One of the major market in India is of fast food items which makes every Indian just crave for more and more. No matter how hygienic or unhygienic it is, we all crave for some common ones which are easy to make and yummy to taste!.
Amazing Fast Food Recipes:
Mix 3 cups puffed rice, a handful of roasted and salted peanuts, 2 boiled potato chopped, 1 large chopped onion, 1 large chopped tomato, 5 tbsp chopped coriander leaves and 2 chopped green chillies together in a large bowl. Add tamarind chutney and min coriander chutney according to your own taste and mix well. Garnish with plenty of bhujia and papdi. Serve fresh.
2. Green Chutney Sandwich:
Combine 1 cup chopped coriander leaves, 6-7mint leaves, 4-5 green chillies, 1 tsp cumin seeds, salt and 1 tbsp lemon juice in a blender to make a smooth paste. Do not add water. Now take 2 slices of bread and trim edges.Grease butter on one side of both the bread slices.Spread a generous amount of green chutney on top of the butter.Put one slice of bread on top of the other to make a sandwich.
You can have a plain green chutney sandwich or add few pieces of cucumber or tomato in between. You can even toast the bread.
Whisk together ½ cup mayonnaise, ¼ cup buttermilk, 1 ½ tbsp. apple cider vinear, 2 tbsp lemon juice, ½ cup sugarm ½ tbsp. salt, ¼ tsp pepper, ½ tsp celery seed. Now add 16 oz shredded bag of coleslaw mix and mix until nicely blended with the dressing. Refrigerate 2-3 hours (or longer).Mix well again just before serving with toast or just like that!
See More: Jain Food Recipes
4. Papri Chaat:
Soak the tamarind pulp in water for 25-30 minutes and then squeeze to extract pulp and strain and thrown away the residue in the strainer.Add this tamarind water in a saucepan and add sugar. Cook on low flame so that the sugar dissolves. Let it cool. Once it cools, add degi mirch, salt, black salt and garam masala. The chutney is ready. Now prepare dahi by whisking yogurt with some sugar and keep it to coo in refrigerator. Keep ready some chaat masala by blending 2 tbsp red chillies, 2 tbsp sabut dhania, 2 tbsp jeera powder, 2 cardamom, 1 tbsp sabut kali mirch and 2 tbsp garam masala.
Now in a plate decorate ready papris. Add boiled sliced potatoes. Add the dahi, meethi chutney and chaat masala. Add chopped onions and coriander leaves for garnishing. You can also add bhujia and serve fresh
5. Aloo Fry Chaat:
Deep fry 2 medium potatoes, boiled and cubed, until golden and crispand put them into a bowl.
Add 1 chopped onion, 1 chopped green chilly and handful chopped coriander leaves. Then add 4 tbsp the tamarind and 2 tbsp mint chutney. Add 1 tbsp lime juice, add the chaat masala. Season with salt and pepper. Now mix everything together nicely to combine. Serve with garnished sliced ginger and chopped coriander.
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6. Paneer Chilli Chutney:
For the Chutney: Slit 100 gms green chillies lengthwise.Stir 3 tbsp roasted sesame powder and 3 tbsp ground jaggery into 150 ml thick tamarind pulp. To it add 1 tsp chilli pwd and ½ tsp turmeric powder with salt according to taste. Simmer for 5 minutes over moderate flame.
Heat 1 Tbsp oil and saute ½ tsp mustard and fenugreek seeds for a few seconds before adding to tamarind mixture.Heat the remaining oil. Fry green chillies until tender.Add tamarind mixture to the pan.Stir to combine. Cool.
For Paneer Chat: Cube 400 gm paneer. Now take 2 Tbsp lemon juice, 2 tsp dried mint, 1/4 tsp roasted ground cumin, salt and 2 tsp chat masala. Now add 2 Tbsp chopped coriander. Season and pour over the paneer. Chill before serving with the chutney.
7. Aloo Tikki with chole:
Boil potatoes, peel and mash them well. To the mashed potatoes add red chilli powder, cumin seeds powder, pepper, black salt, amchur, grated ginger, chopped green chillies and salt. Add 2 tbsp cornflour and mix well. Now make small tikka shapes with the dough and shalllo fry them in heated oil over pan till golden bown and crisp. In another pan take amritsari chole, over it place the tikkis and top the tikkis with tamarind chutney, mint chutney, dahi and chaat masala. Add chopped onions. You can garnish with coriander leaves chopped and serve.
See More: Kerala Food Recipes
8. Egg Chaat:
In a bowl, mix 1 tbsp tomato ketchup, 1 tsp tomato chili sauce, 3 tsp tamarind extract, 1 tsp lemon juice, 1 tsp roasted cumin, 1 green chilli green chili and salt.
In another plate, cut boiled egg into two and spread the chutney over the boiled egg.sprinkle some chopped spring onion, garam masala and boondi over the eggs. Egg chaat is ready to serve.
9. Bread Pizza:
Heat butter in a pan. Add 1 sliced capsicum, 1 sliced tomato, 1 sliced onion fry them until brown and soft.Add salt and sugar to it and cook well.
Now take a bread slice and smear it with 2 tbsp pizza sauce.Spread the vegetable mixture on the bread. Garnish with mozzarella cheese. Now grill the bread fr 3-4 mins. You can even grill on tawa, till the cheese melts. Bread Pizza is ready to eat!
10. Bread Cheese Pakora:
Take 2 bread slices and cut the bread slices and 2 cheese cubes into cubical shapes. Make a batter with 1 tbsp cornflour, 2 chopped green chillies, 1 cup gram four, 6-7 curry leaves, pinch of baking powder and pinch of citric acid. To it add 1 chopped onion and 1 tsp red chilli powder and salt according to taste. Mix well by adding little water so that the consistency is thick. Now in it add the cheese cubes and the bread. Dip well and fry until golden brown.
11. Vegetable Cutlet:
Mash ½ kg boiled and peeled potatoes. Take 250 gm mixed vegies finely chopped (French beans, carrot, capsicaum, bettroot, greenpeas) and boil until tender. Mix it with mashed potatoes and to it add salt, 2 tbsp ginger-green chilli paste, ¼ cup cornflour, chopped coriandar, 2 tsp lemon juice and 2 tbsp chaat masala. Mix well and make small balls. Flatten it a little and shallow fry in heated oil over pan.
Serve with ketch up or chutney.