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Recipe Ingredients
- Chickpeas (boiled) ½ kg
- Yogurt ½ kg
- Potatoes (boiled and cubed) 2
- Red chilies (whole) 6
- Boondi (soaked) 1 cup
- Tamarind pulp ½ cup
- Whole coriander 1 tsp
- Cumin seeds 1 tsp
- Carom seeds 1 tsp
- Green chili paste 1 tbsp
- Cumin seeds (roasted) 2 tsp
- Salt ½ tsp
- Onion (chopped) as required
- Tomato (cubed) as required
- Green chilies (chopped) as required
- Coriander leaves (chopped) as required
- Mint leaves (chopped) as required
Recipe Method
- Beat yogurt with cumin, green chili paste and salt.
- In a serving bowl spread boiled chickpeas, top with beaten yogurt.
- Now top with soaked Boondi and potatoes.
- Now spread tamarind pulp, onion, tomatoes, green chilies,
- coriander leaves and mint leaves on top.
- Toast together red chilies, cumin seeds, coriander seeds and carom seeds.
- Grind finely and sprinkle on top of chaat.
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