How to make Rasgulla Chaat -
Rasgulle in a new piquant avatar. A very interesting chaat recipe made with sweet rasgulla and Indian spices which is perfect for evening snacks Or for special occasion.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Rasgulla, Sugar syrup (शुगर सिरप/ चीनी का सिरप)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Avocado Tartine Gamberi Aglio E Olio Yarchi Chops Tomato Nachos
Rasgulla Chaat Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Rasgulla Chaat Recipe
Rasgulla ready-made 3
Sugar syrup of the rasgullas 1 cup
Chaat masala 2 teaspoons
Carom seeds (ajwain) ½ teaspoon
Red chilli powder 2¼ teaspoons
Dried ginger powder (soonth) ¼ teaspoon
Dried mango powder (amchur) 2 teaspoons
Asafoetida ¼ teaspoon
Black salt 1 teaspoon
Roasted cumin powder ¾ teaspoon + for garnishing
Fennel (saunf) powder ½ teaspoon
Salt to taste
Fresh coriander leaves roughly chopped 1 cup
Fresh mint leaves ¼ cup
Green chillies 2
Ginger 1 inch
Juice of ½ lemon
Yogurt 3 tablespoons
Potatoes boiled and peeled 2 small
Oil 2 tablespoons
Sprouted brown gram (ankurit kale chane) ½ cup
Turmeric powder a pinch
For serving
Sev puris 6-8
For garnishing
Plain nylon sev as required
Salted peanuts as required
Fresh pomegranate pearls (taze anardane) as required
Method
Step 1
To make sweet chutney, heat together 1 cup water and 1 cup sugar syrup of the rasgullas.
Step 2
Add carom seeds, 1½ tsps red chilli powder, dried ginger powder, dried mango powder, asafoetida, ½ tsp black salt, roasted cumin powder, fennel powder and salt and cook for 3-4 minutes till the chutney thickens. Switch off the heat, strain the chutney and keep aside.
Step 3
To make green chutney, grind together coriander leaves, mint leaves, green chillies, ginger and lemon juice. Transfer into a bowl. Add ¼ tsp black salt, 1 tsp chaat masala, pinch of red chilli powder, little salt and yogurt, mix well and set aside.
Step 4
Slice potatoes thickly.
Step 5
Heat oil in a non-stick pan. Add remaining roasted cumin powder, sprouted grams, potato slices, remaining red chilli powder, remaining chaat masala, turmeric powder, remaining black salt and salt. Mix well and cook for a minute. Transfer into a bowl and set aside.
Step 6
Place sev pooris in a serving plate. Place 1 potato slice on each poori. Top it with the grams. Halve the rasgullas and place it on the grams. Pour sweet chutney and green chutney over them.
Step 7
Garnish with sev, salted peanuts, roasted cumin powder, fresh pomegranate pearls and serve immediately.
Nutrition Info
Calories : 1453 Kcal
Carbohydrates : 190.8 gm
Protein : 37 gm
Fat : 60.2 gm
Other : Niacin- 6.9mg
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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.
