Khana- Indian Recipes and Cuisine

Method

Spicy chutney
Step 1: Grind all the items to a fine paste using some water.Sweet chutney
Step 2: Grind all the items to a fine paste using some water.Method
Step 3: Mix together puffed rice and sev. Add chat masala, salt and chili
powder. Step 4: Chop onion and raw mango finely. Dice potatoes. Chop coriander (Cilantro) leaves.
Step 5: Add onions, raw mango pieces (or lemon juice), potatoes and coriander (Cilantro) leaves to the puffed rice and sev mixture and mix gently with the hands.Serving
Step 6: While serving, add spicy chutney and sweet chutney into the above mixture. Put some mixture in individual plates, top with some more sev and chutneys (if desired). Garnish with coriander (Cilantro) leaves. Serve with crunchy puris.

Ingredients

1 packet of flat crispy puris (available in Indian groceries)

2 lb or 500 g puffed rice (kurmura/murmura - available in Indian groceries)

1 lb 125-250 g plain sev (Indian fried snack, looks like noodles)

2 teaspoon chat masala

1 teaspoon chili powder

2 potatoes (boiled)

1 big red onion

1/2 bunch coriander (cilantro) leaves

Lemon juice or raw mango (chopped)

salt to taste Spicy chutney

1/2 bunch coriander (cilantro) leaves

1/2 bunch mint leaves

2 big garlic cloves

10-12 green chilies

salt to tasteSweet chutney

1/2 cup pulp of dates (soak dates in hot water for 1/2 hr , grind them and strain)

1/4 cup tamarind pulp

1 tablespoon jaggery or sugar

2 teaspoon chili powder

2 teaspoon cumin seeds