Karela Chaat

Ingredients list for Karela Chaat

• 2 cups Refined flour (maida)
• 2 cups Yogurt whisked
• 8-10 Black peppercorns crushed
• 4 tablespoons Ghee melted
• to taste Salt
• 2 teaspoons Sugar
• to deep fry Oil
• 1 cup Green chutney
• to taste Black salt (kala namak)
• 2 medium Potatoes 1/2 inch cubes
• 1 cup Tamarind chutney
• 1 teaspoon Red chilli powder
• 1 teaspoon Roasted cumin powder
• 1 cup Sev
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Take refined flour in a bowl. Add salt, crushed black peppercorns, ghee and mix. Add sufficient cold water and knead into a dough. Roll out into thin sheets. Set aside to rest for some time. Take yogurt in a bowl. Add sugar and mix. Strain through muslin cloth by pressing firmly into another bowl. Set aside.
2. Heat sufficient oil in a kadai. Cut the rolled dough into rectangle pieces (6”X 4”). Make slits at even distance. Apply water on the edges. Roll the pieces and press at the edges to seal. These are karelas. Deep fry these karelas in medium hot oil till golden.
3. Drain and place them on an absorbent paper. Place a couple of karelas on a plate. Put some yogurt, green chutney, black salt, boiled potatoes, tamarind chutney, some more yogurt, red chilli powder, roasted cumin powder, sev and coriander leaves. Garnish with fried karela, whole or crushed. Serve immediately.

Nutrition Info