Maneet Chauhan：Chaat派对！咸，甜和咸的小吃

Serves:16
Active Time:1小时
Total Time:1小时

Tamarind Chutney:

• 1½茶匙中性油
• ½ teaspoon cumin seeds
• ½茶匙香菜种子
• ½茶匙红辣椒粉
• ½茶匙茴香籽
• 1 cup water
• ½ cup Jaggery
• ½ cup tamarind paste
• 2 tablespoons raisins
• 2 tablespoons pitted dates
• ½茶匙切碎的去皮新鲜生姜
• ½茶匙的masala
• ½ teaspoon ground ginger
• ½茶匙黑盐，或者更多

Cilantro-Mint Chutney：

• 1杯紧密包装的新鲜香菜叶
• 1 cup tightly packed fresh mint leaves
• ½杯芒果纸浆
• 1 (¼ inch) piece fresh peeled ginger
• ½ serrano chile, seeded
• ½杯新鲜的酸橙汁，还有更多品味
• Kosher salt

Raita:

• 1½杯平原全脂酸奶（不是希腊语）
• ½杯全脂牛奶
• ¼ teaspoon chaat masala
• ¼ teaspoon red chile powder or cayenne
• ¼ teaspoon MDH brand pudina chutney masala powder
• ¼ teaspoon toasted ground cumin
• Granulated sugar, to taste
• Salt, to taste

Chaat Party:

• 4个包裹香蕉叶（可选；盖上桌）
• 4 cups bhel (puffed rice)
• 3 limes, cut into wedges
• 1 cup chopped cucumber
• 1 cup chopped mango
• 1 cup chopped boiled potatoes
• 1杯新鲜的香菜叶
• 1杯切碎的洋葱
• 1杯切碎的西红柿
• 1 cup sliced scallions
• 1 cup sliced radishes
• 1杯石榴种子
• 1杯烤玉米粒
• 1 cup masala peanuts
• 1 cup drained canned garbanzo beans
• 1杯Sev（薄脆的鹰嘴豆面）
• 1 cup namak para (diamond-shaped fried dough)
• ½杯切碎的红色和绿色辣椒
• ¼杯Chaat masala
• ¼ cup red chile powder
• ¼ cup toasted cumin seeds

1. Make the tamarind chutney: Heat the oil in a large saucepan over medium heat. Add the cumin, coriander, red chilies, and fennel. Cook, stirring often, until toasted, about 2 minutes. Add water, jaggery, tamarind, raisins, dates, and ginger. Bring to a boil, then reduce heat and adjust to maintain a simmer. Cook, stirring occasionally, until the chutney coats the back of a spoon. Remove from the heat. Stir in the chaat masala, ground ginger, and 1/2 teaspoon black salt. Transfer to a blender and puree until smooth. Season with more salt to taste, if desired.

2. Make the cilantro-mint chutney: In a food processor or blender, puree the cilantro, mint, mango, ginger, chile, and lime juice at high speed until smooth. Season to taste with salt.

3. 制作Raita：在一个大碗中，搅拌酸奶，牛奶，碎屑masala，红辣椒，masala粉和小茴香。调味糖和盐。

4. Assemble the chaat party: If you are able to source banana leaves, spread them out over the table for a bright pop of color before arranging everything. Put each item in an individual bowl. Arrange a stack of larger bowls for your guests and allow them to mix up their own mixture of chaat with a spoon or, more traditionally, their hands.

Puchkas是一种令人上瘾的印度小吃Pani Puri的版本，该小吃由小型Semolina深炸弹和各种馅料制成。在这里，泡芙充满了五香的鹰嘴豆和土豆，上面放着石榴种子和罗望子酸辣酱。组装后，在弹出嘴里之前，将泡芙浸入芳香的薄荷水​​中。

Serves:8 to 10
Active Time:1小时30分钟
Total Time:1小时30分钟

Filling:

• 1 cup cooked diced potatoes
• 1 cup cooked black garbanzo beans
• ½杯切碎的新鲜香菜
• 2 tablespoons chaat masala
• ¼ teaspoon red chile powder or cayenne
• ¼ teaspoon toasted ground cumin
• Sugar, to taste
• Salt, to taste

Mint Water:

• 1 ½ cups water
• ½杯新鲜的薄荷叶
• ½ cup fresh cilantro leaves with tender sprigs
• ½杯墨西哥可乐
• ¼ cup fresh lime juice
• 1 tablespoon peeled chopped fresh ginger
• ½ jalapeno
• ½茶匙的masala
• ¼ teaspoon red chili powder or cayenne
• Salt, to taste

糕点：

• 50 to 60 semolina pastry puffs (purchased unfried pani puri coins)
• Neutral oil, for frying

Additional Ingredients:

• 2 cups tamarind chutney
• 2杯石榴种子
• 1杯Boondi
• 2 cups micro cilantro, optional, for garnish
• 2杯食用花，可选的装饰

1. Make the filling: In a medium bowl, mash the potato. Mix in the garbanzo beans, cilantro, chaat masala, chile powder, and cumin; season to taste with salt and pepper. Set aside.
   
2. 薄荷水:blender, place the water, mint, cilantro, cola, lime juice, ginger, jalapeno, chaat masala, and chile powder. Blend until smooth. Strain into a medium bowl, season with salt, and set aside.
   
3. In a large deep skillet, add enough oil to measure 2-3 inches. Heat the oil over medium heat until a deep fry thermometer registers 350°F. Working in batches, add the pani puri coins and fry until puffed and golden brown, returning the oil to 350°F between batches. Transfer the puffs to paper towels to drain.
   
4. 将一个小圆圈从每个油炸糕点的一侧折断。将少量的填充物放在里面。顶上一滴罗望子酸辣酱。用石榴种子，Boondi和微香菜和食用花朵装饰。与薄荷水一起食用。