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Chips and Dips

Anonymous
Chips and Dips form an integral part of picnics. Chef Pankaj Bhadouria shares the recipes for a variety of chips and dips.

Serves3

Cooking Time10-15 Min

Meal Typedips

Preparation Time15-20 Min

DifficultyMEDIUM

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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

  1. 1

    Cut the raw banana into thin roundels & soak them in cold water. Take them out on tissue paper to dry off.

  2. 2

    Deep fry the banana roundels in hot oil until golden brown.

  3. 3

    Sprinkle salt and red chilli powder on the banana chips and toss them before serving.

  4. 4

    In a bowl mix gram flour, white lentils flour, salt, oil, baking soda and warm water.

  5. 5

    Knead this into a dough & rest for 15 to 20 mins.

  6. 6

    Roll it into thin a roti & cut it into triangle shapes.

  7. 7

    Deep fry the chorafali in hot oil until golden brown.

  8. 8

    Mix tomato ketchup, hot sauce, jalapenos, white vinegar and mayonnaise in a bowl. Thousand Island Dressing is ready to serve.

  9. 9

    Mix mustard powder, honey, apple cider vinegar, mayonnaise in a bowl. Honey Mustard Mayo dip is ready to serve.

  10. 10

    Mix the mint & lemon juice puree and mayonnaise in a bowl. Mint Mayo is ready to serve.

STEP BY STEP