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 fond of eating this street food snack. this snack also is eaten in Dehli 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 chiray like street food. but can be said it is the best 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 red one dumplings. these plain dumplings are soaked in room-temperature water

Orange Dumplings: to make orange dumplings batter I kept the same except for adding red food color. these dumplings aren’t soaked in water

Long Chiray Kababs 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 as dough to make kabab 

                                                    
long chiray


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For detailed recipe step-by-step watch my video!

                                                
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 to 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 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 the hand. and give it a dough shape. and leave it aside for 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 evenly color to the dumplings. once they turn golden brown drain them out of 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 orange dumplings are consistently a bit thin than plain dumplings. leave it aside for 10 minutes

       

long chiray recipe

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

                                
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 dumpling in more oil your dumplings would 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 out of the oil

                                                           

long chura

Take the dough and start making medium size oval shape kababs of long chairy. 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 color over kababs. once fried take them out of the pan 

                                           

long chura recipe

Now take a serving plate and place all dumplings and kababs on the plate one by one. now sprinkle some chopped coriander and onion. long chiray are ready to serve

                    

street food recipe

Make a plate of long chiray and place some both 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 Dehli 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, water

For orange Dumpling:

  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 of 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 to 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 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 the hand. and give it a dough shape. and leave it aside for 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 evenly color to the dumplings. once they turn golden brown drain them out of the oil

Orange dumpling preparation: 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 orange dumplings are consistently a bit thin than plain dumplings. leave it aside for 10 minutes

Soak Dumplings: meantime takes room temperature water in another bowl and soaks all fried dumplings in the water for 5 minutes. and after 5 minutes take all dumpling by slightly pressing each dumpling to remove water from this

Frying orange dumplings: 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 dumpling in more oil your dumplings would 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 out of the oil

Making Kababs and frying: take the dough and start making medium size oval shape 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 color over kababs. once fried take them out of the pan

Serving and Eating: now take a serving plate and place all dumplings and kababs on the plate one by one. now sprinkle some chopped coriander and onion. long chiray are ready to serve

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

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