Saturday, April 7, 2012

Combo Chaat

Chaat is a mouth watering snack,typically served at road side tracks from stalls or carts in India.Every region has its own version of  chaat.Variety of chaat is available in restaurants like samosa chaat,pani-puri chaat,bhel-puri chaat,mathara chaat,dahi-vada chaat,papdi chaat etc.My version's name is combo chaat,just combination of papdi,dahi bhalle,samosa and chhole chaat.It's really good....try it.I hope you will enjoy.

  For chhole
  • 250 gm chick peas (kabuli or white chana)
  • 1 teaspoon ginger paste
  • 1 tea bag
  • 1 teaspoon pomegranate seeds
  • 1 teaspoon coriander-cumin powder
  • 2 tablespoon oil
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon red chili powder
  • 1 chopped tomato/tomato puree 
  • 1 pinch asafoetida
  • 1 teaspoon baking powder
  • 1/2 teaspoon garam masala
  • salt to taste
For samosa dough/papdi dough (divided)
  • 250 gm all purpose flour (maida)
  • 1/2 teaspoon onion seed (kalonji)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3 tablespoon oil
  • 1/4 teaspoon turmeric powder
  • Oil for frying
  • Water for kneading
For samosa filling
  • 3 boiled potatoes
  • 1 tablespoon oil
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1 teaspoon mango powder
  • 1pinch asafoetida
  • 1 chopped green chili
  • Chopped cilantro
  • salt to taste
For vade/bhalle
  • 250 gm black gram lentil (urad daal or maash daal without skin)
  • 2 green chilies
  • 1 pinch asafoetida(hing)
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • Oil for frying
For tamarind sauce (saunth/Imli ki chatni)
  • 50 gm tamarind
  • 1/2 teaspoon salt 
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon roasted cumin powder
  • 200 gm sugar/jaggery(gud)
For mint-coriander/cilantro sauce (podina-dhania patti ki chatni)
  • 1 bunch cilantro
  • 1/2 bunch mint
  • 3 green chillies
  • 2 garlic cloves
  • 1 lime juice
  • salt to taste
For garnishing
  • 1 chopped onion
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala(powder)
  • Chopped cilantro
  • 250 gm whisked salted curd
  • 1 pinch red chili powder

How to prepare:
  1. Soak chick peas over night.
  2. In a pressure cooker on medium heat,add oil,when hot add cumin powder,asafoetida,pomgranate seeds,stir fry.
  3. Add ginger paste,cumin-coriander,red chili powder and tomato puree or chopped onion.
  4. Stir fry for 2-3 mints over medium heat.
  5. Add chick peas,2 cup water,baking powder,salt,garam masala and tea bag.
  6. Put the lid on and let it simmer for 20 mints on low-medium heat.
  7. Take out the tea bag,Cook chhole till gravy dries.
  1. Heat the oil in a pan.
  2. Add cumin,turmeric,red chili ,coriander,mango,asafoetida powder and salt.
  3. Stir for 1 mint then add boiled potatoes.
  4. Mash it well and remove from heat.
  5. Add chopped green chilies and cilantro.
  1. Mix all purpose flour,onion seeds,salt,baking powder and 3 tablespoon oil.
  2. Knead with the help of water,make a smooth but tight dough.
  3. Set the dough aside for 15 mints.
  4. Take 3/4 dough,Divide dough into 4 equal size ball.(rest of the dough 1/4 is for papdi)
  5. Roll each ball into 6"oval shape and cut half each from center.
  6. Place half/semi-circle in your left hand and glue the periphery with water.
  7. Place one corners/edge to another edge,seal it,like a cone.
  8. Stuff each cone with potato filling and seal it tightly.
  9. Make sure it's completely sealed.
  10. Heat oil in a frying pan over medium heat.
  11. Fry samosa until golden brown.(through-out the flame should be medium)
  12. Drain and place on paper napkin.
  1. Divide dough into 15 equal size ball or you can make more,size of papdi depends on you.
  2. Roll each ball into one inch diameter circle.
  3. Heat oil in a frying pan over medium-high heat.
  4. Fry each circle until both sides are golden brown.
  5. Drain and place on a paper napkin.
  1. Soak lentil for 5 hours.
  2. Drain it and place in a mixing bowl,add asafoetida,salt,green chilies and garlic.
  3. Blend it well,just add enough water as needed to blend.(no need to make a smooth fine batter)
  4. Batter should be light and fluffy,Pour in a bowl.
  5. Heat oil in a deep frying pan over medium-high heat.
  6. Place vada in pan with the help of tablespoon or hand(size depends on you)
  7. Fry the vada in a small batches until golden brown.
  8. Drain and place over paper towel.
  9. Pour 1 liter normal water on a big bowl.
  10. Add 1 teaspoon salt,add vada in this water for 2 hours.
  11. Squeeze gently with both hands,keep it aside.
Tamarind sauce
  1. Soak tamarind for 1 hr.
  2. Add 1 cup water,mash it well and drain through sieve.  
  3. Pour into a pan over medium heat.
  4. Add salt,cumin,chili powder and sugar or jaggery.
  5. Boil it until the sauce is thick.
Mint-cilantro sauce
  1. Wash mint and coriander leaves thoroughly. 
  2. Add mint leaves in a mixing bowl and 6-8 tablespoon water. 
  3. Add coriander leaves with stalks,add salt,green chilies,garlic and lemon juice.
  4. Grind it well until thick smooth paste.

 First make a bed of chhole in a plate,place 2 samosa in center,around the samosa place 4-6 vade and 10-12 papdi.Pour tamarind sauce,mint-cilantro sauce and curd on top.Now garnish with chopped onion,cilantro and sprinkle some cumin,red chili powder.If you need more spicy,you can garnish with chopped green chilies.

Four in one :) You can make separate chaat like papdi chaat,chhole chaat,samosa chaat and vada chaat.It's up to you which one would you prefer.

1 comment:

  1. Thanks for your mouthwatering chaat with such an effort in the making and in the writing...U rock..