Winters are the perfect time to eat all your favourite delicacies and enjoy guilt free. Food like Chaat or Gajar ka Halwa has its own charm during the season especially as holi around. Chaat means to lick, which I assume comes from the fact that the spices linger on your taste buds and you literally lick your fingers. The most important ingredient in chaat is the masala—a nice amalgamation of amchoor, kala namak (rock salt), cumin, dried ginger, coriander, black pepper, red chilli, and salt. It is believed that chaat originated in the royal kitchen of the great emperor Shah Jahan. Once he fell ill, and the Shahi Hakim instructed him to strengthen his immunity by consuming food which is loaded with spice but really light on the stomach. Hence, the famous chaat was invented. These snacks, traditionally sold from carts that line the streets of major cities in India, are said to have originated in Uttar Pradesh.
Ingredients :
2 Potato pea / veg Samosas
1 cup chilled curd
1/2 cup mint coriander chutney
1/2 cup sweet tamarind dates chutney
1 onion finely chopped
1 tomato finely chopped
1/2 tsp red chilli powcer
1/2 tsp roasted cumin powder
1/2 tsp chaat masala pd
1/4 tsp kala namak
1/2 lime
1/2 cup sev
1/4 cup finely chopped coriander leaves
Method :
1. Heat a tawa and slightly roast the samosas on medium heat. When crispy remove and keep aside.
2. Flatten and spread them on the serving dish as the base of the chaat.
3. Pour the chilled and thoroughly whisked curd over the samosas.
4. Top with chopped onion, tomatoes, chutneys, spice powders, sev, coriander leaves and finally squeeze the lime juice.
5. Serve immediately.
Compared to the western concept of fast food, I personally believe Indian chaat is relatively healthier.
Ingredients :
2 Potato pea / veg Samosas
1 cup chilled curd
1/2 cup mint coriander chutney
1/2 cup sweet tamarind dates chutney
1 onion finely chopped
1 tomato finely chopped
1/2 tsp red chilli powcer
1/2 tsp roasted cumin powder
1/2 tsp chaat masala pd
1/4 tsp kala namak
1/2 lime
1/2 cup sev
1/4 cup finely chopped coriander leaves
Method :
1. Heat a tawa and slightly roast the samosas on medium heat. When crispy remove and keep aside.
2. Flatten and spread them on the serving dish as the base of the chaat.
3. Pour the chilled and thoroughly whisked curd over the samosas.
4. Top with chopped onion, tomatoes, chutneys, spice powders, sev, coriander leaves and finally squeeze the lime juice.
5. Serve immediately.
Compared to the western concept of fast food, I personally believe Indian chaat is relatively healthier.
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