Table of Contents
QUICK CHANA CHAAT
INGREDIENTS
- 2 cup chana/chole/chickpea (splashed and bubbled)
- ▢½ tsp Kashmiri red stew powder/lal mirch powder
- ▢¼ tsp cumin powder/jeera powder
- ▢1 tsp green chutney/hari chutney
- ▢½ tsp chaat masala
- ▢2 tbsp tamarind chutney/imli chutney
- ▢¼ tsp salt
- ▢2 tbsp onion (finely hacked)
- ▢2 tbsp tomato (finely hacked)
- ▢3 tbsp potato/aloo (bubbled and cubed)
- ▢2 tbsp cucumber (finely hacked)
- ▢1 green stew (finely cleaved)
- ▢2 tbsp sev (fine)
- ▢1 tbsp coriander (finely hacked)
METHOD
- first and foremost, in a huge blending bowl take 2 cups of splashed and bubbled chana. I have drenched chana for 8 hours and strain cooked for 4 whistles.
- further add ½ tsp bean stew powder, ¼ tsp cumin powder, ½ tsp chaat masala, 1 tsp green chutney, 2 tbsp tamarind chutney, and ¼ tsp salt.
- blend well ensuring everything is joined well.
- likewise include 2 tbsp onion, 2 tbsp tomato, 3 tbsp potato, 2 tbsp cucumber, and 1 green bean stew.
- join well and move to a serving bowl.
- not long prior to serving, top with 2 tbsp sev and 1 tbsp coriander leaves.
- at last, serve chana chaat/chole chaat with a cup of hot chai.
QUICK JHAALMURI
INGREDIENTS
- 1 cup puffed rice
- 1 little potato
- 2 inches ginger
- 2 green stew
- 2 tablespoon aaloo bhujia
- 1 little onion
- 1 little tomato
- 1 little cucumber
- 2 teaspoon crude peanuts
- 2 tablespoon green chutney
- 2 tablespoon coriander leaves
- Salt As required
METHOD
- Combine the fixings as one
- To make this well-known Bengali nibble recipe, take a profound glass bowl and add puffed rice, tomato, potato, onion, ginger, cucumber, green bean stew, crude peanuts, and bhujiya. Blend these fixings tenderly with a spoon.
- Add mustard oil and salt
When everything is blended well, add the green chutney and salt. Blend them tenderly once more. - Trimming and serve
Embellish with coriander leaves and serve. You can serve this nibble with tea in a paper cone to give it a desi contact.