PREPARATION

1. Take a bowl and place a stainer on it.
2. Add 220 grams split bengal gram and wash it with water.
3. Transfer this into a bowl, add 500 milliliters water and soak for 3 - 4 hours.
4. Heat sufficient oil in a heavy skillet and deep fry these until dark golden brown and crispy.
5. Drain it on an absorbent paper.
6. Transfer this into a mixing bowl, add 1 teaspoon salt, 1 teaspoon red chili and mix it well.
7. Add 85 grams onions, 100 grams tomato, 150 grams boiled potatoes, 1 tablespoon green chili, 2 tablespoons lemon juice, 1 1/2 teaspoons chaat masala, 50 grams crushed papdi, 2 tablespoons coriander and mix it well.
8. Garnish with crushed papdi.
9. Serve.

Crispy Corn Chaat

Servings - 2 - 3

INGREDIENTS
Water - 500 milliliters
Sweet corn - 200 grams
Corn flour - 20 grams
Salt - 1/2 teaspoon
Red chili - 1/4 teaspoon
Black pepper - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Rice flour - 25 grams
Water - 2 tablespoons
Oil - for frying
Onions - 40 grams
Tomato - 1 1/2 tablespoons
Green chili - 1 tablespoon
Coriander - 2 tablespoons
Black salt - 1/2 teaspoon
Chaat masala - 1 teaspoon
Red chili - 1/4 teaspoon
Lemon juice - 2 teaspoons