Requests for recipes are increasing, we are way behind our schedule, even though we are posting one or two recipes a day. So, we are now sorting the most requested ones and will try to prepare and post the recipes that are requested by more than one person
Chaat recipes make it to the top, they are spicy snacks everyone loves. And Khasta Chaat is undoubtedly the ultimate Indian fast food. It’s called Khasta Chaat in the northern part of India but has many other names elsewhere. But what’s in the name when you the taste is awesome.
You can prepare it easily at home by following the step by step recipe posted below along with pictures. I hope you will love this one as well.
Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Serving: 4
Ingredients for Khasta / Cover:
| Ingredients | Quantity |
| All purpose flour | 2 cup |
| Carom seeds/ ajwain | 1/4 teaspoon |
| Nigella seeds/ kalunji | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Baking powder | 1/2 teaspoon |
| Vegetable oil | 2 tablespoon for knead the dough and rest for deep frying |
Ingredients for filling:
| White peas/ white matar | 1 -1/2 cup |
| Red chilly powder | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Chaat masala | 1/4 teaspoon |
| Onion | 1 |
| Coriander leaves | 2 tablespoon |
| Tamarind chutney | 2 tablespoon |
| Yogurt/ curd | 2 tablespoon |
| Cumin powder | 1/2 teaspoon |
Method:
1. Combine flour, carom seeds, nigella seeds, salt, baking powder in a broad bowl and mix it well.
2. Add 3-4 tablespoon water in the bowl and knead the flour to make tight dough. Cover it with wet muslin cloth and keep it aside for 15 minutes.
3. Prepare filling for khasta. Clean, wash and soak the white peas overnight. Take soaked white peas along with a cup of water and 1 teaspoon salt into a pressure cooker. Pressure cook it on high heat for one whistle, then low the flame and cook for another 5 minutes. Switch off the flame and let the pressure settles down.
4. Take cooked white peas into another bowl and add red chilly powder, chaat masala, cumin powder, chopped onion and mix it well. filling is ready for khasta. Check salt in the filling, if need adjust it according to your taste.
5. Divide the dough into 6 equal portions.
6. Take one portion of the dough and roll it like a puri or with the thickness of 5 rupee coin.
7. Heat the wok with oil and deep fry the khasta on low flame till light golden in color from both the sides. Khasta should be crispy like Samosa. If you fry on slow flame khasta will be more crispier. Do the same with the rest of the dough. Take one khasta in a serving plate.
8. Put 2 tablespoon filling in the center of khasta and pour 1 tablespoon tamarind chutney and 1 tablespoon curd. Garnish with chopped coriander leaves. Delicious khasta chaat is ready to serve.
9. Enjoy!!
Print Friendly Recipe
- All purpose flour 2 cup
- Carom seeds/ ajwain 1/4 teaspoon
- Nigella seeds/ kalunji 1/4 teaspoon
- Salt 1/2 teaspoon
- Baking powder 1/2 teaspoon
- Vegetable oil 2 tablespoon for knead the dough and rest for deep frying
- White peas/ white matar 1 -1/2 cup
- Red chilly powder 1/2 teaspoon
- Salt 1 teaspoon
- Chaat masala 1/4 teaspoon
- Onion 1
- Coriander leaves 2 tablespoon
- Tamarind chutney 2 tablespoon
- Yogurt/ curd 2 tablespoon
- Cumin powder 1/2 teaspoon
- Combine flour, carom seeds, nigella seeds, salt, baking powder in a broad bowl and mix it well.
- Add 3-4 tablespoon water in the bowl and knead the flour to make tight dough. Cover it with wet muslin cloth and keep it aside for 15 minutes.
- Prepare filling for khasta. Clean, wash and soak the white peas overnight. Take soaked white peas along with a cup of water and 1 teaspoon salt into a pressure cooker. Pressure cook it on high heat for one whistle, then low the flame and cook for another 5 minutes. Switch off the flame and let the pressure settles down.
- Take cooked white peas into another bowl and add red chilly powder, chaat masala, cumin powder, chopped onion and mix it well. filling is ready for khasta. Check salt in the filling, if need adjust it according to your taste.
- Divide the dough into 6 equal portions.
- Take one portion of the dough and roll it like a puri or with the thickness of 5 rupee coin.
- Heat the wok with oil and deep fry the khasta on low flame till light golden in color from both the sides. Khasta should be crispy like Samosa. If you fry on slow flame khasta will be more crispier.
- Do the same with the rest of the dough. Take one khasta in a serving plate.
- Put 2 tablespoon filling in the center of khasta and pour 1 tablespoon tamarind chutney and 1 tablespoon curd. Garnish with chopped coriander leaves. Delicious khasta chaat is ready to serve.
