BREAD CHAT RECIPE

1. BREAD CHAT RECIPE

Ingredients:

• 4 slices Bread • 1 large Potato • 1 large Tomato • 1 Onion • Juice of ½ Lemon • 1 bunch Coriander Leaves • 1 bunch Mint Leaves (Pudina) • Sev (for garnishing) • Salt (to taste) • ½ tsp Chili Powder • 2-3 tbsp Oil

How to make Bread Chat:

• Boil the potato and chop into small cubes. Set aside. • Chop onion and tomato into small pieces. • Combine coriander and mint leaves together. • Add water to the leaves and form a paste. • Toast the bread slices in a toaster or oven. • Remove and cut them into cubes. • Place a kadai on fire and heat oil for 2 minutes. • Add potato cubes and toss till they turn golden brown. • Add salt and chili powder. Mix well. • Add the bread cubes and toss for 2 minutes. • Add the coriander and mint paste. Cook for 2 minutes. • Remove and place in a serving bowl. • Garnish with chopped onions, chopped tomato, lemon juice and sev. • Serve immediately.

BABY CORN FINGER CHIPS RECIPE

1. BABY CORN FINGER CHIPS RECIPE

Ingredients:

• 10 Baby Corns • 1 tsp Ginger-Garlic Paste • 1 tsp Green Chilli Paste • ½ tsp Pepper • 1/2 tsp Mustard Powder • 1 Egg • ½ cup Bread Crumbs • 1 tsp Soy Sauce

How to make Baby Corn Finger Chips:

• Mix together ginger-garlic paste, green chili paste, pepper and mustard powder and soy sauce. • Marinate baby corns in the above mixture for 30 minutes. • Deep fry in hot oil. • Serve hot

ALOO CHAAT RECIPE

1. ALOO CHAAT RECIPE

Ingredients:

• 3 Potatoes (boiled and peeled) • 1 tsp Chaat masala • 1 tsp Roasted Cumin Powder • 1 tbsp Tamarind Chutney • 1/2 tbsp Mint Chutney • 1/2 tsp Red Chilli Powder • Oil for frying • Chopped Coriander Leaves • Salt as per taste

How to make Aloo Chaat:

• Chop the boiled potatoes into 3/4 inch cubes. • Deep-fry the potatoes in oil in a wok till golden brown and well cooked. • Drain excess oil on a paper. • Put the fried potatoes in a bowl with cumin powder, red chilli powder, salt, chaat masala and mix thoroughly. • Add tamarind chutney and mint chutney according to taste and mix properly. • Garnish with fresh coriander leaves and serve.