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Ajay Chopra

Khichiya Papad is a popular side dish in Indian meals. Chef Ajay Chopra makes this papad from rice flour and with minimal spices like cumin seeds and green chillies. An Indian meal is incomplete without having few accompaniments. Chutney, pickle and papads are a must with the main course of roti, dal, sabzi and rice. The salty, flaky, crunchy Khichiya Papad makes for a perfect accompaniment. You can either roast or fry this papad. Khichiya papad made from rice flour is deliciously tasty.

Khichiya Papad is popular as an accompaniment to Indian meals. Chef Ajay Chopra shares the recipe for this papad made from rice flour. 

Chef Ajay Chopra shares the recipe for Khichiya Papad, a crunchy, tasty accompaniment.

Watch Khichiya Papad recipe by Chef Ajay Chopra

Khichiya Papad

Take a pan, add water to it and boil the papad khar in water for about 20 minutes.

Roast cumin seeds in another pan and grind it with green chillies in a mortar and pestle.

Add this mixture to the boiling water. Now add salt and rice flour to the boiling mixture and cook till the mixture thickens.

Next, pour some oil over the mixture, mix well. Then cover the pan and steam the mixture for 7-8 minutes.

Switch off the gas. Apply oil on palms of your hand and knead the mixture into a dough till it cools down.

Make small balls from the dough and roll papad over a plastic sheet by hand or by using a rolling pin. Repeat the procedure for all dough balls.

Dry the papads in the sun for 2 days.

Either roast or fry this papad and serve with tomato chutney.

Papad Pickles Aur Pyaala

ppp_ep 03_khichiya papad

Saal Papadi is a simple and savoury papad. It is primarily made in the Konkan region of Maharashtra. Saal Papadi is made from rice powder. To make this rice powder, the rice is soaked for a few hours and then dried in the sun from 3-4 days and then it is grinded to make a powder.The unique thing about these Papadis is that they are not rolled but the batter is directly put on a pan and then steamed.These sundried, translucent, crispy Saal Papadi are tasty as it is but here the chef sprinkles his special masala on it to make it more interesting and delicious.

Saal Papadi is a savoury papad from Maharashtra. Chef Ajay Chopra brings this recipe from the Konkan region of Maharashtra to your kitchen.

Ajay Chopra Unveils The Saal Papadi Recipe On Zeezest, An Explosion Of Harmonious Flavors In Every Bite, Presenting A Culinary Delight Crafted With Culinary Finesse.

Watch Saal Papadi Recipe | ZeeZest's Ajay Chopra Flavor

Saal Papadi

In a bowl, mix together rice flour, salt and warm water to make mixture of thick consistency. 

Divide this mixture in three different bowls. Keep one part as it is. Add yellow food grade colour in one bowl and red food grade colour in another bowl and mix well.

Now put a ladle full of mixture on a plate and steam it. After steaming put them in water and then remove on a muslin cloth. Repeat for making more saal papadi.

Dry these papadis in the sun for 7 days.

Deep-fry in oil. 

For making masala, roast cumin seeds and then add dried coriander and dried mint to it. Mix well.

Grind together roasted cumin masala, dry mango powder and salt in a mixer jar to make a fine powder.

Sprinkle this masala on saal papadi and serve.

Chef Ajay Chopra shares the recipe for Saal Papadi, a papad from Maharashtra. 

ppp_ep 11_saal papadi

Arbi Ka Achar is a delicious instant pickle. It is made from Arbi or Colocasia. Although Indian cuisine is rich in pickles, Arbi pickle is rarely made.So, chef Ajay Chopra’s Arbi Ka Achar gives you an interesting and appetizing option in pickles. The chef uses simple flavourful ingredients to whip up this pickle. The addition of coconut oil gives this pickle a unique taste.This Arbi Ka Achar is lipsmackingly good. You can have it with puri, roti or paratha.

Arbi Ka Achar is a delicious instant pickle. Chef Ajay Chopra shares the recipe for this Colocasia pickle.

Explore The Culinary Artistry Of Chef Ajay Chopra's Arbi Ka Achar, A Distinctive Recipe Showcased Exclusively On Zeezest. Let's Delve Into Its Unique Flavors

Watch Arbi ka Achar Recipe by Chef Ajay Chopra | ZeeZest

Arbi Ka Achar 

Dice the boiled Arbi in medium pieces.

In a pan, heat coconut oil and add mustard seeds, fenugreek seeds, curry leaves, diced Arbi and salt and mix well.

Now add some water to the pan, cover the pan and let arbi cook for 2-4 minutes.

Next, add red chilli powder and tamarind pulp to the pan and cook well.

Arbi Ka Achar is ready.

Chef Ajay Chopra shares the recipe for instant Arbi Ka Achar. 

ppp_ep 14_arbi ka achar

Hingastar is a flavourful tangy pickle made from raw mango. Chef Ajay Chopra’s Hingastar has no oil! This instant pickle has a strong flavour of asafoetida. The addition of deggi mirch powder gives this pickle an exciting reddish colour and the required ‘teekhapan’. The preservative-free, oil-free Hingastar makes for an excellent accompaniment for parathas, rice and chapatis. This pickle is fingerlickingly delicious.

Hingastar is a flavourful tangy pickle made from raw mango. Chef Ajay Chopra shares the recipe for no oil pickle.

Chef Ajay Chopra’s no-oil Hingastar is a mouthwatering pickle. Here's the recipe.

Watch Hingastar recipe by Chef Ajay Chopra

Hingastar

Peel the raw mangoes and dice into medium pieces. 

Put the diced mango in a bowl and add salt, asafoetida and deggi mirch powder to it.

Toss the contents till everything is mixed properly.

Put this pickle in an airtight container and place the container in the sun for 6-7 days.

Chef Ajay Chopra’s no-oil Hingastar is a mouthwatering pickle.

ppp_ep 02_hingastar

Chunda is a Gujarati mango pickle which is made in all Gujarati households. It is made from raw mangoes and similar to most of the Gujarati recipes, lot of sugar is needed in this recipe. In this recipe, the grated raw mangoes are mixed with lots of sugar and some spices and then this mixture is sundried. Red chili powder and roasted cumin powder are then added to it. The sweetness of sugar, the mild spice of red chillies and the sour raw mangoes make for a mouthwatering combination.This Chunda pickle goes well with theplas, khakras and parathas.

Chunda is a Gujarati mango pickle. Chef Ajay Chopra shares the recipe for this sweet and tangy pickle.

Explore Chef Ajay Chopra's Tasty Chunda Recipe On Zeezest, A Delightful Fusion Of Sweetness And Tanginess That Adds A Burst Of Flavors To Your Culinary Repertoire.

Watch Tasty Chunda Recipe by Chef Ajay Chopra | ZeeZest

Chunda

Peel the raw mangoes and grate them in a bowl.

Add sugar, rock salt, cinnamon sticks, and cloves to the grated raw mangoes, mix well and put this mixture in a jar. Close the lid of the jar and keep this jar at room temperature for a day.

Next, remove the mixture in a bowl, add turmeric powder, deggi mirch powder, roasted cumin powder, black pepper powder and carom seeds to it and mix well.

Transfer the mixture to a jar, close the lid and keep it in the sun for a day.

Mango Chunda is ready. 

Chef Ajay Chopra shares the recipe for Chunda, a sweet & tangy mango pickle.

ppp_ep 11_chunda

Gongura Pachadi is made from a green leafy vegetable called as sorrel leaves in English. These leaves are tangy in taste. This is a simple and quick pickle to make. Use of freshly ground spices and aromatic tempering gives it a fragrant and amazing taste. Moreover, it can be stored for months.This Gongura Pachadi is a perfect accompaniment for rice and roti.

Gongura Pachadi is a unique pickle from Andhra Pradesh. Chef Ajay Chopra brings the recipe for this uniquely flavoured pickle to your kitchen.

Chef Ajay Chopra shares the recipe for Gongura Pachadi, a unique pickle from Andhra Pradesh. 

Watch Gongura Pachadi recipe by Chef Ajay Chopra

Gongura Pachadi 

Heat oil in a pan and add chana dal and urad dal and fry till they turn golden brown.

Add dry red chillies, fenugreek seeds, mustard seeds, cumin seeds, tamarind and water to the pan and cook.

In another pan, heat some oil and add sliced tomatoes and green chillies and fry. Now add garlic cloves and gongura leaves and cook well.

Grind mixtures from both the pans together in a mixer jar.

Remove the pachadi in a bowl and add salt to it. Mix well.

Heat oil in a pan for tempering. Add mustard seeds and curry leaves to it. 

Pour this tempering over Gongura pachadi.

Chef Ajay Chopra shares the recipe for Gongura Pachadi. 

ppp_ep 07_gongura pachadi

Gund Ka Achar is a unique pickle from the beautiful land of Kashmir. It is made from baby onions or shallots.Pickles have special place in all regional Indian cuisines and Kashmiri cuisine is no different. Gund Ka Achar is a traditional Kashmiri pickle. It uses minimal spices and has sharp and savoury flavours.This lipsmacking pickle can be had with roti or parathas.

Gund Ka Achar is a unique pickle from the beautiful land of Kashmir. Chef Ajay Chopra brings the recipe of this mouthwatering achar from the heavenly Kashmir to your kitchen.

Join Chef Ajay Chopra And Uncover The Magic Behind Gund Ka Achar Recipe On Zeezest. Experience The Traditional Flavors And Techniques That Make This Dish A Culinary Gem.

Watch Chef Ajay Chopra's Gund Ka Achar Recipe | ZeeZest

Gund Ka Achar

Coarsely grind together fenugreek seeds, coriander seeds, mustard seeds and salt in a mortar and pestle.

Take shallots in a bowl and add Kashmiri red chilli powder, salt, asafoetida and the crushed powder to it. 

Heat mustard oil in a pan and mix it with shallots. Stir well.

Gund Ka Achar is ready.

Chef Ajay Chopra shares the recipe of Gund Ka Achar from the beautiful land of Kashmir. 

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