Cuisine from UP is known for its Awadhi foods (Lucknow) and the use of paneer, mutton and rich spices. Awadh foods include Roomali Roti, Murg Mussalam, Shammi Kabab, Nargisi Kofta, Lucknowi Biryani, etc. While the vegetarian category offers Dum Bhendi, Gobi Mussalam, etc. Popular dishes from Uttar Pradesh are Chaat, Pakora, Biryani, Kebabs and various mutton recipes. STAR Plus characters, Khushi from “Iss Pyaar Ko Kya Naam Doon”, Saanchi from “Ruk Jaana Nahin” and Pratigya from “Maan Ki Awaaz Pratigya” are from Uttar Pradesh and indulge in these delicious foods. Khushi likes munching on paapdi chaat and believes that she is just like the dish, “thodi khatti thodi meethi”. Take a look at Khushi’s favourite recipes.
For making curry flavoured papdi, mix maida, ghee and salt in a bowl. Add crushed curry leaves, turmeric powder, madras curry powder and pepper powder. For the chilli garlic papdi, salt, ajwain, ghee, chilli powder and garlic paste in another bowl. Make tight dough of both mixtures and keep them aside for 30 minutes covered with muslin cloth.
Next in a saucepan, mix churan goli with tamarind paste, chilli powder, jaggery and water. Bring to a boil so that the churan goli dissolves in water and makes the mixture thick. Let it cool.
For making Salsa, mix finely diced onions, tomatoes, fresh Coriander, red chilli powder, Tabasco Sauce and salt. Also, whisk the hung curd, salt sugar, and black salt together.
Roll out the curry flavoured and chilli garlic dough into a large thin rotis’. Using a fork prick all over and cut it into small triangular pieces. Deep fry them in hot oil till they turn golden and crisp.
Finally for serving, place the curry flavoured papdi on one side of a serving plate, while the chilli garlic papdi on the other side. Place a bowl of salsa in the centre of the plate. Drizzle some salsa, flavoured curd and churan chutney randomly over the paapdi. Serve Paapdi Chaat immediately.
Murg Awadhi Korma
In a bowl, mix chicken pieces with salt and turmeric powder. Keep it aside to marinate.
In a Kadhai, heat oil and add sliced onions. Fry on a medium flame till it turns light golden. Once removed, drain excessive oil on absorbent paper. Follow the same process for cashew nuts as well.
Now grind both onions and cashews separately and make smooth pastes. In a bowl, mix turmeric powder, coriander powder and red chilli powder with water to form a paste.
Heat some of the oil in a large frying pan and add bay leaf, green cardamom, cinnamon, cloves, mace, peppercorns and shahi jeera. As spices start crackling, add ginger-garlic paste, green chillies, the turmeric-chilli-coriander paste and fry till oil separates.
Also, beat curd and keep stirring continuously. Avoid the mixture from curdling.
Add marinated chicken. Cook it for 5-6 minutes. Add onion paste and cook for 7-8 minutes. Add cashew paste and water. Cook till chicken is done. When done, separate the chicken from the gravy.
Heat the remaining gravy in a saucepan and add kewra water, mitha ittar and rose water. Cook for some time. Now add mace powder and cardamom powder. When done immediately remove the gravy from flame and add chicken. Serve hot.
Do try these chatpatta recipes from Uttar Pradesh. For more such recipes visit Masterchef India. Let us know if you liked these recipes or share other special recipes or cooking tips that you have.