Enjoy our delicious Chaat Recipes😋

Crispy Corn Chaat

Servings - 2 - 3

INGREDIENTS
Water - 500 milliliters
Sweet corn - 200 grams
Corn flour - 20 grams
Salt - 1/2 teaspoon
Red chili - 1/4 teaspoon
Black pepper - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Rice flour - 25 grams
Water - 2 tablespoons
Oil - for frying
Onions - 40 grams
Tomato - 1 1/2 tablespoons
Green chili - 1 tablespoon
Coriander - 2 tablespoons
Black salt - 1/2 teaspoon
Chaat masala - 1 teaspoon
Red chili - 1/4 teaspoon
Lemon juice - 2 teaspoons

PREPARATION
1. Heat 500 milliliters water in a pan, add 200 grams sweet corn and stir well.
2. Bring it to a boil.
3. Boil for 8 - 10 minutes on medium heat.
4. Remove it from heat and drain the sweet corn.
5. Transfer this into a mixing bowl, add 20 grams corn flour, 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/2 teaspoon black pepper, 1/4 teaspoon cumin powder, 1/2 teaspoon garam masala, 25 grams rice flour and mix it well.
6. Add 1 tablespoon water and mix it well.
7. Again add 1 tablespoon water and mix it again.
8. Heat sufficient oil in a skillet and deep fry these until dark brown and crispy.
9. Transfer this into a mixing bowl, add 40 grams onions, 1 1/2 tablespoons tomato, 1 tablespoon green chili, 2 tablespoons coriander, 1/2 teaspoon black salt, 1 teaspoon chaat masala, 1/4 teaspoon red chili, 2 teaspoons lemon juice and mix all the ingredients well.
10. Serve.

Rasgulla Chaat

Servings - 2 - 3

INGREDIENTS
(For Rasgulla)
Milk - 2 litres
Lemon juice - 2 tablespoons
Water - 1300 milliliters
Sugar - 250 grams

(For Tamarind Chutney)
Tamarind pulp - 280 grams
Jaggery - 80 grams
Black salt - 1/2 teaspoon
Salt - 1/4 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Ginger powder - 1 teaspoon

(For Green Chutney)
Coriander - 5 grams
Mint - 5 grams
Green chili - 1 tablespoon
Lemon juice - 2 tablespoons
Black salt - 1 teaspoon
Cumin powder - 1 teaspoon
Curd - 2 tablespoons
Curd - to taste
Chaat masala - to taste
Roasted peanuts - to taste
Sev - to taste
Pomegranate - to taste

PREPARATION

(For Rasgulla)
1. Take a heavy skillet, add 2 litres milk and stir well.
2. Bring it to a boil.
3. Add 2 tablespoons lemon juice and stir well.
4. When you can see the entire milk begins to curdle. Turn off the heat.
5. Place a cloth on top of bowl.
6. Pour the milk on it and squeeze the cloth tightly.
7. Knead it into a smooth soft dough.
8. Pinch a small ball sized ball and make a round ball. Keep aside.
9. Take a heavy pot, add 1300 milliliters water, 250 grams sugar and stir continuously till the sugar is fully dissolved.
10. Bring it to a boil.
11. Now, drop the prepared paneer balls into boiling sugar syrup.
12. Cover it with lid and boil for 5 - 7 minutes or the balls will have doubled in size.
13. Keep aside till it cools completely.

(For Tamarind Chutney)
1. Take a deep pan, add 280 grams tamarind pulp and bring it to a boil.
2. Add 80 grams jaggery and stir continuously until the jaggery is melted.
3. Bring it to a boil again.
4. Add 1/2 teaspoon black salt, 1/4 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon ginger powder and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Remove it from heat and allow it to cool.

(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Keep aside.

(For Rasgulla Chaat)
1. Place the prepared rasgulla on a serving plate.
2. Add some curd, prepared tamarind chutney, prepared green chutney on it.
3. Sprinkle some chaat masala on it.
4. Garnish with roasted peanuts, sev and pomegranate.