Nepali Style Spicy Gilo Chatpate
Servings - 6
INGREDIENTS
Oil - 2 tablespoons
Garlic cloves - 1 tablespoon
Green chili - 1 1/2 tablespoon
Onions - 50 grams
Tomato - 100 grams
Raw mangoes - 70 grams
Salt - 60 grams
Fryums - 5 grams
Raw peanuts - 40 grams
Paprika - 1 teaspoon
Salt - 1/2 teaspoon
Puffed rice - 50 grams
Roasted chickpeas - 50 grams
Roasted green peas - 50 grams
Spicy namkeen - 50 grams
Kurkure - 30 grams
Crushed Wai wai - 80 grams
Wai wai seasoning - 1 teaspoon
Onions - 50 grams
Tomato - 70 grams
Cucumber - 70 grams
Boiled potatoes - 110 grams
Purple cabbage - 50 grams
Green chili - 1 teaspoon
Black salt - 1 teaspoon
Lemon juice - 1 tablespoon
Coriander - 2 tablespoons
PREPARATION
1. Heat 2 tablespoons oil in a pan, add 1 tablespoon garlic cloves, 1 1/2 tablespoons green chili, 50 grams onions, 100 grams tomato, and 70 grams raw mangoes. Stir well, cover and cook for 5 - 8 minutes.
2. Open the lid, stir well, then remove from the heat. Cool for 5 minutes.
3. Heat 60 grams salt in a dry pan. Add 5 grams fryums and roast them. Remove from the salt and crush them.
4. Add 40 grams raw peanuts to the heated salt and roast them. Remove from the salt and peel off the skins.
5. Transfer the cooled mango mixture to a blender and blend until smooth.
6. Pour the blended mixture into a large bowl, add 1 teaspoon paprika and 1/2 teaspoon salt. Mix well.
7. Then add 50 grams puffed rice, 50 grams roasted chickpeas, roasted peanuts, 50 grams roasted green peas, roasted crushed fryums, 50 grams spicy namkeen, 30 grams kurkure, 80 grams crushed wai wai, 1 teaspoon wai wai seasoning, 50 grams onions, 70 grams tomato, 70 grams cucumber, 110 rams boiled potatoes, 50 grams purple cabbage, 1 teaspoon green chili, 1 teaspoon black salt, 1 tablespoon lemon juice, and 2 tablespoons coriander. Mix well to combine.
8. Serve.
