Step by step photos - Let us "chaat"!

Let us have a chaat party!! arty

I plan to post in this thread a few varieties of chaat.

Chaats have become very popular in get-togethers and in wedding receptions & other functions also; chaat counter is a ‘must’ for youngsters.

A fiery round of chaat with a sweet and a refreshing smoothy makes a complete meal. As many sprouts and fresh vegetables can be introduced as one wishes, with just a stretch of imagination.

 

The essential ingredients for chaats!

The essentials are

Chutneys like
green chutney, red (garlic) chutney, sweet chutney (dates-tamarind combination),
sonth ( sweet & sour tamarind sauce)

Golgoppas /papris) - can be made at home or store bought

Chaat masala

Black salt

Rosted & powdered jeera

Thin sev - this can be store-bought.

I will first create the posts in order & later post SBS photos as I make at home.

 

Golgoppas (1) - quite easy to make!!

This amount makes 40 puris.

Rava - ½ cup

Atta & maida - each, 1 tbsp

Salt - a pinch

Soda water - to knead

Knead to a dough.

Elongate as much as possible so that it can be cut into (about) 40 pieces.

Cut & roll into a tiny puri, using rava to prevent sticking.

Deep fry till they puff up well.

 

Golgoppas (2)

Photos continue.

............

 

Sweet Chutney - served with samosa, kachori, Thayir Vadai, Bhel puri etc.

1-Date Chutney:

Chopped dates - 1 cup ( 100 gm packet)

Tamarind - lemon size

Powdered jaggery - ½ cup

Chilli powder - 2 tsp

Roasted jeera powder - 2 tsp

Salt

Soak dates in just enough water overnight.

In the morning add cleaned tamarind & jaggery.

Liquidise till smooth.

Add salt, red chilli powder & jeera powder.

If you prefer it thick, simmer to desired consitency.



2-Tamarind – Jaggery chutney:

Tamarind - 100 gms

Jaggery - 200 gms

Black salt - 1 tbsp

White salt - 1 tbsp

Roasted & powdered jeera - 1 tbsp

Chilli powder - 1 tbsp

Soak tamarind in warm water till soft.

Mash & strain.

Add all ingredients & mix till smooth.

 

Green Chutney - adds colour to chaats!

Serve these chutneys, diluted, to your desired consistency.

1- With raw coriander leaves

Coriander leaves chopped - 1 cup

Pottukadalai (fried gram) - ¼ cup

Green chillies - 2

Lime juice - 1 tsp

Salt & sugar

Grind raw all ingredients.








2- with raw mint & coriander leaves

Mint leaves - 2 cups

Coriander leaves - 1 cup

Chopped onions - 3/4 cup

Green chillies - to taste

Lime juice - 1 tsp

Salt

 

Red Chutney - adds fire to chaats!

1- Red chutney

Grind fine 3-4 garlic, 4-5 red chillies and salt to a fine paste.

It is advisable to use Kashmiri /bedagi chillies after soaking in warm water for 2 hrs. This gives a very deep red colour.









2-Garlic Chutney

Garlic pieces - ½ cup

Tomatoes - 2, small

Tamarind paste - ½ tsp

Red chilli powder - 1 tsp

Methi powder - ¼ tsp

Mustard seeds - ½ tsp

Salt & jaggery

Oil - 1 tbsp

Cut garlic in the chopper or very fine.

Put tomatoes and little tamarind also in the chopper.

Heat oil in a pan, temper mustard seeds and add garlic

Fry it to brown.

Then add the tomato paste, haldi, red chilli powder, salt and some jaggery.

Stir for sometime, add methi powder and remove.

 

Sonth - gives the tangy taste!

This is a sweet & sour tamarind sauce.
1-Sonth sauce:

Tamarind - 80 gms

Salt

Red chilli powder - 2-3 tsp ( or to taste)

Mint leaves, crushed - few

Jaggery powder - 3 tbsp

Jeera - 1 tsp (lightly roast & powder)

dry ginger powder

Black salt - ½ tsp

Hing - 1 tsp

Soak tamarind in 3 cups of water for 2 hrs.

Strain, add all ingredients & boil it, stirring.

Reduce to 1 cup.

2- sonth

Tamarind - 50-60 ms

Dry ginger powder - 1 tsp

Roasted ground jeera powder - 2 tsp

Few mint leaves,crushed

Hing - 1/2 tsp

Black salt - 1/2 tsp

Crushed jaggery - 2-3 tbsp

Wash & soak tamarind in 3 cups of water for an hour.

Strain & add all other ingredients.

Boil to creamy consistency.

 

Chaat Masala - choose your pick!!

First:

Hing - ¼ tsp

Black salt - 1 tsp

Mint powder - ½ tsp

Red chilli powder - ½ tsp

Amchur - 3 tsp

White salt - 1 tsp

Ginger powder - ½ tsp

Pepper powder - ½ tsp


Second:

Black salt - 1 tsp

Ground rock salt - 2 tsp

Roasted & ground jeera - ¾ tsp

Red chilli powder - ½ tsp

Pepper powder - ½ tsp

Amchur - ½ tsp

Third:

Slightly roast in a kadai till a nice aroma comes;

Dhaniya - 1/4 cup

jeera - 1/4 cup

Long Red chillies - 4,5 broken into small pieces

Pepper - 2 tsp

Cool & powder.

Add:

Amchur powder - 1/4 cup

salt - 1/4 cup

Black salt - 1 tbsp

Hing - 1/4 tsp

Sonth (dry ginger powder)- 1 tsp

 

Traditional filling for Pani puri - adapt to your taste!

My sister Durga learnt this filling from our Gujarathi friend, 40+ years back & believe me, her pani puris are a hit in our family!!


Kala channa or Kabul channa - 2 tbsp (soak overnight & cook with a pinch of salt till soft)

Now a days, I usesprouted channa because of its availability.

Green gram sprouts - 2 tbsp (raw or boiled)

Potatoes - 2 big, boiled, peeled & crumbled

In a pan, heat 2 tbsp oil & add:

Jeera - 1 tsp

Hing - a pinch

Minced green chillies - 1 tsp

Red chilli powder - 1 tsp

Dhaniya powder, jeera powder - each, 1 tsp

Amchur powder - 1/2 tsp

When well sauted, add potatoes, channa & green gram sprouts with enoug salt.

Simmer to blend well & remove.