• Chana Chaat with Shahi Papri
  • Red lentil 1 tsp
  • Oil – 4 tbsp
  • Boiled potatoes cut into cubes 4
  • Salt to taste
  • Red chilies powder 1 tsp
  • For the condiments
  • Ginger garlic paste – 1 tbsp
  • Shahi Papdi – 1 packet
  • Onion – chopped 1 large
  • Green chilies – sliced 6-8
  • Tomatoes – four – finely chopped
  • Chaat Masala – 1 tsp
  • Fresh coriander – finely sliced – 1 bunch
  • Mint leaves – finely sliced – 1 bunch
  • Roasted cumin and crushed 1 tsp
  • yogurt – mix ½ cup of milk, 1 tsp of corn flour 1 tsp of sugar and salt – mix well and keep refrigerated.


  • Heat Chickpeas with oil by adding a spoonful of red lentil, ginger garlic paste and let it simmer for 8-10 minute till its properly cooked. Add chopped potatoes with spices (salt, red chilies, cumin and chaat masala), stir well on high flame and switch off the flame.
  • Serve in a deep bowl – ensure it is heated well.
  • Keep chilled yogurt, sliced onion, green chilies, tomatoes, green coriander, Shahi Papdi and mint on the side along with chaat masala, ground cumin and finely cut lemon wedges.
  • When serving – add chaat to bowl, top it with yogurt, onion, green chilies, tomatoes, chaat masala, ground cumin, squeeze lemon and top your chaat bowl with Shahi Papdi – the chaat will taste delicious.

Household tip:

Never add onion while cooking chaat since it leaves this strange odor which makes chaat inedible if it is kept for long.


  • Shahi Boondi – 1 packet
  • Yogurt – 1 kg
  • Milk – 1 cup
  • Sugar – 1 tsp
  • Salt – to taste
  • Corn flour – 1 tsp
  • Oil – as per requirement or ½ cup
  • Chaat Masala – 1 tsp
  • Roasted cumin – 1 tsp
  • Curry leaves – 8-10
  • Whole red chilies 6-8
  • Roasted cumin – 1 tsp
  • Tamarind chutney -3 tbsp


  • Mix yogurt with milk salt, corn flour, sugar, salt and mix well. Keep it refrigerated.
  • At the time of serving – add Shahi Boondi to the prepared Yogurt. Top it up with tamarind chutney, chaat Masala and roasted cumin.
  • In the end heat frying pan with Oil and add cumin, curry leaves and whole red chilies, let it simmer on slow flame till curry leaves and whole red chilies turn light brown. Pour it on the dahi boondi and serve it to guests.

Helpful tip:

You can always add crushed Papdi on top of Dahi boondi at the time of serving, it will add crunchiness to your favorite teatime dish.


  • Boiled Potatoes and cut into wedges – unpeeled – 1 kg
  • Salt to taste
  • Crushed red chilies – 1 tsp
  • Turmeric – ½ tsp
  • Curry leaves – 8-10
  • Lemon juice – 1 large lemon
  • Whole red chilies – 5-6
    Whole green chiles – 2-3
  • Crushed coriander – ½ tsp
  • Fenugreek seeds – ½ tsp
  • Onion seeds – 1 tbsp
  • Shahi Sev – 1 packet


  • Heat Oil in a pan and fry boiled unpeeled potato wedges till they are crispy and golden – take them out in a deep serving pan.
  • Just before serving, add salt, fenugreek seeds, lemon juice, salt, turmeric, crushed red chilies, curry leaves, whole red chilies, whole green chilies, sliced green chilies, crushed coriander, onion seeds and mix well.
  • In the end heat one cup of Oil – steaming hot and pour it on the wedges and stir well.
  • Just before serving, add in fresh green coriander- mix well and top Chaat bowl with Shahi sev and serve.

Helpful tip:
You can always make a chaat with simple peeled boiled potato but this recipe certainly adds a lot of flavor and tastes much better also.


  • Sweet soft Dates – (half of Tamarind)
  • Tamarind
  • Brown Sugar or Jaggery (gud), Salt, Cumin Powder, Chaat Masala, Asafoetida (heengh).
  • Boil Dates and Tamarind (1 to 2) with enough water to cover ingredients properly. Cool, mash into pulp and strain through sieve.
  • Add to taste (as much as you prefer) gud or brown sugar, salt, cumin powder, chaat masala. Add a touch of asafoetida (hing) for that extra zing. Boil once more with all ingredients until thick.
  • Cool and store in glass or plastic jar. Will keep upto a month in refrigerator or even a year in the freezer.
  • With above 2 delicious chatnis in hand you can make endless chaat varieties.


  • Mix 1 part green chatni with 2 parts sweet chatni, add mint (pudina), blend then add enough water to make the “pani”.
  • In puffed puris add Shahi Boondi, pour the pani and ENJOY!! You can use the crushed Shahi Papris too instead of puffed puris.
  • Shahi Sev 1 packet
  • Shahi Papdi – 1 packet
  • Boiled peeled and sliced potatoes – ½ kg
  • Green chilies – chopped 5-6
  • Fresh coriander – chopped ½ bunch
  • Mint leaves – chopped ¼ bunch
  • Salt to taste
  • Crushed red chilies -1 tsp
  • Ground roasted cumin – 1 tsp
  • Chaat Masala – 1 tsp
  • Onion – chopped 1 large
  • Green coriander chopped ½ bunch
  • Tamarind chutney – ½ cup
  • Green chutney – 3 tbsp

Directions :

  • Layer shahi Sev in a shallow dish, top it up with boiled potatoes, add green chutney and green chutney on top.
  • Add a layer of prepared yogurt on top. In the end top it up with a layer of Shahi Papdi and then again Shahi Sev.
  • Sprinkle green masala as in Chopped coriander, green chilies and fresh mint.
  • Add a layer of chopped onion on top.
  • Sprinkle Roasted cumin and Chaat masala and serve.
  • Sev Puri is ready to be relished.

Helpful tip:

Always prepare this delectable dish in advance and refrigerate it at least ½ an hour before serving. This dish tastes best when it is served cold.


  • Chicken ½ kg preferably thigh pieces
  • Ginger garlic paste – 1 tbsp
  • Salt to taste
  • Red chilies powder 1 tsp
  • Turmeric – ½ tsp
  • Roasted cumin – 1 tsp
  • Oil as per requirement
  • Ginger garlic paste- 1 tbsp
  • Whole green chilies – 2-3

Coconut curry

  • Coconut powder – 3 packets
  • Lukewarm Water – 1 jug
  • Turmeric – 1 tbsp
  • Gram flour – 2 tbsp
  • Butter – 3 tbsp
  • Salt to taste
  • Ginger garlic paste – 1 tbsp
  • Red chilies powder 1 tbsp
  • Curry leaves – 8-10
  • Whole green chilies-3-4


  • Boiled eggs – cut into four piece – 4-5
  • Shahi Moong phali ki chatni – recipe shared
  • Chopped coriander – 1 bunch
  • Lemon wedges – 4-5 lemons
  • Shahi finger chips – 1 packet
  • Crispy fried sliced garlic – 1 cup
  • Chili oil – 1 cup
  • Shahi finger chips – 1 packet

Directions for chicken

  • Heat oil in a deep pan, add ginger garlic paste along with whole green chilies, let it simmer for a while till green chilies start turning light brown on the edges, then add in chicken along with salt, chilies and turmeric. Keep stirring for another minute or so. Add half cup of water and let it cook.
  • Chicken takes 8-10 minutes and it is properly cooked, top it with ground cumin and switch off the flame. Keep it on the side and get on with making curry for your delectable khowsuey.

Directions for Curry for Khowsuey

  • Heat ginger garlic paste, gram flour and butter in a deep pan to make roux, stir well for a minute or more on high flame and then add in two cups of water to dissolve the ingredients fully so to avoid any bubbles.  
  • Now on the side mix coconut powder with lukewarm water and add to the gram flour roux. Stir well and let it simmer on medium to high flame. Now on the side mix salt, red chiles, and turmeric in half cup of water and add that mix to the curry. Stir well.
  • Now add in curry leaves and some extra whole green chilies and keep stirring.
  • In another 2-3 minutes, curry is ready.
  • Serve delicious Khowsuay curry with chicken served separately with condiments.

Helpful tip – Serving style

You need to add cooked chicken to you plate, add spoonful of Khowsuay curry and then top it up with all ingredients like Boiled eggs , Shahi Moong phali ki chatni, Chopped coriander, Shahi finger chips, crispy fried sliced garlic, squeeze lemon juice and in the final round add a spoonful of Chili oil. Trust us it will taste delicious.

  • Shahi Moong Phali – 1 packet
  • Whole red chilies – 8-10
  • Salt to taste
  • Sesame seed oil – 4 tbsp
  • Chili Oil – 2 tbsp

Heat Sesame seed Oil in a pan add Shahi Moong Phali and stir well for a minute or so, then add in salt and whole red chiles. Let it simmer on slow flame for another minute or so until moong phali slightly turns dark brown and red chilies slightly dark in color.

  • Switch off the flame. Let it rest for a while, add the mixture to the grinder and grind it for few seconds or simply pound it in a mortar. You can keep this chutney in a jar. Add some chili oil on top, stir it and keep it a tight jar a cool dry place.

You can have this chutney with Khowsuay and also with simple foods like Daal chawal – its tastes delicious.

Helpful tip:
If you are not allergic to dried shrimps, then a cup full of dried shrimps – follow exactly rest of the procedure. It tastes delicious or simply you can make one with and one without shrimps. Yum.

  • 1 kg yogurt.
  • 1 pkt Shahi Boondi
  • 2 table spoon sugar(optional)
  • Add Salt, zeera powder, to taste. Green chilies (optional)
  • Beat yogurt with all ingredients until smooth. Add boondi, chopped green chilies and coriander.
  • Will turn soft in 15 minutes. If you like it crunchy add boondi just before eating. Serve with sweet chatni and chat masala.
  • Boiled potatoes
  • Boiled chickpeas
  • Yogurt
  • Salt and chaat masala
  • Little Sugar (optional)
  • Shahi Papri or Shahi Chili Chips.

Beat yogurt with salt, sugar and chaat masala. Add green and sweet chatni as per taste. Mix well. Add potatoes and chickpeas. Sprinkle with crushed Shahi Papris or even Shahi Chilli Chips. Yum!

  • Chicken or vegetable stock – 500 ml
  • Creamed style sweet corn – 1 tin
  • Soy sauce – 1 tbsp or as per taste
  • Corn flour – mixed with 2 tbsp of water
  • Chicken boneless shredded or boiled cut into very fine pieces – 1 large cup
  • Eggs – 2– lightly beaten / whisked
  • Salt and pepper to taste
    Shahi finger chips = 1 packet
  • Scallions – green onions – finely chopped


  • Place broth, creamed corns, soy sauce, corn flour mixed with water in a deep pan over medium to high heat.
  • Bring to boil as in cook for 5-6 minutes by stirring occasionally or until slightly thickened. Then turndown the heat to medium and stir occasionally for another 2-3 minutes.
  • Add in salt, switch off the heat and add whisked egg and do not stir for next 2-3 minutes.
  • Now add in boiled chicken, season with pepper and garnish with scallions (optional) and Shahi finger chips and serve.
  • You can also add a spoonful of sesame seed oil just before serving, its adds authentic restaurant taste to your favorite soup.

Helpful tip:

If you are freezing leftovers, just add a little bit more corn flour when reheating, if you want to thicken it slightly and don’t forget to add extra boiled chicken on top when treating your friends with leftovers.

  • Shahi Boondi – 1 packet
  • Yogurt – 1 kg
  • Milk – 1 cup
  • Sugar – 1 tsp
  • Salt – to taste
  • Corn flour – 1 tsp
  • Chaat Masala – 1 tsp
  • Roasted cumin – 1 tsp
  • Crushed red chilies – 1 tsp
  • Fresh mint – chopped – ½ bunch
  • Chopped onion – 1 medium
  • Green chilies finely chopped
  • Shahi peanuts – ½ packet
  • Directions
    Mix yogurt with sugar, corn flour, milk and salt and keep it aside in the refrigerator.
  • Just before serving, mix Shahi Boondi, chopped onion, green chiles, roasted cumin, crushed red chilies, fresh mint and stir well.
  • On the side add Shahi Peanuts to a pan add a dash of oil and roast them on medium to high flame for 1-2 minutes.
  • Top Dahi Boondi Raita with roasted Shahi Peanuts and serve.

Helpful hint:
If your yogurt turns sour, don’t throw it away, you can use it in making delicious gram flour kadhi – will share recipe soonest.

  • 2 to 3 bunches coriander
  • 2 to 3 bunches mint (pudina)
  • I inch piece ginger
  • 8 large cloves of garlic
  • Salt, Lemon juice, Chaat masala to taste and a touch of jaggery (gud)

Blend all above in blender with boiled or bottled water.
Keep in glass jar. Will keep for a week in the refrigerator.

  • 2 medium boiled potatoes diced into very small pieces.
  • 1 pkt Shahi Papri,
  • 1 pkt Shahi Sev
  • 1 onion chopped omelet style.

Layer a shallow dish with Shahi papri (whole or broken as you wish). Layer potatoes on top. Pour both green and sweet chatni as desired. Sprinkle chopped onion (save a little for top). Sprinkle Shahi Sev. Decorate with little green coriander and onions. Enjoy!