For garnish - Cilantro (coriander leaves) for the final touches. In addition, you can also add pomegranate pearls, and raw mango pieces (if available) for that street-style presentation. Plan ahead and prepare 2 chutneys. You can make them a day before and store them in the refrigerator. Tamarind date chutney: This sweet and sour chutney is also called meethi chutney. If you have time make it at home otherwise use store bought one. The most common version of sev is made with only gram flour. Sometimes even rice flour is added, especially to the South Indian versions, so the sev keeps crisp for longer. So now you know. Whenever you see the word aloo on an Indian restaurant menu, that means potatoes as a main part of the recipe. What are the origins of aloo chaat?

The batter-like dough is made from Gram flour and is usually seasoned with salt, Hing, and turmeric powder.

I always prefer to make green chutney at home as store-bought ones don’t taste fresh and sometimes it has green food color in them. Some people also like adding spicy garlic chutney to dahi puri, you can definitely add that as well. Green chutney : It adds a fresh, herby flavor with a spicy taste. It is made from cilantro and green chilies with a few spices. If you’re longing to taste those zingy flavors again, why not recreate that wonderful street foodie experience at home? Large frying pan – make sure you’ve got a quality heavy-duty frying pan – essential for pretty much any Asian recipe

Green chutney made with fresh cilantro and/or mint, ginger, garlic, and green chilies. It adds a spicy and fresh herby flavor. You can use just Cilantro Chutney or Cilantro Mint chutney depending on your taste. Add extra green chili while making these chutneys if you like your bhel spicy. Once cooked, the spiced potatoes are served with nylon sev, green chutney, mango chutney, yogurt, coriander (cilantro) and pomegranate seeds. What does chaat mean?

Once the plate is assembled, it should be served/eaten right away to enjoy the best texture. Otherwise, samosa and sev get soft and soggy. To make Samosa at home, you will first need to prepare a samosa dough with all-purpose flour. Make a potato filling with mashed potatoes, spice powders like cumin powder, garam masala, chilli powder, salt, and finally finish with coriander leaves and lemon juice. Meanwhile, heat the oil in a wide vessel or pan and once the oil is hot make sure it is a low flame. Here I took a big plate and it will serve 2 people. To make it look good for photography, I have arranged whole papdi around the edges and broken pieces in the center.