Preparation time : 15 minutes
Cooking time : 15-20 minutes
Servings : 2
Ingredients
5-6 Idlis – cut in 4 pieces
1 Idli – julienned
1 inch Ginger chopped
1 tbsp Ghee
¼ tsp Asafoetida
½ tsp Degi Red Chilli Powder
Water
½ medium Onion chopped
2 tbsp Pomegranate Pearls
Salt to taste
1 tsp Oil
1 fresh Green Chilli chopped
½ cup Curd
1 tsp Powdered Sugar
A pinch Salt
2 tbsp Green Chutney
2 tbsp Sweet & Sour Chutney
1 tbsp Sev (सेव)
1 Fried Idli roughly crushed
A pinch roasted Cumin Powder
A pinch Degi Red Chilli Powder
Fresh Coriander Leaves
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Process
Firstly deep frying the idlis cut into 4 pieces until light golden and crispy, remove and keep aside.
Then deep frying the julienned idli until golden brown and crispy, remove and keep aside for further use.
Now in a pan add ghee, ginger fried idlis, asafoetida, degi red chilli powder, water and simmer it for a minute.
Switch off the flames and keep aside to cool down.
Now in a bowl mix together onion, pomegranate pearls, oil, green chilli, salt and keep aside for further use.
In a bowl mix together curd, powdered sugar, salt and keep aside for further use.
To assemble the chaat, take a serving plate and place the soaked idlis then sprinkle some onion mixture.
now add the curds mixture on it then add the green chutney and sweet & sour chutney properly.
Now finish it with sev, degi red chilli powder, roasted cumin powder, crushed fried idli and garnish with coriander leaves.
(Recipe by Chef Ranveer Brar)
