How to make Chaat -
Mrs Alyona Kapoor shares 2 lip smacking recipes of chaat along with her mother.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sweet chutney (मीठी चटनी), Tamarind pulp (इमली का पल्प )
Cuisine : Mumbai
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Sweet Buns Gluten Free Chickpea Bread Tawa Aloo Sandwich Oatmeal with Eggs
Chaat Recipe Card
If Mumbai seems overcrowded to some, they are not incorrect. This land of opportunity is home for eighteen million people and about half of them - migrants from other cities and towns – live in slums and cling to dreams of making it big in this metropolis. Mumbai is the business, industrial, financial, and celluloid capital of India. Mumbai is the industrial hub of everything from textiles to petrochemicals, and responsible for half of India’s foreign trade.
And while so many people are on the move, there are bound to be hunger pangs striking at any hour to so many commuters and busy bodies just going about on their daily chores…but there is a mind boggling range of roadside goodies that is hygienically prepared, guaranteed fresh (considering the output, there can be no other way!).
Prep Time : 7-8 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Chaat Recipe
Sweet chutney
Tamarind pulp 2 tablespoons
Dates chopped and soaked overnight 3 tablespoons
Jaggery grated and soaked 3 tablespoons
Salt to taste
Red chilli powder 1/2 teaspoon
Roasted cumin powder 3/4 teaspoon
Bhel
Puffed rice (kurmura / murmura) 1 1/2 cups
Nylon sev 2 tablespo to garnish
Large onion finely chopped 1
Medium potato boiled, peeled and chopped 1
Salt + red chilli powder 3/4 teaspoon
Green chutney 2 tablespoons
Garlic chutney 2 tablespoons
Sweet chutney 2-3 tablespoons
Masala dal 1 glass
Moong sprouts blanched 2 tablespoons
Fresh coriander leaves chopped to garnish
Flat crisp puris to serve
Dahi batata puri
Puffed crisp puris as required
Medium potatoes boiled, peeled and chopepd 2
Moong sprouts blanched 1/4 cup
Yogurt (dahi) as required
Green chutney as required
Sweet chutney as required
Salt + red chilli powder as required
Nylon sev to sprinkle
Fresh coriander leaves chopped to garnish
Method
Step 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.
Step 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.
Step 3
Add the green chutney, garlic chutney and 2-3 tbsps sweet chutney and mix well. Add chana dal and sprouts and mix well.
Step 4
Transfer into a serving bowl, garnish it with sev and coriander leaves and serve immediately with crisp puris.
Step 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.
Step 6
Sprinkle salt and red chilli powder. Top with sev and garnish with coriander leaves and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
