Today’s post is one such snack option. Kale Chips. I never thought I’d love it as much as I do. I’ve had the option to cook with Kale only in the last couple of years. I’ve not tried too many Kale recipes so far. Just this Skillet Breakfast Hash and now these Kale Chips. I’ve made them both a few times and we love them. That is how I knew, I had to share these Kale Chips with you. Kale is really good for you. They are choc full of antioxidants. These are baked and I can’t tell you how delightful they are to snack on. You have to try it to believe it. What I love is that the options for the seasonings are endless. I have a soft spot to this Spicy Masala Chaat Seasoning. It is a little tangy, a little salty and a little spicy – just perfect. And its such an easy recipe too. All you do is prep the leaves, sprinkle the seasoning over, toss and bake. So what are you waiting for? Try it out. You’ll definitely want to make it again.
You can watch the recipe here –
Kale Chips
1 bunch of Kale, washed and shaken dry
1 tbsp olive oil
1/2 tsp Kashmiri chilli powder or to taste
1/2 tsp Chaat masala, or to taste
Salt, to taste
Preheat the oven to 180ºC.
To prep the Kale leaves, break the leaves into smaller chip size portions, discarding the tougher stem.
In a small bowl, mix the olive oil, the chilli powder, chaat masal and salt together.
Drizzle this over the the kale leaves and toss well to make sure all the leaves are coated with the spices. Its best to do this with your hands. Rub the leaves gently to get the seasoning in the little nooks and crannies.
Either line a baking tray with some parchment paper or lightly spray with some oil
Arrange the kale leaves in a single layer on the tray.
Bake for 10-15 minutes or till the leaves are lightly browned.
Keep a close watch on the leaves as they can go from just right to burnt very quickly.
Take them out of the oven and let the chips cool completely before eating. They crisp up as they cool.
Sit back and enjoy.
Pin now and enjoy later!
Bombay Street Food Special #12 – Papdi Chaat
The trick to a good papdi chaat is getting the right balance with the whipped yogurt. Unfortunately, there is no accurate measure here, because the tartness of the yogurt varies greatly. You could use regular pot set yogurt or greek yogurt here, either way, it has to be plain, unflavored and unsweetened yogurt. I start off with half a cup of yogurt for a single plate of chaat or 1 cup for 2 plates or portions. Trust me here, you’d rather have more of the whipped yogurt dip at hand, instead of falling short or running out of it.
So let’s get straight to it then. The list below is an approximation. You add as much or as little of each of the ingredients to suit your preferences. The quantities below make one plate or 1 portion. You can easily double or multiply the quantities to make more. Also I used chickpeas here, you could use boiled potato instead or a combination of both.
Papdi Chaat
For 1 portion
6-7 puris (also called Papdi)
1/2 cup boiled / canned chickpeas, roughly mashed
1/4 onion, finely chopped
1/4 tomato, finely diced
Mint Chutney
Date and Tamarind Chutney
Sev
Fresh coriander, chopped
Some chaat masala / amchur (dried mango) powder
1/2 cup plain, unflavoured and unsweetened yogurt
A pinch of salt
Sugar, to taste (superfine sugar)
To make this chaat, start off my making the yogurt whip. The mixed yogurt needs to sit for about 5 minutes for the flavor to develop.
Place the yogurt, a scant pinch of salt and 1 tsp sugar and stir together to combine. Taste and add more sugar if you need to. You are looking for a slightly tangy, slightly sweet taste with a faint hint of saltiness as well. If your yogurt is not too tart, start with 1/2 tsp sugar and add more if needed. Set the bowl aside while you assemble the chaat.
Place your puris on your serving plate.
(These puris can be made at home. I haven’t tried making them yet. For now, I use the store bought version. I get mine in packets that look like the one below).
Over the puris, arrange the mashed chickpeas in a layer. Unfortunately I don’t have a picture of the chickpeas layer but here’s one of the boiled potato slices. The trick here too is to not overload the puris. They will get difficult to manage.
Top that with the chopped onion. Use as much or as little as you like. But make sure you use some.
Top this with some chopped tomato.
Now add your green mint chutney. I would start of with small quantities of this as this is on the spicy side.
Now you add the Date and Tamarind Chutney. This is the sweet and tangy stuff, so feel free to add some.
At this stage, add a dollop of the whipped yogurt on each puri. I like a little extra yogurt on mine, but go with what you think you’d enjoy.
The next layer uses sev. Sev is basically little fried crispy noodles made out of chickpea flour. Again, this can be made at home, but I haven’t tried that yet. I simply use a store bought packet.
Add a layer of the sev to the puris.
It’s almost done. But there are a couple of flourishes that will take this treat to a whole new level. Sprinkle the puris with a pinch of chaat masala / amchur powder. Use this sparingly as a little goes a long way. Lastly garnish with some freshly chopped coriander.
Serve immediately.
There is only one way to eat these puris. You get a whole puri with its toppings in your mouth at one go.
Bombay Street Food Special #11 – Sev Puri
This little treat is basically an Indian version of nachos, except that these are individually topped with all the fun stuff. The way you eat this is you pick up one Puri and try not to drop off any of the toppings and the whole things goes into your mouth at one go. What you end up with is an explosion of flavors and textures. It is literally a party in your mouth. To make these puris, you’ll need to have some boiled potato at hand. You will also need a couple of chutneys. From time to time I make these chutneys at home (I’ll add the link in the recipe below), but this time around I’d run out of the home made version and used store bought chutneys. You should be able to find all of the ingredients in your local Indian grocery store. I do hope you try these out. These are best eaten as soon as they are assembled, otherwise they tend to go soggy. You will also notice that your second and third attempts will be better than your first one, because these babies are all about a balance of flavors. Once you’ve tried them, you’ll know what you want to increase or decrease the next time around. The quantities below are not fixed, you can add more or less of any of them to suit your taste. Each plate typically serves one and can easily be doubled or multiplied. The quantities below make 1 plate.
Sev Puri
Serves 1
6-7 puris (also called Papdi)
1 potato, boiled and thinly sliced
1/4 onion, finely chopped
1/4 tomato, finely diced
Mint Chutney (You can find the recipe here)
Date and Tamarind Chutney (You can find the recipe here)
Sev
Fresh coriander, chopped
Some chaat masala / amchur (dried mango) powder
A few drops of freshly squeezed lime juice
Place your puris on your serving plate.
(These puris can be made at home. I haven’t tried making them yet. For now, I use the store bought version. I get mine in packets that look like the one below).
Over the puris, arrange a layer of the boiled potato slices. Don’t overload the puris. They will get difficult to manage.
Top that with the chopped onion. Use as much or as little as you like. But make sure you use some.
Top this with some chopped tomato.
Now add your green mint chutney. I would start of with small quantities of this as this is on the spicy side.
Now you add the Date and Tamarind Chutney. This is the sweet and tangy stuff, so feel free to add some.
The next layer uses sev. Sev is basically little fried crispy noodles made out of chickpea flour. Again, this can be made at home, but I haven’t tried that yet. I simply use a store bought packet.
Add a layer of the sev to the puris.
It’s almost done. But there are a couple of flourishes that will take this treat to a whole new level. Sprinkle the puris with a pinch of chaat masala / amchur powder. Use this sparingly as a little goes a long way. Add a few drops of freshly squeezed lime juice. Again with the lime juice, less is more. You can add a bit, taste and add more if needed. However, if you add too much there is no way to balance it out. Lastly garnish with some freshly chopped coriander.
Serve immediately and get ready to be very popular with anyone you might serve this to.
There is only one way to eat these puris. You get a whole puri with its toppings in your mouth at one go.
Bombay Street Food Special #10 – Dahi wada
Bombay Street Food Special #4 – Sukha Bhel – Light and healthy puffed rice salad
Savory Sunday