served with either moong or boiled mashed potatoes, spicy green
chutney, sweet tamarind red chutney and topped with sev and
Indian is familiar with this word and has tasted chaat in some form or
other at some time or other. Popular with kids, teenagers, adults,
alike, everyone likes the tangy taste of chaat now and then.
Chaats do have
many high caloric ingredients like sev, puris, farsan, fried potatoes,
etc. But they also have a balancing amount of nutritious ingredients
like cucumbers, boiled potatoes, tomatos, coriander, etc.
2 cups very
fine semolina / rava
Mix semolina, salt
and enough water to knead a soft dough. Stand covered with wet cloth
for 15-20 minutes. Take a fist sized lump and make a ball. With the
help of some dry flour or semolina , roll into big thin rounds. Cut
small puris from it with the cutter. Approx. 1 1/2" diameter. You
may use a sharp edged lid of a bottle, if the size is alright. Remove
the outer edges formed and mix into remaining dough. Heat oil in a pan
and deep fry puris till very light brown and crisp. Keep the puris
covered with a moist muslin cloth if you would like to fry them
later. Drain and lay them on a kitchen paper towel for awhile
for the oil to dry out. Store in an airtight container when cool.
salt to taste
oil to deep fry
Crushed cumin powder
Red chilli powder
Boiled potato chopped
Onion finely chopped
Boiled drained whole green moong
pooris on a plate. Fill in a tiny bit of moong, potato, sev, onion as
desired. Pour fresh beaten curds to cover each puri. Drizzle a bit of
green and tamarind chutneys. Sprinkle salt, crushed cumin and a pinch
of red chili powder. Garnish with sev and chopped coriander.