Ingredients:
Prepare Kadhi:
- Baisan (Gram flour) sifted 1 Cup
- Pani (Water) 2 Cups
- Dahi (Yogurt) whisked 2 Cups
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Dhania (Coriander seeds) roasted & crushed 1 & ½ tsp
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Haldee powder (Turmeric powder) ½ tsp
- Pani (Water) 3 Cups
Tadka:
- Oil ½ Cup
- Pyaz (Onion) sliced 1 small
- Lehsan (Garlic) sliced 3 cloves
- Sabut lal mirch (Whole red chilies) 4-5
- Zeera (Cumin seeds) ½ tsp
- Curry pata (Curry leaves) 7-8
- hatti Meethi Chutney (Sweet & Sour Sauce):
- Pani (Water) 2 Cups
- Imli (Tamarind) ½ Cup
- Gur (Jaggery) ½ Cup
- Kali mirch (Black pepper) crushed ½ tsp
- Namak (Salt) ¼ tsp ot to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Zeera (Cumin seeds) crushed ½ tsp
- Saunf (Fennel seeds) crushed ½ tsp
- Cheeni (Sugar) 3-4 tbs
- Kala namak (Black salt) 1 tsp
- Darchini (Cinnamon stick) 1
- Laung (Cloves) 2
- Adrak (Ginger) grated ½ inch
Assembling:
- Chanay (Chickpeas) boiled
- Aloo (Potatoes) boiled & cube
- Chaat masala
- Kadhi
- Khatti meethi chutney
- Pyaz (Onion) sliced
- Lemon juice
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chilies) chopped
- Chaat masala
- Mix nimco
- Khatti meethi chutney
Directions:
Prepare Kadhi: (You can also use left over kadhi)
In pot,add gram flour and roast until fragrant.
Add water and whisk continuously until smooth.
Add whisked yogurt and whisk continuously until well combined.
Add ginger garlic paste,salt,coriander seeds,red chili powder,cumin seeds,turmeric powder and mix well.
Add water and mix well,bring it to boil and keep stirring in between.
Cover and cook on low flame for 40-45 minutes or until desired thickness and keep stirring in between.
For Tadka:
In small frying pan,add oil and onion and mix well.
Add garlic and fry until golden.
Add whole red chilies,cumin seeds and curry leaves,mix well and fry until golden brown.
Now add tadka on kadhi and mix well.
For Khatti Meethi Chutney (Sweet & Sour Sauce):
In sauce pan,add water,tamarind,jaggery,black pepper crushed,salt,red chili powder,cumin seeds, fennel seeds,sugar,black salt,cinnamon stick,cloves and mix well,cover and cook until sauce thickens (20-25 minutes) and keep stirring in between.
Add ginger,mix and simmer for 2-3 minutes,strain and let it cool.
You can be stored up to 1-2 months in refrigerator.
Assembling:
In serving plate,add chickpeas,potatoes,chaat masala,kadhi,khatti meethi chutney,onion,lemon juice, fresh coriander,green chilies,chaat masala,mix nimco,khatti meethi chutney & serve.
Ajza:
Prepare Kadhi:
- Baisan (Gram flour) sifted 1 Cup
- Pani (Water) 2 Cups
- Dahi (Yogurt) whisked 2 Cups
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Dhania (Coriander seeds) roasted & crushed 1 & ½ tsp
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Haldee powder (Turmeric powder) ½ tsp
- Pani (Water) 3 Cups
Tadka:
- Oil ½ Cup
- Pyaz (Onion) sliced 1 small
- Lehsan (Garlic) sliced 3 cloves
- Sabut lal mirch (Whole red chilies) 4-5
- Zeera (Cumin seeds) ½ tsp
- Curry pata (Curry leaves) 7-8
- hatti Meethi Chutney (Sweet & Sour Sauce):
- Pani (Water) 2 Cups
- Imli (Tamarind) ½ Cup
- Gur (Jaggery) ½ Cup
- Kali mirch (Black pepper) crushed ½ tsp
- Namak (Salt) ¼ tsp ot to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Zeera (Cumin seeds) crushed ½ tsp
- Saunf (Fennel seeds) crushed ½ tsp
- Cheeni (Sugar) 3-4 tbs
- Kala namak (Black salt) 1 tsp
- Darchini (Cinnamon stick) 1
- Laung (Cloves) 2
- Adrak (Ginger) grated ½ inch
Assembling:
- Chanay (Chickpeas) boiled
- Aloo (Potatoes) boiled & cube
- Chaat masala
- Kadhi
- Khatti meethi chutney
- Pyaz (Onion) sliced
- Lemon juice
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chilies) chopped
- Chaat masala
- Mix nimco
- Khatti meethi chutney
Directions:
Prepare Kadhi: (You can also use left over kadhi)
Pot mein baisan dal dein aur khushbu anay tak roast ker lein.
Pani dal dein aur smooth hunay tak musalsal whisk ker lein.
Pheeti hoye dahi dal dein aur musalsal whisk kertay rahein.
Adrak lehsan paste,namak,dhania,lal mirch powder,zeera aur haldee powder dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein aur ubal anay dein aur bech bech mein chamcha chalatay rahein.
Dhak ker halki ancch per 40-45 minutes ya garha hunay tak paka lein aur bech bech mein chamcha chalatay rahein.
For Tadka:
Chotay frying pan mein oil aur pyaz dal ker mix ker lein.
Lehsan dal dein aur golden hunay tak fry ker lein.
Sabut lal mirch,zeera aur curry pata dal ker ache tarhan mix karein aur golden brown hunay tak fry ker lein.
Tadka ko kadhi ka upper dal dein aur ache tarhan mix ker lein.
For Khatti Meethi Chutney (Sweet & Sour Sauce):
Sauce pan mein pani,imli,gur,kali mirch crushed,namak,lal mirch powder,zeera,saunf,cheeni,kala namak,darchini aur laung dal ker ache tarhan mix ker lein,dhak ker sauce garha hunay tak paka lein (20-25 minutes) aur chamcha chalatay rahein.
Adrak dal ker mix karein aur 2-3 minutes kliya halki ancch per paka lein,starin ker ka thanda ker lein.
Chutney ko 1-2 months kliya refrigerator mein store ker saktay han.
Assembling:
Serving plate mein chanay,aloo,chaat masala,kadhi,khatti meethi chutney,pyaz,lemon juice,hara dhania,hari mirch,chaat masala,mix nimco aur khatti meethi chutney dal ker serve karein.
