7 Layer Chana Chaat

By Food Fusion · 90 min

Ingredients

Instructions

1. In a saucepan, add water, tamarind pulp and jaggery, and mix well.
2. Stir in red chilli powder, roasted crushed cumin, and salt, bring to a boil, then simmer on medium heat for 6 to 8 minutes.
3. Stir in the red food colour.
4. In a small bowl, mix cornflour with water.
5. Stir the cornflour mixture into the pan and cook until it thickens, about 1 to 2 minutes.
6. Let the chutney cool. It keeps in an airtight jar in the fridge for up to 1 month.
7. Whisk the yogurt, powdered sugar and salt in a bowl and set aside.
8. Mix the chopped tomato, onion and cucumber in a bowl and set aside.
9. Blend the mint, coriander, garlic, ginger, green chillies, sev nimco, salt, roasted crushed cumin, lemon juice and water until smooth, and set aside.
10. In a deep serving bowl, layer the chickpeas, chaat masala, crushed red chilli, green chutney, vegetable salad, potatoes, sweet chutney, peanuts, sev nimco, yogurt mixture, green gram, papri and soaked dahi phulkiyan, finishing with yogurt, sweet chutney, green chutney, crushed red chilli and sev nimco.

Summarized from Food Fusion's video. Watch it for the details.

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