Chaat

Ingredients list for Chaat

• Sweet chutney
• 2 tablespoons Tamarind pulp
• 3 tablespoons Dates chopped and soaked overnight
• 3 tablespoons Jaggery grated and soaked
• to taste Salt
• 1/2 teaspoon Red chilli powder
• 3/4 teaspoon Roasted cumin powder
• Bhel
• 1 1/2 cups Puffed rice (kurmura / murmura)
• 2 tablespo to garnish Nylon sev
• 1 Large onion finely chopped
• 1 Medium potato boiled, peeled and chopped
• 3/4 teaspoon Salt + red chilli powder
• 2 tablespoons Green chutney
• 2 tablespoons Garlic chutney
• 2-3 tablespoons Sweet chutney
• 1 glass Masala dal
• 2 tablespoons Moong sprouts blanched
• to garnish Fresh coriander leaves chopped
• to serve Flat crisp puris
• Dahi batata puri
• as required Puffed crisp puris
• 2 Medium potatoes boiled, peeled and chopepd
• 1/4 cup Moong sprouts blanched
• as required Yogurt (dahi)
• as required Green chutney
• as required Sweet chutney
• as required Salt + red chilli powder
• to sprinkle Nylon sev
• to garnish Fresh coriander leaves chopped

Method

1. To make the sweet chutney, put tamarind pulp, dates and jaggery into a blender jar. Add a little water that was used to soak dates and jaggery and blend it all together into a smooth puree. Transfer into a bowl, add salt, chilli powder and cumin powder and mix well.
2. To make bhel, put the puffed rice into a large bowl, add sev, onion, potato, salt and red chilli powder mix and toss well.
3. Add the green chutney, garlic chutney and 2-3 tbsps sweet chutney and mix well. Add chana dal and sprouts and mix well.
4. Transfer into a serving bowl, garnish it with sev and coriander leaves and serve immediately with crisp puris.
5. To make dahi batata puri, make a hole in each puri and arrange them on a serving platter. Fill each puri with some potatoes, and sprouts. Drizzle yogurt, green chutney and sweet chutney.
6. Sprinkle salt and red chilli powder. Top with sev and garnish with coriander leaves and serve immediately.