Khakra Chaat
by Tarla Dalal

Khakras are extremely popular snacks. They are nothing but thinly rolled out masala (or plain) chapatis which are made crisp over a tava (griddle). Khakras are readily available at most farsan shops and I get stumped at variety they come up with each time. The other day, I came across pav bhaji khakras, Punjabi masala khakra - the list was endless! You can however use the flavour you like the most or simply plain khakras or even tortilla chips! This recipe uses khakras (broken into pieces) topped with paneer, sweet corn and green peas tossed in an aromatic tomato topping. This is a recipe that the entire family will relish. It is elegant and truly simple to prepare!

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Khakra Chaat recipe - How to make Khakra Chaat

16 khakhras (7” each) broken into big pieces

For The Tomato Topping
1/2 cup finely chopped tomatoes
1 1/2 cups tomato pulp
2 tbsp oil
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/4 cup paneer (cottage cheese) cubes
1/4 cup boiled sweet corn kernels (makai ke dane)
1/4 cup boiled green peas
1/2 tsp sugar
1/2 tsp chilli powder
1/2 tsp dried oregano
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method
For the tomato topping

Heat the oil in a broad non-stick pan, add the onions, garlic and green chillies and sauté on a medium flame for 1 to 2 minutes.
Add the fresh tomato pulp, mix well and cook on medium flame for 2 minutes, while stirring occasionally.
Add the paneer, sweet corn kernels, green peas, tomatoes, sugar, chilli powder, oregano and salt, mix well and cook on medium flame for 2 minutes, while stirring occasionally.
Remove from the flame and keep aside.

How to proceed

Divide the khakhra pieces into 4 equal portions. Keep aside.
Divide the tomato topping into 4 equal portions. Keep aside.
Place a portion of the khakra pieces on a serving plate and top it with a portion of the tomato topping.
Repeat step 3 to make 3 more plates.
Serve immediately garnished with coriander.