Spicy Chaat-Calcutta Style

by Tarla Dalal

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Preparation Time: 15 minutes.
Cooking Time: 30 minutes.
Serves 6 to 8.
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Ingredients

For the pakodis
175 gms urad dal (split black lentils)
75 gms moong dal (split green gram)
4 green chillies
12 mm. piece ginger (adrak)
1 tsp levelled, nigella seeds (kalonji)
1/4 tsp levelled, asafoetida (hing)
salt to taste
oil for deep-frying

For papadis
250 gms plain flour (maida)
2 tsp levelled, carom seeds (ajwain) powder
1 tbsp oil
salt to taste
oil for deep-frying

For serving
2 cups curds (dahi)
2 potatoes, sliced and boiled
Sweet Chutney
Green Chutney
Chaat Masala
cumin seeds (jeera) powder
chilli powder
salt to taste

Method

For the pakodis

Soak the black gram dal and moong dal in water for 3 to 4 hours.
Drain, add the green chillies and ginger and blend in a mixer with a little water.
Add the nigella seeds, asafoetida and salt and mix.
Shape the mixture into small balls.
Deep fry in hot oil until golden brown.
Soak the fried pakodis in water for 30 minutes.
Squeeze out the water and keep aside.

For the papadis

Mix the flour, ajwain, oil and salt and add enough water to make a soft dough.
Knead well and roll out into small thin rounds of about 40 mm. diameter, without using flour if possible. Prick with a fork.
Deep fry in hot oil until golden brown.

How to proceed

Beat the curds with a little salt.
In each serving dish, place a few pakodis, some potato slices and a few papadis dipped in sweet chutney.
Sprinkle a little green chutney, curds, chaat masala, cumin seed powder, chilli powder and salt on top.
Serve.

RECIPE SOURCE : Desi Khana