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‘Chaat' while you chat

All-time favourite Easy to make

The anytime snack, chaat is popular and savoured by one and all.

Plain pappadi

Ingredients

Maida / Refined flour – 1 cup

Rice flour – 2 tbsp

Salt – To taste

Asafoetida - A pinch

Method

In a bowl of water, mix the asafoetida and salt. Make dough with the refined and rice flours. Roll out into chapati discs. Cut with a bottle cap. Deep fry till light golden.

Sweet date chutney

Ingredients

Jaggery – 1 cup, grated

Dates – 1 cup. Deseeded

Tamarind – the size of a lemon

Chilli powder – to taste

Black salt – a pinch

Roasted cumin powder – 1 tbsp

Method

Soak the tamarind in 2 cups warm water for an hour. Crush and extract the pulp. In a pan, combine the dates, grated jaggery and the tamarind pulp. Sprinkle red chilli powder, black salt and roasted cumin powder. Boil until thick . Cool the paste. Store in a clean, airtight bottle. Refrigerate. Ideally, it lasts for a month.

For the sev puri / pappadi or Thatta chaat

Take boiled and mashed potato or boiled and coarsely mashed white chickpeas.

On a serving dish, place the pappadi/thatta. Over this, place the potato or chana. Add a tablespoon of mint chutney. Add 1 tbsp beaten yogurt above the mint chutney. Sprinkle chaat masala powder. Pour the sweet date chutney. Garnish with sev, chopped onions and chopped coriander leaves.

Bhel Puri

Ingredients

Boiled and mashed potatoes

Pappadi, crushed lightly

Raw mango – finely chopped

Green chillies – finely chopped

Mint chutney

Sweet dates chutney

Chaat masala powder – A pinch

Salt – A pinch

For garnish –

Chopped onion

Sev

Coriander leaves, chopped

Pappadis – Whole

Method: Combine all ingredients just before serving.

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