Chaat

Ingredients 

Sweet chutney 

• 2 tablespoons tamarind (imli) pulp
• 3 tablespoons dates, soaked overnight
• 3 tablespoons jaggery, soaked
• Salt to taste
• 1 teaspoon red chilli powder
• ¾ teaspoon cumin powder
  Bhel
• 1½ cups puffed rice
• 2 tablespoons nylon sev + for garnish
• 1 large onion, finely chopped
• 1 medium potato, boiled and chopped
• Salt + red chilli powder for sprinkling
• 2 tablespoons green chutney
• 2 tablespoons garlic chutney
• 1 tablespoon masala dal
• 2 tablespoons green moong sprouts
• Freshly chopped coriander leaves for garnish
• Crisp puris to serve
  Dahi puri (serves 1)
• 3 puffed puris 
• 1 small potato, boiled and chopped
• ¼ cup green moong sprouts
• Yogurt (dahi) as required
• Green chutney as required 
• Imli chutney as required 
• Salt + red chilli powder for sprinkling
• Sev for sprinkling
• Freshly chopped coriander leaves for garnish

Method 

1. To make the sweet chutney, add imli pulp, dates and jaggery in a blender jar. Add a little water that was used to soak dates and jaggery.
2. Blend it all together into a smooth liquid consistency. Transfer into a bowl, add salt, chilli powder and cumin powder. Mix well. 
3. In a large bowl, add puffed rice, sev, onions, potato, salt and red chilli powder mix and toss well. 
4. Add the green chutney, garlic chutney and 2-3 tablespoons imli chutney, mix well. Add chana dal and sprouts, mix well. 
5. Garnish it with sev and chopped coriander, serve immediately with crisp puris.
6. To make dahi puri, make a hole in each puri and fill it with a portion of potatoes on each. Add sprouts, yogurt, green chutney and imli chutney. Sprinkle salt and red chilli powder on top.
7. Sprinkle sev and garnish with chopped coriander. Serve immediately.