CHAATS are snacks that are usually served at road side stalls.No Indian can resist these yummy delicacies. Chaats have earned a global share of fan following now.You can get them in any grocery stores marketed by well known brands. Nothing can beat the taste of home made Chaats. People have become so health conscious that they are trying to have healthier version of Chaats. Baked or steamed  savoury recipes are prefered instead of fried.

I made MOMO Chaat which turned out so yum.Momo is a type of South Asian dumpling; native to Tibet, Nepal, Sikkim  and Darjeeling in  India and Bhutan.Are you  curious to know the recipe for this yummy ,spicy and tangy MOMO CHAAT?

Our 60th #Foodiemonday #Bloghop  theme is  #ChatakedaarChaat and my contribution for this theme is Yummy MOMO CHAAT.

Recipe for MOMO CHAAT:


For Momos:

1 Cup Plain Flour (Unbleached)

1 Tsp Olive Oil

Water to knead the dough

Salt to taste

For Stuffing:

1/2 Cup Corn Kernels

6 Brussel Sprouts finely chopped

1/2 carrot Julienned

1/2 Tsp Chaat Masala

1/4 Tsp Pepper Powder

Salt to taste.


Mix all the ingredients for the dough. Add water in parts and knead until you get a firm dough.Cover it with a clean kitchen towel and let it rest for 30 mins.

For stuffing mix all the ingredients and keep it aside.

Divide the dough into 2 equal parts. Stretch to make a 7″Log for each part.Divide it into equal parts. Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch .Place 1 tsp of vegetable stuffing in the center ,lift one side of the edge and start pleating and join the pleats in the center. Grease a pan, place the stuffed momos in the pan.Steam them in an electric cooker for about 6 to 8 mins. They will turn sticky once done. Allow it to cool.

For assembling Chaat:

2 Onions finely chopped

2 Tomatoes finely Chopped

2 Cups Puffed Rice

1/2 Cup Tamrind Chutney / Sauce

3 Tbsp Thick yogurt (optional)

1/4 Tsp Sriracha Sauce

1/2 Cup Corn Mixture

Finely chopped Coriander


Mix all the above ingredients except tamrind chutney and yogurt.Take a bowl.Place this mixture in the bowl.Place a momo on the top.Pour some tamrind chutney and thick yogurt ,garnish some chopped coriander and serve.Repeat the process for the balance Momos.





Stuffed Vegetables Platter



Indian cuisine has many recipes ranging from dry roasted veggies to curries. Stuffed Vegetable is another dish which tops my favorite list.To name a few stuffed  veggies that range from green peppers, stuffed Ivy gourd, stuffed tomatoes,stuffed bottle gourd,stuffed mushroom and stuffed cabbage.  I love to indulge in some yummy stuffed vegetables once in a while on weekends.

Today i am presenting stuffed veggie platter. Three different vegetables stuffed with the same masala. I learnt this recipe from my Mom and is one of my favorites.I have used Sponge gourd , Bhavnagri Chilli and Pointed Gourd.

As a part of the 59th #Foodiemonday #Bloghop theme #StuffedVeggies my contribution is  Stuffed Vegetables Platter.


4 Sponge Gourds

4 Pointed Gourds

4 Bhavnagri Chillies

1/2 Tsp Cinnamon Powder

1/2 Tsp Cumin / Jeera Powder

2 Tsp Dhania / Coriander Powder

10 Black Pepper Corns Powdered

1/2 Tsp Turmeric / Haldi

1/2 Tsp Red Chilli Powder (Optional)

1/2 Tsp Dry Mango Powder/ Amchur

1/2 Tsp Garam Masala

1 Tsp Ginger garlic Paste

5 Onions chopped (Medium Size)

Salt to taste


Slit the chillies and deseed. Slit the pointed gourd and scrap the flesh in the centre. Cut each sponge gourd into 3 – 4 parts. Scrap the centre and remove the soft pulp.Chop the onions.Heat a tsp of oil in a heavy bottom pan.Add ginger garlic paste and turmeric. Saute for 2-3 seconds. Add the chopped onions, scraped flesh from pointed gourd,scraped flesh from pointed gourd and roast till they turn golden brown.Switch off the flame and allow it to cool.

Blend the onion mixture with all the above mentioned dry masalas to get a fine paste.Do not add water.Stuff the veggies with this masala.

Heat 2 Tsp oil in the wok. Place all the stuffed veggies and roast on medium flame . Add excess masala and roast till the masala binds well and veggies are cooked. It will cook in 20 to 25 mins.

Serve hot with Rice or Rotis.