Spicy Chaat- Calcutta Style
by Tarla Dalal

A delightful chaat that will thrill you to the core – hold it in your hand, capture a whiff of the namkeens dipped in sweet and tangy chutneys and topped with choice spices, dip your fingers and lick the chutney, take a mouthful and lose yourself in this Calcutta style spicy chaat.

This recipe has been viewed 60739 times

Spicy Chaat- Calcutta Style recipe - How to make Spicy Chaat- Calcutta Style

For The Pakodis
1/2 cup urad dal (split black lentils) with skin , soaked for 4 hours and drained
1/4 cup green moong dal (split green gram) with skin , soaked for 4 hours and drained
1 tbsp roughly chopped green chillies
12 mm (1”) ginger (adrak)
1 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
salt to taste
oil for deep-frying

For The Topping
40 papdis
3 cups fresh curds (dahi)
salt to taste
1 cup boiled , peeled and mashed potatoes
1 cup sweet chutney
1 cup green chutney
chilli powder for sprinkling
cumin seeds (jeera) powder for sprinkling

Method
For the pakodis

Combine the urad dal, green moong dal, green chillies and ginger in a mixer and blend till smooth without using any water.
Transfer the mixture into a deep bowl, add the nigella seeds, asafoetida and salt and mix well.
Heat the oil in a deep kadhai, drop a little mixture and deep-fry a few, at a time on a medium flame, till they turn golden brown in colour from all the sides.
Drain on an absorbent paper. Flatten each pakodi in between your palms and keep aside.

How to proceed

Combine the curds and salt in a bowl and beat well. Keep aside.
Arrange 5 papdis on a serving plate.
Top each papdi with 1 tsp of potatoes. 1 pakodi, 1 tsp of sweet chutney, 1 tsp of green chutney and 1 tbsp of curds.
Finally sprinkle a little chilli powder and a little cumin seeds powder over each papdi.
Repeat steps 2 to 4 to make 7 more plates.
Serve immediately.