Whatever may be the season,can anyone resist chaat? Adults, children and fussy eaters just enjoy the mouth-watering taste of chaat. One can drool over the piquant and tangy sauces, chutneys and crunchy cripies. Here are a few recipes for indulging and pampering your taste buds.

INGREDIENTS :

Golgappas[small puris] --1 packet

cooked channa-1 cup
beaten curd---1 cup
sweetened tamarind chutney--1 cup
green chutney--1/2 cup
sev------------1/2 cup
coriander leaves-1/2 cup

METHOD :

Make a hole on top of each puri. Fill it with a tsp. of channa. pour a little curd, sweetened tamarind chutney and green chutney on the top. garnish with sev and coriander leaves. Serve immediately.

INGREDIENTS :

Puffed rice[churmura]--4 cups
sev--------------------4 cups
coriander leaves-------1 cup
onions-----------------4
green chillies---------4
raw mango--------------1/2
tomatoes---------------2
salt-------------------according to taste
chilli powder----------1 tsp.
tamarind chutney.
green chutney.

METHOD :

Chop all vegetables fine. Cut tomatoes--let the juice drain out. Just before serving mix the choppod items, except the coriander leaves, salt, chilli powder and a generous portions of all the chutneys. Mix well and stir in the puffed rice and sev and coriander leaves at the last minute.(serve immediately or the bhel will become soggy)Crushed papdi(small puri) can also be added.

INGREDIENTS :

Golgappas[small puris]-1 large packet

FILLING :
Cooked channa or white dry peas cooked--1 cup
oil------------2 tbsp
salt-----------1/2 tsp
chilli powder--1/2 tsp
turmeric powder-1/4 tsp
garam masala powder--1/4 tsp

METHOD :

Heat oil in a pan, add the drained channa or peas and all the other ingredients.Fry till a nice aroma comes. Remove into a vessel and allow to cool.

INGREDIENTS :

Tamarind--1 large lemon size
sugar-----6-8 tbsp.
roasted jeera powder--2 tsp
salt------------------1 tsp
chilli powder---------1/2 tsp
garam masala powder---1 tsp
rock salt-------------1/4 tsp
mint[pudhina]---------a bunch.

METHOD :

Soak tamarind in 6 cups of boiled and cooled water. Add all the ingredients including the washed bunch of mint. Let everything soak together for an hour. Squeeze well and strain through the sieve. serve the jira pani well chilled. To serve the pani puri make a hole on top of each puri. Fill each puri with a tsp. of each filling Dip the puri into the jira pani and serve immeditely or it will become soggy.

INGREDIENTS :

Tamarind ----1-1/2 lemon size
jaggery------double amount to tamarind
oil----------2 tbsp
chilli powder-1 tsp
salt----------3/4 tsp
kalonji[onion seeds]--1/4 tsp
saunf--------1/4tsp
methi seeds[fenugreek]--1/4tsp
dry ginger---1/4tsp
jeera--------1/4tsp

METHOD:

soak tamarind in 1/4tsp of hot water for 10 mins. Squeeze and strain out juice from the soaked tamarind. Powder  kalonji, sunf, dry ginger, methi and jeera together. Powder jaggery. Heat oil in a pan, add the powdered masala, fry a bit, add the strained tamarind juice, jaggery, salt and chilli powder and cook till moderately thick. Pour into a container.

INGREDIENTS :

coriander leaves ---2 cups
mint leaves---------1/2 cup
roasted gram daal[chutney dal]--1/2 [optional]
salt----------------3/4tsp
garlic--------------6 flakes
green chillies------6-8

METHOD :

Wash coriander leaves and mint well. Mix everything and grind to a fine paste, adding 1/2 a cup of  water to it. Store in a small container. Squeeze the juice of half a lemon to it, mix well and keep aside. 1/2 a tsp. of sugar can also be added.