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Thursday, 23 October 2014

Falafel Chaat (Chickpeas Dumplings - Middle Eastern Style)

       
               Falafel is a very popular Middle Eastern snack which is basically fried chick pea dumplings. Here is a yummy and a delicious chaat made out of some left over falafels. As it is well known chaat is a favourite street snack in almost all parts of India now. So I made a falafel chaat in the same way as you would normally prepare a chaat.  

          It is very simple if you have all the  ingredients before you. It just needs some assembling and voila, you have a healthy, nutritious and a wholesome chaat right in front of you. It can be enjoyed anytime of the day.





  • 5-6 Falafels
  • 1/2 big onion, chopped
  • 1/2 tomato, chopped
  • 1/4 cup kabuli chana (white chick peas), boiled
  • 3 tbsp. yoghurt, whisked
  • 2 tbsp. green chutney
  • 2 tbsp. tamarind chutney
  • 1/4 tsp. jaljeera masala / chaat masala
  • 1/4 tsp. pepper powder
  • 1/2 tsp. red chili powder or to taste
  • 3 tbsp. bhujia / sev
  • 2 tbsp. fried peanuts
  • 1 tbsp. coriander leaves. chopped

Green Chutney - 

  • 1 bunch coriander leaves, chopped
  • 1/2 bunch mint leaves, chopped
  • 1-2 green chilies, chopped
  • 1-2 garlic cloves, chopped (opt)
  • 1 tbsp. lemon juice
  • salt to taste

Tamarind Chutney - 

  • 1 tsp.concentrated tamarind paste
  • 1/2 tsp. red chili powder
  • 5-6 tsp. sugar
  • 1/2 cup water

          To make the Green Chutney - Grind together all the ingredients with 2-3 tbsp. water till smooth. Keep aside.

          To make the Tamarind Chutney - Combine together the tamarind paste, red chili powder, sugar and water and simmer on a low flame till the sugar dissolves and the chutney is slightly thick. Keep aside to cool.

          To assemble the Falafel Chaat -  Place all the falafels on a serving dish and add onion, tomato and boiled kabuli chana.




                           Add the beaten yoghurt, green chutney and the tamarind chutney.



                           Now sprinkle the red chili powder, jaljeera powder and the pepper powder.                           Here I substituted chaat masala with jaljeera powder for a different flavour.



                           Sprinkle the bhujia, fried peanuts and the coriander leaves. Serve                                          immediately as a snack. If kept for a long time it tends to get soggy.









          
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