Is there anyone who can say NO to chaats.. well, I cannot!!!. I never knew how to make em' till I met Sarita. She is one of my dearest friends in Cairo. A very bubbly friendly gal who lives life to the fullest. So this is her recipes, her cooking and her pictures. Iam just keying in the recipe for anyone who will need it and most importantly for myself, so that I wont forget later... :)
Rawa/Semolina: 1 cup
Maida: 1 tbsp
Urad Dal Flour: 1 tbsp
Soda Bicarbonate: a pinch
Oil: 1 tbsp
Make a smooth dough with the above adding just enough warm water.
Keep this covered( preferably with wet cloth) for about 20 to 30 minutes.
Take small balls out of it and roll it thin.
Using a cutter or a lid of a tin, cut into smaller circles
Now deep fry the pooris in medium heat to make it crispy.
Press the puris whoile frying so that it will puff up.
Drain them on an absorbant paper
Once cooled, store in airtight containers till ready to be used
Coriander Leaves: 1 cup
Mint leaves: 2 cups
Ginger: a small piece
Salt: as needed
Green Chillies: 2
Lemon juice; 1 tbsp
Water: 1-2 tbsp
Sugar: a pinch
Wash the leaves properly and drain to remove excess water.,
Make a paste of this in your mixie.
Keep it in the refrigerator until ready to be used.
Dates: 1 cup
Tamarind water: 1/4 cup
Salt: a pinch
Sugar or Jaggerry: 1/2 tbsp
Chilly powder: a pinch
Jeera Powder; 1/2 tsp
Make a paste of all this in your mixie and keep aside till ready to be used.
For the pani, Take a cup of cold water and mix the green chutney to it. Add chaat masala and black salt, boondi to it and your pani is ready for the poori.
Boiled Chickpeas: 1/4 cup
Boiled Potatoes: 1/2 cup
Coriander leaves; a tbsp
Salt; as needed
Onion: 3 tbsp diced
Mix everything together and keep aside.
Take the pooris in a plate.
Make a small hole on top of each poori.
Keep a tsp of the filling