How to make Bhakarwadi Chaat -
Bite sized rolls stuffed with tasty filling, topped with chilled yoghurt and sweet and spicy chutneys.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bhakarwadi Mini, Mixed Sprouts (मिक्स्ड स्प्राऊट्स )
Cuisine : Maharashtrian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Takiya Pulava Kabab Kurkuri Pohe Makai ka Cheela Quick Fried Egg With Brown Bread
Bhakarwadi Chaat Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Bhakarwadi Chaat Recipe
Bhakarwadi Mini 1 cup
Mixed Sprouts 1/2 cup
Salt to taste
Yogurt whisked 1 cup
Potatoes boiled and chopped 2 medium
Onion chopped 1 large
Green chutney 2 tablespoons
Sweet tamarind chutney 3 tablespoons
Chaat masala 1 teaspoon
Red chilli powder 1/4 teaspoon
Cumin powder 1 teaspoon
Nylon sev 1/4 cup
Fresh coriander leaves chopped a few sprigs
Method
Step 1
Cook moong sprouts in one and a half cups of salted boiling water for two to three minutes. Drain, refresh and set aside. Whisk yogurt and set to chill in the refrigerator for half an hour.
Step 2
To prepare the chaat, arrange the bhakarwadis in a large serving plate, top it with alternate layers of moong sprouts, chopped potatoes, chopped onions and chilled yogurt.
Step 3
Drizzle green chutney and sweet tamarind chutney. Sprinkle the chaat masala, red chilli powder, cumin powder and nylon sev. Garnish with coriander leaves and serve immediately.
Nutrition Info
Calories : 814.85 Kcal
Carbohydrates : 104.285 gm
Protein : 28.885 gm
Fat : 30.55 gm
Other : 4.16
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
