CHOLE PAPDI CHAAT
Ingredients
1½ cups soaked chickpeas
12-15 papdis
½ tsp turmeric powder
1½ tbsps chole masala
Black salt to taste
8 tbsps butter
Green chutney for drizzling
Date and tamarind chutney for drizzling
Red chilli-garlic chutney for drizzling
1 medium onion, finely chopped
Nylon sev for sprinkling
Chaat masala for sprinkling
Fresh pomegranate pearls for garnish
Chopped fresh coriander leaves for garnish
Method
1. Put chickpeas in a pressure cooker, add turmeric powder, chole masala, black salt to taste and 3 cups water. Mix well, cover and cook for 6-7 whistles on medium heat.
2. Open the cooker once the pressure has reduced completely and mix chole mixture.
3. To serve, add 2 tbsps butter in each khulads. Add equal portions of chole mixture in each, drizzle green chutney, date and tamarind chutney and red chilli-garlic chutney. Sprinkle chopped onion, nylon sev, black salt, and chaat masala.
4. Garnish with fresh pomegranate pearls and chopped coriander. Crush the papdis on top of each khulad and serve immediately.