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Main Ingredients | Macaroni, Oil |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Pasta Chaat
- 1 1/2 cups Macaroni boiled
- for deep-frying Oil
- 1/2 cup Potato cut into small cubes and boiled
- 1 Small onion finely chopped
- 1 Small tomato finely chopped
- 1 tablespoon Raw mango finely chopped
- 2 tablespoons Fresh coriander leaves chopped
- 1/4 teaspoon Red chilli powder
- to taste Black salt (kala namak)
- 1/2 teaspoon Chaat masala
- 1/2 tablespoon Green chutney
- 1 1/2 tablespoons Date and tamarind chutney
- 1/2 tablespoon Red chilli-garlic Chutney
- as required Yogurt whisked
- as required Sev
- as required Fresh pomegranate pearls
- for garnish Fresh coriander sprig
Method
- Heat sufficient oil in a kadai, add the pasta and deep-fry till golden and crisp. Drain on absorbent paper.
- Transfer the pasta into a mixing bowl, add potato, onion, tomato, raw mango, coriander leaves, red chilli powder, black salt, chaat masala, green chutney, date and tamarind chutney and red chilli-garlic chutney and mix well.
- Transfer into individual serving bowls, drizzle yogurt and sprinkle sev and pomegranate pearls, garnish each bowl with a coriander sprig and serve immediately.
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