CHAAT
Aloo Chaat #1
Potatos, 3 large
Cucumber 1
Tomato 1
Peanuts, a handful
Tamarind pulp 1 teaspoon
Black Salt to taste
Chaat Masala 1 tsp
Green chillies 4
Cilantro, handful
Boil the potatoes, let it cool and then cut it into small pieces. Put it aside. Chop the cucumber, green chillies and tomato into very small pieces. Take a tsp of tamarind pulp in a cup and add some water with it, add the black salt and stir till it is completely dissolved. Add this to the mixture of cucumber, tomatoes and chillies. Add the potatoes now and sprinkle the Masala. Mix it lightly with the peanuts. Garnish with cilantro and offer.
Aloo Chaat #2
2 large Potatoes
2 tablespoons chopped Coriander leaves
5-7 Mint leaves
1 Green chilli
1 teaspoon Chaat masala
1 teaspoon Lemon juice
2 tablespoons Ghee
Salt to taste
Boil, peel and cube the potatoes. Finely chop the coriander, mint and green chillies. Heat ghee in a pan and fry the potatoes till they are golden brown in colour. Combine all the ingredients in a large bowl, mix well and offer.
Chana Chat
5 large potatoes
2 cups of boiled kabuli channa
2 lemons
¼ cup tamarind
3 - 4 green chillies
½ cup coriander leaves
2 teaspoon kala masala
1-½ tsp salt
Roast or boil potatoes. Remove skin and cut potatoes in 2 round pieces. Cut the upper part and set aside. Slightly hollow the pieces from inside using a knife. Mix all the masalas and salt with channa. Soak tamarind in ½ cup water and squeeze out the juice. Also, squeeze out the lemons to get the juice. Add tamarind juice and mix well. Fill the hollow of the potatoes with channa masala. Sprinkle chopped chilies and coriander. Sprinkle lemon juice and arrange all the kulles with upper part and serve.
Cornflour Chaat
2 cups cornflour
2 medium boiled potatoes, (minced
2 green chillies
1 carrot, finely minced
½ teaspoon amchur
1 slice of bread minced
1 tsp. aofoetida
1 tsp. garam masala
salt to taste
green coriander leaves to garnish
Mix cornflour, minced potato, carrot, bread, salt, asofoetida, amchur and garam masala. Add water and make dough. Make small balls out of the dough and roast in oven till brown. Turn often so all sides are evenly browned. Garnish with coriander leaves and offer hot.
Dahi Batata Chaat
2 Potatoes
1 teaspoon chopped Coriander leaves
1 tablespoon Tamarind chutney
1 teaspoon Green chutney
1 pinch Red chilli powder
1 pinch Cumin powder
2 tablespoons Sev (chickpea noodles)
1 cup Curds (yoghurt)
Salt to taste
Boil, peel and chop the potatoes. Beat the curds well and chill. Combine all the ingredients together in a serving bowl. Garnish with sev and coriander leaves. Serve chilled.
Papdi Chaat
2 Potatoes, boiled
½ cup roasted channa, ground
1 tablespoon Tamarind and chutney
1 teaspoon Green chutney
1 pinch Red chilli powder
1 tsp roasted Cumin powder
2 tablespoons Sev (chickpea noodles)
1 cup Curds (yoghurt)
Salt to taste
Few papdis, crushed
Handful Coriander leaves, chopped
Mix green chutney, boiled potato and channa together. Mix salt into the curds. Pour a thin layer of curds on a large platter. Place a layer of potato and channa mixture over it. Place the crushed papdis over the potato and channa layer and cover with curds. Spoon the tamarind and date chutney over the curds and sprinkle chilli and cumin powder on top. Serve garnished with coriander leaves and sev. Serve immediately or the chaat will become soggy.
