Kalmi Wada Chat By Ranveer Brar

Kalmi Wada Chat

Tasty and crispy munchies made into a chaat is definitely worth a try.
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Serves

3

Cooking Time

25-30 Min

Meal Type

SAVOURY

Preparation Time

35 Min

Difficulty

Medium

INGREDIENTS

  • FOR KALMI VADA
  • 1 cup Bengal gram soaked
  • 1 cup split skinned green gram
  • 1 tbsp coriander seeds
  • ½ tsp black salt
  • ½ tsp asafoetida
  • ½ tsp cumin powder
  • 3 green chillies
  • 1 tsp ginger
  • salt to taste
  • 1 pineapple
  • 1 sweet potato roasted and sliced
  • For Marinade
  • 1 tbsp lemon juice
  • 1 tsp red chilli powder
  • 1 tsp black salt
  • 1 tsp chaat masala
  • 1 tsp red chilli powder
  • 1 green chilli
  • 1 tbsp oil
  • 1 onion
  • 1 boiled and chopped potato
  • 1 cup boiled and crushed white chickpeas
  • 2 tbsp Pomegranate seeds
  • 1 green mango sliced
  • 1 tomato juliennes
  • Potatoes chips as required
  • salt to taste
  • 1 green chilli chopped
  • For Serving
  • Tamarind chutney
  • baked Pineapple
  • For Garnish
  • Mint sprig

PREPARATION

  1. 1

    For kalmi vada batter blend soaked Bengal gram, split skinned green gram, coriander seeds, black salt, asafoetida, cumin powder, green chilli, chopped ginger, and salt. Transfer the batter to a bowl. Make small vadas from this mixture. For the chaat, cut wedges from the pineapple and slice the roasted sweet potato. For marinade, combine lemon juice, black salt, red chilli powder, green chilli, and oil in a bowl. Marinate the pineapple wedges and sweet potato slices. Arrange the marinated sweet potato and pineapple slices. In the same baking tray, drizzle oil. Make kalmi vadas and arrange on the drizzled oil. Bake in a pre heated oven at 220 to 225 C for about 12 to 13 min. In the remaining marinade, add chopped onion, boiled and mashed potatoes, boiled and crushed kabuli chana, and pomegranate seeds. Mix this salad very well. Slice the green mango. Deseed a tomato and make juliennes. Combine the green mango slices and tomato juliennes with potatoes chips salt, and finely chopped green chilli. Mix well. In the serving dish, place a vada, top it with the potato chickpea salad. Keep one vad on this salad. Top this vada with mint leaves potato chickpea salad, and baked sweet potato salad. Keep another vada on this. Top this third vada with mint leaves and potato chickpea salad Serve kalmi vadas with tamarind chutney. Arrange the green mango tomato salad on one side of the serving plate. Arrange the baked pineapple wedges too. Garnish with a mint sprig. Your kalmi vada chaat is ready.
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