Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | NXg | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

Chaat to die for, any day, any time

PHOTO: S. S. KUMAR

LIP-SMACKIN’ DELICIOUS Basket Chaat

Stuffed katori chaat

Ingredients:

For the Katori:

Maida: 1 cup

Suji (semolina): 1/2 cup

Refined oil: 2 tsp

A little salt

Oil for frying

For the filling:

Potatoes (boiled and chopped): 1/2 kg

Sprouts (red gram and moong-parboiled): 1 cup

2 cups Thick curd: 2 cups

Sweet and sour chutney

Green chutney

Gujrati sev

Salt, chat masala, pepper, roasted jeera, red chilli powder to taste

Coriander leaves, finely chopped

Method:

Mix both the flours. Add salt and oil. Add sufficient water and make stiff dough.

Roll out small puris and stick at the back of small greased katoris or tart moulds. Deep fry on medium flame. The katoris will come out in hot oil. Mix the sprouts and potatoes with salt, chat masala, roasted jeera and red chilli powder. Mix well. Fill the katoris with this filling. Spread the curd over it. Then spread sweet and sour chutney and green chutney over the curds. Sprinkle gujrati sev and top it with coriander leaves.

Ingredients:

Bread slices: 8-10

Big potato, finely chopped: 1

Onion, finely chopped: 1

Capsicum, finely chopped: 1

Tomato, finely chopped: 1

Lemon juice: 2 tbsp

Chat masala: 1 1/2 tbsp

Coriander leaves, finely chopped

Salt to taste

Method:

Cut the bread slices into medium size cubes. Deep fry it. Mix all the chopped ingredients with the fried bread cubes. Add chat masala, lemon juice and salt to taste. Sprinkle coriander leaves and serve immediately.

Ingredients:

For the pakodas:

Palak leaves (spinach): 18-20

Besan (gram flour): 3/4 cup

A pinch of soda bi carbonate

Chilli pwder: 1/4 tsp

Salt to taste

Oil for frying

For the topping:

2 cups of thick curds mixed with salt, red chilli powder and roasted jeera powder.

Chat masala

Sweet and sour chutney

Method:

Trim the edges of the palak leaves and wash it thoroughly. Prepare a thick batter by mixing gram flour, soda bi carbonate chilli powder and salt to taste.

Dip each palak leaf in the batter and deep fry in oil.

Arrange the palak pakodas on a flat serving dish and sprinkle chat masala on it liberally. Pour the curd mixed with salt, chilli powder and roasted jeera over it. Top it with sweet and sour chutney.

Serve immediately.

Ingredients:

American sweet corn, boiled: 4 teacups

Potatoes, boiled and cut into cubes: 4-5

Spring onions, chopped with the leaves: 3

Tomatoes, chopped: 3

Capsicums, chopped: 3

6-7 green chillies and a piece of ginger (to be grounded into paste juice of lemon)

A pinch of hing (asafoetida)

Cooking oil: 3-4 tbsp

Sugar: 3-4 tsp

Salt to taste

For garnishing:

Gujrati sev (optional): 100 gm

Coconut, grated

Coriander, chopped

Method:

In a frying pan heat the oil and stir fry the chilli-ginger paste. Add the hing, spring onions, potatoes and stir fry for a few minutes. Then add the corn and stir fry for a few minutes. Then add the potatoes and stir fry again. Add the tomatoes, coriander leaves, and sugar, salt and lemon juice.

Spread the corn mixture in a serving dish. Sprinkle sev over it. Top with grated coconut and chopped coriander.

Serve hot.

Printer friendly page  
Send this article to Friends by E-Mail