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.
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.
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How to Make Long Chiray?
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.
Take them out into another bowl.
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.
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.
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.
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.
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.
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.
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
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.
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
Make a plate of long chiray and place some dumplings and kababs. Then add some chutney and onion then serve
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 cup dry tamarind
- 1/2 cup tamarind water
- 6-8 garlic cloves
- 1 tsp chili flakes
- 1/2 tsp, black salt
- 1/2 tsp, regular salt
- 1 tsp cumin seeds
- 1/4 cup water
- 1/2 tsp red food color
For Dumplings:
- 125g, gram flour
- 1/2 tsp red chili powder
- Salt to taste
- 1/3 tsp cumin seeds
- 1/6 tsp baking soda
- 1/2 cup water
For long chiray kababs:
- 1 cup, gram flour
- 1 1/2 tbsp rice flour
- 1 tsp red chili powder
- 1 tsp, chaat masala powder
- salt to taste
- 1/3 tsp. baking soda
- 1 1/2 tsp, crushed coriander powder
- 1 tsp, crushed cumin seeds
- 2 tbsp oil
- 2 tbsp chopped coriander leaves
- 1/2 cup chopped onion
- 1 tbsp, chopped green chilies
- 1/3 cup, after
For orange dumplings:
- Dumpling batter as required
- 1/8 tsp, orange food color
- 2 tbsp water
- 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 dough: 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.
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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