Benares chaat

 INGREDIENTS

FOR COVERING

maida/ all purpose flour 1 cup

salt a pinch

 ghee  1 tbsp

fine rava  1 tbsp

rub ghee into flour mixture with salt n rava well

now add water to make a soft dough, cover and rest for 15 minutes

OTHER INGREDIENTS

boiled chickpeas 1 cup

oil 1 tbsp

ajwain 1/2 tsp

hing little

red chili pdr 1 tsp

turmeric pdr 1/4 tsp

coriander pdr  1 tsp

jeera pdr 1 tsp

chaat masala 1 tsp

ginger-garlic paste 1 tbsp 

In a pan heat oil, add ajwain, once it crackles, add hing, all the dry masalas, fry well along with ginger-garlic paste well for 2 minutes on low flame stirring well.

add boiled chickpeas, along with some ginger cut into julienne. mix well adding salt to taste.

remove and keep aside

cut 1 onion fine

tomato 1 chopped fine

green chili 1-2 chopped fine

coriander leaves chopped fine

chaat masala pdr

tomato chutney 

lime juice

sev to serve

METHOD
 

take some dough, roll out into a big roti, cut small rounds.

now in each puri, apply water all around, fold into 1/2, apply water on all folded parts, fold into a small triangle. when all puris are thus made ready, fry on medium hot oil till crisp, drain and keep aside.

TO ASSEMBLE
in a leaf katori put one fried triangle, crush it lightly, put some boiled chana, onion, tomato, tomato chutney,  coriander leaves, chaat masala and top with some sev, squeeze some lime juice all over if desired.

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