Royal Chaat

PREPARATION

(For Masala Green Peas)
1. Heat 1 tablespoon oil in a pan, add 1/8 teaspoon asafoetida and stir well.
2. Then, add 100 grams boiled green peas and mix it well.
3. Cook for 3 - 5 minutes on medium heat.
4. Add 1/4 teaspoon red chili, 1/8 teaspoon turmeric, 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder, 1/4 teaspoon dry mango powder, 1/8 teaspoon black salt, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon garam masala and mix it well.
5. Cook for another 3 - 5 minutes on medium heat.
6. Remove it from heat and keep aside.

(For Masala Chickpeas)
1. Heat sufficient oil in a heavy skillet, take a spider strainer, add 200 grams soaked chickpeas and fry until it turns golden brown in color.
2. Remove it from heat and transfer this into a bowl.
3. Add 1/2 teaspoon salt, 1/2 teaspoon dry mango powder, 1 teaspoon cumin powder, 1/2 teaspoon red chili and mix it well.
4. Keep aside.

(For Dahi Bhalle)
1. In a bowl, add 150 grams white lentils, 500 milliliters water and soak for overnight.
2. In a blender, add soaked white lentils, 2 teaspoons green chili, 2 tablespoons ginger, 1 teaspoon cumin, 1/2 teaspoon salt and blend it into a paste.
3. Transfer this into a bowl and whisk it well.
4. Heat sufficient oil in a heavy skillet.
5. Take a spoon from the batter and drop it into the hot oil.
6. Deep fry these until it turns golden brown in color.
7. Remove it from heat and transfer this into a bowl filled with water.
8. Soak for 5 - 8 minutes.
9. In a mixing bowl, add 400 grams curd and whisk it well.
10. Add 150 milliliters water and mix it well.
11. Add 1/4 teaspoon black salt, 1/2 teaspoon cumin powder, 1/8 teaspoon red chili and mix it well.
12. Now, add the soaked bhalle in it and mix it well.
13. Keep aside.

(For Aloo Tikki)
1. Heat 2 tablespoons butter in a skillet, add 1 tablespoon garlic, 2 teaspoons green chili and stir for a minute.
2. Add 40 grams soaked split bengal gram and mix it well.
3. Cook for 3 - 5 minutes on medium heat.
4. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1/4 teaspoon red chili, 1/4 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon chaat masala, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder and mix it well.
5. Cook for 3 - 5 minutes on medium heat.
6. Add 2 teaspoons coriander and mix it well.
7. Then, add 360 grams boiled mashed potatoes and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Remove it from heat and transfer this into a bowl, add 2 tablespoons bread crumbs and mix it well.
10. Take some mixture in your hands and shape it into a tikki.
11. Heat some oil in a pan and shallow fry these until it turns dark brown in color from both sides.
12. Remove it from heat and drain it on an absorbent paper.
13. Keep aside.

(For Potato Basket)
1. In a bowl, add 320 grams grated potatoes, 500 milliliters water and keep aside.
2. Take a bowl, place a strainer bowl on it.
3. Place a cloth on top of it.
4. Add the grated potatoes in it and squeeze it properly so the water comes out from it.
5. Transfer this into a bowl, add 2 tablespoons corn flour, 30 grams all purpose flour, 1/4 teaspoon salt and mix it well.
6. Take a small bowl and brush it with oil.
7. Add the prepared potato mixture in it and spared it evenly to make a basket. (See Video)
8. Preheat the oven to 350°F/180°C. Bake for about 6 - 8 minutes. Remove it from oven.
9. Carefully remove the prepared basket from it.
10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
11. Drain it on an absorbent paper.

(For Royal Chaat)
1. Place the prepared basket on a serving plate, add the prepared aloo tikki in it.
2. Fill the basket with prepared masala matar, papdi, prepared dahi bhalle, prepared masala chickpeas and papdi.
3. Top with green chutney, tamarind chutney and dahi bhalla curd mixture.
4. Garnish with sev, coriander, puffed rice, masala matar and pomegranate.
5. Serve.