Thursday, 12 January 2012

Ragada Chaat



Patis:
2 large cooked potatoes (peeled and mashing)
A pinch turmeric
1/2 tsp chilli powder
1/2 tsp chaat powder
Method:
Mix all ingredients and Make small balls of it, flatten on the palm of your hand and grill the patiss or just fry them with little oil in the pan
channa:
1 cup grabanzo beans (I choose canned one)
little chillie Powder
1/2 tsp Channa masala
A pinch turmeric
Salt
Method:
Cook the Grabanzo beans with turmeric and salt till they are soft and mushy(not too much little is ok).
Sweet chutney:
2 tbs jaggery
1 small lemon size ball of normal tamarind (Extract the paste out of it)
6-7 dates soaked in warm water
Method:
Take jaggery and 1/4 cup water in a pan and cook till jaggery is completely dissolved. Grind dates and tamarind together. Add this mixture to boiling jaggery and allow it to cook for 5 mins till the Sweet chutney becomes thick. Cool and strain the chutney. Store the chutney in air tight container for future use.
Green chutney:
1/2 cup chopped mint leaves
1 cup chopped coriander leaves
6-8 green chilies
1 tbs lemon juice
Salt to taste
Method:
Grind all together with little water to a smooth paste.
Garnishing:
8-10 puris used for pani puri
1/2 cup finely chopped onion
4-5 strands of chopped coriander leaves
1/2 cup finely chopped tomato
Thin Sev
Yoghurt
Serving instructions:
In a serving bowl, take hot Patis, Add Channa and then add sweet and spicy chutneys depending on taste. Mix well. Now add chopped onions,chopped coriander leaves, crushed puris, tomatoes and if you like you can add thin layer of yoghurt and also add some thin sev. That’s it….Serve immediately.