10 square pieces of Paneer / Cottage Cheese
10 square pieces of Capsicum or 10 square pieces of Onion
10 square pieces of Tomatoes (without seeds)
3tsp Chili Powder
3tsp Chat Masala Powder
3tbsp Corn flour
Oil for shallow frying
Salt to taste
Make a batter of Chili Powder, Chaat Masala, Corn flour, Salt and little water. Add all the vegetable and paneer pieces into the batter and let it marinate for 5 to 10 minutes.
“Kharad kadlekayi beeja bisi puri / spicy groundnuts mixed with hot puffed rice” – long ago an old man used to yell this tag line after every 5 minutes as he walked on the roads of Mysore after 6:00 PM selling spicy groundnuts mixed with red chili seasoning and puffed rice. The rains would have cast a chill over the city and people huddled inside homes would welcome something spicy and healthy to eat while sipping filter coffee.
Boiled potatoes mashed and shaped into cutlet and shallow fried. The street food in North India is incomplete without Alu Tikki. You can see huge thick griddles outside chaat shops with mouth watering Alu Tikkis arranged at the edges luring customers.
A shallow fried snack prepared using Eggplant/Aubergine.
Time Required: 15 minutes
Ingredients: 1 Big Brinjal/Eggplant
3 Green Chilies
3 Red Chilies
1″ piece Ginger
1tsp Turmeric Powder
2tsp Coriander Seeds
Oil for shallow-frying
Juice of half Lemon
Salt to taste
Cut Brinjal roundels and keep it aside. Make a paste out of Green Chilies, Red Chilies, Ginger, Turmeric Powder, Lemon juice and Coriander Seeds. Add Salt to the paste and mix well. Smear the paste on both sides of the Brinjal roundels and shallow fry them using Oil.