‘Chaat' while you chat
Try making chaat, the popular fun food at home
All-time favourite Easy to make
The anytime snack, chaat is popular and savoured by one and all.
Maida / Refined flour – 1 cup
Rice flour – 2 tbsp
Salt – To taste
Asafoetida - A pinch
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
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
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.
Boiled and mashed potatoes
Pappadi, crushed lightly
Raw mango – finely chopped
Green chillies – finely chopped
Sweet dates chutney
Chaat masala powder – A pinch
Salt – A pinch
For garnish –
Coriander leaves, chopped
Pappadis – Whole
Method: Combine all ingredients just before serving.
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