by Fatima Rana
It’s a recipe my mom makes to this day, and while her methods may have changed, this recipe carries the quintessential flavors of my childhood. Just enough salt, the right amount of spices and a whole lotta ginger, my mom’s classic cooking style.
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You all know my love for chaats of all shapes and sizes. I have shared a couple favorites like fruit chaat and papri chaat here and they are utterly delicious. But one chaat I have yet to share is another classic, samosa chaat. I’ve made this countless times…
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I wanted to create a dessert for Eid that delivered on all accounts, and this is it! The mango pudding is the perfect balance of tart and sweet. Layers of unsweetened whipped cream and biscuits softened to a cake like texture complete the perfect bite. The contrast in layers is so beautiful that this mango pudding trifle will be the centerpiece of your table, Eid or no Eid. The best part is that the ingredient list is simple and quick…
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While you’ll hear me raving about papri chaat day in day out, it’s slightly less famous cousin, Dahi Phulki, or dahi phulkiyan, are what I grew up eating. It’s a cross between Dahi Bhallay and Papri Chaat and to be honest it’s my favorite. In our house it was served on many occasions. With chai as a snack, but also with biryani or Yakhni Pulao. It’s like raita but with some oomph from the besan (chickpea flour) ki phulkiyaan. The process is simple but the flavors are amazing…
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Ramadan is right around the corner, and I can’t live without my samosas. This easy recipe requires no kneading or hard work. Just some simple ingredients and my sneaky shortcut. Not only are these samosas low carb, but they’re also low calorie, and that’s a real win for me.
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If you don’t know what dahi puri is, it’s similar to pan puri, or gol gappay. They are literally tiny puri’s (a semolina and flour dough that is rolled out and fried to crispy and chewy perfection). Since they are rolled out so small they puff up and hollow out. You fill them with a mixture of potatoes and chickpeas and douse them in a spiced yogurt and some delicious chutneys. It’s way less messy than Pain Puri and I love making Dahi Puri more because you can add lots of flavor. They make the perfect appetizer at any table, and my favorite time to make them is during Ramadan. They’re easy and fun to eat, and even easier to make.
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Sconce & Scone 