Chatpate Pani Ke Phulke
Servings - 6
INGREDIENTS
Coriander leaves - 3 grams
Mint leaves - 2 grams
Green chili - 1 tablespoon
Ginger - 1 tablespoon
Garlic - 2 teaspoons
Salt - 1 1/2 teaspoons
Chaat masala - 2 teaspoons
Roasted cumin powder - 1 teaspoon
Tamarind water - 50 milliliters
Lemon juice - 1 1/2 tablespoons
Water - 100 milliliters
Water - 600 milliliters
Onions - 30 grams
Coriander - 2 tablespoons
Red chili - 1/2 teaspoon
Gram flour - 150 grams
Salt - 1/4 teaspoon
Red chili - 1/4 teaspoon
Carom seeds - 1/4 teaspoon
Water - 150 milliliters
Baking soda - 1/4 teaspoon
Oil - for fry
Onions - for garnishing
Coriander - for garnishing
Red chili - for garnishing
PREPARATION
1. In a blender, add 3 grams coriander leaves, 2 grams mint leaves, 1 tablespoon green chili, 1 tablespoon ginger, 2 teaspoons garlic, 1 1/2 teaspoons salt, 2 teaspoons chaat masala, 1 teaspoon roasted cumin powder, 50 milliliters tamarind water, 1 1/2 tablespoons lemon juice, 100 milliliters water and blend it well.
2. Transfer, this into a bowl, add 600 milliliters water, 30 grams onions, 2 tablespoons coriander, 1/2 teaspoon red chili and mix it well. Refrigerate for 1 hour.
3. In a bowl, add 150 grams gram flour, 1/4 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon carom seeds, 150 milliliters water and mix it well.
4. Add 1/4 teaspoon baking soda and mix it well.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Remove it from heat and drain it on an absorbent paper.
7. Transfer, this into prepared water and mix it well.
8. Garnish with onions, coriander and red chili.
9. Serve.
