2 Ways Chaat

Chana Dal Chaat

Servings - 2 - 3

INGREDIENTS

Split bengal gram - 220 grams
Water - 500 milliliters
Oil - for frying
Salt - 1 teaspoon
Red chili - 1 teaspoon
Onions - 85 grams
Tomato - 100 grams
Boiled potatoes - 150 grams
Green chili - 1 tablespoon
Lemon juice - 2 tablespoons
Chaat masala - 1 1/2 teaspoons
Crushed papdi - 50 grams
Coriander - 2 tablespoons

PREPARATION
1. Take a bowl and place a stainer on it.
2. Add 220 grams split bengal gram and wash it with water.
3. Transfer this into a bowl, add 500 milliliters water and soak for 3 - 4 hours.
4. Heat sufficient oil in a heavy skillet and deep fry these until dark golden brown and crispy.
5. Drain it on an absorbent paper.
6. Transfer this into a mixing bowl, add 1 teaspoon salt, 1 teaspoon red chili and mix it well.
7. Add 85 grams onions, 100 grams tomato, 150 grams boiled potatoes, 1 tablespoon green chili, 2 tablespoons lemon juice, 1 1/2 teaspoons chaat masala, 50 grams crushed papdi, 2 tablespoons coriander and mix it well.
8. Garnish with crushed papdi.
9. Serve.

Green Chana Chaat

Servings - 2 - 3

INGREDIENTS
Green chickpeas - 200 grams
Water - 800 milliliters
Salt - 1/2 teaspoon
Water - 700 milliliters
Ghee - 2 tablespoons
Salt - 1/4 teaspoon
Onions - 85 grams
Tomato - 100 grams
Boiled potatoes - 300 grams
Coriander - 2 tablespoons
Green chili - 1 tablespoon
Chaat masala - 2 teaspoons
Red chili - 1 teaspoon
Lemon juice - 2 tablespoons
Papad

PREPARATION
1. Take a bowl and place a stainer on it.
2. Add 200 grams green chickpeas and wash it with water.
3. Transfer this into a bowl, add 800 milliliters water and soak for overnight.
4. Take a pressure cooker, add the soaked green chickpeas, 1/2 teaspoon salt, 700 milliliters water and cover it with lid.
5. Cook until you hear 3 - 4 whistles.
6. Open the lid and remove it from heat.
7. Drain the chickpeas and transfer this into a bowl.
8. Add 2 tablespoons ghee, 1/4 teaspoon salt, 85 grams onions, 100 grams tomato, 300 grams boiled potatoes, 2 tablespoons coriander, 1 tablespoon green chili, 2 teaspoons chaat masala, 1 teaspoon red chili, 2 tablespoons lemon juice and mix all the ingredients well.
9. Take a tawa and place a papad on it.
10. Cook for 2 - 3 minutes on moderate heat and flip it gently.
11. Cook for another 2 - 3 minutes or until it turns golden brown in color.
12. Remove it from heat.
13. Crush the papad and garnish over the prepared chaat.
14. Serve.