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We hope you got benefit from reading it, now let’s go back to namakpare ki chaat recipe. You can cook namakpare ki chaat using 33 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Namakpare ki chaat:
- Get Namak Para
- Get White peas/ matar (soaked overnight and boiled)
- Use large Potato (boiled, peeled and diced)
- Provide For the curd
- Take Curd/dahi
- Get Water
- You need Sugar
- Use Salt
- Take Black salt
- Take For the green chutney
- Prepare Green coriander
- Prepare Onion, roughly diced
- You need Tomato roughly chopped
- Prepare Garlic
- Get Green chilies (or to taste)
- Get Curd
- Prepare Salt (or to taste)
- Provide Bhuna jeera powder
- Take Black salt
- Get Lemon juice
- Use Mithi chutney
- Provide Amchoor (you can add more if you like it really tangy)
- Provide Sugar
- Use Water
- You need Red chilli powder
- Get Salt
- Prepare Black salt
- Prepare Bhuna jeera powder
- Take Masala:
- You need Bhuna jeera
- Use Black pepper powder
- Provide Chaat masala
- You need (mix together and keep in a small container, use for making any chaats or desi sandwiches)
Steps to make Namakpare ki chaat:
- For the curd: In a large bowl whisk the curd along with water. Add the sugar, salt and black salt. Check for seasonings and Keep aside.
- For the green chutney: Grind together green coriander, onion, tomato, garlic, green chilies and curd. Take out in a bowl and add the salt, black salt, bhuna jeera powder and lemon juice. Check for seasonings and keep side.
- For the mithi chutney: In a heavy bottomed pan mix the sugar and amchoor powder. Now add the water. Mix everything nicely so that there are no lumps. Keep it on high flame and let it boil. Now add the other masalas except bhuna jeera powder and keep cooking on low flame for atleast 20-25 minutes till it turns a little thick. Add the bhuna jeera and cook for 2 more minutes. Remove from flame and cool. The chutney will become thick on cooling.
- To serve the chaat - In a platter, spread 4-5 tbsp of prepared curd. Top it up with namak para, matar and boiled potatoes. Sprinke about ½ tsp (or as per your taste) of the prepared dry masala mix.
- Add some green chutney and mithi chutney. Now cover it with curd nicely. Top with some more green chutney and mithi chutney. - Garnish with green coriander and sev (optional) - Yummy, chaat is ready.
Fry the namak paras until both sides are light golden-brown. This Namak pare recipe has these crispies made with both whole wheat flour and all-purpose flour. You can make them with either or both. Personally I prefer to use whole wheat flour wherever possible. This recipe is a crisp version and not the flaky version.
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