Long Chiray Recipe - Yummy Traditional

Long Chiray Recipe

                                                                   
long chiray recipe with step by step photos and video



Long Chiray Recipe || Food Street Snack || How to Make Long Chura Recipe with Step-by-Step Photos and Video….

Long Chiray…. a unique name with a unique recipe, In Pakistan, you will see Dehli families making these at special parties. The special sauce which they serve with the Chirays is so delicious and different in taste.

Long Chiray is a food street recipe that is being sold at a very cheap price. People are fond of eating this street food snack. This snack is also eaten in Delhi, India. From right there, this street food snack comes, 

These chi rays contain two types of fritters and kababs along with tangy sauce and onion slices. Chiray is also called Long Chura. I tried to make long, crispy-like street food. But it can be said it is better than outside.

              

how to make long chura recipe

My Latest Video, Long Chura Recipe:



Recipe Note:

Chutney: I prepared a long chura sauce with amchur (dry mango) and tamarind. you can skip amchur you can use only tamarind pulp with white vinegar or lemon juice.

Dumplings: in long chiray are added plain dumplings and red dumplings with different shapes. While you can skip the red one dumplings. These plain dumplings are soaked in room-temperature water.

Orange Dumplings: To make the orange dumplings batter, I kept the same except for adding red food coloring. These dumplings aren’t soaked in water.

Long Chiray Kababs are the main part of this snack. These are made of a combination of two flours. Gram flour and rice, along with herbs and basic spices. Knead the gram flour into a dough to make kabab. 

                                                    
long chiray


You might like these:

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Chicken Potato Cutlets

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Cabbage vada


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street food recipe


How to Make Long Chiray?

Peel the garlic cloves and boil the dry tamarind ( amchur). Soak the tamarind in water. Peel and chop the onion. Green chilies and coriander leaves 
                     
hw to make long chura

In a blender jar, put cooked amchur, tamarind water, garlic cloves, chili flakes, salt, black salt, and cumin seeds. 

                                                     

street food recipe


Next, blend them into a smooth paste. In the last add red food color to the chutney. Chutney consistency, keep thin or thick, it's up to you.

                                            

long chiray recipe

Take them out into another bowl.
                                   
long chura


Now, take gram flour (besan) in a separate bowl and combine
red chili powder, salt, cumin seeds, and baking soda.
                                  
street food

Mix them very well and begin to dissolve the batter by adding water little by little. once the batter reaches a thick pouring consistency. stop adding water to the batter.set it aside.

                           
how to make long xhura


Take another bowl and add gram flour, rice flour, red chili powder, chaat masala, salt, baking soda, crushed coriander powder, crushed cumin powder, and oil.

                                                    


Stir to combine well. Next, add chopped onion, chopped coriander leaves, and green chilies. Now, begin to mix with your hand. And give it a dough shape. And leave it aside for the rest. 

                                                                           
long chiray recipe


Firstly divide the dumpling batter into two portions. then start frying the dumplings. heat the oil and start frying the dumplings on a medium flame. 

                                                

how to make long chura

Once they started floating in the oil, flip them one by one. Keep stirring to bring an even color to the dumplings. Once they turn golden brown, drain them from the oil. 

                              

long chura recipe

Take the remaining dumpling batter, which we have separated initially. Now add orange food color and 2 tbsp water to the batter. Stir to mix well. Keep remembering that orange dumplings are consistently a bit thinner than plain dumplings. Leave it aside for 10 minutes.

       

long chiray recipe

Meanwhile, take room temperature water in another bowl and soak all fried dumplings in the water for 5 minutes. And after 5 minutes, take all the dumplings by slightly pressing each dumpling to remove water from them.

                                
long chiray


Now heat the oil and start frying the orange dumpling in medium-hot oil. start putting them with the help of a spoon. keep remembering its shape should be flattened. 

For this, you shallow fry the dumplings. so that its shape comes in accurate shape. if you fry dumplings in more oil your dumplings will make a round shape. 
                                                              

street food recipe

Once they are cooked from the bottom sides flip them with the help of a knife or any flat thin object. Fry them the same as before and drain them of the oil.

                                                           

long chura

Take the dough and start making medium-sized oval-shaped kababs with a long chain. I made 6 kababs in one cup of gram flour. These kababs are shallow-fried 

                             

street food recipe


Fry kababs till they turn a golden brown color. Keep flipping to make uniformly colored over kababs. Once fried, take them out of the pan. 

                                           

long chura recipe

Now, take a serving plate and place all the dumplings and kababs on the plate one by one. Now sprinkle some chopped coriander and onion. Long Chirpy is ready to serve

                    

street food recipe

Make a plate of long chiray and place some dumplings and kababs. Then add some chutney and onion then serve

                               

how to make long chura






                                                                               

Long Chiray…. a unique name with a unique recipe. In Pakistan, you will see Delhi families making these at special parties.

Ingredients for chutney:

  1. 1 cup dry tamarind
  2. 1/2 cup tamarind water
  3. 6-8 garlic cloves
  4. 1 tsp chili flakes
  5. 1/2 tsp, black salt
  6. 1/2 tsp, regular salt
  7. 1 tsp  cumin seeds
  8. 1/4 cup water
  9. 1/2 tsp red food color 

For Dumplings:

  1. 125g, gram flour
  2. 1/2 tsp  red chili powder
  3. Salt to taste
  4. 1/3 tsp cumin seeds
  5. 1/6 tsp baking soda
  6. 1/2 cup water

For long chiray kababs:

  1. 1 cup, gram flour
  2. 1 1/2 tbsp rice flour
  3. 1 tsp red chili powder
  4. 1 tsp, chaat masala powder
  5. salt to taste
  6. 1/3 tsp. baking soda
  7. 1 1/2 tsp, crushed coriander powder
  8. 1 tsp, crushed cumin seeds
  9. 2 tbsp oil
  10. 2 tbsp chopped coriander leaves
  11. 1/2 cup  chopped onion
  12. 1 tbsp, chopped green chilies
  13. 1/3 cup, after

For orange dumplings:

  1. Dumpling batter as required
  2. 1/8 tsp, orange food color
  3. 2 tbsp water
  4. oil as required for frying

How to Make Long Chiray?

Preparation for Making Chutney: Peel the garlic cloves and boil the dry tamarind ( amchur). Soak the tamarind in water. Peel and chop the onion. Green chilies and coriander leaves

Making Chutney: In a blender jar, put cooked amchur, tamarind water, garlic cloves, chili flakes, salt, black salt, and cumin seeds. Next, blend them into a smooth paste. In the last add red food color to the chutney. Chutney consistency, keep thin or thick, it's up to you.

Making Dumpling Batter: Now take gram flour (besan) in a separate bowl and combine red chili powder, salt, cumin seeds, and baking soda.mix them very well and begin to dissolve the batter by adding water little by little. once the batter reaches a thick pouring consistency. stop adding water to the batter.set it aside.

Making Long Chiray Kababs doughTake another bowl and add gram flour, rice flour, red chili powder, chaat masala, salt, baking soda, crushed coriander powder, crushed cumin powder, and oil.

Stir to combine well. Next, add chopped onion, chopped coriander leaves, and green chilies. Now, begin to mix with your hand. And give it a dough shape. And leave it aside for the rest.

Frying Dumplings: Firstly, divide the dumpling batter into two portions. Then start frying the dumplings. Heat the oil and start frying the dumplings on a medium flame. Once they started floating in the oil, flip them one by one. Keep stirring to bring an even color to the dumplings. Once they turn golden brown, drain them from the oil

Orange dumpling preparation: Take the remaining dumpling batter that we have separated initially. Now add orange food color and 2 tbsp water to the batter. Stir to mix well. Keep remembering that orange dumplings are consistently a bit thinner than plain dumplings. Leave it aside for 10 minutes.

Soak Dumplings: Meanwhile, take room temperature water in another bowl and soak all fried dumplings in the water for 5 minutes. And after 5 minutes, take all the dumplings by slightly pressing each dumpling to remove water from them.

Frying orange dumplings: Now heat the oil and start frying the orange dumplings in medium-hot oil. Start putting them with the help of a spoon. Keep remembering that its shape should be flattened.

For this, you shallow fry the dumplings. so that its shape comes in accurate shape. if you fry dumplings in more oil your dumplings will make a round shape.

Once they are cooked from the bottom sides flip them with the help of a knife or any flat thin object. Fry them the same as before and drain them of the oil

Making Kababs and frying: take the dough and start making medium-sized oval-shaped kababs of long chirays.I made 6 kababs in one cup of gram flour. These kababs are shallow-fried

Fry kababs till they turn a golden brown color. Keep flipping to make uniformly colored over kababs. Once fried, take them out of the pan

Serving and Eating: Now, take a serving plate and place all the dumplings and kababs on the plate one by one. Now sprinkle some chopped coriander and onion. Long Chiray is ready to serve

Make a plate of long chiray and place some dumplings and kababs. Then add some chutney and onion then serve

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