• 2 Ways Chaat
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INGREDIENTS


Palak Chaat

Servings - 2 - 3

INGREDIENTS


Gram flour - 200 grams

Salt - 1 teaspoon

Red chili - 1 teaspoon

Carom seeds - 1 teaspoon

Turmeric - 1 teaspoon

Water - 400 milliliters

Spinach leaves - 200 grams

Oil - for frying

Mint - 30 grams

Coriander - 30 grams

Green chili - 2
Garlic - 1 teaspoon

Onions - 30 grams

Lemon juice - 1 tablespoon

Black salt - 1 teaspoon

Dry mango powder - 1 teaspoon

Tamarind pulp - 200 milliliters

Sugar - 70 grams

Black salt - 1/2 teaspoon

Black pepper - 1/4 teaspoon

Cumin powder - 1/2 teaspoon

Curd - 400 grams

Black salt - 1 teaspoon

Castor sugar - 1 teaspoon

Cumin powder - 1 teaspoon
Chaat masala - to taste

Sev - to taste

PREPARATION

1. In a mixing bowl, add 200 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon carom seeds, 1 teaspoon turmeric and mix it well.

2. Add 400 milliliters water and mix it well to make a thick batter.

3. Take a spinach leave and dip it in the batter.

4. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.

5. Drain it on an absorbent paper and keep aside.

6. In a blender, add 30 grams mint, 30 grams coriander, 2 green chili, 1 teaspoon garlic, 30 grams onions, 1 tablespoon lemon juice, 1 teaspoon black salt, 1 teaspoon dry mango powder and blend it into a smooth paste. Keep aside.

7. Take a deep pan, add 200 milliliters tamarind pulp, 70 grams sugar, 1/2 teaspoon black salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin powder and mix it well.

8. Bring it to a boil.

9. Remove it from heat and allow it to cool.

10. In a mixing bowl, add 400 grams curd, 1 teaspoon black salt, 1 teaspoon powdered sugar, 1 teaspoon cumin powder and mix it well.

11. Place the spinach leaves pakora on plate.

12. Top with prepared curd, tamarind pulp and green chutney.

13. Garnish with sev.

14. Sprinkle chaat masala on it.

15. Serve.

Kachori Chaat

Servings - 2 - 3

INGREDIENTS

Split mung beans - 115 grams

Water - 250 milliliters

All purpose flour - 320 grams

Salt - 1/2 teaspoon

Ghee - 60 milliliters

Water - 150 milliliters

Ghee - 2 tablespoons

Asafoetida - 1/8 teaspoon

Cumin - 1/4 teaspoon

Fennel seeds - 1/4 teaspoon

Ginger - 1 teaspoon

Bengal gram flour - 2 tablespoons

Salt - 1 teaspoon

Red chili - 1 teaspoon

Coriander powder - 1 teaspoon

Dry mango powder - 1 teaspoon

Garam masala - 1 teaspoon

Oil - for frying

Yogurt - to taste

Tamarind chuntey - to taste

Green chutney - to taste

Boiled potatoes - to taste

Onions - to taste

Cumin powder - to taste

Red chili - to taste

Black salt - to taste

Coriander - to taste

Sev - to taste

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