Ingredients

• 2 chickens breasts  4 pcs.
• 1 tsp ginger paste
• 1 tsp garlic  paste
• 1 tsp salt
• 1 tbs. red chili  powder
• ½ cup Lime juice
• ¼ cup water
• 3 tbs. oil
• ½ tsp. garam masala

How to make Chatpata Chicken Tikka:

• Mix all the ingredients together except for the chicken to make the marinade.
• With a sharp knife make 4-5 deep cuts in the chicken breast width wise.
• Marinate the chicken in the mixture overnight.
• Before you cook the chicken, sprinkle ¼ tsp. of red chili powder evenly over each piece.
• Grill it on a BBQ or broil it in an oven for 35 minutes.
• Chatpata Chicken Tikka is ready to serve.
• Serve with fresh lime.

Seekh Kabab 

Ingredients:

1.00 kilogram minced beef meat fresh

5.00 - spring onions

4.00 - green chillies

3.00 tablespoon coriander leaves, chopped

1.00 teaspoon red pepper powder

2.00 teaspoon dry pomegranate seeds- anar dana

2.00 tablespoon coriander seeds crushed

2.00 teaspoon chat masala

2.00 teaspoon garam masala

2.00 teaspoon salt

How to Cook:

1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste.

2. Finely chop green chilies.

3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat.

4. Keep minced meat for couple of hours in the refrigerator.

6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire.

7. Grill till brown on all side. Make sure to turn each side every now and then.

For the Ragda:

1 Cup white peas soaked overnight

2 boiled potatoes diced finely

1/4 teaspoon turmeric

1/2 teaspoon red chilli powder

2 teaspoons greenchilli and ginger paste

1/2 teaspoon garam masala

2 teaspoons jaggery grated

1 tablespoon of tamarind juice

salt to taste

1/4 teaspoon mustard seeds

6 curry leaves

a pinch of asafoetida (hing)

2 tablespoons of oil

To serve

1/2 cup green chutney (Recipe here)

1/2 cup sweet chutney ( Recipe here)

1 cup nylon sev

1 cup onions diced finely

Make the tikkis as mentioned in an earlier post here.

For the Ragda:

Boil the soaked peas with 3 times the water till soft.

Heat oil and add the mustard seeds, curry leaves, and asafoetida.

Add all the other ingredients when the mustard seeds start to crackle.

Add more water if required to get a gravyish consistency.

Mash the peas a bit.

Keep aside.

To serve:

Place two tikkis on a plate and pour the ragda over it.

Top with chutneys and 2 tablespoons each of the onions and sev.

Serve hot.

Enjoy!!!!

Sev Puri

Ingredients:

Flat Puris

Potatoes, boiled and mashed

Green Chutney (recipe below)

Date and Tamarind Chutney, I used store bought ( Khana Khazana brand, its yumm)

Red Chilli Paste (recipe below)

Chaat Masala, a little to sprinkle

Thin Sev

Red onion, finely chopped

Raw Mango, cut into small pieces

Cilantro, finely chopped

Green Chutney

1 bunch cilantro

handful of mint leaves

2-3 garlic cloves

1 green chilli, or to taste

1 tbs lemon juice

2 tsps sugar

salt to taste

Grind all the above ingredients to a fine paste using very little water.

Red Chilli Paste

Soak the chillies in water for a few hours and grind to a smooth paste with little water.

Or use store bought.

Method:

Arrange the puris on a plate. Top each puri with some mashed potato, green chutney, tamarind chutney, red chilli paste, onion, mango and sprinkle a little chaat masala.

Cover with a generous amount of sev.

Garnish with some more onions, mango and cilantro.

Serve immediately or the puris may become soggy.

Enjoy!