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Chicken Chaat

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  Skinless boneless chicken breast 8 Ounce, diced (250 Gram)
  Ginger paste/Ginger pulp 1⁄2 Teaspoon
  Garlic paste/Garlic pulp 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Water 1⁄2 Pint (300 Milliliter)
Pastry squares:
  Self-raising flour 6 Ounce (175 Gram)
  Salt 1 Teaspoon
  Onion seeds 1⁄4 Teaspoon
  White cumin seeds 1⁄4 Teaspoon
  Unsalted butter 2 Ounce, diced (50 Gram)
  Water 1⁄2 Cup (8 tbs) (To Mix)
  Oil 2 Cup (32 tbs) (For Deep-Frying)
Sweet and sour yogurt sauce:
  Natural yogurt 1⁄2 Pint (300 Milliliter)
  Water 1⁄4 Pint (150 Milliliter)
  Sugar 2 Teaspoon
  Dried crushed red pepper 1 Teaspoon
  Tamarind paste 2 Tablespoon
  Chili powder 1 Teaspoon
  Ground ginger 1 Teaspoon
  Sugar 1 Teaspoon
  Tomato sauce 2 Tablespoon
  Chopped fresh mint 1 Teaspoon
  Chopped fresh coriander 1 Teaspoon
To serve:
  Baby potatoes 12 , halved and boiled
  Canned chickpeas 14 Ounce, drained (425 Gram)
  Shallots 3 , cut into rings
  Tomatoes 2 , deseeded and diced
  Fresh green chili 2 , chopped
  Chopped fresh coriander 1 Tablespoon

1. Put the chicken pieces in a saucepan with the ginger, garlic, chilli powder, salt and water and cook for 7-10 minutes over a medium heat until the chicken is cooked and the water is absorbed. Set aside.
2. To make the pastry squares, sift the flour and salt into a large mixing bowl. Add the onion seeds and cumin seeds and rub in the butter with your fingertips. Add sufficient water to form a soft dough. Cover and leave to stand for 10-15 minutes.
3. Roll out the dough on a lightly floured surface to a 2.5 mm (1/8 inch) thickness. Using a pastry cutter, cut the dough into about 10 or 12 x 2.5 cm (1 inch) squares. Set aside on a floured surface.
4. To deep-fry the squares, heat the oil in a karahi or deep frying pan over a moderate heat and fry the squares, in batches, turning them at least twice until they are golden brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside.
5. To make the yogurt sauce, beat the yogurt with the water, sugar, salt and red chillies. Set aside.
6. To make the tamarind sauce, put the tamarind paste into a separate bowl with the water and beat with a whisk or a fork. Add the chilli powder, ginger, sugar, salt, tomato sauce, mint and fresh coriander and mix thoroughly.
7. To serve, divide the chicken pieces, potatoes, chick peas and pastry squares equally among 6 small dishes. Pour some of the yogurt sauce over each one, then top with about 2 teaspoons of tamarind sauce. Garnish with the shallot rings, tomatoes, green chillies, if using, and fresh coriander.

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