6 pm onwards, the real hunger strikes in but are you bored of eating the same snack and looking for something yummy yet healthy? Healthy Chaat Recipe.
Knead wheat flour, salt, ajwain and sooji in oil, add water and make a semi-stiff dough. Cover and leave it for rest for 15 Minutes
Roll out small thin pooris and pierce them with a fork.
Grease muffin moulds, set puri in that and take out the extra aata and keep them in the preheated air fryer or the oven to 190 degree Celsius and bake 15 Minutes Just till they turn golden brown.
Remove basket from mould and cook again from the outer side. These can be stored for a week easily.
In a bowl take boiled chickpeas, chana, moong. Add chopped tomato, onion and carrot. Sprinkle chilli powder, chaat masala and salt as per taste. Mix well.
Before you begin to assemble, keep all the ingredients ready.
Fill the aloo Katori with the sprouts mixture, now top with some beaten curd, sweet tamarind chutney and coriander chutney. Sprinkle some chaat masala.
Lastly, garnish with some chopped coriander leaves and pomegranate.
Serving Size 1
Servings 6
- Amount Per Serving
- Calories 118
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Cholesterol 2mg1%
- Sodium 180mg8%
- Potassium 339mg10%
- Total Carbohydrate 28g10%
- Dietary Fiber 10g40%
- Sugars 5g
- Protein 7g15%
- Vitamin C 12%
- Iron 68%
- Thiamin 61%
- Riboflavin 59%
- Vitamin B6 45%
- Folate 15%
- Vitamin B12 17%
- Magnesium 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Knead wheat flour, salt, ajwain and sooji in oil, add water and make a semi-stiff dough. Cover and leave it for rest for 15 Minutes
Roll out small thin pooris and pierce them with a fork.
Grease muffin moulds, set puri in that and take out the extra aata and keep them in the preheated air fryer or the oven to 190 degree Celsius and bake 15 Minutes Just till they turn golden brown.
Remove basket from mould and cook again from the outer side. These can be stored for a week easily.
In a bowl take boiled chickpeas, chana, moong. Add chopped tomato, onion and carrot. Sprinkle chilli powder, chaat masala and salt as per taste. Mix well.
Before you begin to assemble, keep all the ingredients ready.
Fill the aloo Katori with the sprouts mixture, now top with some beaten curd, sweet tamarind chutney and coriander chutney. Sprinkle some chaat masala.
Lastly, garnish with some chopped coriander leaves and pomegranate.
