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Chips and Dips By Chef Pankaj Bhadouria
Chips and Dips form an integral part of picnics. Chef Pankaj Bhadouria shares the recipes for a variety of chips and dips.
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INGREDIENTS
For Raw Banana Chips
5 raw & peeled bananas
ice water as required
oil for frying
salt to taste
red chilli powder to taste
For Chorafali
1 cup gram flour
3 tbsp white lentils flour
salt to taste
2 tbsp oil
pinch of baking soda
warm water as required
oil for frying
For Thousand Island Dressing
1/2 cup mayonnaise
2 tbsp tomato ketchup
1 tsp hot sauce
1 tbsp jalapeno
1 tbsp white vinegar
For Honey Mustard Mayo
1/2 cup mayonnaise
2 tbsp mustard powder
1 tbsp honey
1 tbsp apple cider vinegar
For Mint Mayo
1/2 cup mayonnaise
3-4 tsp mint & lemon juice puree
PREPARATION
- Cut the raw banana into thin roundels & soak them in cold water. Take them out on tissue paper to dry off.
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- Deep fry the banana roundels in hot oil until golden brown.
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- Sprinkle salt and red chilli powder on the banana chips and toss them before serving.
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- In a bowl mix gram flour, white lentils flour, salt, oil, baking soda and warm water.
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- Knead this into a dough & rest for 15 to 20 mins.
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- Roll it into thin a roti & cut it into triangle shapes.
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- Deep fry the chorafali in hot oil until golden brown.
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- Mix tomato ketchup, hot sauce, jalapenos, white vinegar and mayonnaise in a bowl. Thousand Island Dressing is ready to serve.
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- Mix mustard powder, honey, apple cider vinegar, mayonnaise in a bowl. Honey Mustard Mayo dip is ready to serve.
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- Mix the mint & lemon juice puree and mayonnaise in a bowl. Mint Mayo is ready to serve.
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