Chaa Da Cup - Please! No.38 - Chaat

Chaa Da Cup - Please!

Chaa Da Cup - Please! is a food blog created for all food lovers

(n.b - mostly chai loving lovers).

The various mixtures of ingredients and recipes complement a hearty Chaa Da Cup! - you'll probably be looking (asking) for one ;)

This is my version of home cooked Punjabi-Kenyan heartiness.

No.38 – Chaat

13 different ingredients - 30min to prepare - serves over 5 people

Ingredients:

1 bowl - all purpose flour.

1/2 jug - water.

1 bowl - red chickpeas.

3 large - carrots.

1 large - white/red onion.

1 large - tomato.

1 medium sized - pomegranate.

3 medium sized - green chillies.

1 bowl - imbli (tamarind sauce).

1 bowl - yogurt.

1 bowl - semiya (ready made).

As required - salt.

1 tsp (flat) - red chilli powder.

Method:

Making the Semiya/Sev:

For this recipe we used ready made Semiya/Sev. You can use the following recipe to make home made ones.

Ingredients:

2 cups gram flour (chick pea flour/besan)

1/3 tsp black pepper powder (optional)

1 pinch asafoetida (hing)

1/2 tsp red chilli powder

1/3 tsp turmeric powder

1 tsp hot Cooking Oil (for dough)

1/2 cup + 2 tbsp water (more or less, as needed)

1 pinch salt

Method: Sieve the gram flour in a large bowl, add black pepper powder, asafoetida, red chilli powder, turmeric powder, hot cooking oil and salt and mix it all well. Add approx 1/2 cup + 2 tbsps of water (more or less) as needed in small quantities and make smooth and soft dough. Taste the dough to check for salt and add more if required.

Use a semiya/sev machine, fit in a plate with the thinnest hole and grease its entire inner surface with oil, fill it with the prepared dough and close its lid tightly.

Heat oil in a deep frying pan or kadai over medium heat for deep frying, hold the machine over the pan, turn the handle clockwise and press out thin strands into the hot oil. As strands are starting to fall into the oil, slowly move the machine in a circular motion (like preparing jalebi).

Deep fry both sides for around 2 minutes on a medium flame until they become crisp, light and brown. Using a perforated ladle drain off the oil and take the semiya/sev out of the oil, and transfer them to plate. Repeat same process for the remaining dough. Let them cool down at room temperature for 10-15 minutes before breaking them into pieces.

Inspired by: https://foodviva.com/snacks-recipes/sev-recipe/

Making the Papdi:

In a large bowl add the all purpose flour and 1 tsp (flat) of salt. With water (as required), knead the flour and salt into a soft dough. Roll small palm size balls out of the dough and using a rolling pin roll the dough balls out flat. Using a knife cut straight/diagonal shapes/pieces out of the flattened dough. In a large pot/frier heat some vegetable oil and deep fry the pieces until they turn crisp and golden brown. Take them out and place them on a plate letting them soak off on some paper towel.

Making the Chaat:

Peel, wash, cut and dice the carrots, white/red onion, tomato, and finely slice the green chillies. Pressure cook the red chick peas for 20min, once they're soft wash them and leave them to cool down at room temperature. Peel, deseed and wash the pomegranate.

Add the cooked red chickpeas and diced carrots to a large dish and mix them together, crush over a few hand fulls of the papdi. Dollop on tablespoons of the yogurt and spread them out evenly creating a layer, pour over a few tablespoons of imbli (tamarind sauce).

From one end of the dish to the other start lining the diced onions, tomatoes and deseed pomegranate. Sprinkle over some green chillies and red chilli powder (if needed), and finally serve your Chaat with a steaming hot Chaa Da Cup - Please!

Let us know below in the the comments how your Chaat turns out!

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