2 monsoon-perfect recipes from Chef Ranveer Brar

Who doesn’t love street food when it rains? And nothing says monsoon like these recipes from Chef Ranveer Brar!

Coming straight from celebrity chef Ranveer Brar’s kitchen, these recipes are perfect for monsoon afternoons. Or evenings. Or whenever the cravings hit!

Monsoon recipes by chef ranveer brar.
Monsoon recipes by Chef Ranveer Brar.

Cone Chaat

Ingredients

For dough

  • 2 cups refined flour
  • Salt, to taste
  • ¼ tsp carom seeds
  • 2 tsp oil
  • ¼ cup gram flour
  • ¼ tsp baking soda
  • 2 tsp curd, beaten
  • A little water

For filling

  • 7 medium-size potatoes (boiled, peeled, mashed)
  • 1-inch ginger, chopped
  • 2-4 green chillies, chopped (less spicy)
  • 1 tbsp coriander leaves, chopped
  • 2 tsp oil
  • ¼ tsp cumin seeds
  • ¼ tsp fennel seeds
  • A pinch of asafoetida
  • 1 ½ tsp degi red chilli powder
  • 1 tsp dry mango powder
  • Salt to taste
  • ½ tsp chaat masala
  • ⅓ cup green moong, boiled

For curd mixture

  • ⅓ cup hung curd
  • 1 tsp powdered sugar
  • Salt to taste
  • Other Ingredients
  • 1 tsp oil
  • Oil for frying

For assembling

  • Fried cone
  • Prepared filling
  • Tamarind chutney
  • Green chutney
  • Sev
  • Prepared curd mixture
  • A pinch of roasted cumin powder
  • Pomegranate pearls
  • Coriander sprig
  • Tamarind chutney
Cone chaat done the authentic stree-style way, elevated for the ultimate monsoon cravings.
Cone chaat done the authentic stree-style way, elevated for the ultimate monsoon cravings.

Method

For dough

  • In a large bowl, add refined flour, salt to taste, carom seeds, oil, gram flour, and baking soda.
  • Add curd, a little water, and knead into a tight dough.
  • Divide into equal portions and make round balls of it. Cover with the muslin cloth and keep it aside for further use.

For filling

  • In a large bowl, add boiled potato, ginger, green chillies, and coriander leaves.
  • Heat a pan and add oil. Once the oil is hot, add cumin seeds and let it splutter well.
  • Add asafoetida and degi red chilli powder. Transfer this mixture into the large bowl and mix it well.
  • Now, add dry mango powder, salt to taste, chaat masala, and boiled green moong. Mix everything well.

For frying

  • Flatten the dough and roll out into a large thin chapati and apply little oil all over the chapati.
  • Cut from the centre and start rolling the dough like a swiss roll.
  • Furthermore, secure the end by pressing gently. Rest for 5 minutes.
  • Take the rolled ball and start rolling to a thin circle.
  • Heat a pan, and place the rolled chapati for a second once it holds the structure, flip it to the other side.
  • Remove the chapati from the flame and roll it back, cover it with the damp cloth and keep it aside.
  • Make the rest of the chapati and keep it aside.
  • Now, trim the edges, cut them into one by four, and prick them.
  • Fold them into cones, and seal the end by squeezing the dough. Seal the edges with the help of the slurry. Alternatively, you can just take a silver foil, make a ball out of it, and fill in the cone so that it holds the structure while frying.
  • Heat sufficient oil in a kadhai. Deep-fry the cones on medium to high flame until crisp and golden. Drain on absorbent paper, remove the foil once it cools down and keep aside for further use.

For curd mixture

  • In a bowl, add hung curd, powdered sugar, and salt to taste. Mix it well.
  • Keep aside for further use.

For assembling

  • Take the prepared cone, stuff the prepared filling inside the cone along with the tamarind chutney.
  • Add green chutney, sev, prepared curd mixture, and sprinkle some roasted cumin powder.
  • Garnish with pomegranate pearls, coriander sprig and tamarind chutney. Serve.

Doodhi fritters

Lauki fritters on a monsoon afternoon? Yes, and a cup of tea to go with it please!
Lauki fritters on a monsoon afternoon? Yes, and a cup of tea to go with it please!

Ingredients

  • 200 gm doodhi, grated, squeezed
  • 2 green chilli, chopped
  • ½ tsp ginger garlic paste
  • 2 green chilli, chopped
  • Salt
  • ¼ tsp asafoetida
  • ¼ tsp turmeric powder
  • 2 tbsp moong dal, soaked
  • ¼ cup gram flour
  • 4 tbsp curd, thick
  • Salt to taste
  • 2 tbsp fresh coriander leaves, chopped
  • 1 tsp baking soda
  • 1 tbsp oil
  • Oil, for frying

Method

  • Rinse and peel the doodhi (bottle gourd). Grate it.
  • Squeeze the grated doodhi and collect the juice in a bowl or mug.
  • In a mixing bowl, add grated doodhi, asafoetida, turmeric powder, ginger garlic paste, green chilli, fresh coriander leaves, moong dal and mix well.
  • Add thick curd, gram flour, soda, oil and mix well.
  • Heat oil in a frying pan, and fry a spoonful of doodhi fritters mixture in the oil, till they are golden brown on all sides.
  • Drain the fried fritters on a kitchen towel so that the extra oil is absorbed.

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