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Mixed Chaat With Tamarind Chutney

Madhuri.Dixit's picture
  Natural yogurt 1⁄2 Pint (300 Milliliter)
  Water 125 Milliliter
  Sugar 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Potatoes 2 , peeled and roughly diced
  Canned chickpeas 14 Ounce (1 Can, 425 Gram)
For pastry squares
  Self-raising flour 6 Ounce (175 Gram)
  Salt To Taste
  White cumin seeds 1⁄4 Teaspoon
  Butter 2 Ounce (50 Gram)
  Corn oil 2 Cup (32 tbs) (For Deep Frying)
For tamarind chutney
  Tamarind 6 Ounce (175 Gram Red Tamarind Block)
  Water 1⁄2 Pint (300 Milliliter)
  Powdered ginger 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Salt 1 Teaspoon
  Tomato sauce 2 Tablespoon
  Chopped fresh coriander 1 Tablespoon (To Garnish)
  Peanuts 1 Tablespoon (To Garnish)

Place the yogurt, water, sugar and salt together in a large bowl whisk well and set aside.
Boil the potato dice until soft, drain well and set aside.
Drain the can of chickpeas and add to the cooked potatoes.
To make the pastry squares, sift the flour and salt into a large mixing bowl.
Mix in the cumin seeds and rub in the butter, using your fingertips.
Add sufficient water to form a soft dough.
Let the dough stand for about 10 minutes before rolling it out on a lightly floured surface to about 3 mm (1/8 inch) thick.
Using a pastry cutter, cut the pastry into 2.5 cm (1 inch) squares.
(You should get about 10-12 squares.) Set aside on a floured surface.
To deep-fry the squares, heat sufficient oil in a frying pan or karahi over a moderate heat.
Fry the squares in batches, turning them at least twice.
When they are a golden brown, remove from the pan with a slotted spoon and drain on absorbent kitchen paper.
To make the tamarind chutney, boil the tamarind in water for 7-10 minutes.
Place the tamarind block in a sieve and press down with a spoon to form a thick pulp.
Add a little water to make a thick sauce, then add the ginger, sugar, chilli powder, salt and tomato sauce.
When the mixture is thoroughly blended, set the sauce aside.
To serve the mixed chaat, divide the potato and chickpea mixture between 4 individual plates.
Spread the pastry squares on top.
Spoon the yogurt sauce and tamarind chutney over the pastry.
Garnish each plate with fresh coriander, peanuts and a sprinkle of set, if liked.
Serve the mixed chaat cold, with the Rosewater-flavoured Lassi.

Recipe Summary

Difficulty Level: 
Bit Difficult
Preparation Time: 
45 Minutes
Cook Time: 
60 Minutes
Ready In: 
105 Minutes

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