Spicy Chaat - Calcutta Style

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Spicy Chaat - Calcutta Style



A delightful chaat that will thrill you to the core – hold it in your hand, capture a whiff of the namkeens dipped in sweet and tangy chutneys and topped with choice spices, dip your fingers and lick the chutney, take a mouthful and lose yourself in this calcutta style spicy chaat.

Soaking time:  3 to 4 hours
Preparation Time: 
Cooking Time: 
Makes 4 servings

Ingredients


For The Pakodis1/2 cup urad dal (split black lentils) with skin
1/4 cup green moong dal (split green gram)with skin
4 green chillies , roughly chopped
12 ginger (adrak)
1 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
salt to taste
oil for deep-frying

For The Papadis1 cup plain flour (maida)
1 tsp carom seeds (ajwain)
1 tbsp oil
salt to taste
oil for deep-frying

For Serving1 cup fresh curds (dahi)
salt to taste
20 boiled and peeled thin potatoes slices
8 tbsp sweet chutney
8 tsp green chutney
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder


Method 

For the pakodis
  1. Soak the urad dal and moong dal in enough water for 3 to 4 hours.
  2. Drain, add the green chillies and ginger and blend in a mixer to a smooth paste using a little water.
  3. Transfer the mixture into a bowl, add the nigella seeds, asafoetida and salt and mix well.
  4. Divide the mixture into 20 equal portions and shape each portion into a small round ball.
  5. Heat the oil in a kadhai and deep-fry the pakodis, a few at a time, till they are golden brown in colour from all the sides.
  6. Flatten each pakodi in between your palms and keep aside.

For the papadis
  1. Combine the plain flour, carom seeds, oil and salt in a bowl and knead into a soft dough using enough water.
  2. Divide the dough into 20 equal portions and roll out each portion into small thin rounds of about 25 mm. (1”) diameter, without using flour. Prick the papadis at some intervals using a fork.
  3. Heat the oil in a kadhai and deep-fry the papadis, a few at a time, till they are golden brown in colour from both the sides. Keep aside.

How to proceed
  1. Combine the curds and salt in a bowl and beat well. Keep aside.
  2. Place 5 papadis in a serving dish and place a potato slice and a pakodi over it.
  3. Spread 2 tbsp of sweet chutney, 2 tsp of green chutney and ¼ cup of curds evenly over them.
  4. Sprinkle ¼ tsp of chilli powder and ¼ tsp of cumin seeds powder evenly on top.
  5. Repeat steps 2 to 4 to make 3 more servings.
  6. Serve immediately.

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