Enjoy Chatpata Chaat

Chaatis a one item that is favourite among all age group. And in every season, you will find people having chaat at every nook and corner of the capital city. Try these mouth-watering chaat.

Tomato Chana Chaat

Ingredients

Chana (Chickpeas)

Tomato

Onion

Red and green chilli

Lemon

Coriander leaves

Yellow chilli Powder

Chaat Masala powder

Red (Sounth) Chutney

Mint Chutney

 Preparation

Boil Chickpeas (Chana) and leave it in water for sometimes. Chop onion, tomatoes and green chilies finely and mix them with boiled chickpeas. Now, Add some lemon water to it. Then, add some Chaat masala, yellow chilli powder, Red (sounth) and Mint Chutney for flavor and taste in the mixture. Garnish with some coriander leaves, pomegranates, chopped tomatoes and onions and diced lemons and serve.

Moth ki Chaat

 

Ingredients

Dal Moth Red

Tomato

Onion

Chili Red/Green

Coriander leaves

Coriander powder

Desi ghee

Lemon

Salt

Chaat Masala Powder

Turmeric Powder

Pepper

Ajwain

Flour (Maida)

Preparation

Boil dal properly. Put Tadka, by adding hing, onion, tomato, pepper, salt, turmeric powder, coriander powder (can add pickle powder for taste)

Take Flour, add salt, ajwain, desi ghee and make a dough. Keep it for 15 to 20 minutes.Make small breads (chapatti) shaped from the dough, fry small breads in oil to make it crisp (Like kachori). Crush kachoris and put them into already prepared tadka dal moth. Now, add chopped onions, tomatoes, coriander leaves and lemon for flavour in the mixtures. Moth ki chaat is ready to serve now.

Samosa Ragda Chaat

 

Ingredients

Samosa

Chole Masala

Mint chutney

Red (Sounth) Chutney

Onion

Potato

Green Peas

Chole (chick peas)

Cauli flower

Carrot

Flour (Maida)

Ghee

Chana Masala

Coriander powder

Red chili powder

Kasturi methi

Hing powder

Jeera

Ajwain

Ginder

Coriander leaves

Preparation

Peel potato, and cut them into cubes and deep fry them into oil. Also fry green peas. Chop cauliflower, carrot and fry them too (fry above all three separately). Now, take a pan, put some oil, jeera, hing, red pepper, coriander powder, turmeric powder, kasturi methi, salt, green chili, ginder and fresh coriander leaves. Put all the vegetables which fried as above and mix them well. Take flour (Maida), add ajwain, salt and Desi ghee and make a dough and keep it for 10-15 minutes. Now, take small portion of dough and make a small chapatti, then cut the round chapatti into two equal pieces. Now, take a piece of semi-round chapatti and mould it like a cone. Stuff it with above prepared mixture of vegetables. Now, with the same way make three-four stuffed pieces of chapatti (Samosa) as per the requirement. Then deep fry the samosas.

Boil, chole (chick peas), add tadka by adding jeera, hing, ajwain, kasturi methi, red chili powder, chana masala, coriander powder and anardana. Crush above prepared samosa and put some chole on it. Add mint chutney, red(sounth) chutney, chopped coriander and onion and serve.

Courtsey Kingdom of Dreams,  Gurgoan  Chef’Surrender Singh Shah