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We hope you got benefit from reading it, now let’s go back to namakpare ki chaat recipe. To cook namakpare ki chaat you need 33 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Namakpare ki chaat:
- Take Namak Para
- Get White peas/ matar (soaked overnight and boiled)
- Provide large Potato (boiled, peeled and diced)
- Provide For the curd
- You need Curd/dahi
- Provide Water
- Provide Sugar
- Provide Salt
- Prepare Black salt
- You need For the green chutney
- Take Green coriander
- Get Onion, roughly diced
- You need Tomato roughly chopped
- You need Garlic
- Use Green chilies (or to taste)
- You need Curd
- You need Salt (or to taste)
- Use Bhuna jeera powder
- Get Black salt
- Provide Lemon juice
- Prepare Mithi chutney
- Get Amchoor (you can add more if you like it really tangy)
- You need Sugar
- Take Water
- Use Red chilli powder
- Prepare Salt
- Prepare Black salt
- You need Bhuna jeera powder
- Get Masala:
- Provide Bhuna jeera
- Use Black pepper powder
- Take Chaat masala
- Use (mix together and keep in a small container, use for making any chaats or desi sandwiches)
Instructions to make Namakpare ki chaat:
- For the curd: In a large bowl whisk the curd along with water. Add the sugar, salt and black salt. Check for seasonings and Keep aside.
- For the green chutney: Grind together green coriander, onion, tomato, garlic, green chilies and curd. Take out in a bowl and add the salt, black salt, bhuna jeera powder and lemon juice. Check for seasonings and keep side.
- For the mithi chutney: In a heavy bottomed pan mix the sugar and amchoor powder. Now add the water. Mix everything nicely so that there are no lumps. Keep it on high flame and let it boil. Now add the other masalas except bhuna jeera powder and keep cooking on low flame for atleast 20-25 minutes till it turns a little thick. Add the bhuna jeera and cook for 2 more minutes. Remove from flame and cool. The chutney will become thick on cooling.
- To serve the chaat - In a platter, spread 4-5 tbsp of prepared curd. Top it up with namak para, matar and boiled potatoes. Sprinke about ½ tsp (or as per your taste) of the prepared dry masala mix.
- Add some green chutney and mithi chutney. Now cover it with curd nicely. Top with some more green chutney and mithi chutney. - Garnish with green coriander and sev (optional) - Yummy, chaat is ready.
Fry the namak paras until both sides are light golden-brown. This Namak pare recipe has these crispies made with both whole wheat flour and all-purpose flour. You can make them with either or both. Personally I prefer to use whole wheat flour wherever possible. This recipe is a crisp version and not the flaky version.
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