed
 1 litre milk
1 1/2 tbsp-2 tbsp sugar
1/2 tsp cardamom powder
4-5 strands of saffron
Almonds and pista as needed

for sugar syrup
1/2 cup sugar
1/4 cup water
1 tsp rose water
1/2 tbsp cardamom powder


  • Trim the edges of the bread and cut them daigonally , toast them till crisp on a non stick pan
  • You can even fry the bread  using 1 tbsp ghee
  • The breads should be crisp golden brown
  • Make sugar syrup by adding sugar and water in a pan 
  • Let it boil to a thick syrup
  • Add cardamom powder and rose water
  • Soak the toasted bread in the sugar syrup.
  • Make rabri by reducing the milk to half of its quantity add sugar,cardamom powder and saffron.
  • While serving take the soaked bread slices and pour the rabri over it
  • Garnish with pistachios and almonds.
  • Serve it chilled.
  • You can also make a thick rabdi  and serve ..find the recipe for kesar lacha rabdi here 

indian shahi tukda/tura recipe

Crispy delicious fried chicken ..Buttermilk fried chicken is one of  most loved fried chicken which is popular over the world esp a hot favourite among kids .
Who doesn't like crispy fried chicken which is juicy from inside of course we all do .
Buttermilk makes the chicken so moist and juicy that the chicken is moist and juicy from within and crispy crunchy outside .This chicken goes well with fries tomato ketchup or garlic sauce .
Try this delicious crispy chicken its finger licking good .

500 gms chicken

For the buttermilk marinade
2 cups buttermilk *
1  1/2 tsp crushed black pepper
1 tsp paprika
1/4 tsp oregano
1 tsp mixed herbs
1/2 tsp chilli flakes
1/2 tsp crushed garlic or garlic paste

For the   seasoned flour
1 cup flour
1/2 tsp pepper powder
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp baking powder


  • In a bowl/zip lock bag mix buttermilk and all the ingredients mentioned in the list for buttermilk marinade .
  • In the buttermilk marinade add chicken pieces and let it marinate for 3-4 hours .
  • Prepare the breading station,by mixing flour herbs salt etc.
  • Remove the chicken pieces one by one and place each piece in the flour

  • Roll the chicken in the flour and  pinch it for the crispy crust
  • Repeat with rest of the pieces.
  • Dust excess flour .
  • You can freeze the chicken at this stage
  • Heat oil to deep fry
  • Once the oil is hot deep fry the chicken till done.
  • It takes 5-7 minutes.

  • With a slotted spoon remove the fried chicken.
  • Serve hot with ketchup or any dip .

*For Buttermilk add 1 tbsp  lime juice/vinegar in 2 cup milk,mix and  set aside for 5 minutes then use.
If You don't have paprika use kashmiri chilli powder instead
Use chicken with skin for better results .
You can freeze the marinated chicken once rolled in flour ,arrange it in a single layer on a tray and freeze.
Once frozen you can then store it in zip lock pouch or any airtight container.

Green   chutney for chaats sandwiches and many more this chutney is so versatile that it  can be used for sandwich for all your chaats and even as a dip with pakodas bhajias etc .Its nothing but a simple coriander chutney bursting with flavors I am posting this separately as it can be used not only in chaats but as a accompaniment  with many other starters .

You can adjust the spice level according to your taste buds .This chutney gets its lovely colour from fresh coriander leaves.

1 1/2 cup Coriander leaves
Mint leaves handful
3-4 green chillies
1/2 tsp cumin powder
1/2 inch ginger
Rock salt
Lemon juice 1 tsp

Wash the coriander leaves well and roughly chop the mint and coriander leaves.
In a small mixer jar take all the ingredients add very little water and grind to a smooth paste .
Remove the chutney in a bowl .
Use it as a sandwich spread or in chaats .

Imli chutney or tamarind dates/imli gud  chutney is one of the most essential chutneys used for making chats the best thing about this sweet tangy chutney is it stays well for months in fridge

1 cup dates deseeded
2 tbsp tamarind
1/2 cup jaggery
1/2 to 3/4 tsp chili powder
1/ 2 tsp roasted cumin powder
1/2 tsp dry ginger or saunth(optional)
Black salt rock salt to taste
Water as needed
imli gud chutney


  • Cut the dates , soak the dates in water
  • Also soak the tamarind separately
  • Drain the water .
  • Grind the tamarind and dates to a pulp in the mixer
  • Cook the tamarind dates in a pan adding 1 to 1 1/2 cup water
  • Add jaggery and cook on low flame .
  • The jaggery will dissolve and the mixture will begin to thicken as it boils
  • Add the cumin powder red chilli powder saunth powder black salt and salt to taste
  • Cook for 5-6 minutes .
  • Cool and store .

Mixed Fruit Jam ready within 30 minutes ..easy to make ,free of preservatives .Yes this homemade Mixed fruit jam is super yummy, free of preservatives or any food colour .Kids love jam and bread so why don't you make some homemade jams believe me its fun to make and its very delicious.
I have posted strawberry jam already  in the blog ,got many request on mixed fruit jam and pineapple so thought of posting this .I always make strawberries,mixed fruit and pineapple jam but didn't get a chance to click pics so this time decided to take some pics and post it .Here i have used  pressure cooker to cook the fruits which saved my time.
I'll be sharing other jams in this month .For now enjoy making Mixed fruit jam

Makes 700 gms
12-15 strawberries hulled
1 apple seeds removed
250 gms black grapes
7-8 grapes
1 ripe banana
1 orange deseeded  and pith removed
300 gms Sugar*

  • Wash the fruits well.
  • Hull the strawberries and cut them mix 3-4 tbsp sugar and keep it in the fridge
  • Cut the apple with the skin on
  • Cut the banana

  • In a pressure cooker add all the chopped fruits except orange .
  • Mix in the strawberry with the juice
  • Add 1/2 cup water ,close the cooker lid and let it cook for 2 whistles.

  • Open the cooker once the steam has gone .
  • With a wooden spoon or a masher mash all the fruits ,you can blend it too.
  • Take a wide  non stick pan add the cooked fruits ,sugar and cook till it becomes thick
  • Once its thick add the squeezed orange ,you may add the juice alone I added the pulp too.

  • Cook till it thickens,it will take  about 10-15 minutes
  • Take a small mixture on chilled saucer you will see its firm and doesn't slip ,when you push your finger it wrinkles

  • This indicates the jam is ready
  • Let it cool for 10 minutes then stranger into sterilised glass bottle.
  • Let it cool completely only then put the lid 
  • Store it in the fridge.

Jam thickens once cooled so don't overcook  or wait till its very thick  it should just reach jam consistency.
You can use any fruits of your choice adding strawberries blueberries plum a and black grapes gives the jam a lovely colour so do add any of these .
This jam was not over sweet it was just perfect for us if you like jam to be very sweet you can increase the sugar .
The fruits I used were all sweet hence I used less sugar
You may skip orange and add 2 tbsp lime juice instead .
While cooking the fruits with sugar you may find the scum coning up ,discard the scum if any.

Lassi is my favourite  drink i love  all the flavors  in  lassi kesar pista is my most favourite  flavor.fright from childhood  i used to lov n order  kesar pista lassi from  a  very  famous  shop whenever  i visited  that sweet and shop
making lassi at home is very  easy  and economical too..you may skip pista and use kesar  and add elaichi alone

2 1/2 cups thick yogurt/dahi
2-3 tbsp  sugar/as needed
saffron/kesar few strands
2 tbsp warm  milk
4-5 cardamom seeds/elaichi crushed
8-9 Pistachios


  • In a mortar pestle take 1 tsp sugar and  saffron/kesar and crush it
  • Add the saffron  to  the  warm milk  and keep aside
  • In a bowl  take  yogurt and sugar and whisk until sugar dissolves
  • Add the  cardamom powder and  the  soaked  saffron/kesar
  • Whisk  till its well  combined
  • Pour  into glass  and garnish with sliced pistachios.
  • Serve chilled

Use thick curds for a creamy lassie
You can add ice cubes and 1 cup milk if you  want

Seviyan shots or kesar seviyan shots is nothing but delicious saffron/kesar flavoured  vermicelli/ seviyan kheer or pudding  served This is one of my favourite dessert.

.Enjoy this warm or have it chilled it taste best either ways .I have used thinnest variety of seviyan which is used for sheer khurma which is posted in the blog already .These can be served as a dessert for any parties or dinner .

1/3* cup seviyan vermicelli
1 litre full cream milk
1/4 cup sugar
2 tbsp condensed milk
4-5 cardamom crushed
Few strands of saffron /kesar
Cashews chopped
Pistachio sliced
Almonds sliced
1 tsp ghee
Boil milk in a pan and let it simmer on low flame until it thickens.
Add condensed milk, sugar ,saffron and stir .
Add the roasted vermicelli and the chopped nuts
Keep stirring .
Add the cardamom powder .
Once the vermicelli is cooked well switch the flame off.
Serve it warm or enjoy it chilled .

use full fat milk for creamy  kheer
you can increase  seviyan to  1/2* cup if you prefer more seviyan 
 skip  condensed milk and  add 1/2 cup sugar incase you don't want to add condensed milk.

Mumbai street style Chicken Frankie is one of my favourites from.school days .Chicken Frankie or Paneer Frankie was the only thing we used to treat our friends with .since it's very unhealthy I try to make it with the whole wheat flour..the whole wheat version is already in the blog .But at times I crave for something unhealthy lol..
I don't eat eggs so my Frankie is always without egg but I make it with eggs for my family .
Making Frankie is very easy and economical too not to mention its hygienic too so why not make it at home rather than buying those oily Frankie's .

For the roti
2 cups maida
2 tsp ghee
Or.olive oil
Lukewarm water to knead .

For the . filling
250gms chicken
1 tsp ginger garlic paste
2 medium sized onions
1/2 tsp cumin seeds
1 tomato
2 tbsp curds beaten
1/2 tsp garama masala  powder
2 green chillies
1 tsp red chilli powder.
Coriander leaves .

Grated cheese as needed
Coriander leaves chopped
1 Onion chopped .
chaat Masala  as per taste


  • Mix flour,salt gheeor oil
  • Knead a soft dough with flour
  • Let it rest for 1-2 hours
  • Divide into small balls
  • Roll into chapati .
  • Fry on both sides  adding little oil .
Make the filling
  • Marinate the chicken with salt turmeric powder and lime juice for 20 minutes.
  • Then add curds, red chilli powder and keep aside.
  • Heat oil in a pan ,add cumin seeds then add ginger garlic paste and saute until raw smell goes off.
  • Now add chopped onions and saute for.few minutes until soft and transculent.

  • Add chopped green chillies and chopped tomatoes.
  • Saute till oil releases.
  • Add the Marinated chicken and fry for 7-8 minutes
  • Add little water and cover and cook.
  • Add garam masala powder and coriander and cover with a lid and let cook.for 5-7minutes.

  • Your filling is ready.
  • Place the roti on the tava /pan 
  • Place the chicken mixture on the roti
  • and pour the whisked egg and turn over to let the egg side cook.
  • Place the chicken mixture on the roti
  • Top it with the onions mixed with chaat masala.
  • Sprinkle chaat masala and cheese.
  • Roll it and serve .

Usually egg is fried over the roll first and then topped with fillings but since i don't eat eggs i just skip it.
If you wish to add whisk egg with salt and little pepper and pour it on  the Frankie roll when the roll is on tava turn it over so that the egg is cooked then proceed with the filling.

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