Spicy Chaat- Calcutta Style
by Tarla Dalal
Added to 223 cookbooks
This recipe has been viewed 26387 times
A delightful chaat that will thrill you to the core – hold it in your hand, capture a whiff of the namkeens dipped in sweet and tangy chutneys and topped with choice spices, dip your fingers and lick the chutney, take a mouthful and lose yourself in this Calcutta style spicy chaat.
- Combine the urad dal, green moong dal, green chillies and ginger in a mixer and blend till smooth without using any water.
- Transfer the mixture into a deep bowl, add the nigella seeds, asafoetida and salt and mix well.
- Heat the oil in a deep kadhai, drop a little mixture and deep-fry a few, at a time on a medium flame, till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper. Flatten each pakodi in between your palms and keep aside.
- Combine the curds and salt in a bowl and beat well. Keep aside.
- Arrange 5 papdis on a serving plate.
- Top each papdi with 1 tsp of potatoes. 1 pakodi, 1 tsp of sweet chutney, 1 tsp of green chutney and 1 tbsp of curds.
- Finally sprinkle a little chilli powder and a little cumin seeds powder over each papdi.
- Repeat steps 2 to 4 to make 7 more plates.
- Serve immediately.
Nutrient values per plate
|Vitamin A||712.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||2.1 mg|
|Vitamin C||7.5 mg|
|Folic Acid||50.6 mcg|
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