Chaat made with rasgullas must try
- Rasgullas readymade – 3 no
- Sugar syrup of the rasgullas – 1 cup
- Carom seeds (ajwain) – 1/2 tsp
- Red chilli powder – 2 1/4 tsp
- Dry ginger powder – 1/4 tsp
- Dried mango powder (amchur) – 2 tsp
- Asafoetida – 1/4 tsp
- Black salt – 1 tsp
- Roasted cumin powder – 3/4 tsp
- Fennel powder – 1/2 tsp
- Salt – to taste
- Fresh coriander leaves roughly chopped – 1 cup
- Mint leaves – 1/4 cup
- Green chillies – 2 no
- Ginger piece – 1 inch
- Juice of – 1/2 lemon
- Yogurt – 3 tbsp
- Potatoes, boiled and pealed – 2 no small
- Oil – 2 tbsp
- Sprouted brown gram (brown chane) – 1/2 cup
- Turmeric powder – a pinch
- For serving-
- Sev puris – 6-8 no
- For garnishing-
- Plain nylon sev
- Salted peanuts
- Roasted cumin powder
- Fresh anardana
- To make sweet chutney, heat together 1 cup water and 1 cup sugar syrup of the rasgullas.
- Add carom seeds, 1 1/2 tsp red chilli powder, dry ginger powder, dried mango powder, asafetida, 1/2 tsp black salt, roasted cumin powder, fennel powder, salt and cook for 3-4 minutes till the chutney thickens. Switch off the heat, strain the chutney and keep aside.
- To make green chutney, grind together fresh coriander leaves, mint leaves, green chillies, ginger and lemon juice. Transfer into a bowl. Add 1/4 tsp black salt, 1 tsp chaat masala, pinch of red chilli powder, little salt and yogurt, mix well and set aside.
- Cut potatoes into thick slices.
- Heat oil in a non stick pan. Add the remaining roasted cumin powder, sprouted chane, potato slices, remaining red chilli powder, remaining chaat masala, turmeric powder, remaining black salt and salt. Transfer into a bowl and set aside.
- Place sev puris in a serving plate. Place 1 potato slices on each puri. Top it with the chanas. Halve the rasgullas and place it on the chanas. Pour the sweet chutney on the rasgullas. Top it with the green chutney.
- Garnish with sev, salted peanuts, roasted cumin powder, fresh anardana and serve.