Thursday, 29 September 2016



 My Recipe published in the magazine

This recipe was published in the Vancouver-based Darpan magazine. Here is the online link. 

In the month of January, I got my new cell phone, when I was feeding all the personal information and my email address etc on my phone, I thought to check if everything is fine. I opened my mail to check the latest email and to my big surprise, there was a mail from the editor of Darpan magazine, in which she mentioned that she would like to feature myself and a few of my recipes in her magazine for the April 2016 issue, I couldn’t believe my eyes. After reading it few times, I realized, yes it is addressed to me and she wanted me to response to that mail. I was so delighted and felt as if I am on top of the world. I replied to the mail and agreed to send all the information to her, together with all the recipes and pictures etc.

While I was still floating in the air of joy, with the wings of that delighted and wonderful feeling. I gave a tap on my head and reminded myself that I have a lot of work to do. In a short span of time, I had to plan, finalize the recipes, organize things, buy ingredients and cook, and then take nice clicks. Oh, so much to do, I told myself, “Oh dear, don't waste time, stop dreaming and start thinking”. And then the whole process started. I planned, finalised the recipes and arranged the ingredients and started cooking. In this process, I had to check the schedule of my son-in-law as well, because he usually takes all the high-resolution pictures of my recipes. I managed to finish everything on time and met the deadline, it was a big relief.


Darpan magazine has been a part of the Vancouver media Industry for the past 11 years. The magazine which releases once in two months, caters to Indians, Canadians and Indo-Canadian readers and covers topics ranging from renowned Indian and Indo-Canadian personalities, entertainment, politics, global Indians to lifestyle related topics like health, food, tech, travel, and much more.

Now came the most difficult part of waiting, for the publication of the magazine. I waited for around one and half months, and then my dream came true. Yes, the magazine is right in front of me, which I got by post, because I live in Calgary which is around 700 km from Vancouver. I’m really proud that my recipes got published in a Canadian magazine, and now I will share the recipes from the magazine here on my blog!

This is a delectable and delicious appetizer which is a street food and very popular in India and it is also available in almost all Indian restaurants in India and abroad. In papadi chat, papadis are made in a round disk shape like small cookies, the same papdi I have converted into a basket shape which looks awesome in a presentation.

These dainty baskets are made with white flour and semolina and are filled with crunchy vegetables like onion, potatoes, green peas and chickpeas, and garnished with sweet, sour and tangy tamarind and mint chutney, yogurt and spices.

To make these baskets, we need two small steel strainers, to give a shape of a basket and to fry as it is with the strainer in the hot oil. They can be made, few days in advance and can be kept in an air-tight container, which can really save time later when you have to serve to guests. At serving time we only need to organize the filling, then it should be filled, garnished, decorated and served immediately to avoid being soggy.



250 grams all-purpose flour
250 grams semolina (Suji)
1/4 cup oil
salt to taste
Oil for frying


200 grams soaked and boiled chickpeas (White channa/chhole)
100 grams green peas (fresh or frozen)
2 big potatoes boiled and finely chopped (400 grams)
1 big onion finally chopped (200 grams)
2 cup dahi/yoghurt, beat well with egg beater
1 cup tamarind chutney
1/2 cup mint chutney
salt and red chilli powder to taste
1 tsp roasted and ground cumin seeds
1 tbs oil
1 tsp cumin seeds
3 tbs chat masala (optional)
3-4 green chillies finally chopped (optional)
3 tbs dried and sliced cranberries
100 grams thin savoury seviyan (optional)


In a big bowl mix white flour and semolina with salt and oil, mix well and make medium hard dough by adding little water.
Divide the dough in 25 pieces and make small balls, flatten them in between your palms.
Roll with a rolling pin, double the size of the rolled out dough to double the diameter of your strainer.
Press this rolled round piece in the strainer with your fingers giving the shape of the basket.
Heat oil in a wok and fry in hot oil with the strainer till golden brown.


Fill papadi baskets with this veg and peas mixture, garnish with yoghurt both tamarind and mint chutney, sprinkle salt and red chilli powder and roasted cumin powder and chat masala.
Decorate on top with sliced green chilli, cranberries and thin seviyans and serve as it is as an appetizer.

I am sending this recipe as my blog post entry To Sweet inspiration party,  and Real Food Friday 
and wth Tasty Tuesday and Sunday food and fitness party  and with Hearth and soul blog hop and what did you do this weekend and with Cook blog share blog hop, wth Way wow blog hop. 
and wth Festa Frday and My two fav thngs on Thursday





  1. Congratulations Sadhna for featuring in an Indo Canadian magazine. Tokri chaat looks so delicious. I've not tried to make it at home. Bookmarking your recipe.

    1. Thanks Mayuri for your comment. I am sure you will enjoy it.

  2. HI Sadhna,
    Wow what an honor! Congratulations! I think that is quite a wonderful accomplishment to be featured in such a big magazine and you should be very proud of yourself. Now I feel humbled to have you on Real Food Fridays! I love this recipe looks so tasty, healthy and great for the Fall weather. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

    1. Awww, such a lovely comment Marla, thanks very much. I am honoured that I am part of your party and my recipes had been even featured in your party before.

  3. Congratulations Sadha, that's an awesome achievement. Your Tokri chaat looks good enough to eat right off the page and I love, love authentic Indian cuisine. There's nothing quite like it. Thank you very much for taking the time to share your delicious recipe with us at Sweet Inspiration

    1. Thanks very much Michelle, for your lovely comment. Glad to know that you like Indian food.

    2. I really love it. I was fortunate enough to go to Hyderabad for business two years ago and fell in love with the food. I would kill for some gulab jamun and payasam with lots of cashews. Love your blog Sadha <3

    3. Thanks Michelle,gulab jamun recipe is already there in my blog.

  4. Congrats on getting the feature! This looks amazing. Truth be told I don't know what all the ingredients are but that's part of the fun of trying a new recipe!

  5. This recipe looks delicious! The little baskets would definitely impress guests at a dinner party. Congratulations on being featured in the magazine!

  6. Sadhna, Clapping in excitement for you! What an awesome accomplishment! The magazine did a gorgeous spread and your photos are spectacular!!!

    What a fun appetizer, I love that they are in their own cups, fun to pick up and eat. And they are so pretty! They would look gorgeous on the table too.

    Great job friend on the recipe and the magazine!

    1. Thanks very much dear Nkkki. Your comments are always encouraging.

  7. Sadhna I have no idea what that is but it looks so delicious. I guess it is made from chick peas but it is so much more than that. Congratulations on your magazine feature and on the photography!

  8. Congratulations on being featured in the magazine! I can just imagine your excitement. You've done a fantastic job of creating a delicious recipe. Thanks so much for sharing with #CookBlogShare

  9. This looks amazing! Thanks for sharing at Sunday Fitness & Food.

  10. Oooh this looks and sounds delicious! Thank you for sharing with #CookBlogShare x

  11. This looks absolutely amazing!! I love the savory spices Thanks for sharing on My 2 Favorite Things on Thursday - Hope to see you again this week!! Have a great week!! Pinned!

    1. Hi Elaine, thanks for your comment and for pinning.I will join again next week.

  12. Congratulations on your publication in Darpan magazine! That is wonderful, Sadhna! Your Papdi Tikri Chat look deiciuos - what a beautiful dish! thank you for sharing with us at Hearth and Soul.

  13. Congratulations Sadhna mam for featuring in an Indo Canadian magazine. Tokri chaat looks so tempting & very filling..good to see you :)

  14. Congratulations on being featured in Darpan magazine that is fantastic! This recipe looks delicious, I need to give it a try x

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