In continuing with the festive spirit I tried out another recipe that will surely be a part of my Diwali menu. Think Diwali..think chaat - spicy concoction of yoghurt , tamarind - mint chutneys , crunchy sev and boondis. On my recent trip to the supermarket I picked up a pack of ready to use sprouts and there I was sorted. I knew exactly that I could transform it into a lipsmacking dish with very little effort.Here's presenting my super easy recipe of Spicy Mixed Chana Chaat. This one will surely be a crowd pleaser!
Ingredients:
Mixed sprouts - 2 cups - I used the ones readily available at the supermarket. Alternatively
You could soak 1 cup mixed grams - white peas, black gram and
green moong overnight and then boil it in a pressure cooker.
Onion - 1 large - chopped
Tomato - 1 large - chopped
Green chili - 2 nos - finely chopped - adjust accordingly
Turmeric powder - 1sp
Red chili powder - 1 tsp
Cumin powder - 1 tsp
Tomato puree - 1 tbsp
Salt - to taste
Refined oil- 1 tsp
Coriander leaves - a handful finely chopped
Sev or Boondi - a handful
Yogurt - 1 cup
Sugar - 1 tbsp
Tamarind sauce - a few tbsps.
Method:
The first step is to make the sprouts/mixed chana. Rest is simply assembling everything together.
In a pan heat 1 tsp oil. Fry the finely chopped onions till lightly brown in colour. Add the tomatoes and fry till mushy. Add the green chillies.
Next tip in the boield sprouts /chana and all the dry spices - red chili powder,turmeric ,cumin powder,tomato puree and salt. Give everything a good mix. Cover and cook for 5-7 mins. Garnish with chopped coriander and keep aside.
In the mean while prepare the yoghurt by mixing it with some salt, sugar and dahi bhalla masala ( I used store bought). Whisk well and keep aside.
Now for assembling the chaat - you could either serve it in one dish or assemble in individual shot glasses and pudding bowls.
First make a layer of the yogurt. Then a layer of the cooked sprouts. Then drizzle some tamarind sauce. Another layer of yogurt and cooked chana.
Garnish with chopped coriander and sev/boondi to add a crucn to the whole dish.
Serve chilled!
Mixed sprouts - 2 cups - I used the ones readily available at the supermarket. Alternatively
You could soak 1 cup mixed grams - white peas, black gram and
green moong overnight and then boil it in a pressure cooker.
Onion - 1 large - chopped
Tomato - 1 large - chopped
Green chili - 2 nos - finely chopped - adjust accordingly
Turmeric powder - 1sp
Red chili powder - 1 tsp
Cumin powder - 1 tsp
Tomato puree - 1 tbsp
Salt - to taste
Refined oil- 1 tsp
Coriander leaves - a handful finely chopped
Sev or Boondi - a handful
Yogurt - 1 cup
Sugar - 1 tbsp
Tamarind sauce - a few tbsps.
Method:
The first step is to make the sprouts/mixed chana. Rest is simply assembling everything together.
In a pan heat 1 tsp oil. Fry the finely chopped onions till lightly brown in colour. Add the tomatoes and fry till mushy. Add the green chillies.
Next tip in the boield sprouts /chana and all the dry spices - red chili powder,turmeric ,cumin powder,tomato puree and salt. Give everything a good mix. Cover and cook for 5-7 mins. Garnish with chopped coriander and keep aside.
In the mean while prepare the yoghurt by mixing it with some salt, sugar and dahi bhalla masala ( I used store bought). Whisk well and keep aside.
Now for assembling the chaat - you could either serve it in one dish or assemble in individual shot glasses and pudding bowls.
First make a layer of the yogurt. Then a layer of the cooked sprouts. Then drizzle some tamarind sauce. Another layer of yogurt and cooked chana.
Garnish with chopped coriander and sev/boondi to add a crucn to the whole dish.
Serve chilled!
It looks tasty and yummy. Very nice presentation as well.
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