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| Main ingredients | Roasted split Bengal gram, Ginger, Green chillies, Curry leaves, Cumin seeds, Asafoetida, Chaat masala, Fresh coriander leaves, Puffed rice, Roasted peanuts, Masala chana dal, Potato, Tomato, Raw mango, Onion, Nylon sev, Lemon, Crisp papdis |
| Cuisine | Mumbai |
| Course | Snack |
| Prep time | 15-20 minutes |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¼ cup roasted Bengal gram (daaliya)
- ½ inch ginger, roughly chopped
- 2-3 green chillies, broken
- 15-20 curry leaves
- 1 teaspoon cumin seeds
- Salt to taste
- ½ teaspoon asafoetida (hing)
- ¾ teaspoon chaat masala
- ½ cup roughly chopped fresh coriander leaves
- 2 cups puffed rice (kurmura/murmura)
- 2-3 tablespoons roasted peanuts
- 2-3 tablespoons fried spicy chana dal
- 1 small potato, boiled, peeled and cut into small pieces
- 2-3 tablespoons chopped tomato
- 1 tablespoon chopped raw mango
- 2-3 tablespoons chopped fresh coriander leaves + to sprinkle
- 2-3 tablespoons chopped onion
- 2-3 tablespoons nylon sev + to sprinkle
- ½ lemon
- 3-4 crisp papdis + for garnish
Method
- Put roasted Bengal gram into a grinder jar, add ginger, green chillies, curry leaves, cumin seeds, salt, asafoetida, chaat masala and coriander leaves and grind to a coarse powder.
- Take puffed rice in a bowl, add roasted peanuts, chana dal, potato, tomato, raw mango, 2-3 tablespoons prepared chutney, coriander leaves, onion and sev. Squeeze the juice of lemon into the bowl and mix well.
- Crush papdis and add to the bowl and mix well.
- Transfer onto serving plates, sprinkle sev and coriander leaves on top. Garnish with papdi and serve immediately.
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