Atom Bomb Chaat | NO FRY Healthy Chaat | Kuliya Chaat | Chef Sanjyot Keer
656.3 هزار بار بازدید -
3 سال پیش
-
Full Written Recipe for Atom
Full Written Recipe for Atom bomb chaat
Prep time: 40-50 minutes
Cooking time: 30-35 minutes
Serves: 5-6 people
Green chutney
Ingredients:
• Hara dhaniya (coriander leaves) ½ cup (packed)
• Pudina (fresh mint leaves) 1/4th cup (packed)
• Kadi patta (curry leaves) 10-12 nos.
• Kala namak (black salt) 1 tsp
• Kairi (raw mango) 1 tbsp (chopped)
• Teekhi hari mirchi (spicy green chillies) 5-6 nos.
• Kam teekhi hari mirchi (less spicy green chillies) 10-12 nos.
• Adrak (ginger) 1 inch
• Roasted chana dal 1 tsp
• Salt to taste
• Ice cubes 2-3 nos.
• Water as required
Method:
• Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly.
Red garlic chutney
Ingredients:
• Kashmiri red chillies 12-15 (soaked)
• Garlic 8-9 cloves
• Jeera powder 1 tsp
• Black salt 1 tsp
• Salt to taste
• Water 50 ml
Methods:
• Add all the ingredients in a mixer grinder and add water as required, grind to a fine paste. Keep aside to be used later.
Sweet tamarind chutney
Ingredients:
• Tamarind (imli) ½ cup
• Seedless dates (khajoor) 150 gm
• Jaggery 1 kg
• Jeera powder 1 tbsp
• Kashmiri red chilli powder 1 tbsp
• Dry ginger powder ½ tsp
• Black salt 1 tsp
• Black pepper a pinch
• Salt to taste
• Water 750 ml
Methods:
• Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp.
• Transfer the imli pulp and soaked khajoor in a mixer grinder and grind to a fine paste.
• Now, take a wok and, strain the grinded imli & khajoor pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt.
• As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally.
• Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down.
• Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly.
Special spice mix
Ingredients:
• Jeera (cumin seeds) 3 tbsp
• Kala namak (black salt) 1 tbsp
• Chaat masala 1 tbsp
• Ajwain (carom seeds) 1/4 tsp
• Salt 1 tsp
• Anardana powder 2 tbsp
• Kaali mirch (black pepper) 1 tsp
Methods:
• Set a pan on low heat, add the jeera and dry roast until it darkens in colour and is aromatic, once roasted remove it on a plate to cool down, once cooled transfer in a grinding jar, further add the remaining ingredients and grind to a fine powder, special spice mix is ready, store in a airtight container and use accordingly.
Assembly:
Filling
Ingredients:
• Boiled potatoes medium to small size as required
• Sprouted moong
• Boiled chana
• Raw mango (chopped)
• Onions (chopped)
• Pomegranate seeds
• Masala chana dal
• Singh dana (peanuts)
• Lemon juice
• Special spice mix
• Fresh coriander
Topping
• Green chutney
• Red garlic chutney
• Sweet tamarind chutney
• Nylon sev
• Lemon juice
• Spice mix
• Fresh coriander
• Masala chana dal
• Singhdana (peanuts)
• Raw mango (chopped)
• Anardana
Method:
• Now take a small or medium size boiled potatoes and cut in equal halves, further cut the tip of potatoes to make a base, further use a scoop spoon or a small size spoon to scoop out the potatoes and make cavity, reserve the scooped-out potatoes to make the filling.
• For making the filling, use the scooped-out potato, sprouted moong, boiled chana, raw mangoes, onions, pomegranate seeds, masala chana dal, Singhdana, lemon juice, special spice mix & fresh coriander, mix well and fill the boiled potatoes cavity with the filling.
• Further place the potatoes over the plate or the platter, and top it with the toppings, add all the ingredients of the topping and serve immediately, you can tweak the toppings as per your palate preference.
#YFL #SanjyotKeer #Chaat
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Prep time: 40-50 minutes
Cooking time: 30-35 minutes
Serves: 5-6 people
Green chutney
Ingredients:
• Hara dhaniya (coriander leaves) ½ cup (packed)
• Pudina (fresh mint leaves) 1/4th cup (packed)
• Kadi patta (curry leaves) 10-12 nos.
• Kala namak (black salt) 1 tsp
• Kairi (raw mango) 1 tbsp (chopped)
• Teekhi hari mirchi (spicy green chillies) 5-6 nos.
• Kam teekhi hari mirchi (less spicy green chillies) 10-12 nos.
• Adrak (ginger) 1 inch
• Roasted chana dal 1 tsp
• Salt to taste
• Ice cubes 2-3 nos.
• Water as required
Method:
• Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly.
Red garlic chutney
Ingredients:
• Kashmiri red chillies 12-15 (soaked)
• Garlic 8-9 cloves
• Jeera powder 1 tsp
• Black salt 1 tsp
• Salt to taste
• Water 50 ml
Methods:
• Add all the ingredients in a mixer grinder and add water as required, grind to a fine paste. Keep aside to be used later.
Sweet tamarind chutney
Ingredients:
• Tamarind (imli) ½ cup
• Seedless dates (khajoor) 150 gm
• Jaggery 1 kg
• Jeera powder 1 tbsp
• Kashmiri red chilli powder 1 tbsp
• Dry ginger powder ½ tsp
• Black salt 1 tsp
• Black pepper a pinch
• Salt to taste
• Water 750 ml
Methods:
• Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp.
• Transfer the imli pulp and soaked khajoor in a mixer grinder and grind to a fine paste.
• Now, take a wok and, strain the grinded imli & khajoor pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt.
• As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally.
• Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down.
• Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly.
Special spice mix
Ingredients:
• Jeera (cumin seeds) 3 tbsp
• Kala namak (black salt) 1 tbsp
• Chaat masala 1 tbsp
• Ajwain (carom seeds) 1/4 tsp
• Salt 1 tsp
• Anardana powder 2 tbsp
• Kaali mirch (black pepper) 1 tsp
Methods:
• Set a pan on low heat, add the jeera and dry roast until it darkens in colour and is aromatic, once roasted remove it on a plate to cool down, once cooled transfer in a grinding jar, further add the remaining ingredients and grind to a fine powder, special spice mix is ready, store in a airtight container and use accordingly.
Assembly:
Filling
Ingredients:
• Boiled potatoes medium to small size as required
• Sprouted moong
• Boiled chana
• Raw mango (chopped)
• Onions (chopped)
• Pomegranate seeds
• Masala chana dal
• Singh dana (peanuts)
• Lemon juice
• Special spice mix
• Fresh coriander
Topping
• Green chutney
• Red garlic chutney
• Sweet tamarind chutney
• Nylon sev
• Lemon juice
• Spice mix
• Fresh coriander
• Masala chana dal
• Singhdana (peanuts)
• Raw mango (chopped)
• Anardana
Method:
• Now take a small or medium size boiled potatoes and cut in equal halves, further cut the tip of potatoes to make a base, further use a scoop spoon or a small size spoon to scoop out the potatoes and make cavity, reserve the scooped-out potatoes to make the filling.
• For making the filling, use the scooped-out potato, sprouted moong, boiled chana, raw mangoes, onions, pomegranate seeds, masala chana dal, Singhdana, lemon juice, special spice mix & fresh coriander, mix well and fill the boiled potatoes cavity with the filling.
• Further place the potatoes over the plate or the platter, and top it with the toppings, add all the ingredients of the topping and serve immediately, you can tweak the toppings as per your palate preference.
#YFL #SanjyotKeer #Chaat
The Music I use in All my videos - https://bit.ly/3CdPbSc
(Best for independent creators)
Follow us on all platforms:
Facebook - https://bit.ly/3o6alLt
Instagram - https://bit.ly/2RFkL8z
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook - https://bit.ly/3tpjqQA
Instagram - https://bit.ly/3o0FZK8
Twitter - https://bit.ly/33qQpJN
3 سال پیش
در تاریخ 1400/05/24 منتشر شده
است.
656,389
بـار بازدید شده