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|Coriander seeds||1⁄2 Tablespoon|
|Urad dal powder||1 Cup (16 tbs)|
|Chapati flour||1 Tablespoon|
|Baking powder||1 Teaspoon|
|Cumin seeds||1 Tablespoon|
|All purpose flour||4 Cup (64 tbs)|
|Ghee||1⁄2 Cup (8 tbs)|
|Tamarind sauce||4 Tablespoon|
|Yogurt||1 Cup (16 tbs)|
|Chaat masala||1 Teaspoon|
Calories 991 Calories from Fat 469
% Daily Value*
Total Fat 53 g81.9%
Saturated Fat 15.4 g77.1%
Trans Fat 0 g
Cholesterol 48.5 mg
Sodium 318.3 mg13.3%
Total Carbohydrates 107 g35.8%
Dietary Fiber 11.5 g45.9%
Sugars 6.3 g
Protein 21 g42.6%
Vitamin A 12.6% Vitamin C 20.1%
Calcium 36.4% Iron 40%
*Based on a 2000 Calorie diet
1)Make a coarse paste of first three ingredients and then add the powders and, with splashes.
2)In a wok, heat oil to smoking point.
3)In a pan, heat ghee and fry cumin. Add paste and cook for 10 minutes on low heat.
4)Remove from heat and divide the mixture into 12 portions.
5)In a bowl, mix together all the ingredients and knead into a stiff pastry.
6)Divide it into 12 portions and make flat discs with hands.
7)Stuff the mixture into it and cover it and make a ball. Then, flatten it into thin disc.
8)Repeat the processes for rest of the mixture.
9)Deep fry the discs four at a time on low heat until crisp and light golden.
10)Make a hole on top of khasta and add diced potato and chutney and yogurt into it. Sprinkle chaat spices and serve.