Oats chaat

Ingredients

For The Meeta/ sweet Chutney (makes Approx. 2 1/2 Cups)
1 cup deseeded dates (khajur)
1/2 tbsp deseeded tamarind (imli)
1 tbsp lemon juice
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1/2 tsp black salt (sanchal)
salt to taste

Other Ingredients
1 cup quick cooking rolled oats
1/4 cup finely chopped tomatoes
1 cup beaten low-fat curds (dahi)
1 tbsp meetha chutney , recipe above
1/4 cup cooked kala chana (brown chick peas)
2 tsp chilli powder
2 tsp cumin seeds (jeera) powder
2 tsp black salt (sanchal)
2 tsp chaat masala

For  Garnishing
1/2 cup finely chopped coriander leaves
3 tbsp fresh pomegranate (anar)

Method
For  meeta chutney

1. Wash the dates and tamarind and put them in a pressure cooker on a high flame for 2 whistles.
2. Allow the steam to escape and keep aside to cool.
3. Blend in a mixer to a smooth paste using 2 tbsp water.
4. Strain the mixture through a sieve.
5. Add lemon juice, chilli powder, cumin seed powder, black salt and mix well. Keep aside.

How to proceed

1. Dry roast the oats in a non-stick pan on a medium flame for 3 to 4 minutes. Keep aside to cool.
2. Combine all the ingredients, including the oats, in a large bowl and mix well.
3. Serve immediately garnished with coriander and pomegranate.

tip:

1. The meetha chutney can stay fresh for 2 months when stored in the deep-freezer.

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