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- Boiled chick peas 250 gm (soaked overnight)
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Potatoes 1 cup (peeled, cubed and boiled)
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Coriander leaves 4 tbsp (chopped)
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Onion ½ cup (chopped)
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Papri ½ cup (crushed)
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Chat masala 1 tsp
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Caster sugar 2 tbsp
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Yogurt 1 cup (whipped)
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Salt ½ tsp
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For Chutney:
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Tamarind pulp 1 cup
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Dates 8
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Jaggery 2 tbsp
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Sugar 1 tbsp
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Red chili powder 1 tbsp (heaped)
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Chat masala 1 tsp
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Salt ½ tsp
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Whole red chili 6
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Black salt ½ tsp
Cooking Directions
- For Chutney: In a sauce pan cook together tamarind
pulp, dates, jaggery, sugar, red chili powder, salt, chat masala, whole
red chilies and black salt for 15 minutes, cool and blend.
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For Chat: In a dish place the boiled chick peas, add ¾ cup chutney then spread whipped yogurt.
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Pour remaining chutney, top with crushed papri, onion chopped, coriander leaves chopped.
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Serve warm or cool.
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