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Pankaj Bhadouria
Chips and Dips form an integral part of picnics. Chef Pankaj Bhadouria shares the recipes for a variety of chips and dips.
Preparation Time
15-20 Min
Cooking Time
10-15 Min
Meal Type
snack
Difficulty
MEDIUM
Serves
3
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
Cut the raw banana into thin roundels & soak them in cold water. Take them out on tissue paper to dry off.
Deep fry the banana roundels in hot oil until golden brown.
Sprinkle salt and red chilli powder on the banana chips and toss them before serving.
In a bowl mix gram flour, white lentils flour, salt, oil, baking soda and warm water.
Knead this into a dough & rest for 15 to 20 mins.
Roll it into thin a roti & cut it into triangle shapes.
Deep fry the chorafali in hot oil until golden brown.
Mix tomato ketchup, hot sauce, jalapenos, white vinegar and mayonnaise in a bowl. Thousand Island Dressing is ready to serve.
Mix mustard powder, honey, apple cider vinegar, mayonnaise in a bowl. Honey Mustard Mayo dip is ready to serve.
Mix the mint & lemon juice puree and mayonnaise in a bowl. Mint Mayo is ready to serve.
Picnics are all about finger foods. And no picnic is complete without chips.
Here Chef Pankaj makes raw banana chips and Chorafali, an Indian version of Nachos. She also makes Thousand Island dip and mint dip to go with the chips.
The crispy, crunchy and savoury chips just melt in your mouth. The creamy, yummy dips are lip-smacking. This combination of chips and dips makes everyone picnic a food lovers delight.
