For the fourth day of the month-long marathon, we are visiting the capital city.
Delhi is a historical city and we have planned to visit the place multiple times. Once we planned a trip to Rajasthan via Delhi. But because of heavy rains, the train was delayed by more than 24 hours. So we cut short the Delhi part and went directly to see the Taj. The rest of the trip was fine, but Delhi has been elusive since.
Now that I know about their street food, I am definitely planning a trip sometime soon!
Apparently the street food totally rocks in Delhi. Read more about it here. There is a ‘parathe wali gali’ itself. And there are innumerable varieties of chaats and other food.
Boy! That’s the place I should have been born!!
I tried making the paratha thali here, but without that plate where they serve the parathas, it just looks spread out and incomplete. My original menu was onion paratha, aloo curry, tamarind chutney, mint chutney and chole.
Then when I was digging Vaishali’s blog (she is from Delhi), I saw a refreshing kulle ka chaat recipe and also one for bedmi poori. These two were new to me, so I cut out the chhole and added the chaat and bedmi poori to the menu. The aloo curry is also from her space, it turned out absolutely fantastic. Scroll down for the recipe links.
The kulle ka chaat was so easy to put together and tasted so fantastic. Like Vaishali, I too served it chilled. It has very basic ingredients, all you need to do is cook your chana and chill it. Serve them later in chilled vegetable or fruit ‘baskets’ (carved out veggies like potato, sweet potato, tomatoes or fruits like bananas, orange or apple) topped with pomegranate seeds, lemon juice, chaat masala and coriander leaves. It’s best served chill.
When you add that bit of lemon juice and a pinch of chaat masala, this simple combination waves a great culinary magic.
Bedmi poori has urad dal paste in it and the dal can be prepared as a stuffing or the paste can be mixed with the dough and made as pooris. I followed Vaishali’s recipe and made it as a filling.
The filling really resembled our South Indian Vada to some extend, which is also made with urad dal.
- Bedmi Poori : Deep fried pooris with urad dal filling. Served with aloo curry
- Aloo Subzi : A potato based curry that pairs well with bedmi poori and the paratha
- Onion Paratha : Parathas with onion filling
- Pudina Chutney : Grind a cup of mint leaves with an onion, 2 pods of garlic, 2 green chillies, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala and salt. Add a bit of lemon juice for retaining the green colour.
- Tamarind chutney : Sweet, sour and spicy tamarind chutney enhanced with dry fruits and nuts.
- Kulle Ka Chaat : A chaat with cooked chickpea, pomegranate pearls and a fruit/vegetable basket.