Yummy Traditional

Dahi Boondi Chaat Recipe

masala-bondi-chaat-recipe-with-step-by-step-photos

Boondi Chaat | Dahi Boondi Chaat || How to Make Boondi Chaat Recipe with step-by-step photos and video

Boondi Chaat is a quite tasty, tangy, spiced chaat snack, which is made up of soaked Boondi, boiled chickpeas, and potato, along with basic spices. Traditionally, this chaat is served at iftar; the rest of the Boondi chaat is easily available to the vendors throughout the year.

Most people add sugar to this chaat, but I don’t like the sweet one. That's I didn’t use sugar in it, but you can add it if you like. This Boondi chaat is very easy to make, and simple-a few ingredients can make this snack so flavorful.

My Latest Dahi Boondi Chaat Video:

As I grew up, I always used to see my mother preparing Dahi Boondi without adding additional ingredients. Sometimes she had been using ground coriander, green chilies, and garlic in yogurt. I also followed her cooking style as time passed, and I observed and learned to make variations in it.

Since then, I started to create this chaat by adding additional ingredients_ this wholesome and delicious masala Boondi chaat is loaded full of nutrition, and I think it’s best for iftar. It will give you energy and satisfaction after fasting

I used homemade spicy Bondi. Soon, I will share this with all, but you can use store-bought Boondi.

If you have tried this Dahi Boondi Chaat Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Recipe tips:

Boondi – Use spicy masala boondi (not plain). I have used a store-bought Boondi Masala packet. It is already seasoned with salt and some spices. Please, if you find that, then use it. Otherwise, you can use plain boondi, but add some spices like red chili powder, roasted cumin powder, black salt, and salt.
If raw or green mangoes are in season, add a couple of tablespoons of finely chopped raw mangoes, or mango powder can be used. This gives a unique and different taste to the dish.

For more Similar Snack Recipes:

Samosa chaat

Chatpata aloo

Homemade papdi

Chana chole chaat

Dahi baray

Kathiawari Cholay

gol gappy

Kala chana masala

Mixed chana chaat

To prepare this recipe, firstly boil the soaked chickpeas with a few pinches of baking soda and salt.t

Take all ingredients and prepare them all.

Soak the boondi in plain water for 5-10 minutes.

Dry roast the cumin and coriander seeds along with dry chilies in the frying pan on a low flame for a minute. Coarsely crush them together in the mortar.

In-depth, bowl add yogurt, beat the yogurt with the help of a whisk, then pour the milk.

Keep whisking both together until it gets a smooth texture.

Then add the roasted ground masala and powder spices. Whisk them together until everything is incorporated.

Now add boiled chickpeas to the spiced yogurt.

Then add boiled and chopped veggies to the yogurt.

Stir to mix them very well.

Lastly, put the soaked boondi

And mix again very well.

At this stage,e adjust the spices and salt. If the chaat gets too thick, pour some milk instead of water.

Transfer all boondi chaat to the serving bowl, then add onion slices.

Then put tomato cubes.

Then add green chilies and coriander leaves.

Add fried boondi

Sprinkle some roasted masala.

Then, drizzle some sweet tamarind chutney.

Lastly, sprinkle some red crushed chili flakes, paprika, and onion.

This delicious boondi chaat is ready.

Serve this boondi chaat with papdi and chaat masala. Enjoy and spread!

Palak Gosht Recipe (spinach)

Sana Rasheed Add Comment

palak gosht recipe with step by step photos

Palak Gosht | Spinach Meat || How to make Palak Gosht with step-by-step photos

Palak Gosht is a healthy, aromatic, and flavorful Pakistani recipe made with spinach, soy, fresh fenugreek leaves, tomato, and mutton, along with some essential seasoning. This dish is the most popular in the Punjab region and is served at weddings along with other meals.

To give my recipe the ultimate taste, I used desi ghee and clay.

Pot can be cooked on any type of vessel; if you have a clay pot, I

must prefer to cook in that as well, usually, people boil and

Mash spinach before adding it to meat, but I didn’t boil it either. mash spinach because it looks like a chutney that doesn’t like

at all, I just chop all three green vegetables and

Then, thoroughly wash spinach in a colander under running water so that all dirt can be removed from the spinach

Then cook, I believe that you love the taste of palak mutton, as well as any type of meat, which can be used with spinach-like chicken, beef, or lamb, as your choice. So let's the go-ahead to know how to make this delicious recipe.

If you have tried this Palak Gosht, don’t forget to rate the recipe. You can also follow me on social media

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Take all ingredients and prepare all veggies, then rinse thoroughly under running water and keep aside until required.

Heat the desi ghee in the clay pot/pot, then put all the chopped onions along with chopped ginger and garlic, and sauté them for 5 minutes on medium-high flame.

Add washed mutton to the clay pot

...

Fry them on medium-high heat till they turn to color.

Reduce the heat to medium-low and start to add spices.

Add papaya and powdered spices.

Keep stirring on medium flame by adding the remaining spices

...

At the end, put yogurt and garam masala

Keep stirring on medium flame till oil is separated, then pour water and stir to combine well.

Bring it to a boil, then cover the lid, and let it cook for about 30 minutes on medium flame.

Add all vegetables

Stir to mix well on medium flame.

Allow cooking for another 10 minutes, till oil is seen on top of the surface.

Remove the lid and simmer it for 5 minutes.

Turn off the flame and transfer it to the serving pot and dish.

Palak gosht is ready to garnish with butter to serve with rice and chapatis.

Lebanese Kebab Recipe | Labnani Kababs

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Lebanese Kababs Recipe || Labnani Kababs || How to make Lebanese kabab with step-by-step photos

Lebanese Kebabs are one of the tastiest kebabs. A mouth-watering Lebanese kebab, with a mixture of beef, veggies, and basic spices coated with breadcrumbs and then deep-fried

These Lebanese kababs’ outer is crisp, and the inside is softened_ Everyone would love this crispy and delicious kebab.

Never beat the taste of Lebanese kababs.

These Lebanese kababs go well with bread or buns and are dripping with mayonnaise.

Lebanese kababs are the best for an evening snack, breakfast, kids, Tiffin boxes, and even for lunch or dinner.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Lebanese Kabab Video:

I have shared many other kebab recipes on my blog; some of them are given below.

Resha kabab

Gola kabab

Chicken chapli kabab

Peshawari chapli kabab

Shami kabab

If you have tried this Lebanese Kababs recipe, please rate it. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest recipe video updates.

Recipe notes:

For making kababs, meat from the calf or beef neck is the best choice. Be careful not to overcook the potatoes and peas when it comes to vegetables, as overcooked veggies can cause the kababs to fall apart during frying.
Breadcrumbs are essential for making the kababs crisp, so consider using my easy homemade breadcrumbs. Additionally, ensure that all the ingredients used in the kababs are free from moisture. Wet ingredients can make your kababs soggy and prevent them from becoming crisp.y

How to make Lebanese kabab?

To make this recipe, first rinse and cut the beef into large pieces, as we will need a large-sized resha.

Then, the meat pieces are placed in the pot with 2-3 glasses of water. Next, add salt, ginger-garlic paste, coriander powder, red chili powder, chili flakes, peri peri powder,samuc powder, white vinegar, and papaya cubes or paste to the pot.

Stir to mix well, bring it to a boil, and cook the meat until tender.

Once the meat becomes tender, take it out, and if there is still water in the pot, don't panic. You can boil the potatoes in this remaining water to enhance their flavor.

Cook the potatoes for about 15 minutes. Once they are done and there is still water remaining in the pot, add the cooked meat back in.

Allow it to cook until the water evaporates. Then, use a hand masher to mash the meat, as we need shredded meat for this recipe. Avoid grinding the meat.

Boil the peas and then lightly mash the peas with green chilies using a masher or an electric chopper. Avoid grinding them into a paste.

Combine the mashed potatoes, shredded meat, and mashed peas in a large bowl and mix thoroughly.

After thoroughly mixing the kabab mixture, add breadcrumbs to help bind the ingredients. Next, it's important to incorporate additional spices for enhanced flavor. You can include black pepper, white pepper, and mustard powder or paste.

Mix and knead the kabab mixture well, then check the spice level. Adjust the seasoning as needed to achieve the desired flavor.

Divide the kebab mixture into equal portions. Shape each kebab into an oval and coat it with breadcrumbs. At this stage, you can freeze the kebabs for later use or store them for up to one month.

Heat the oil in the wok on a medium flame.

As long as the oil is heated, we will prepare a beaten egg mixture to coat the kebabs. Crack the eggs into a bowl, add milk, salt, and orange food coloring (optional), then beat them well.