• 1 cup boiled chick peas
• one-fourth cup crumbled cottage cheese
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 2 green chilies, finely chopped
• 1tbsp chopped fresh coriander
• half tsp cumin seeds
• 1 tsp chat masala
• Salt to taste
• 1tbsp lemon juice
• 1tbsp oil
• half tsp red chili powder
• A pinch of asafetida
• For the Katori (cups)
• 200g flour
• 100g butter
• half tsp baking powder
• For the chutney
• 100g Jaggery (gur)
• 50g Tamarind paste
• one-fourth tsp nigella (kalonji)
• one-fourth tsp fennel seeds (saunf)
• 2 whole red chilies
• half tsp roasted cumin powder (bhuna jeera)
• Salt to taste
• 1tbsp oil

To make katori (cups):
Sift the flour with the baking powder. Rub the butter in the flour lightly with your finger tips to resemble crumbs.

Add 2 tbsp water to bind the dough together. Do not knead. Refrigerate for 20 mins.

Remove and divide into 12 equal balls. Roll out each ball to fit a small tart mold.

Line in the tart molds and bake in a preheated oven at 180 degrees for 8 minutes or till it turns a golden colour.

If you do not have an oven, prick the lined tarts and deep fry in hot oil till done. Remove and set aside to cool.

To make chutney:
Heat the oil and add the nigella and fennel seeds.

Sauté for 30 seconds and add broken red chilies. Add the tamarind paste, 1 cup water and the jiggery.

Bring to a boil and allow simmering till the chutney is thick and acquires a glaze. Add the roasted cumin powder and salt to taste and allow cooling.

To make the chaat:
Heat the oil and add the cumin seeds and a pinch of asafetida. Allow to boil.

Add the boiled chick peas and toss for a while. Add the red chili powder and toss.

Remove from fire. Add all the other ingredients and adjust the seasoning.

Fill the chaat in prepared cups and top with a little of the chutney. Alternatively you could serve the chutney on the side as well.

by Pak101.com (few years ago!) / 1410 views