LET’S CHAAT
From the crunchiest sevpuri to the tangiest cutlets to butteriest pav bhaajis, chaat is always perfect to make your mouth water. This week we bring to you an assortment of chaat
JAMNAGARI GHOOGRA
INGREDIENTS FOR DOUGH 2 cups maida, 3 tbsp oil Water for kneading FOR STUFFING 2 cup potato, boiled, peeled and diced ½cup peas, boiled 2 tsp garam masala 2 tsp chilli powder Salt to taste FOR GREEN CHUTNEY 2 cups coriander 8-10 green chillies 1 tsp lemon juice Salt to taste FOR GARLIC CHUTNEY ½ cup garlic pods ½ tsp chilly powder Salt to taste FOR DATES CHUTNEY 1 cup dates ½ cup jaggery ¼ cup tamarind Salt to taste ¼ tsp chilly powder ¼ tsp coriander powder ¼ tsp jeera powder Pinch of kala namak METHOD
Make the coriander, garlic and date chutney, by grinding the respective ingredients and keep aside.
Mix all the ingredients for dough well and rest it for 20 minutes. Make the stuffing by mixing all the ingredients.
Now take a small ball of dough and make a thin chapati. Take one spoon of stuffing and put it in the middle of the dough and fold it into a semicircle. Seal the edges to make the
ghooghra (fried dumplings). Deep fry the ghooghras on medium to low flame so that it is cooked properly.
Take each ghooghra and gently make a large hole on its top. Add all the chutney. Garnish it with coriander and serve. CORN BHEL INGREDIENTS 2 cups sweet corn 1 onion, chopped 1 tomato, diced ½ cucumber, chopped 5 tbsp corriander leaves, chopped 1 tsp chaat masala ¼ tsp kala namak ½ tsp red chili powder ¼ cup sev 1 tsp jeera powder 1 tsp butter 4 green chilli, chopped ½ tsp lemon juice ½ cup boondi Salt to taste METHOD In a bowl add sweet corn, butter, onion, cucumber, tomato, green chilli, coriander and mix well. Add salt, roasted jeera powder, chaat masala, red chilli powder, lemon juice and mix them properly. Finally add boondi and sev, toss well and serve.
RAGDA CUTLET
INGREDIENTS FOR RAGADA 150 grms white peas, boiled 2 onions, chopped 2 tbsp oil ½ tsp mustard seeds 1 tbsp ginger-garlic paste 2 green chillies, chopped 1 tomato, diced Salt to taste 1 tbsp red chilli powder 1 tbsp coriander powder 1 tsp garam masala ½ tsp turmuric powder 1 tbsp corriander, chopped FOR CUTLET ½ kg patatoes, boiled and mashed 1 tbsp cornflour 1 tbsp mint, chopped 1 tbsp corriander, chopped ¼ tsp turmuric powder 2-3 bread slice Salt to taste Oil for shallow frying FOR SWEET CHUTNEY ½ cup dates ¼ tsp tamarind paste 5 tbsp jaggery ½ tsp red chilli powder ¼ tsp jeera powder ¼ tsp kala namak Salt to taste FOR GREEN CHUTNEY 1 cup corriander, chopped 1 cup mint, chopped 2 green chillies ½ tsp sugar ¼ tsp chaat masala ¼ tsp lemon juice Salt to taste METHOD For ragada heat oil in a pan, add mustard seeds and chopped onions. Sauté till it is light pink. Add ginger garlic paste, green chillies, white peas and tomatoes. Mix properly. Now add red chilli powder, coriander powder, turmeric powder, garam masala and salt. Add half cup of water, cover with a lid and cook for 10-15 minutes. Add chopped coriander leaves. For cutlets soak the bread slice in water for a minute and then immediately drain the water. Now in a bowl add potatoes, cornflour, salt, turmeric powder and bread. Mix them and make cutlets. Shallow fry in oil. To make the sweet chutney, take tamarind paste in a kadai, add jaggery and water and boil till the mixture thickens. Add red chilli powder, jeera powder, sal and kala namak and mix properly. Keep aside to cool down. For green chutney blend all the ingredients and make a smooth paste. Place the cutlets in a plate. Top it with ragada, sweet and green chutney and coriander and serve.